A robust Swiss menu has made this Vieille Ville institution a magnet for local street sweepers, foreign heads of state, and everyone in between. Before tucking into a fondue or raclette (melted cheese served with small potatoes in their skins, pickled pearl onions, and gherkins), order a starter of air-dried meat cut paper thin—a specialty of the canton of Grisons. Other choices include Schübling (sausage) or veal strips in cream sauce: both come with
sinfully delicious Rösti, a buttery cake of grated potatoes. The kitchen serves until 11:30 pm (11 on Sunday) and in season you can sit outdoors and soak up the Old Town's historic vibe.