Restaurants in Switzerland
While Switzerland is well-known for being one of the birthplaces of fondue, restaurants in Switzerland support a very rich and varied food culture that differs from region to region. While in the country’s French region, be sure to sample delicious local cheeses before spoiling your dinner with the country’s world-famous chocolates. Head to the German region where sausages, pastries and rustic breads are favorites. Or you can go straight for comfort in Switzerland’s Italian region where pizza, pasta and polenta reign supreme.
Those who find themselves in Switzerland’s most international cities like Zürich and Geneva will also find the best in fine dining. Visit Altitude, run by chefs Gilles Dupont and Thomas Byrne, for high-end, tablecloth dining or Brasseries des Halles d’Île for drinks and cocktails while taking in the breathtaking view of Lake Geneva. In Zürich, visitors will be pleased to dine at a Switzerland restaurants like Haus Hiltl, the world’s oldest and perhaps most famous vegetarian eatery, and Stefs Freieck, a trendy restaurant located in a local house. Remember, whichever Switzerland restaurant you choose, take a cue from the locals and stay open to every culinary possibility.
Hike the wooded trail to this mountain hideaway where local character Rolf Schneller makes a tasty Schümli Pflümlis (Switzerland’s answer to Irish coffee).
The restaurant is located more than halfway up the mountain in the funicular station at Corviglia. This place is an institution: a slightly cartoonish rendering of a high-end gourmet restaurant, with a menu focusing on foie gras, truffles, lobster, veniso.
Dine on spezzatino (meat ragoût) with polenta and tart local Merlot from the shaded terrace that overlooks the river.
Located on the outskirts of town, this nondescript shack in the middle of a parking lot serves delicious family-style fare. The lack of pretense or polish or "style" is clearly deliberate, and it’s refreshing in formal St. Moritz. Inside, the place is hop
Chefs Gilles Dupont and Thomas Byrne prepare savory dishes such as sautéed veal with risotto and zucchini flowers in a white-tablecloth dining room overlooking the Jura Mountains.