Swiss food is about more than melted cheese and chocolate. At Il Lago in Geneva, one of the menu highlights is Lobster Aquarello risotto, which comes with an emulsion of truffles.
Il Lago, Four Seasons Geneva —
Swiss food is about more than melted cheese and chocolate. At Il Lago in Geneva, one of the menu highlights is Lobster Aquarello risotto, which comes with an emulsion of truffles.
Courtesy Il Lago
Overlooking a lake, La Table de Palafitte in Neuchatel resembles the deck of a cruise ship. Chef David Sauvignet showcases regional products like broad whitefish or "fera" caught straight from the lake.
La Table de Palafitte, Neuchâtel —
Overlooking a lake, La Table de Palafitte in Neuchatel resembles the deck of a cruise ship. Chef David Sauvignet showcases regional products like broad whitefish or "fera" caught straight from the lake.
Courtesy Palafitte Neuchatel
French chef Anne-Sophie Pic is the third generation in her family to obtain three Michelin stars. Her breathtaking creations in Lausanne include a beautifully simple black and white plate where sea bass meets black caviar from near Bordeaux.
Anne-Sophie Pic at Beau Rivage Palace, Lausanne —
French chef Anne-Sophie Pic is the third generation in her family to obtain three Michelin stars. Her breathtaking creations in Lausanne include a beautifully simple black and white plate where sea bass meets black caviar from near Bordeaux.
Courtesy Beau Rivage Palace
At ECCO, chef Rolf Fliegauf's creations include a simple but stellar starter of organic egg yolk with onions and wild herbs. The dish uses eggs from a neighbor just 200 meters from the restaurant, while the herbs come from their own meadow behind the hotel.
ECCO, Giardino Ascona —
At ECCO, chef Rolf Fliegauf's creations include a simple but stellar starter of organic egg yolk with onions and wild herbs. The dish uses eggs from a neighbor just 200 meters from the restaurant, while the herbs come from their own meadow behind the hotel.
ECCO, Giardino Ascona
Da Vittorio at The Carlton Hotel overlooks Lake St. Moritz and the mountains behind. On the menu is a signature pasta with tomato sauce, Paccheri Da Vittorio.
Da Vittorio, St. Moritz —
Da Vittorio at The Carlton Hotel overlooks Lake St. Moritz and the mountains behind. On the menu is a signature pasta with tomato sauce, Paccheri Da Vittorio.
Courtesy Da Vittorio
Chef de Cuisine Laurent Eperon's one-Michelin star dining room has to be one of the most elegant in Switzerland. Menu highlights include a "new-style ratatouille" featuring summer vegetables.
La Pavillon, Bar au Lac, Zurich —
Chef de Cuisine Laurent Eperon's one-Michelin star dining room has to be one of the most elegant in Switzerland. Menu highlights include a "new-style ratatouille" featuring summer vegetables.
La Pavillon, Bar au Lac
The TOM café sits on the top floor of Lausanne's Olympic Museum. Sustainable and healthy plates can include Moqueca, a Brazilian fish stew with sea bass, peppers, tomatoes, coconut milk and coriander.
The TOM Café, IOC museum, Lausanne —
The TOM café sits on the top floor of Lausanne's Olympic Museum. Sustainable and healthy plates can include Moqueca, a Brazilian fish stew with sea bass, peppers, tomatoes, coconut milk and coriander.
TOM Cafe/Olympic Museum