182 Best Restaurants in Switzerland

Swiss chef Andreas Caminada has long lured Zurichers to Schloss Schauenstein in Canton Graubünden, and now they need not travel for his food thanks to a new branch of IGNIV (one of three in Switzerland) located in a cobblestoned corner of the Altstadt. A svelte dining room with velvet couches and long silver curtains hint at chef Daniel Zeindlhofer’s theatrical cuisine, which includes such dishes as oeufsà la royale with gold flake, venison with cranberries and prunes in cream, and fluffy duck mousse served with fluffier slabs of homemade brioche.

Decorated with rich brocades, glittering chandeliers, and bright frescoes, this robin's-egg-blue dining room has plenty of light streaming through a wall of windows. Diners enjoy classic dishes from northern Italy and a menu of Italian, French, and Swiss wines. If roasted scampi and sea asparagus were served at Versailles (instead of the Four Seasons, where Il Lago is located), this is what it might be like. In season, there's a gorgeous sidewalk terrace complete with olive trees and aromatic herbs.

This rooftop restaurant serves up panoramic views of the city and Japanese-fusion fare. Nestled on top of the Four Seasons, the simple, modern decor lets the natural beauty of the nearby Alps take center stage while dishes like black cod miso and shrimp with coriander rice tempt the taste buds.

Time moves a little more slowly here amid the civilized elegance of chandeliers and china teapots, gilt ceiling details, grapevine motifs, and striped banquettes, and the day's papers hang from lampposts at discreet intervals between tables. The menu changes seasonally, but the classic French theme is constant—expect tartares and minestrone in summer, cassoulet or veal liver in winter, and Jack's giant Wiener schnitzel year-round. There's an excellent selection of Swiss wines and expensive but top-flight French reds.

Established in 1875, this old-world spot offers a well-balanced mix of tradition and modern comfort, with both a formal restaurant and the more laidback Chässtübli. Traditional Swiss cuisine emphasizes seasonal game and vegetable dishes, as well as a lengthy menu of fondue and Rösti (hash brown) creations. The Chässtübli's sunny front porch overlooks the street and is great for people-watching. Head inside for the restaurant's dining room, opening onto the main promenade.

Chef Armel Bedouet creates Michelin-starred fine dining with the freshest local ingredients at this bright, crisp restaurant in Hôtel Royal. Only 15 people can be seated at once, making the experience truly intimate and special.

Once the main relais (stagecoach stop) between the Simplon Pass and Geneva, this vineyard spot is out of central casting, groaning with history and heady with atmosphere: Igor Stravinsky and Charlie Chaplin were among the artists loyal to its charms. The tiny wood-paneled pinte, where winemakers come to read the daily papers—with a pitcher of St-Saph, as they call it—and to devour the upscale plat du jour, is enticing, as are the adjacent, white-tablecloth salons and upstairs-attic-beamed grillroom. The staff hovers while day-tripping connoisseurs and repeat faithfuls sniff and roll perfumed wine over their tongues and savor exquisite dishes from the top-notch kitchen.

It's hard to get more Genevois than this: diners reflect the city's mix of locals, tourists, expats, and politicians. The menu specializes in local favorites like filets de perches, longeole sausage, and game in season. The dining room transfers to the sidewalk in summer, and the kitchen closes late for Geneva—at 10 pm.

While driving the Route du Vignoble, you can sample the local wine and munch a few rich Malakoffs at L'Union.

Traditional Swiss fare (local fish, cheese specialties, Rösti, ham off the bone called jambon à l'os) and some French classics are served in this inviting restaurant set in a pink-hue historic building that doubles as a hotel. The plain, spacious guest rooms have a wonderful view of the mountains and town castle, and there's an ample breakfast buffet.

At clubby, rustic-chic La Grange, you'll always find lots of grilled specialties, particularly beef and lamb, on the menu, as well as inspired epicurean choices such as foie gras with plum sauce or Asian-inspired turbot with saffron and vegetable pearls—saffron from Mund being a Valais specialty. Chef Thierry Corthay's cuisine is not only seasonal (read: frequent menu changes) but also of the terroir, which is to say he serves regional products with pride. Other treats here include elegant presentation of the plate, the entirely smoke-free environment, and the wine list's top-notch selection of local vintages. It's best to call ahead; in low season it may close on some days. The terrace is open in season.

If it's an oven-fired pizza or plate of pasta you crave, there's no place more convivial or convenient than this trattoria on the main drag. The atmosphere is warmed by terra-cotta walls with bold blue accents and endless pitchers of wine. Fresh seafood is a specialty of the house, whether atop a piecrust or a mound of linguine. With a dozen chic guest rooms to boot, the hotel also has a satellite location serving light fare and desserts across the street on the lakefront promenade.

If sweets are on your mind, pick up a handcrafted chocolate in the shape of Charlie Chaplin's shoes from Läderach, on a pedestrian walkway near the tourist office. The chocolate showroom features live demonstrations and course offerings for budding chocolatiers.

This is a favorite haunt of theatergoers heading for the Schauspielhaus Schiffbauhalle—it conveniently shares the same building, where a glass, steel, and concrete interior mixes well with brick elements from the original factory building. Beneath an enormous Murano-glass chandelier, elegantly dressed patrons enjoy wines from a hefty list and delicate dishes that might feature black tiger prawns, langoustines, or beef fillet, all with innovative sauces.

The decor fits the name, with a tile floor, old French posters, dried flower bouquets hanging from the ceiling, and newspaper cuttings on the walls. The menu leans French, with sautéed duck liver and bouillabaisse, but there is relatively lighter fare, including salads and sashimi. The larger room is flooded with sunlight and bedecked in greenery with an immense view across the valley, but come sundown the call from the cozier warmth of the front parlor draws those looking for romantic lighting and convivial chatter.

This smartly styled restaurant with a calm interior serves surprising gourmet creations, finding the balance between fine dining and trendy fare. Le Bureau—literally "The Office"—promotes a hybrid experience that goes beyond food; you can easily converse with other guests, some of whom are there for coworking over a coffee or meal. 

The terrace of Le Café du Belvédère has a fabulous view up the river to the Planche-Supérieure. The friendly staff serves a selection of teas, coffees, and homemade syrups as well as alcohol, and you can enjoy platters of local cheese and smoked meats in addition to Asian delights from the excellent Tam's Kitchen restaurant upstairs. Inside it's a café littéraire by day and a lively bar and meeting spot at night. An eclectic mix of 1970s plastic furniture and a huge, rounded plastic bar contrast wonderfully with the wood-beamed interior.

Enjoy a perfect café crème or a whole meal along with the Neuchâtelois at one of the most authentic cafés in the Old Town. This place models itself on a traditional Parisian brasserie, and the striking art nouveau interior certainly helps: the molded ceiling, etched windows, and blue-and-green decorative tiles all date from 1905. Fish is a specialty, and large platters of fruits de mer (shellfish) in season are a delicious treat. A menu-of-the-day special is always reasonably priced.

On the mountain right below the Mayentzet chairlift, this rustic Alpine chalet offers a cozy place for hot chocolate or lunch and a terrace with stunning panoramic views. The friendly staff serves Swiss fare like assiete Valaisian, a plate of local dried meats and fondue. In the winter, there's ski-in, ski-out access from easy slopes. In summer, it's a 30-minute hike from Carrefour.

After years of overseeing bubbling pots of fondue—the popular draw at this tiny eatery—the hand-painted murals and mirrors set in dark frames have a smoky patina. It's a casual neighborhood place where local wines are poured from pewter pitchers, and the people at the next table eavesdrop. Regulars favor the tender steak—entrecôte of beef or cheval (horse)—accompanied by an overflowing plate of fries or a half-moon of crispy Rösti.

On Fribourg's main street, this restaurant's clean lines are softened by gleaming gold fixtures, and, in nice weather, the leafy vistas from the sun-dappled balcony. One bite here, in the restaurant's second incarnation, reveals why chef-owner Pierre-André Ayer has earned so much praise. His showstopping menus take guests on a culinary adventure, one in which he declares war on traditional flavors, while at Le Petit Pérolles upstairs, lighter (and less expensive) fare is served all day.

This French-inspired deli-café-bar on the quayside under the Kultur- und Kongresszentrum’s striking canopy roof has all bases covered. At breakfast and brunch, the menu features dishes such as shakshuka with hummus and a poached egg while later, for dinner, there are small plates designed for sharing. It also serves lovely reviving brews like fresh ginger, honey, and lemon that can be sipped while you watch paddle steamers set sail. Inside, the mood is artsy, with cool seating such as hammock chairs. 

It's a tight squeeze to get into Old Town's popular caveau-oenothèque (wine bar–cum–store) Le Verre à Pied, where 180 regional vintages are poured seven days a week. Light snacks like local cheese and meats, tapenade, and foie-gras toasts are available. For a few euros you can join winemakers and enthusiasts who swill and sip (often while taking advantage of the free Wi-Fi connection).

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).

An old warehouse space in Zürich West has not so much been renovated as cleaned up and then highlighted with an eclectic mix of antiques and 1950s collectibles, all of which are for sale. Tapas and Mediterranean dishes, including their famous moules frites (mussels and fries) are available to order at the counter. In summer, snag a table on the multitier veranda out front.

Their tagline “wildkraüter & feuerwasser” translates to “wild herbs & firewater,” and indeed, the kitchen at this cozy eatery with a hip industrial vibe and expansive terrace offers a fine selection of salads composed of local herbs and vegetables along with cocktails, a large choice of Swiss beers, and a smaller selection of Swiss wines. They also serve up Mediterranean-inspired dishes such as halloumi with buckwheat and roasted chickpeas, tabouleh, hummus, and tzatziki, along with burgers and a soup of the day—all a nice break from the usual fondue and Rösti.

The service at Lokal comes across as arrogant, but the food—savory onion soup, cordon bleu heaped with pomme frites, coq au vin, and mounds of fresh green salads—is surprisingly affordable and always excellent. Sunday brunch shouldn't be missed. Part of a former industrial complex that houses a contemporary art museum, cinema, and theater, Lokal is a hip restaurant inside a former locomotive hall. It's surrounded by a spacious terrace strewn with tables full of St. Gallen's Dior- and Swarvoski-clad set.

This two-story complex of bars and a restaurant is a popular gathering place for stylish patrons looking for an Italy fix. Eclectic photos, prints, and paintings adorn the walls, and various sculptures add interest throughout. Two specialty bars serve coffee, wine, and cocktails, and the restaurant offers delectable homemade pastas and desserts, with a signature dish of veal escalope with ham and sage, paired with saffron risotto. Tuscany and Piedmont jostle for space on the wine list. Upstairs, the open-air atrium with flowers and olive trees is a particular treat in summer.