Switzerland's Top 100 High-End Gourmet Restaurants
Michelin Guide starred restaurants have been marked with *** ** * RS Bib according to their rating.
THE MICHELIN GUIDE STAR & RATING SYSTEM - three stars (***) mean: "Exceptional cuisine and worth the journey"; two stars (**): "Excellent cooking and worth a detour"; one star (*): "A very good restaurant in its category"; the Bib label: "A Bib Gourmand rating means the restaurant is an inspector's favorite for good value. For $40 or less, you can enjoy two courses and a glass of wine or dessert (not including tax and gratuity)." Restaurants awarded the Rising Star (RS) means that they may be in line for a MICHELIN star, or an upgrade from one to two, or from two to three stars.
The World's 50 Best Restaurants sponsored by S.Pellegrino & Acqua Panna and produced annually by Restaurant magazine have been marked with SP; the restaurants marked with sp have been voted as the world's 51-100 best restaurants based on the votes of the 837 "chefs, restaurateurs, critics and fun-loving gourmands" selected by Restaurant magazine.
The restaurants marked with NW have been chosen by 53 top chefs for Newsweek magazine's August 13, 2012 issue 101 Best Places to Eat in the World.
The 75 restaurants representing 13 countries worldwide and 16 U.S. states awarded Wine Spectator magazine's Grand Award 2012 honoring outstanding restaurants with extraordinary wine programs have been marked WS.
5-star International Star Diamond Award Recipients selected by The American Academy of Hospitality Sciences have been marked with SDA.
The members of Les Grandes Tables du Monde association's 149 members in 22 countries on 4 continents representing the last word in gastronomy worldwide have been marked with GTM.
Established in France in 1954, Relais & Châteaux's mission is "to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character." Prospective and current members are evaluated by the group's traditional "five C" motto: Character, Courtesy, Calm, Charm and Cuisine. The members of Relais & Châteaux exclusive collection of 500 of the finest hotels and gourmet restaurants in 60 countries on 5 continents have been marked with R&C.
GOURMET RESTAURANTS BY REGION (105 countries):
ALL 94 THREE (2), TWO (18) & ONE (74) MICHELIN STARRED RESTAURANTS IN SWITZERLAND 2012:
- A culinary getaway in Basel, Switzerland's fine-dining capital - The Telegraph.
- Meet Anne-Sophie Pic, Star Chef Of Lausanne’s Beau Rivage Palace & The Only Female Chef With Three Michelin Stars In France - "Switzerland has always had strong patriarchal roots, but nowadays, life for women is finally changing for the better. After 600 years, the first female ever appointed to the role of night watch in Lausanne now calls out loudly on the hour. Just down the hill at the famous Beau-Rivage Palace, three women are at the helm: the general manager, the head of sales, and the chef."
- MICHELIN GUIDE FOR Switzerland 2015 - THE LIST - Fine Dining Lovers.
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- A -
Anières (Geneva)
 - LE FLORIS ** (Chef: Claude Legras).
Arosa (Graubünden)
- La Vetta *. At Tschuggen Grand Hotel.
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- B -
Basel (Basel-Stadt)
 - Cheval Blanc ** (Chef: Peter Knogl). At Grand Hotel Les Trois Rois.
- Stucki * (Chef: Tanja Grandits).
Bubendorf (Basel-Landschaft)
- Osteria TRE * (Chef: Gianluca Garigliano). Italian cuisine. At Hotel Bad Bubendorf.
Burgdorf (Bern)
- Emmenhof * (Chef: Werner Schürch).
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- C -
Chardonne (Vaud)
- Le Montagne * (Chef: David Tarnowski).
Cossonay-Ville (Vaud)
 - Le Cerf ** R&C (Chef: Carlo Crisci).
Crans-Montana (Valais)
- Gourmet "L'Ours" * R&C (Chef: Franck Reynaud). At Hostellerie du Pas de l'Ours.
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- E -
Eglisau (Zurich)
 - La Passion * (Chef: Christian Kuchler). At Romantik Hotel Hirschen.
Escholzmatt (Lucerne)
- Restaurant RÖssli * (Chef: Stefan Wiesner). At Gasthof Rössli Escholzmatt.
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- F -
Ftan (Graubünden)
- L'Autezza * R&C (Chef: Martin Göschel). At Hotel Paradies Hideaway Resort.
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- G -
Gstaad (Bern)
 - Alpenbistro at CHLÖSTERLI - Gsteigstrasse, CH-3783 Grund by Gstaad.
 - Alte Post - at Posthotel Rössli, Promenade 10.
 - By Dalsass at CHLÖSTERLI - Gsteigstrasse, CH-3783 Grund by Gstaad.
 - Chalet Waldhuus - at Grand Hotel Park, Wispilestrasse 29.
 - Chesery * - chef: Robert Speth. In 1962, Prince Sadruddin Aga Khan built in its place the "Hostellerie Chesery". Robert and Susanne Speth have been the hosts of the well cared-for chalet since 1984.
 - Gildo's Ristorante - at the Gstaad Palace hotel. "No one should ever leave the Gstaad Palace without having visited Gildo's Ristorante. Authentic Italian Cuisine prepared by world class Chefs from Venice is awaiting you in the heart of the Swiss Alps. Named after our Head Maître D' who has been an indispensable part of the Palace since the sixties, Gildo Bocchini and his Italian team will accompany you through an evening of fine casual dining."
 - Grand Restaurant - chef: Giuseppe Colella. At Grand Hotel Park, Wispilestrasse 29.
 - Greenhouse Restaurant - at Grand Hotel Park, Wispilestrasse 29.
 - La Bagatelle - head chef: Steve Willié. 16/20 points in the Gault Millau Swiss guide.
 - La Fromagerie - "What about a delicious truffles champagne cheese fondue or typically Swiss raclette? A cosy and relaxed atmosphere, combined with typical Swiss menus, awaits you." At the Gstaad Palace hotel.
 - La Grande Terrasse - international cuisine in an elegant setting. At the Gstaad Palace hotel.
 - La Sarine - chef: Kirsten Niemann. At Hotel Arc En Ciel, Egglistrasse 24.
 - Le Grand Restaurant - offers international cuisine in an elegant setting. In this gastronomic restaurant you will be invited to enjoy the perfect blend of creativity and haute cuisine accomplished by our chefs, while overlooking our charming garden. At the Gstaad Palace hotel.
 - Le Grill RÔtisserie - international cuisine combined with on-the-spot preparation. Rated with 16 Gault Millau points. At the Gstaad Palace hotel.
 - Leonard's - chef de cuisine: Urs Gschwend. At hotel Le Grand Bellevue, Hauptstrasse.
 - Marco Polo Restaurant - at Grand Hotel Park, Wispilestrasse 29.
 - Megu - Japanese cuisine. At hotel The Alpina, Alpinastrasse 23.
 - Restaurant Sommet - at hotel The Alpina, Alpinastrasse 23.
 - Restaurant Table d'HÔtes - at Ermitage Wellness & Spa Hotel, Dorfstrasse 46.
 - Sammy’s Grill Restaurant - chef: Michael von Siebenthal. 15 Gault Millau points. At Hostellerie Alpenrose, Dorfstrasse 14, 3778 Schönried / Gstaad.
 - StÜbli - at Posthotel Rössli, Promenade 10.
 - Swiss StÜbli - classic dishes from all over Switzerland are re-interpreted and presented with a contemporary twist. At hotel The Alpina, Alpinastrasse 23.
 - The Restaurant at Hotel Christiania - Egyptian Lebanese cuisine.
 - The Restaurant at Hotel Olden - Promenade 35.
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- H -
Hägendorf (Solothurn)
 - Lampart's ** R&C (Chef: Reto Lampart).
Hurden (Schwyz)
- Zum Adler * (Chef: Markus Gass).
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Klosters (Graubünden)
- Walserhof * R&C (Chef: Armin Amrein).
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Lausanne (Vaud)
 - La Grappe d'Or - since 1954. Chef cuisinier: Giorgio Zanini. Italian cuisine. Gianni Agnelli's favorite Italian restaurant in Lausanne.
- La Table d'Edgard * (Chef: Edgard Bovier). At Lausanne Palace Spa hotel.
- Restaurant Anne-Sophie Pic ** (Chef: Anne-Sophie Pic). At Beau-Rivage Palace.
Lucerne
- Jasper *. At Palace Luzern hotel.
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Mels (St. Gallen)
- Nidbergstube * (Chef: Seppi Kalberer). At Restaurant Schlüssel.
Mont-Pèlerin (Vaud)
- Le Trianon *. At Le Mirador Kempinski Lake Geneva.
Mürren (Bern)
 - 360°-Restaurant Piz Gloria - "The world's first revolving restaurant." Originated in Ian Fleming's James Bond novel On Her Majesty's Secret Service (1963), wherein the hideout of the villain, Ernst Stavro Blofeld, is Piz Gloria, a mountain-top building containing an allergies investigation clinic. The movie production team found the restaurant partly constructed, and financially contributed to its completion in return for exclusive use for filming the movie (released in 1969), where the building is shown quite prominently. Afterwards, the restaurant retained the Piz Gloria name of the film location, and currently acknowledges the film's significant contribution to its commercial reputation; it features a James Bond exhibition, containing memorabilia and film clips, in the lower floor.
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Nebikon (Lucerne)
 - Adler * (Chef: Raphael Tuor). At Gasthaus Adler Nebikon.
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- O -
Oberwil (Basel-Landschaft)
- Les Quatre Saisons * (Chef: Peter Moser). At Mercure Hotel Europe.
 - Viva! * (Chef de cuisine: Patrick Zimmermann).
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Pontresina (Graubünden)
 - KronenstÜbli * (Executive chef: Bernd Schützelhofer). At Grand Hotel Kronenhof.
- La StÜva R&C (Chef: Michael Freudrich). At Hotel Walther.
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- R -
Riedholz (Solothurn)
- Le Feu * (Chef: Jörg Slaschek). At Restaurant Attisholz.
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Saint-Blaise (Neuchâtel)
- Bocca * (Chef: Claude Frôté).
Samnaun-Ravaisch (Graubünden)
- Homann Restaurant ** (Chefs: Daniel & Horst Homann). At Hotel Haus Homann.
Schaffhausen
- DIE FISCHERZUNFT * GTM R&C (Chef: André Jaeger). At Rheinhotel Fischerzunft.
Scheunenberg (Bern)
 - Sonne * (Chef: Kurt Möschings).
Solothurn
- Zunftstube * (Chef: Andy Zaugg). At Zum Alten Stephan.
Sonceboz (Bern)
- Du Cerf * (Chefs: Jean-Marc Soldati & Christian Albrecht).
St. Moritz (Graubünden / Engadin)
 - Bergrestaurant Chamanna - Suvretta House's mountain lodge restaurant. "'Sky, mountains and glittering snow: high altitude skiers and snowboarders converge at the Chamanna to regain their stamina amid the intoxicating views. The menu features daily specials from the frying pan or the grill, freshly prepared rösti and the local favourite, raclette. Inexpensive. Honest. Good.' During the winter season, our Chamanna is open daily for lunch."
 - Bergrestaurant Trutz - Suvretta House's mountain lodge restaurant. "A fabulous view of the Upper Engadine lakes to please the eye, something tasty and rustic to satisfy the peckish and the hungry: the Trutz offers Grison barley soup, tortellini or polenta with gorgonzola and sweet temptations such as Kaiserschmarrn, streusel cake or apple crumble."
 - Bob Restaurant - located right in the starting house of the Olympic bobsleigh run St. Moritz-Celerina.
 - BRASSERIE - "The cheerful family restaurant." Mathis Food Affairs, Corviglia.
 - Burmanns Chesa Pirani ** (Head chef: Daniel Bumann-Jossen). At La Punt. "Enjoy creative Michelin starred cuisine and natural friendliness in our original Engadine Valley pine dining rooms.
Your fine dining restaurant in the Engadine Valley, located only ten minutes away from St.Moritz. Open from 6.30 pm. Local farmers provide us with Swiss Beef, Veal, Lamb and Rabbit. In summertime, fishermen from the surrounding villages supply us with the best, fresh, local freshwater fish, like trout, speckled trout and grayling from the Inn river as well as from the picturesque lakes in the high alpine Engadine Valley. In Autumn, following up old traditions, local Hunters shoot Game in outstanding quality in the rough landscape above the tree line, to be exclusively prepared for our guests in perfection."
 - BÜTSCHELLA - casual self-service market restaurant at Mathis Food Affairs Brasserie, Corviglia.
 - CÀ d'Oro * - at Kempinski Grand Hotel des Bains. Executive Chef: Matthias Schmidberger. "Your evening at the gourmet restaurant 'Cà d’Oro' is nothing but a promise of high Mediterranean cuisine. The ingredients: simply the best in quality from the Mediterranean and international markets. The composition: a play of texture, consistency and taste - the presentation is a combination of design and avant-garde. The mood: classic, noble and chic - contemporary and modern."
 - Chasellas - Suvretta House's mountain lodge restaurant. "The midday meeting-place for hungry hikers and skiers eager to replenish their strength with a crisp salad, a "Bündner Teller" or a bowl of spaghetti. In the evenings, the Chasellas (15 points GaultMillau) transformed into a secret destination for gourmets, where Chef: Robert Jagisch celebrates his sophisticated symbiosis of local seasonal produce and Italian haute cuisine."
 - Chesa al Parc - at Kulm Hotel. "Located at the entrance to Kulm Park, the Chesa al Parc with its beautiful sun terrace combines sporting elegance with the rustic charm of a cosy Engadine-style restaurant. In the evening, Chesa al Parc has earned a reputation for Swiss specialties and international cuisine among gourmet enthusiasts and connoisseurs."
 - CHESA VEGLIA - since 1936. Restaurants: Patrizier Stuben & Grill Chadafö - and you can also enjoy the world's most expensive pizza at its Pizzaria Heuboden.
 - Da Vittorio - St. Moritz - at Carlton Hotel. Executive Chefs: Enrico & Roberto Cerea. "At the last St. Moritz Gourmet Festival we already had the pleasure of welcoming Enrico and Roberto Cerea as our guest chefs. Following the resounding success and extremely pleasant working relationship, we are once again thrilled to be able to enjoy the haute cuisine for which the three Michelin starred brothers are renowned. This winter you will have the opportunity to immerse yourself in the world of "Da Vittorio" in what was formerly our Tschinè Restaurant (Da Vittorio)."
 - De FÄt Moonk - "Contemporary Alpine Cuisine." Mathis Food Affairs, Corviglia.
 - DRACULA'S GHOST RIDERS CLUB - private members' club / restaurant at Kulm Hotel.
 - Enoteca - at Kempinski Grand Hotel des Bains. Executive Chef: Axel Rüdlin. "Alpine dishes – modern and creative. Let yourself be surprised from an extraordinary menu in the Lifestyle Restaurant 'Enoteca'. It is famous for its Alpine Trilogies – three delicacies in every course. Leave it to the kitchen to do its magic and at the end of the evening you will have tasted up to nine dishes. You simply can’t resist a particular dish? Then select the Mediterranean classics."
 - Grand Restaurant - at Suvretta House. "Muted light, dark panelling, tall columns of heavy oak reaching up to an elaborately decorated cassette ceiling: the dining room breathes history. Here, our Headchef: Bernd Ackermann (15 points GaultMillau) celebrates his philosophy of market-fresh French cuisine with an international flavour. The pleasure of composing your own personal menu from the variety of creations available is left to you."
 - Gunter Sachs Lodge - at Olympia Bob Run, Plazza Gunter Sachs.
 - La Diala - at Badrutt's Palace. "'La Diala' serves it’s guests light, balanced and nourishing cuisine that fits the philosophy of the 'Palace Wellness' perfectly. Mediterranean specialties and fresh, crisp salads are available as well as chic snacks and classic sandwiches in every variation. A beautiful sunny terrace with an unrivalled view of the Engadin mountains invites guests to lounge and dream in both summer and winter."
 - LA MARMITE - "The highest European gourmet restaurant." Mathis Food Affairs, Corviglia.
 - Le Grand Restaurant - at Kulm Hotel. "This is where guests come to enjoy a sumptuous breakfast buffet and their half board evening meal, a 6-course menu of your choice, plus a delicious selection of exclusive à la carte dishes."
 - Le Relais - at Badrutt's Palace. "During the evenings of the winter season, 'Le Relais' turns into a rather special local hotspot. The world-renowned and innovative star chef Nobuyuki Matsuhisa, better known as 'Nobu', presents his amazing and unique dishes to an enthusiastic St. Moritz public. His New Style Cuisine fuses Japanese tradition and perfection with a Latin American temperament – a sharp, purist and creative cuisine which even causes a stir in sophisticated St. Moritz."
 - Le Restaurant - at Badrutt's Palace. "'Le Restaurant' offers an ideal venue for an elegant and superb dinner in a classical setting. French haute cuisine and the best of international specialties served in a quiet atmosphere with exclusive service, make 'Le Restaurant' the perfect place for romantic candlelight dinners and extravagant gala dinners. The exclusive flair promises an unforgettable evening with choice specialties that have been prepared and served according to the art of haute cuisine. Live music during dinner adds to the delight of the delicacies."
 - Lei da Staz - "The 'Lej da Staz' is located directly at the idyllic lake Staz - close to St.Moritz and is another restaurant partner of the Kempinski Grand Hotel des Bains. The restaurant Lej da Staz looks forward to spoiling visitors in two different restaurants, as well as on two generously sized sun terraces. Decide for your perfect place, the concierge will reserve the table and just sign with your hotel room number."
 - Les Saisons - at Kempinski Grand Hotel des Bains. "The Grand Restaurant draws on the finest level of European traditions of high class tavern culture with characteristics from the Engadin."
 - Mathis Food Affairs - on Corviglia, at an altitude of 2,486m.
 - NITO @ Sunny Bar - at Kulm Hotel. "Japanese Dining 13 pts. GaultMillau: Ensconced in this ambience, guests can savour on exclusive sushi, sashimi, sukiyaki and kaiseki menu as well as other Japanese and international cuisine. Open for lunch and dinner from mid December to mid March. The Restaurant NTIO is in cooperation with the Hotel Restaurant Ryokan Hasenberg."
 - Restaurant Romanoff - at Carlton Hotel. Executive Chef: Salvatore Frequente. "Experience masterly cuisine, exceptional service and wonderful views in a unique atmosphere. At the Restaurant Romanoff our Executive Chef and his team excel at preparing delightful culinary treats using fresh and high-quality ingredients. Wine connoisseurs will find a wide selection of fine vintages on our wine list, with our knowledgeable staff on hand to advise on the right choice."
 - Restaurant Segelklub
 - Sra Bua - at Kempinski Grand Hotel des Bains. Executive Chef: Axel Rüdlin. "Sushi the classical or modern style, excellent sashimi or the Sra Bua 4-course-menu – these are the real Asian delights. Together with a great selection of sake, Shochu, Japanese beer and the best international wines from the Kempinski cellar."
 - Talvo by Dalsass R&C (Chef: Roland Jöhri). Since 1658. "A warm welcome to Talvo; one of the oldest Engadine houses dating back to 1658. Talvo combines the traditional and the modern and receives you with an ambiance that is characterized by the warmth and fragrance of wood. Enjoyment, relaxation and the simplicity of Mediterranean cuisine, as well as moments of hospitality shared together, should remain unforgettable for you."
 - TERRAZZA - "Sunny sights for gourmet fans!" Mathis Food Affairs, Corviglia
 - the K - at Kulm Hotel. "One of the culinaric jewels of the Kulm Hotel is its prestigeous gourmet restaurant 'the k' awarded with 15 points GaultMillau. The style it is furnished is to be described as modern contemporary and the noble crockery and cutlery in unconventional shapes confirm the discreet ambiance of the restaurant. Our Chef de Cuisine: Hans Nussbaumer, mixes local products with the elegance of the classical French and Mediteranean cuisine which will certainly impress for their excellence."
 - The Pizzaria - at Kulm Hotel. "The Italian restaurant The Pizzeria is a typical Italian trattoria specializing in refined pasta dishes, pizza as well as meat and fish selections that are sure to please the most discerning diners. Particularly popular are also the delicious wood oven baked pizzas."
 - Villa Lyss - CH-7503 Samedan.
St.-Saphorin (Vaud)
- La RÔtisserie * (Chef de cuisine: Thierry Bréhonnet). At Auberge de l'Onde.
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Trimbach (Solothurn)
 - Traube * (Chef: Arno Sgier).
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- U -
Uznach (St. Gallen)
- KunstHof * (Chef: Christoph Köhli).
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Vacallo (Tessin)
- conca bella * (Chef: Andrea Bertarini).
Vufflens-le-Château (Vaud)
- L'ERMITAGE RAVET * GTM R&C (Chefs: Bernard, Guy & Isabelle Ravet).
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- W -
Walchwil (Zug)
 - Sternen * (Chef: René Weder-Uhlmann).
Wangen bei Dübendorf (Zurich)
- Badstube * (Chef: Matthias Brunner). At Gasthof Sternen.
Weggis (Lucerne)
- Annex * R&C (Chef: Renee Rischmeyer). At hotel Park Weggis.
Wengi Bei Büren (Bern)
- Sonne * (Chef: Kurt Möschings). At Scheunenberg.
Wittenbach (St. Gallen)
- Segreto * (Executive chef: Martin Benninge).
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Zermatt (Valais)
- Ristorante Capri * (Executive chef: Pierludovico de Vivo). On the 4th floor of "Le Petit Cervin" at Mont Cervin Palace.
Zurich
- BISTRO QUADRINO Bib
- BLAUE ENTE Bib
 - CAFÉ ODEON - Limmatquai 2. Since 1911: café, restaurant & bar. The history of the Café ODEON reveals all the political and economic turmoil of the last nine decades. Famous patrons: Stefan Zweig, Hans Arp, Franz Werfel, Albert Einstein, Else Lasker-Schüler, Claire Goll, Frank Wedekind, William Somerset Maugham, Erich Maria Remarque, Klaus Mann, Friedrich Torberg, Franz Léhar, Arturo Toscanini, Wilhelm Furtwängler, James Joyce, Lenin, Max Frisch, Friedrich Dürrenmatt, Carl Seelig, Max Frisch, Benito Mussolini, among many others.
- Clouds - situated on the 35th floor of Prime Tower Zurich. Spectacular views of downtown Zurich.
 - GREULICH
- HUMMER- & AUSTERNBAR - lobster bar at Hotel St. Gotthard.
- JADE
- Josef - "Adventures in modern cuisine."
- LA SOUPIÈRE (Head chef: Martin Fencz). At Hotel Schweizerhof.
 - MESA ** (Chef: Marcus G. Lindner).
- MÜNSTERHOF * (Chef: Tobias Buholzer).
- PARKHUUS
- PAVILLON - at Hotel Baur au Lac.
- RESTAURANT RIGIBLICK * (Head chef: Dennis Puchert).
- RESTAURANT SONNENBERG
- RÔTISSERIE
- SEIN * (Chef: Martin Surbeck).
 - THE RESTAURANT At The Dolder Grand ** (Chef: Heiko Nieder). At The Dolder Grand hotel.
- ZENTRALECK Bib
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