Fodor's Expert Review Leonard’s
In an airy dining room modernized with contemporary art, Chef Francesco De Bartolomeis prepares sophisticated Swiss cuisine with a twist, such as cheese and onion tart with raspberries and côte de veau cooked in hay from Gstaad, available as part of a four- or six-course menu or à la carte. The dishes change once a season, with many ingredients sourced from local producers, and can be paired with a fine selection of international wines (with plenty of Swiss choices, too).
Gstaad, Bern 3780, Switzerland
- Seasonally focused dishes
- Superlative service, as befitting a grand hotel
- Fresh-made apple tart with double cream from Gruyères (order early as it takes 35 minutes to prepare)