I just wanted to let you know that I have updated my Switzerland directories for traveling and dining in style for 2025! There are the four of them. The first two are about where to go in my lovely home country. You find not only a grand tour of Switzerland but also an overview of premium destinations for the discerning traveler. Furthermore, I inform on where to stay and where to dine in style while traveling along the grand tour through this Alpine nation.

Here are the details:

1. Guide to visiting Switzerland
2. Premium destinations in Switzerland
3. Guide to luxury hotels in Switzerland, part one – core and west
4. Guide to luxury hotels in Switzerland, part two – Alps and east
5. Directory to fine dining in Switzerland, part one – core and west
6. Directory to fine dining in Switzerland, part two – Alps and east

I would like to highlight in particular my advice to foodies spots in Switzerland (5. and 6.).

It is based on dining directories just as the Michelin Guide and the Gault Millau Guide. And whenever they publish a new edition I amend my articles accordingly. But of course my personal opinions also play a role when creating them.

One more remark to end this short blogpost about my freshly updated Switzerland dine and travel in style guides. It is about how to use them. In case you do not want to read them from A to Z – which I would perfectly understand as they are quite long – , then proceed as follows. If you are only interested in a specific place, go to the contents section and click at “show”. Go to the spot of your choice and only read the correspondent paragraph!

Happy traveling and dining to all of you in 2025! And maybe let me know what you think about my directories.

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Basel is known – amongst other things – for its proximity to the two neighboring countries of Germany and France. And just as Switzerland’s biggest city of Zurich, it has a good offer of fine-dining outlets. Whereas Zurich’s high-end culinary scene is very dynamic – see my post about it -, Basel is a bit more modest in this context. However, that does not mean it is not worth visiting as a foodie. Quite the opposite, it boasts one of only four three-star Michelin spots existing in Switzerland. Furthermore, it also has two two-star Michelin establishments. One of them was already the subject of an earlier post about Basel’s fine-dining scene. I will cover the other and the three-star spot in the sections to follow. And my overview on best fine-dining restaurants in Basel will also include one from abroad, which fits this city as meeting place for three countries.

I begin with the highflier here, the mentioned three-star Michelin place before coming to the two-star and the one-star establishments.

1. Restaurant Cheval Blanc by Peter Knogl at Grand Hotel Les Trois Rois

three-star Michelin restaurant featuring fantastic classic French cuisine with a twist in a splendid historical hotel dining-room by the water

This classic French high-end restaurant was for me the last on the list of all the three-star Michelin places in my home country. The reason for this was probably the fact that it is not considered as modern. And I am a big fan of contemporary cuisine. Yet, in hindsight I have to say this should not have hindered me so long. That is because everything was top-notch at my dinner at Cheval Blanc. The chef here, Peter Knogl, has been working here since 2007.

And since day one, he celebrates French haute cuisine, yet influenced by Mediterranean and Asian influences.

The chef is considered as king of sauces, and it really is exceptional what he accomplishes in this field. Each and every sauce was perfect, bursting with flavor and wonderfully balanced. But everything was of the highest standard, and this made by first rate produce and presented in a pleasantly reduced way.

And the setting is beautiful, at Basel’s most upscale luxury hotel – Grand Hotel Les Trois Rois – just by the river Rhine.

The 300 year old dining room (30 seats) is splendid. It is kept in a classical and somewhat opulent style, with intricate chandeliers and fine antiques.

And to my delight, the restaurant manager (Giuseppe Giliberti), although dressed in a black tailcoat, was not stiff at all but showed a good mixture of professionalism and relaxedness.

The dinner I had with my husband and friends at Cheval Blanc was utterly enjoyable. It was full of culinary highlights, accompanied by an immaculate service performance and the most glorious setting. This level of quality along with the highest possible rating (three Michelin stars, 19 point Gault Millau) comes with a price. Notwithstanding, it is still far from being astronomically expensive. On offer is a sole menu, either in the complete version (six courses for 320 SFR/US$) or in five courses (285 SFR/US$).

2. Restaurant Roots

two-star Michelin dining spot with excellent modern cuisine in relaxed ambiance a bit away from the city center at the river (with some service issues)

Our party of four enjoyed excellent modern food at Roots, and this in a chic contemporary setting.

Unfortunately, the dinner was overshadowed by an underwhelming service performance. Right after the opening we entered the premises and were welcomed with the words: Do you have a reservation? Of course we had one, otherwise you get no table at a two-star Michelin restaurant on a Saturday evening. And this was only the start to several service hiccups. It followed insufficient advice on Champagne selection, inflexible dining choices (see below) and not refilling our drinks. While we are at it, everything as to service was immaculate when related to food issues. The staff was obviously drilled to ensure that the cutlery was set when the chefs came to the table with their creations. They did this with every course, which was informative and entertaining at the same time.

Food wise, you can decide on six, seven, nine or ten courses (178/189/208/219 SFR/US$). The server let our party of four know that six courses involve following dishes: twice seafood, once vegetables, twice meat and once dessert. The seventh course would be a dessert, the eighth something with truffle, the ninth langoustine and the tenth cheese. When we asked whether we could have the truffle dish instead of the second dessert as seventh course, it was rejected. And this without giving an understandable reason. Be it as it may, the food we got was really remarkable. The cuisine of the young chef, Pascal Steffen, is innovative and often vegetable-based.

He started here in 2017, at the “Rhypark”, a convention center by the river Rhine a bit away from the city center.

The food is worth two Michelin stars (Roots got its second end of 2022), but this is not enough to create a memorable dinner experience. As a diner at a highly decorated venue (18 points Gault Millau) you certainly may expect a higher standard of service.

3. Restaurant La Table de l’Auberge at Auberge Saint-Laurent in Sierentz/Alsace (France)

well-made modern and traditional cuisine at historical coaching inn in nearby France with an one-star Michelin award

I mentioned it, Basel is located in the tri-border area of France, Germany and Switzerland. And because of that it is common that locals also go abroad for eating out. That is exactly what a dear friend from Basel and I did on a cloudy winter day when heading for Sierentz in the Alsace (France). You get here in less than 20 minutes by car. It is also possible to take the train (18 minute-ride plus 8-minute walk). A lovely 18th century coaching inn awaits you here in rural surroundings. The well-preserved Auberge Saint-Laurent oozes lots of traditional charm. And it offers – apart from ten guest rooms – two Michelin listed restaurants.

On our occasion, we were on our way to the one-star Michelin Restaurant La Table de l’Auberge (16 points Gault Millau). Yet – as my friend told me – the more relaxed Winstub À Côté (Bib Gourmand) is also a good choice. The property has been family-owned since 1982 by the Arbeit family. In 2010, the second generation took over. Chef Laurent, who continues his father’s work, trained in the kitchens of some big-name chefs (Haeberlin and Ducasse). He does this in a differentiated manner. Some traditional dishes that made the house famous such as the duck foie gras with sauerkraut jam are unchanged on the menu.

Furthermore, he revisits others classics and reinvents them in a more contemporary way. Plus, he does his own modern creations. And he was able to retain the Michelin star that his father had earned more than twenty years ago.

We arrived to find a newly refurbished dining room. It now has a fresh look yet without denying its classical origins.

In terms of food, you can choose between an à la carte offer and three menus. As to the former, starters are from 28 to 40 €, mains from 35 to 48 € and desserts from 15 to 20 €. Menu wise, there are three options: the classic “Gourmet” (62 €), the choice menu “Tout à votre Choix” (95 €) – both with foie gras – and the surprise menu “Surprises et Gourmandises” (125 €). My friend and I opted for the middle – with foie gras of course. And we liked what we got. For dessert, I requested a change as I wanted to try the “Tout petit vacherin glacé”. That was no problem, and it was heavenly, although not exactly “tout petit”. Quite the opposite, it was much too big – just as the foie gras. Otherwise, it was an enjoyable meal with a friendly and reserved but not stiff service.

Looking back as to dining in style in Switzerland

In case you are not only interested in best fine dining restaurants in Basel but in Zurich too, then check out my two former posts. One is about great options to dine in style in Zurich city, and this divided in casual places (four options) and sophisticated ones (3 spots). Furthermore, I also did an overview of recommended fine dining restaurants in the Zurich area, i.e. outside of the city. This is about three dining spots, all of them Michelin starred respectively by a Michelin star chef.

Date of visits: December 2023 – January 2024

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Following my post about fine dining in Zurich city, it is time for the best fine-dining restaurants in the Zurich area too. And again, I present you such restaurants I first visited in 2023 and 2024. As to places I dined at in the past, have a look here. It concerns three restaurants which are all aimed at fine dining. At the same time, I would consider all of them as ones with a casual ambiance. In addition, you can reach them either by train or car within 30 minutes from Zurich city. Plus, they are all listed in the Michelin and the Gault Millau guides. Two of them even have Michelin stars!

I start with the highest awarded restaurant.

1. Restaurant Skin’s in Lenzburg

modern two-star Michelin restaurant with excellent innovative cuisine in favorable location just by the train station not far from Zurich 

Skin’s is a phenomenon. It was opened end of May 2022, and four months later it already gained two Michelin stars! This restaurant is the work of Felix Bertram, the owner and founder of Skinmed, a clinic for dermatology and plastic surgery, and chef Kevin Romes.

The entrepreneur met the young cook at Restaurant Einstein in Saint Gallen. And he immediately knew that this was the man for his dining-spot project. Skin’s is located just by Lenzburg’s train station, in a former industrial site. From Zurich’s main train station, you can reach it in a 19-minute ride plus a five-minute walk. Restaurant Skin’s is an uncompromisingly modern place. What I find impressive is the very large open cuisine where you can watch the chefs working.

The food is equally uncompromising as the interior, contemporary and creative. It is ingenious without being over the top so. I liked best the really fantastic sauces.

On my first occasion here – there was a second one, a champagne dinner – , they were often poured tableside. All and of them were different from each other, rich in taste and multifaceted. The atmosphere at Skin’s is relaxed and you are in contact with the chefs who appear at your table every now and then. Not only Michelin is full of praise for this dining spot but also Gault Millau. This guide gives 16 points and attests a form curve that is rising steeply upwards.

As to pricing, there is a sole tasting menu. Contrary to my first visit, there is now a six-course menu on offer costing 220 SFR/US$ (before seven courses for 225 SFR/US$). If you wish, you can add a surprise dish for 35 SFR/US$.

In case you want more information about one of the best fine-dining restaurants in the Zurich area, I have already done a post about the place after my first visit.

2. Restaurant Fahr in Kuenten (Künten)

delicious contemporary cuisine awarded one-star Michelin in relaxed ambiance located in idyllic rural surroundings

This is another Michelin starred restaurant in the same Swiss canton as Skin’s (Aargau). As to reachability by public transport from Zurich city, it is not that favorable. Yet you can get to it by car in less than 30 minutes. And when doing so, you come to another world. Fahr is a pure idyll, a stand-alone building on the edge of a nature reserve. Dining here is especially pleasant on a hot summer evening, when you can do this in the beautiful outdoor area. And it is child-friendly too with an associated playground.

Yet also the dining-room is a jewel.

The ambiance at Fahr – at least if you dine outside – is  very casual. On our visit, one of the guests even was dressed in bicycle gear!

When it comes to food, it is a seriously good affair. 

The young chef Manuel Steigmeier

started in Kuenten in 2017 at the age of 22 and got his first Michelin star in 2022. In addition, he has 17 Gault Millau points. And imagine he has not worked with any famous chefs before but “only” at a local dining spot with a solid but not exceptional cuisine. Yet he scores with outstanding, puristically served dishes. He does this in such a convincing way that you can count Fahr among the best fine-dining restaurants in the Zurich area. Service on our dinner was cordial however a bit slow between courses. As to the latter, you get a tasting menu here, either with fish/meat or vegetarian. Five courses cost 160 SFR/US$, six 175 SFR/US$.

3. Restaurant Die Rose in Rueschlikon (Rüschlikon)

UPDATE: the restaurant goes out of business end of September 2024

Michelin gives it a Bib Gourmand, Gault Millau has not reviewed it to date (but will do so in 2024). Service is warm at this casual place.

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Eating out at Zurich’s (casual) fine-dining restaurants is not a new thing for me, quite the opposite. I have been doing this on a regular basis for years – see my posts about it. Yet there are still lots of great (casual) gourmet (Michelin) restaurants in Zurich that are either new in town or I have not dined at so far. So it is time for an update as to Zurich’s flourishing culinary scene. I have visited all the places I am going to write about in the years of 2023 and 2024, and this usually for the first time. In addition, it is exclusively about restaurants geared to fine dining. And it does not matter whether they feature a casual ambiance or a sophisticated one. Plus, almost all of them are listed in the Michelin and the Gault Millau Guides.

Find below short descriptions of seven of Zurich’s best gourmet restaurants. They fall into two categories: casual fine dining and fancy fine dining. In a post to come, I will also go into such dining spots in Zurich’s surroundings. I start with the ones offering a relaxed setting however serving high-quality food nevertheless.

4 of the best casual fine-dining restaurants in Zurich

The first one on this list is the dining spot longest in business, the last one being the newest in town.

1. Restaurant Maison Manesse (district 3)

UPDATE: Maison Manesse closes its door at this location end of 2024

highly creative & surprising Michelin-starred cuisine in a perfectly relaxed setting

Maison Manesse, a pioneer in the field of casual fine dining in Zurich, opened its door in 2013. And this at a location a bit away from the center. At the time, chef Fabian Spiquel and host Miguel Ledesma were in the lead. In the meantime, chef Benjamin Plsek and host Raymond Fuerer have taken over. They brought in some new blood yet otherwise pursued the combination of experimental cuisine in an informal setting, although in a weakened form. A surprise menu is on offer at this unpretentious former neighborhood restaurant. It is available in a vegetarian, plant based or “everything” version. You can order either four courses (125 SFR/US$ without meat and fish, 135 SFR/US$ for “everything”) or six (165 SFR/US$ without meat and fish, 175 SFR/US$ for “everything”).

Alternatively to the menu, you can choose from an à la carte menu. Mains cost between 34 and 42 SFR/US$, cheese in two sizes (18 or 24 SFR/US$). Desserts range from 10 (sweet bites) to 21 SFR/US$.

When it comes to awards, Maison Manesse got a Michelin star in the second year of business, which it holds to this day. Gault Millau gives 16 points. As to the food, inspirations for the refined and well-balanced creations come from all over the world. The chef knows how to do subtle and unusual combinations of flavors and textures. As far as ingredients are concerned, the dining spot stays local. In terms of wines, Raymond Fuerer is very proficient in this field. The interiors are young and funky. And in summer, you can dine in the pleasant outdoor area too!

2. Restaurant Gül (district 4)

Turkish comfort food, sometimes also with creative touches, in an informal, vibrant setting

At Gül Restoran it is about Turkish cuisine, although with dishes not copied “one to one” from the originals. Rather, Elif Oskan, the woman behind Gül, brings in her own philosophy at this fun place. She is Turkish, brought up in Zurich, and partners up here with boyfriend Markus Stöckle (Rosi) and culinary entrepreneur Valentin Diem (Brasserie Süd). At the center of Gül is an open kitchen. The most important equipment items here are a charcoal grill and a wood oven. From those come the grilled Alpstein chicken or the home made bread just as the Pide or the Lahmacun. The oriental dessert classic of Baklava comes with almond frangipani and ice cream.

The atmosphere at this spacious restaurant (90 seats) is relaxed and lively.

In addition, there is a nice outdoor area as well.

When Gül is fully booked, the staff – who is otherwise friendly and accommodative – might be struggling with the demands of the guests. The calming force in here – when things are a bit hectic – is Elif Oskan’s father, “Baba”. On our two visits, my family opted for the Gülty Menü Sürpriz, the surprise menu for 80/85 SFR/US$ reflects the best what the kitchen has to offer. And it was both times a good choice! If you like champagne, it makes a perfect combination – and they have some excellent ones on the wine list.

You can also order from a comprehensive à la carte menu: snacks from 3 to 8 SFR/US$, cold starters between 6.50 and 16.50 SFR/US$, items from the wood oven from 2 to 18.50 SFR/US$, warm starters between 6 and 18.50 SFR/US$, grilled mains at 38 and 39.50 SFR/US$ as well as desserts at 12.50 and 22 SFR/US$. The latter is the mentioned Baklava and serves (at least) two persons. When it comes to how the food is, I am no expert in Turkish cuisine. From some online comments I read, it does not seem to be authentic all the time. Yet Elif Oskan does not pretend to be. I for one liked what we got, which was often hearty yet sometimes also imaginative! Gül, opened in 2019, has a Michelin Bib Gourmand and 15 Gault Millau points.

3. Restaurant Kle (district 3)

refined Michelin-starred vegan cuisine at Zurich’s female culinary shooting star

Kle is one of the hottest dining spots in town! The vegan restaurant, opened in 2020, took the hearts of many foodies from near and far by storm.

And among them are lots of “carnivores” too. Zineb “Zizi” Hattab, the woman behind the restaurant, has made an amazing career. Actually, she is a software engineer from Spain with Moroccan roots. Yet she developed a flair for cooking and worked for several known names in the business (for instance Andreas Caminada). And now she has become Switzerland’s vegan queen with her inventive and elaborate dishes!

Is is difficult to get a table at Kle, despite their offering two dinner seatings. The restaurant, a former neighborhood dining spot, is rather small.

In case you are not successful at securing a reservation here, give Zizi Hattab’s second restaurant, Dar,

a try. It is bigger, more down to earth and family style (see my post). Or go for drinks and snacks to the wine bar Cor,

her third spot. And her latest project was it to move her Kle during five weeks to Saint Moritz to the prestigious Hotel Badrutt’s Palace! She really keeps herself busy.

Busy is a good key word when it comes to dining at Kle. It is a well organized affair, yet sometimes you feel as guest like being in a steady assembly line operation. And the pleasant staff seems to be overwhelmed at times. If you happen to be in the first shift, people already queue for the second one long before the designated time. And this might make you – and the servers – a bit jumpy, especially in case you are seated outside. But the most important thing, a high food quality, was still granted on my visit on a hot Saturday evening. Dining at Zurich’s top shot chef is really worth it. There is a surprise menu only, either in five or six courses (120/134 SFR/US$).

Kle has a Michelin star and 15 Gault Millau points.

4. Restaurant Chicería Cantina (district 4)

hearty Peruvian food at Restaurant Barranco’s little sister

Cantina is the smaller sister of Restaurant Barranco (see my post).

And this is literally meant. Everything is a bit simpler and more down to earth than at the much beloved Barranco. The leader crew is the same, Christina Tobler Orbegoso, a half Peruvian, as manager and chef José Severino. You get hearty Peruvian food home-cooking style at this former neighborhood restaurant.

As to the food offerings, they serve two kinds of ceviche – of course –

and other rather rustic dishes, yet sometimes with a twist. On my visit not long after the opening in late 2022, it was a traditional starter-main-dessert structure. Now the food is meant for sharing as it is the case at its sister property. Whereas the selection of hot items was a bit underwhelming at the time, this obviously has changed in the meantime. There seem to be more intriguing options on the menu lately. Specifically, there are ten plates to share between 12 and 36 SFR/US$. Plus, you find three side dishes from 4 to 10 SFR/US$ and two desserts at 16 and 17 SFR/US$.

As to how it is at Cantina, the setting is nice albeit the tables are tightly packed. I liked the decor with lots of multi-colored South American cushions and doilies.

Food was fine, especially the ceviches and the desserts. The hot dishes were good yet not really exciting. The staff was friendly enough yet a bit taciturn – probably due to lacking language skills. Overall, going through my dinner at the Cantina in early 2023, I thought they still needed to step up their game a bit.

After these four restaurants with ambitious cuisine yet a rather relaxed ambiance, now to three more conventional fine dining establishments.

3 of the best fancy fine-dining restaurants in Zurich

The first dining spot I am going into is not exactly a new discovery in Zurich. Yet I have not dined here for quite some time – and have not mentioned it on my blog so far. Plus, it is quite a unique place in Zurich. So, I thought that I should it include here. The other two however are newly (re-)opened restaurants. And I am sure we will hear a lot more about them in the time to come.

1. Restaurant Bianchi (district 1)

for sure the freshest and probably the best fish restaurant in town

Bianchi is a local fixture.

The restaurant is a joint venture between the most known Swiss fish dealer Bianchi and Bindella. The latter is a family owned company in the wine and gastronomy business. It goes almost without saying, you get fish and seafood at Bianchi, and the possibly best in town. It is about classics here. Many of the dishes have been on the menu since the beginnings in 2008. Think of freshly caught pikeperch, sea bass or tuna, prepared in various ways. And imagine, fish is delivered twice daily!

When dining at Bianchi, you look in vain for meat dishes on the menu. Instead you can make your choice out of several starters (from 18 to 44 SFR/US$), pasta and risotto (29 to 68 SFR/US$), freshwater fish (54 and 56 SFR/US$) and sea fish (49 to 68 SFR/US$). In addition, there is a variety of grilled fish and seafood. King prawns, scallops and king scampis cost per unit (8.50 to 12.50 SFR/US$). A seafood selection from the grill amounts to 78 SFR/US$.

As you might have noticed, dining at Bianchi is no inexpensive affair. Yet the portions are generous and the kitchen helmed by Lucio Paiano, knows how to prepare the delicate fish and seafood. From what I read, there are exclusively Italian chefs at work at Bianchi. This is evident in the desserts with lots of Italian options (from 12 to 16 SFR/US$). Service under the lead of Paulo Alexandre, a born Portuguese, is old school, polite and efficient. The restaurant, set on the water (Limmat river), is elegant and very close to the main train station. As to awards, Bianchi is Michelin listed and has 14 Gault Millau points.

2. Restaurant Orsini by Mandarin Oriental (district 1)

refined high-end Italian cuisine at one of Zurich’s chicest restaurants

Restaurant Orsini used to be one of Zurich’s fine-dining fixtures (see my post). And now it has reopened under a new management, hosted by Mandarin Oriental Savoy, end of 2023. And this hotel group has big plans with its flagship restaurant in Zurich. The “old” Orsini was a high-end Italian restaurant and the same is true for the “new”. But there is a difference, now it is about modern Italian cuisine, while in the past there was an emphasis on a traditional one.

When entering the premises, you soon notice that not one stone is left on another. Said that, the entrance gate remained, however the art nouveau lamps lining the entrance area had to give way to more contemporary ones.

I liked the modern interior design, kept in light beige tones and with striped columns, wooden floors and panelings.

And the staff led by Anaïs Boutin suited the chic space. It was professional, obliging and smooth. But of course, my husband and I together with good friends came first of all for the substance, not for the style. And that is of course the food (four-/six-course menu 155/175 SFR/US$, à la carte from 20 to 95 SFR/US$).

What can I say? I was delighted by what they had in store for us. The dining experience at the new Orsini restaurant was nothing short of fantastic, both in terms of appearance and taste. The six-course tasting menu was a series of highlights.

Among others it featured a fabulous lukewarm mackerel with almond almond milk, two best-of pasta dishes or a succulent blue lobster.

And the sweet dishes were out-of-this-world amazing! Here, the highly talented Andy Vorbusch – Restaurant Memories (see my post) – is at work. As to the chef, it is about Dario Moresco. He was appointed by two-star Michelin chef Antonio Guida (Mandarin Oriental Milan), who also acts as a supervisor at the new Orsini. I am sure the first Michelin star will be awarded soon! There is just one downer, the wine list with overpriced wines too young to drink.

3. Restaurant AN Fine Dining (District 1)

UPDATE: Oscar de Matos leaves end of June 2024

new worlds of taste at stylish restaurant headed by brilliant chef who learned his craft at El Bulli

And yet another highly talented chef pitches his tent in Zurich! It is about Oscar de Matos who took over the fine dining restaurant at Restaurant AN as from February 2024. He does this in cooperation with Marcus G. Lindner, a top shot in Switzerland’s culinary scene. The whole thing takes place at Restaurant AN, which was opened end of 2023 just a short walk from the main train station. In a first step, only the casual dining spot on the ground floor started the business. Here you get Chinese-European cuisine with a special focus on dumplings.

The thing with the dumplings is not just a coincidence. Behind AN is Yifei Li Ledermann, a Chinese-born ex-model. Since some time, she has been working in the hospitality industry and now established AN – her nickname, it means calm – together with her husband, entrepreneur Marc Ledermann. It was her dream to create a place where East and West meet in a culinary experience. And this in a cozy, refined atmosphere. While this involves a cool, chic place in red and black on the ground floor, it is about an intimate one on the upper floor. AN Fine Dining caters for a maximum of 22 guests only and is kept in subtle rose and blue hues.

Whereas chef Oscar de Matos – known as Lucerne’s culinary star at Restaurant Maihöfli where he earned a Michelin star – works in the kitchen, his partner Nadine Baumgartner is responsible for the front of the house. And she does this in an amiable, competent way. Yet also the chef was very visible on the evening my family and I dined at AN, which was not busy (Sechseläuten-weekend). He placed all the plates of the five-course meal (185 SFR/US$) – can be expanded by three more courses – in front of us and explained them.

And the food, it was a culinary revelation! The chef really has a knack for fermentation! He creates dishes that are unparalleled in terms of taste. It is mind blowing what he does with supposedly ordinary ingredients that he combines with unusual ones from foreign cuisines just as the Japanese or the Mexican ones. While I loved everything I ate here, I was absolutely blown away by the first course “Kohlrabi”, paired with salted caramel chipotle, buttermilk vinaigrette and chili oil.

What an intense taste sensation! Michelin stars are just a matter of time …

Outlook on what is to come as to fine-dining restaurants in Switzerland

As announced earlier, this is not all I have to offer when it comes to (casual) fine dining in Zurich.

There is more outside of town. It is about three Michelin (starred) restaurants to reach from Zurich city in less than half an hour, either by car or train. Later on, I will also blog on three gourmet dining-spots in Basel that I visited in 2023 and 2024 for the first time.

Date of visits: March 2023 – April 2024

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I just wanted to let you know that I have updated my Switzerland directories for traveling and dining in style for 2024! There are the four of them. The first two are about where to go in my lovely home country. You find not only a grand tour of Switzerland but also an overview of premium destinations for the discerning traveler. Furthermore, I inform on where to stay and where to dine in style while traveling along the grand tour through this Alpine nation.

Here are the details:

1. Guide to visiting Switzerland
2. Premium destinations in Switzerland
3. Guide to luxury hotels in Switzerland, part one – core and west
4. Guide to luxury hotels in Switzerland, part two – Alps and east
5. Directory to fine dining in Switzerland, part one – core and west
6. Directory to fine dining in Switzerland, part two – Alps and east

I would like to highlight in particular my advice to foodies spots in Switzerland (5. and 6.).

It is based on dining directories just as the Michelin Guide and the Gault Millau Guide. And whenever they publish a new edition I amend my articles accordingly. But of course my personal opinions also play a role when creating them.

One more remark to end this short blogpost about my freshly updated Switzerland dine and travel in style guides. It is about how to use them. In case you do not want to read them from A to Z – which I would perfectly understand as they are quite long – , then proceed as follows. If you are only interested in a specific place, go to the contents section and click at “show”. Go to the spot of your choice and only read the correspondent paragraph!

Happy traveling and dining to all of you in 2024! And maybe let me know what you think about my directories.

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This is for sure one of Germany’s top hotels, the 5-star Hotel Traube Tonbach in the rural surroundings of the Black Forest, in the country’s south. My husband and I have stayed here recently, and this for the third time already. And it is a great choice not only for foodies – their restaurants feature four Michelin stars in total – , but also ideal for active travelers. As the Traube Tonbach is located in the Black Forest, it is especially geared to hiking. But it does not stop here! One of the best things at this hotel with history – it goes back to 1789 – is its exemplary hospitality. The Finkbeiner Family, owners since the very beginning, does everything to make their guests comfortable.

After this short overview, I would like to go more into details to bring this excellent hotel closer to you. I start with some information on this place’s back story.

Hotel Traube Tonbach’s backstory

I find it fascinating that Traube Tonbach has been in the hands of the same family since its early days. And this is about the Finkbeiners. It was in the year of 1789 when Tobias Finkbeiner opened a tavern called Bauernstube for thirsty charcoal burners and lumberjacks. And imagine, this dining room still existed until it burnt down in 2020. More to this drastic incident later on …

The first steps

Over the years, lots of changes happened. Here to the most important ones. In 1920, first guests were hosted over night. In 1957, Willi Finkbeiner opened a new guesthouse, the first wing of today’s main house, with 64 beds. It was one of the first inns in the area featuring a bathroom and a balcony.

The birth of a gourmet temple

In 1977, the Finkbeiner Family launched a new restaurant, the Schwarzwaldstube. It soon became a magnet for lovers of fine dining, in particular since Harald Wohlfahrt took over as head chef in 1980 (he started 1978 as sous chef). One of the many highlights in his career at Hotel Traube Tonbach was certainly when Michelin awarded three stars to Restaurant Schwarzwaldstube in 1992.

After 40 long years at the Schwarzwaldstube, Harald Wohlfahrt met an unpleasant end in 2017. This was when an out-of-court settlement was reached between him and the Finkbeiner Family as to his departure. It was rumored that he had not been content with his job as a culinary director when Torsten Michel took over as head chef at Schwarzwaldstube in 2016. This handover had apparently already been fixed years ago. As silence about the mentioned settlement was agreed, one does not know for sure what really happened. Be it as it may, Torsten Michel was able to carry on the legacy of the successful Schwarzwaldstube. Find details about it in a section to come in this blogpost.

Traube Tonbach under the current management

Heiner Finkbeiner took the helm of Hotel Traube Tonbach in 1993, and this as 7th generation of the Finkbeiner Family. Together with his wife Renate he advanced this hospitality company into the next century. In 2009, they were joined by their sons, Matthias and Sebastian Finkbeiner, who started to work in the management of the Hotel Traube Tonbach.

Renovation of Haus Kohlwald

An important milestone in recent times was certainly the complete refurbishment of Haus Kohlwald (in 2012), the dependance opposite the main house. Of the 41 double and single rooms only 22 double rooms and apartments plus one suite remained. The renovated Haus Kohlwald presents itself now as as timeless, Black Forest inspired building with contemporarily styled accommodations.

Original inn destroyed by fire

The devastating fire that destroyed the original ancestral inn also fell in Heiner Finkbeiner’s time. The building from 1789 housing the famous three-star Michelin Restaurant Schwarzwaldstube, the Restaurant Koehlerstube and the Restaurant Bauernstube became a victim of a fire because of a technical defect. This took place in January 2020. Gone with the fire were also the Michelin stars – they are always linked to the restaurants and not to the chefs!

A temporary home for these three dining spots was constructed in record time, called “Temporaire”, opened in May 2020. And also the Michelin stars came back with these interim restaurants!

In April 2022, the newly constructed “restaurants house” opened its door. While the Schwarzwaldstube got its previous space with a view, the two other dining spots experienced concept changes. Now the Koehlerstube has made room for the new gourmet outlet 1789. It features just a few tables in relaxed setting filling the space where the Bauernstube used to be. The latter’s concept is now part of the new casual eatery Schatzhauser, named after the forest spirit, the guardian of the charcoal burners and lumberjacks. Here you get a broad selection of dishes, also everyday cuisine, and this with a view too. More about the food experience at all these places follows later in this post.

After this look at Traube Tonbach’s history, now to more practical aspects.

Location of Traube Tonbach

The Traube Tonbach is set at the end of the Tonbach valley amidst the northern Black Forest in Germany’s south. It belongs to the township of Baiersbronn, 8 minutes  away by car. The main town here is Freudenstadt, which you reach in 21 minutes by car. The latter features Germany’s largest marketplace and a nice arcade architecture. The next bigger city is Karlsruhe, an hour and a quarter from the Tonbach valley.

You are here in rural surroundings, in a climatic health resort at an elevation of 550 – 860 m (1,804 –  2,822 ft) above sea level. The Black Forest National Park – ideal for hiking – is only steps away. By the way, my husband and I did a really nice hike here, on mostly narrow paths through heavily moss-covered forest filled with towering trees. It is called the Baiersbronner Tonbachsteig. Here is the link to outdooractive, a great digital guide to the outdoors, with directions (moderate difficulty, duration of about four hours).

Ambiance/Staff at Hotel Traube Tonbach

Hospitality and leadership

I mentioned it already, the Finkbeiner Family keeps hospitality dearly. The senior director and owner, Heiner Finkbeiner, does the round of all the four restaurants everyday at dinnertime to check on his guests. And he does this in such an eloquent way, finding the right words at all times.

Yet you also see other family members doing their (mundane) duty. For example, on one morning, we experienced Matthias Finkbeiner, one of the junior directors, doing breakfast service. He welcomed the guests and escorted them to their tables.

As to the (employed) staff, there is lots of them, more than 320 in numbers, and this with  151 rooms. And they do their respective jobs in a dedicated way. In this context, I would like to highlight the employees at Restaurant Schwarzwaldstube in particular. On our three visits so far, they put on a performance that is second to none. There is Stéphane Gass, the sommelier, on the one hand who has been working here for 32 years (and still looks young). On the other hand, it is about the really young maître d’ (born in 1992), Nina Mihilli. She has had this position for a year now and was already awarded as host of the year 2023 by Gault Millau.

Overall, you get the impression that the Finkbeiners do many things right as to hospitality and leadership. Now some brief remarks to the vibe and the clientele at Hotel Traube Tonbach.

Vibe and clientele

Although you never see the senior director without suit and tie, there is a fairly relaxed vibe going on at Hotel Traube Tonbach. Above all, it is a leisure hotel where guests come for unwinding in beautiful rural surroundings. Said that, the place has class. There are some long-standing traditions that are upheld and treasured by management and many regular guests (80% are patrons!) as well.

First of all, the atmosphere in the main house – where you find most guest rooms and the half-board and breakfast restaurant Silberberg – is still as it was decades ago. There have been some modernizations in the recent past, all of them soft. These concern the accommodations but also the public rooms. The bar

and the restaurant were upgraded yet the traditional Black Forest feel (in an upscale way) was kept. The same is true for how breakfast and half-board go. This is quite in contrast to the “restaurants house” and Haus Kohlwald where the ambiance is contemporary.

In terms of clientele, most guests come regularly – as mentioned. There is a considerable number of families, often over three generations. Otherwise, guests are mixed, some are younger but most are in middle age. There are lots of Germans, quite a few from France and some Swiss.

Rooms/Pricing

Earlier on, I already let you know some details about Hotel Traube Tonbach’s accommodations. To repeat it briefly, the rooms in the main house  – 129 units – are kept in an elegant country house style. The suites are more upmarket, with a Black Forest ambiance. In contrast, the accommodations at Haus Kohlwald – opposite the main house – are styled contemporarily. This annex underwent a complete renovation before it was reopened in 2012.

When my husband and I stayed first at Hotel Traube Tonbach – back in 2010 – , we opted for a Junior Suite in the main house. While it featured a generous layout and was perfectly kept, we would have preferred a more modern accommodation. So, we were delighted about the contemporary lodging in Haus Kohlwald when returning in 2013. And again, on our recent stay, we went for a room in the latter mentioned building. Before providing some details about this room, let me go briefly in the available lodging categories at Traube Tonbach.

Lodging in general

You are spoilt for choice in case you want to stay here. The least expensive room category is the Standard Queen option (25 sqm, from about 300 € in low season). The next higher ones are: Standard Double, Comfort, Grand Comfort, Premium/Premium Kohlwald, Superior and Deluxe. If you rather want to have a suite, you can choose from: Junior Suite, Suite, Unique Suite and Unique Panorama Suite Kohlwald. Plus there are Family Apartments, both at the main house and at the Haus Kohlwald.

All the room categories feature a balcony or a terrace. And they include a splendid breakfast buffet, an afternoon buffet with small bites, guided walks, bike rentals, gym lessons and more.

Now – as announced – to the room we had recently and in 2013.

Haus Kohlwald – Premium: our choice of room at Hotel Traube Tonbach

This time, our Premium Room at Haus Kohlwald was on the top floor, which offers the best view of the beautiful Tonbach valley.

The accommodations of this category are spacious (45 to 55 sqm) and have a large bed with two mattresses. There is much of space, be in the entrance area or in the main one. In the former you find an oversized desk plus lots of space for your clothes. In the latter there is a generous lounge area.

The bathroom has a tub and a separate shower plus double sinks.

The balcony is equipped with a sun lounger and a table with two chairs. While you can use the spa facilities at the main house, there are also some basic ones including a small lawn for sunbathing at Haus Kohlwald.

Next will be about the restaurants, one of the major reasons we keep returning to Traube Tonbach.

Restaurants

Again there is an agony of choice when it comes to food and drinks. In total, you find nine spots, from the three-star Michelin restaurant to the Pool Bar. When it comes to dining (full meal), there are still four of them to choose from. I start with the most casual one and end with the signature place.

Schatzhauser

As I already let you know this is one of three dining spots in the new “restaurants house”. It is named after the good forest spirit from a famous Black Forest fairy tale. Here you get Swabian-Badish cuisine but also international one, especially Asian food and steaks from the grill. Florian Stolte is in charge here, the one-star Michelin chef who is also responsible for Restaurant 1798. And Schatzhauser is listed in the Michelin Guide too, it has a Michelin Bib Gourmand.

As to the style of Schatzhauser, it has a contemporary decor. In addition to the spacious interiors, it also features an outdoor seating. Both offer this wonderful view of the Tonbach valley.

I have not eaten here yet, so I cannot give a judgement as to the dining experience. You get here snacks to accompany your pre-dinner drinks (4.90 to 18.90 €), dishes (10.50 to 40.00 €) and steaks from the lava stone grill (49.60 to 198 €, the latter probably for two persons). Desserts are available from 3.90 € (one scoop of ice cream) to 13.50 €.

Silberberg

Silberberg is the place where you get your half board arrangement. You can make use of it if you stay at Traube Tonbach for at least two nights. Then it costs 57 € per person and day. In case you are here for one night only, you may still book it. In this case, they charge 77 € during the week and 97 € on Saturdays. On the helm at Silberberg is Juergen Reidt. He prepares a five-course meal with his team every night, usually with several options to choose from.

This half board restaurant is the same where the breakfast and the afternoon buffet takes place. And it is kept – as already informed – in an upscale Black Forest style, i.e. it is quite traditional. And the dining room is huge, after all there are 151 rooms at Hotel Traube Tonbach.

On our recent stay, we did not eat here. However, we had one dinner at Silberberg when we first came to this hotel back in 2010. And I remember it well, although I do not have many details to offer. You may also check out the short review I did at the time, where I briefly go into this meal.

1789

This is one of two Michelin starred restaurants at Hotel Traube Tonbach. Precisely, it has one Michelin star (Gault Millau gives it three toques, which corresponds to 15/16 points). And 1789 is the place where chef Florian Stolte is at work. As I already let you know, this dining spot arose from the former Koehlerstube. Here Florian Stolte was already on the helm, and this since 2012. And his efforts were crowned in 2019 with a Michelin star. The restaurant name goes back to the year when Traube Tonbach was founded.

1789 is a small place, with just about ten tables. You have the impression of being in some kind of living room. The decor is contemporary but at the same time oozes cosyness. What I also appreciated, was the air conditioning in here as we visited this eatery on a hot summer day. In terms of cuisine, it has a strong Asian orientation yet you also notice well the chef’s upbringing in kitchens where traditional French cooking techniques were widely used.

Dinner experience at 1789

You do not have to think long when it comes to ordering. There is only one menu, either with meat and fish (180 €) or in a vegetarian variant (145 €). While this sounds like quite an expensive meal, the ingredients they use here are top notch. And they also know how to prepare excellent dishes out of them!

What was on the menu?

Already the amuse bouche was impressive. It was a handsome portion of goose liver ice cream, duck liver paste interlaced with mango. It tasted just great!

Next we were delighted with madai, Japanese sea bream, in two versions. It is known in Japan as “celebration” fish, and it came with Imperial Caviar. It continued in the same furious manner, first turbot with truffle and then the high quality gamba carabinera in a tom kha soup!

Both were excellent dishes.

The meat course was a bit more modest, poularde with palm heart yet not less tasty. And the two desserts were perfectly matched, the first a sesame creation paired with vanilla and passion fruit, the second Valrhona chocolate in unison with fruity touches.

How was the service?

While my husband and I very much enjoyed the fabulous meal, it was a bit marred by a somewhat inexperienced female server who advised us (not very expertly) on choosing the right wine to accompany the food. Otherwise, service was good and smooth. We felt well at ease at this high-end yet relaxed dining spot. One more thing caught my attention, one table was not occupied, and this on a Saturday evening in early July. I could imagine that this might be related to the rather high price tag of the meal. While it is definitely justified in view of the first class products used, I am not sure whether this concept works unreservedly.

Schwarzwaldstube

A dinner at the Schwarzwaldstube is always a huge highlight, also in the life of a hardcore foodie! And my husband and I are lucky enough to have experienced it already for the third time. However, the last occasion goes back ten years. But of course you should not overdo such dinners, otherwise they lose their appeal. And this time the meal took place under a new chef and in a totally different setting. As I already did elaborate, the premises are new, inaugurated a bit more than a year ago, though the restaurant is exactly at the same spot as it was before.

When entering the dining room I was in awe of the high gable. This feature is very much in contrast to earlier times, when there was a low ceiling instead, although an impressive wooden one. Now everything looks lighter – thanks to huge panorama windows – and more modern. Schwarzwaldstube’s best asset in terms of interiors is the great view of the Black Forest that you have from every table. As to the latter, there are about ten of them, one less than at the time as the restaurant manager told us. And the space is air-conditioned, what I very much welcomed on a hot summer evening.

The staff’s looks are more modern too. Sneakers are the order of the day. Black suit and tie or dirndl are a thing of the past.

Before going into our recent dinner experience at Schwarzwaldstube, a view at the restaurant’s rating in the leading gourmet guides.

Rating of Schwarzwaldstube in gourmet guides

The Michelin Guide judges the cuisine’s performance with Torsten Michel in charge as the non plus ultra (three stars), and in my humble opinion, they are absolutely right. You get here a thoughtful mix of tradition and modernity, and this with the best produce conceivable. Gault Millau’s rating is not less favorable. The Schwarzwaldstube gets the maximum of five toques (corresponds to 19 points out of 20), and this as one restaurant from four in total in Germany. And with La Liste, it ranks in the 16th place as best dining spot in Germany.

Dinner experience at Schwarzwaldstube

As the two previous dinners here it was like “oh wow that was really great”! You get at the Schwarzwaldstube an exciting cuisine, grounded in classical French tradition but inspired by modern influences.

When dining here, you can decide between the Small Degustation Menu (five courses for 265 €), the Large Degustation Menu (seven courses for 295 €) or the Vegetarian Menu (six courses for 245 €). Alternatively, you can order from an à la carte menu. And you may also – as the gracious host, Nina Mihilli, let us know – incorporate dishes from this section into the degustation menu. While I was tempted to do so, I refrained from it. I am sure the chef knows what he does when composing a menu!

What was on the menu?

And everything we had – we chose the large menu – was so good! Be it the amuse bouche, a carrot variation full of flavor,

or the first starter, a mosaic of duck liver, quail breast and sweetbread. And nothing else can be said as to what followed: Breton lobster with passion fruit and red bell pepper chutney

as well as sea bass with cauliflower mushrooms and lotus root. Also the main course knew how to convince, roe deer with a juniper crust paired with chanterelles and pineapple.

Before the sweet finale, the beautifully sorted cheese trolley pulls up at the Schwarzwaldstube. Responsible for it is the Alsatian affineur Bernard Antony, who brings some of the finest cheeses to market. After asking about our preferences, the server put together a composition for us. Then it was time for two desserts. First, there was delectable cherry-chocolate biscuit creation, probably inspired by the famous Black Forest cherry cake. An explosion of tastes, textures and flavors was next: mango sorbet and Indian spices, Muscovada savarin, salted peanut caramel and iced Espresso. And the final point set a fabulous selection of petit fours.

What an amazing meal this was!

How was the service?

The service – under the lead of host Nina Mihilli and sommelier Stéphane Gass – hit the perfect notes of warmth and friendliness with an unstaged authenticity. And chef Torsten Michel seems to be a really gracious person. Each time he appeared in the dining room – I also caught sight of him at Restaurant 1789 – , he waved and smiled. Plus, he spent a lot of time on making the rounds after dinner to talk to his guests. This in contrast to his predecessor from whom I never saw a glimpse on my previous two visits. Once again, my husband and I thoroughly loved our experience at Schwarzwaldstube, from the exceptional cuisine to the perfectly orchestrated service, and this time in a setting that is light, chic and airy!

Not only the restaurant selection at Hotel Traube Tonbach is impressive, but also the other facilities leave nothing to be desired.

Other facilities

Spa/Pool

The spa including the sauna and pool area was completely redesigned in 2001. The sauna area has it all: forest, sound, infrared or bio sauna plus floral steam bath and ice igloo. In 2012, the spa was enlarged and offers now nine luxurious treatment rooms. In addition to the spa in the main house there also is a small spa lounge at Haus Kohlwald. It features a textile family sauna with panorama windows, a steam bath and a large whirlpool.

As to the pool area, the outdoor pool received an update in 2016. From then on, all the pools are filled with fresh water from the local Buschbrunnen spring. Apart from the spacious heated outdoor pool, there are two lap pools, three whirlpools and a children’s pool. Plus, you find here a pool bar and a gym.

For children

The former tennis hall was reconstructed and has been the Kids’ Court since 2006. It offers lots of space for children to play to their heart’s content. Among other things you find here a game room, a cookery school, a chill out room, a cozy corner, indoor football or bobby cars. The child care center is open to kids from three years on. They can have lunch and dinner here as well. In addition to the Kid’s Court, a huge playground was built on its roof in 2015. And swimming courses for children are also an option.

Activities

Traube Tonbach’s surrounding nature is great for hiking or biking. While of course you can do this individually, there is an alternative, though. The hotels offers an activity program with a variety of things to do in groups. As to my husband and myself, we did a great hike. For instructions, refer to the above location section. And if you want to bike and did not bring your own, there is a free rental of e-bikes and mountain e-bikes too.

In case you should be into golfing, the nearest 18-hole golf course is located 12 km/8 mi away in Freudenstadt. And more are in the near surroundings.

The Chapel

And imagine, there is even a hotel chapel, the Franziska Chapel! It is located on the third floor and comes complete with a pipe organ. It is at your disposal for a quiet moment or a short prayer. And it is available for weddings, baptisms or other events too.

Overall

When checking in to the luxury Hotel Traube Tonbach in the Black Forest in Germany’s south, you get everything you could wish for. It is not only a pilgrim spot for foodies – Schwarzwaldstube with three Michelin stars and 1789 with one of them – , but has lots to offer in all the other important areas too. It is great for spa addicts, nature lovers, active people (on your own or in groups organized by the hotel) and families. Everything is taken care of, there is even a chapel inside the hotel.

As to lodging, I suggest choosing the main house for people who like a more traditional style. For those into modern accommodations, I advise to opt for the Haus Kohlwald. As to food, either dine at one of the Michelin starred spots, go for the half-board option or eat at the relaxed Schatzhauser. The choice is yours! For lunch or small bites, there also is a handful of places to go. And what I really find awesome at the Traube Tonbach is that it has been family owned and managed since eight generations! And they know their business here, the hospitality is second to none. You see, it is the total package!

Last stay: July 2023

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You find a summary of this post in English at the end!

Wiedereröffnung “neue” Brücke mit einzigartigem Ergänzungsbau:

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Basel, Switzerland’s third largest city, is a good place for dining out in style. While its culinary scene has not been as dynamic as the one in Zurich in the recent past, it is still worth going to as a gourmet. In case you are heading to Zurich in search of great restaurants, also check out my posts that I published a short time ago: fine dining Zurich, casual fine dining Zurich and (casual) fine dining Zurich area. But back to Basel where I have lunched quite a few times lately, and this due to the fact that I resumed a relationship with a dear friend who comes from here. So I am able to provide information of five of the best fine dining restaurants in Basel and surroundings.

Before coming to the establishments in question, four in the city and one in the Basel area, a few lines to the city’s top fine dining outlets.

Short overview of Basel’s top gastronomy

As mentioned, Basel’s upscale restaurant scene is not as broad as the one in Zurich, Switzerland’s largest city. Yet it is impressive all the same. The showpiece here is Restaurant Cheval Blanc by Peter Knogl at Grand Hotel Les Trois Rois for sure, one of only four Michelin three-star dining spots in Switzerland. I have not eaten yet at the grand master of “haute cuisine classique”, but a visit here is certainly on my bucket list.

Another well known name in Basel is the Michelin two-star Restaurant Stucki – Tanja Grandits. I have dined here several times in the past. And I also happened to have lunch here a short time ago, so I can report on a recent eating experience too. On offer is a modern, creative cuisine.

The rising star chef in Basel is Pascal Steffen at Restaurant Roots, no doubt. Since he has opened his relaxed place in 2017, he knows how to persuade with creative and varied creations. While they are predominately vegetarian, you also get meat and fish. And the young chef’s efforts were crowned with the second Michelin star in fall 2022. Again, I have not been here yet. However, my friend and I had a lunch reservation at Roots just when the second wave of Covid-19 started. Therefore, we cancelled it. After restaurants were allowed to open again, there was unfortunately no lunch service anymore. Yet Roots is still on my “to do” list!

Some of the best fine dining spots in Basel and surroundings

I have visited all the restaurants I am going to write about in the course of the last two and a half years. And I have been at four out of five spots for the first time ever. The only place I was familiar with, is Restaurant Stucki – Tanja Grandits where I had already enjoyed dinner on two different occasions in the distant past. Having said that, I know one more chef from the restaurant he used to cook before, and this is Andreas Schuermann, currently at Restaurant Zum Wilde Maa.

1. Restaurant Stucki – Tanja Grandits Basel (left river bank, Bruderholz)

creative cuisine by the country’s best female chef in posh neighborhood

This is the place I know best as I have already eaten here three times, this with bigger time gaps between. And each time, the experience was quite different from the one before. I limit myself on the recent visit where I had lunch at Restaurant Stucki – Tanja Grandits.

Tanja Grandits, Switzerland’s most known and probably best female chef, has been in charge at Restaurant Stucki since 2008. If you wonder about the restaurant’s name, it goes back to the former chef, Hans Stucki, who helmed it during 40 long years (and got two Michelin stars). In terms of awards, Tanja Grandits is as successful as her predecessor (two stars Michelin, 19 point Gault Millau). She, who once studied chemistry, celebrates a subtle cuisine and is considered as “queen” of  colors and flavors. Harmony is important to her, not only from the point of view of culinary but also aesthetically speaking. And nature is her biggest source of inspiration.

When I had dinner at Stucki for the first time, not only the food was kept in aubergine but also the dining room. Nowadays, the interiors are decorated in warm colors, as you experience it in many restaurants these days.

The restaurant is housed in an imposing building that suits the posh neighborhood where it is situated.

On my latest visit, staff was discreet, cordial and smooth. The chef said hello to us, as she had always done on previous occasions.

Food is a big deal here, also at lunch time. There is either the business lunch or the full menu to choose from. As to the former, you can decide on three to five courses (95/125/140 SFR/US$). There is a selection of two starters, two second courses, three mains and two desserts.

In terms of the latter – the flavor menu – it comprises of nine courses and costs 265 SFR/US$. Price wise, eating here is not inexpensive yet probably justified for the experience.

2. Restaurant Im Ackermannshof Basel (left river bank)

best upscale Italian cuisine in historic premises

Since April 2021, chef Flavio Fermi has been back in Basel (before in Bad Bubendorf), where he started his culinary career. He his now at the Ackermannshof, a dining spot in a historic townhouse in the city’s St. Johanns-Vorstadt (suburb of Saint Johann).

He brought along the hosts from his former place of work as well (Roland and Evelyne Tischhauser). The chef is considered as the master of the Italian cuisine in the area. And he ist not only talented but also ambitious.

When my friend and I lunched here, three months after opening, it was not overly busy. We were told that is the “new normal” as a consequence of the pandemic and that they would not offer a lunch service after the summer season anymore. And I had read, that the Ackermannshof’s location is considered as “difficult” in town. Some predecessors already failed here. Be it as it may, I think that Flavio Fermi’s chances to succeed are good! The premises are not large,

you find here a somewhat small dining room, a tiny bar and a nice courtyard outdoor area. The decor is timelessly modern.

On our visit, we were first cared for by the friendly chef himself before the host, Roland Tischhauser, took over. Also the latter is amiable and at the same time knowledgeable and helpful. The food offerings for lunch were limited. We could make our choice between chicken stripes with a cream sauce, mushrooms, spaetzle and vegetables or linguine noodles with white wine, fresh tomatoes and olives. This together with a small salad or a soup costed 34 SFR/US$ respectively 29 SFR/US$.

My lunch companion and I both chose the linguine, and they were fantastic! While it was a simple meal, it was impeccably done. And the dessert, rhubarb compote with yoghurt ice cream was of the same caliber (10 SFR/US$)!

We really got value for money! I immediately knew that I had to come back for dinner soon (4 to 8 eight courses at 133/173/213 SFR/US$, awards: one Michelin star, 16 point Gault Millau).

3. Restaurant Puro at Hotel Moevenpick Basel (left river bank, main train station)

well-made South American fusion cuisine with Asian touches in new hotel high rise

When Hotel Moevenpick opened in the new built high-rise

in September 2021, this was also the hour of birth of the Puro Restaurant. It is located on the second floor of this splendid building and offers a South American fusion cuisine with Asian touches. While all the dishes are suitable for sharing, you can also order individually.

The chef, Pablo Loehle, a German who was born in Argentina, is familiar with South American food. After years of wandering through hotel kitchens in Argentina and Germany, he settled in Basel. Here he was executive chef at the Brasserie at the Grand Hotel Les Trois Rois. And now he has the same function at Restaurant Puro at the new Hotel Moevenpick Basel (14 points Gault Millau). Together with Raphaël Mazurek, he is in charge for the well-made dishes, which I found especially convincing when it came to starters.

For lunch, there are three options to choose from. First, you can opt for the Weekly Business Lunch (1, 2 or 3 courses for 30, 38 or 46 SFR/US$). Second, you can go down the sushi road (Puro Susi), a miso soup (10 SFR/US$), followed by three different sushi variations (29 to 36 SFR/US$). Third, you may try out the Puro Sharing Experience (3 to 4 dishes from 6 to 68 SFR/US$). My friend and I ordered our two individual dishes from the Cold and the Grilled & Co section and shared the bread as well as the dessert (76 SFR/US$ for each).

I found it quite expensive for what we got and it was not that plentiful either.

Dinner is a bit different, again there is the sharing experience, either in the form of the chef’s choice (4 courses for 105 SFR/US$) or you compose it yourself (3 to 4 dishes from 6 to 68 SFR/US$). When doing so, I think that you can also include the Puro Signature Sushi (2 variations, 48 and 68 SFR/US$, plus 4 sorts of Uramaki, 22 to 28 SFR/US$, and Nigiri, 6 to 14 SFR/US$).

As to the interiors, Puro is a large restaurant, but it is cleverly divided into several areas. When I was visiting a few weeks after the opening, one of them was closed down. I suppose they need all this space for their hotel guests (breakfast service etc.). The dining-room is modernly styled in warm hues, paired with natural materials. It feels elegant yet contemporary at the same time.

4. Restaurant Le Murenberg Bubendorf (Basel-Countryside, 19 minutes by car)

exquisite classic French cuisine in rural surroundings

This is the only restaurant I am going into that is not in the city of Basel but a bit outside of it. It is about Le Murenberg, located in the canton of Baselland (Basel-Countryside), precisely in Bubendorf. This is a small town in a rather rural area. And here this dining spot is housed in a somewhat unassuming building in a residential neighborhood. Yet the interiors are nice, decorated contemporarily in subdued colors.

And there is a cozy outdoor area too.

Denis and Melanie Schmitt, a husband-and-wife team, have taken over Restaurant Murenberg in 2012. And they renamed it in Le Murenberg, probably because Denis Schmitt is an Alsatian und celebrates a classic French cuisine (one Michelin star, 16 point Gault Millau).

His wife is responsible for the desserts and the service. And both had worked at 5-star hotels in Zurich before.

For lunch, you can decide on two or three courses (55 or 65 SFR/US$). The rate includes a small bottle of mineral water and a coffee. Instead, you can go for the degustation menu, the same as you get in the evening. Here you make your choice out of three to six courses (100/115/130/145 SFR/US$). In case you do not want to have the degustation menu for dinner, they also offer alternatives.

When my friend and I had lunch at Le Murenberg, the “lady of the house” was absent but we were well cared for by hospitable and informative staff. We could make our choice of two starters and three mains from the lunch menu. There was only one dessert available but this one was delicious.

The same was true for the rest of the meal. This place is a real find, not only is the food exquisite, but it is also competitively priced.

5. Restaurant Zum Wilde Maa Basel (right river bank, Kleinbasel)

UPDATE: out of business end of 2024

excellent modern cuisine by experienced chef in neighborhood-style restaurant

As stated, I know chef Andreas Schuermann from several dinners at his former place of work, Restaurant Bonvivant in Basel. Yet, I am going to report only from my recent lunch at his new restaurant. And that is Restaurant Zum Wilde Maa (stormy guy in English) that was opened in June 2020. This happened to be in the midst of the first wave of Covid-19.

This small neighborhood-style dining spot with just a few outdoor tables is located in Kleinbasel.

This is the area on the Rhine river’s right bank which was long considered as the “lesser Basel”. Nowadays, it has turned into a vibrant neighborhood with lots of trendy eateries and bars. And Zum Wilde Maa is one of them, helmed by Andreas Schuermann who is an accomplished chef. In an earlier job he even gained a Michelin star (at the moment, he holds a Michelin Bib Gourmand and 14 points Gault Millau). And you notice it! Everything I had on my recent lunch here was superb, from the beetroot soup to the Lostallo salmon with risotto (35 SFR/US$) and the chocolate tart with hazelnut ice cream (19 SFR/US$). And you do not have to break the bank for a lunch here!

Petra von Gunten, the chef’s partner, is responsible for the service, and she does it in an engaged manner. She is also into decorating. When my friend and I were here before Christmas, we astonished at the wreaths on the walls that she had made herself. I liked the interiors at Zum Wilde Maa, which are a mix between traditional and modern. And the white-clothed tables give the restaurant a stylish touch.

Short, it is a place where you feel at ease and epicurean delights are for sure. Apart from the lunch offer mentioned earlier, there is a dinner menu as well. You can either choose the chef’s menu (3, 4 or 6 courses at 69, 89 or 119 SFR/US$) or go for the à la carte menu (small dishes from 15 to 28 SFR/US$, big dishes from 19 to 55 SFR/US$).

What I found a bit odd was how a reservation request was answered when I wanted to eat here again. The host let me know that the reservation was only provisional and that there would be a follow-up. At my request two days later, I was told that she cannot book us into their restaurant right now. She informed me that I would have to wait one or two days longer. And this was three days before we wanted to have dinner here! So I canceled the request. A day later, I got another message from Petra von Gunten, and that was a cancellation from their side.

Date of visits: October 2020 – November 2022

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The post (Casual) fine dining (Michelin) restaurants in the Basel area/Switzerland first appeared on Swiss Traveler

The post (Casual) fine dining (Michelin) restaurants in the Basel area/Switzerland appeared first on Swiss Traveler.

Wiederöffnung b_smart restaurant mit ausgebautem Speiseangebot & Bar:

Seit Montag, 13.03.2023, ist der “Storchen” in Schönenwerd wieder offen, neu unter dem Namen b_smart hotel & restaurant Schönenwerd! Der Betrieb war seit Weihnachten 2022 geschlossen und wurde umgebaut. Zimmer und Seminarräume erfuhren eine Renovation. Auch das Restaurant erhielt ein neues, zeitgemässes Gewand. Zusätzlich zum Speiselokal gibt es neu eine Bar, wo Kleinigkeiten aufgetischt werden. Trotz allem Neuen, Bewährtes bleibt! Das erfolgreiche Team an der Front und in der Küche ist dasselbe. Nach wie vor ist das Dream Team, Katharina und Daniel Sladek, am Ruder. Er als kreativer Kopf hinter den Töpfen, sie als Gastgeberin. Und fein ist die Küche im b_smart restaurant Schönenwerd noch immer, ausgezeichnet von Gault Millau mit 14 Punkten.

Zuerst ein paar Zeilen zur Entwicklung des ehemaligen “Storchens” und der Gruppe hinter b_smart hotel & restaurant Schönenwerd, bevor es dann um den Betrieb und insbesondere um sein Restaurant geht.

Vom Bally Hotel & Restaurant “Storchen”zum b_smart hotel & restaurant Schönenwerd

Das Hotel und Restaurant “Storchen” sind untrennbar mit den Bally Schuhfabriken verbunden. Diese bekannte Firma leistete sich nämlich eine eigene Herberge samt Gaststätte. Nachdem die Schuhproduktion in Schönenwerd in den 1990er-Jahren gestoppt wurde, stiess man auch den Hotelleriebetrieb ab. Die neuen Besitzer waren Monika und Peter Lustenberger, beide entstammen aus Hoteliersfamilien. Unter ihrer Führung entwickelte sich der “Storchen” zu einem gut laufenden 4 Sterne Seminar-Hotel samt Gourmet-Restaurant (14 Punkte Gault Millau).

Nach 25 Jahren des “Storchens” im Besitz des Ehepaars Lustenbergers kam es im Juli 2020 zum Verkauf an die b_smart selection, einen expandierenden Liechtensteiner Hotelbetreiber. Trotz dieses Wechsels sollte der Charakter des Betriebs erhalten bleiben. Auch übernahm man sämtliche 35 Mitarbeiter. Das waren natürlich gute Neuigkeiten sowohl für das Personal als auch für die Region Olten-Aarau. Nicht nur gibt es in der Umgebung wenige valable Beherbergungsstätten, sondern auch das Angebot an von Gault Millau ausgezeichneten Feinschmeckerlokalen ist eher bescheiden.

So weit, so gut, aber was ist das Besondere an der in der Region bisher nicht so bekannten Hotelgruppe b_smart selection?

Hotelkette b_smart selection mit Self Check-in

Die Hotelgruppe b_smart selection wurde 2014 gegründet, und zwar mit der Eröffnung eines b_smart motels im Osten der Schweiz an der Grenze zu Liechtenstein. Unterdessen ist das Portfolio dieser Liechtensteiner Hotelbetreiber auf rund 20 Betriebe in der Schweiz, dem Fürstentum Liechtenstein und in Österreich angewachsen.

Was diese Hotelkette von anderen unterscheidet, ist, dass alle Betriebe mit einem smarten Self Check-in ausgestattet sind. So kann rund um die Uhr eingecheckt werden. Dies soll beim ersten Mal um die drei Minuten dauern, ab dem zweiten weniger als anderthalb Minuten. Der Check-out ist genauso unproblematisch. Die Schlüsselkarte wird in die Check-out Box geworfen, die Rechnung gelangt per E-Mail an den Gast.

Während manche Hotels von b_smart selection über ein vollwertiges Restaurant verfügen, haben andere nur ein kleines Angebot zur schnellen Verpflegung. Obwohl gewisse Dinge wie der vorher erwähnte Check-in-Prozess bei allen Betrieben gleich sind, gibt es auch Raum für Individualität. Das kann das Erscheinungsbild sein oder die Art der Restauration.

Wie sieht das Ganze beim b_smart Unternehmen in Schönenwerd aus? Zuerst ein kurzer Blick auf die Hotellerie, bevor sich der Fokus auf die Gastronomie richtet.

b_smart hotel & flexi.motel Schönenwerd

In Schönenwerd existieren bei der b_smart selection sogar zwei Möglichkeiten, die Nacht zu verbringen. Beide befinden sich in der Nähe des Bahnhofs und bieten kostenlose Parkplätze an. Und selbstverständlich kommt der oben beschriebene Smart Self Check-in zum Einsatz.

Die gehobenere Beherbergungsstätte – b_smart hotel Schönenwerd – befindet sich im Hauptgebäude des ehemaligen Hotels Storchen, wo auch das Restaurant untergebracht ist. Dort kann ein Zimmer aus sechs verschiedenen Kategorien gewählt werden. Der Preis beinhaltet sowohl das Frühstück als auch die Benützung eines kleinen Fitnessraums.

Wer am Morgen nur einen Kaffee oder Tee möchte (im Preis inbegriffen), allenfalls noch mit einem Gipfeli, für den eignet sich das b_smart flexi.motel. Hier stehen vier verschiedene Zimmer-Kategorien zur Verfügung. Wünscht man trotzdem ein vollständiges Frühstück, ist dies zu einem Spezialpreis im Restaurant des Haupthauses erhältlich.

Wie sieht es nun beim kulinarischen Angebot von b_smart vor Ort aus?

b_smart restaurant & bar Schönenwerd

Das lokale Publikum interessiert sich natürlich vordergründig für die Kulinarik im ehemaligen “Storchen”. Und da kann Entwarnung gegeben werden für Foodies aus der Umgebung oder unter den Hotelgästen. Es bleibt nämlich alles beim Alten, und das ist eine gute Nachricht! Auch unter dem neuen Label b_smart restaurant & bar soll eine hochstehende Küche zelebriert werden. Zusätzlich zum eigentlichen Speiserestaurant gibt es neu auch eine Bar mit einer kleinen Karte. So können sich Hotelgäste – und natürlich auch die lokale Bevölkerung – schnell und gut verpflegen.

Bevor es zum Esserlebnis im Speiselokal geht, noch ein paar Worte zum Team in der Küche und im Service.

Leitungsteam im Restaurant

Im ehemaligen “Storchen” unter der Familie Lustenberger legte man stets viel Wert auf eine feine Küche. Mit der Anstellung des neuen Küchenchefs im Mai 2019 erfuhr dann deren Niveau noch eine Steigerung. Dies ist Daniel Sladek zu verdanken, der auch heute noch das Sagen in der Küche hat. Mit der Annahme dieser Stelle folgte er seiner Frau, die hier bereits seit einiger Zeit als Restaurantleiterin waltete. Glücklich vereint, auch am Arbeitsplatz, nahm das Ehepaar seine Arbeit auf.

Bereits Daniel Sladeks erstes Degustationsmenü im “Storchen” war ein Erfolg. Hier ist ein Bericht dazu plus ein paar Details zu seinem Werdegang. Auch bei Gault Millau konnte das Restaurant punkten, 14 waren ihm bereits im ersten Jahr sicher. Und diese konnten bis heute gehalten werden.

Ein baldiges Ende dieser Erfolgsgeschichte zeichnet sich auch nicht ab, trotz des Wechsels von der Familie Lustenberger zur b_smart selection. Im Gegenteil, es wurde investiert ins Restaurant, dazu mehr im nächsten Abschnitt. Vorher noch kurz zur Organisation im Leitungsteam von b_smart restaurant & bar Schönenwerd.

Mit dem Besitzerwechsel zur neuen Hotelgruppe wurde Katharina Sladek befördert. Sie ist nun als Resident Manager tätig. Als neue Restaurantleiterin wurde Kaltrina Kqira eingestellt. Sie hat die Lehre im Betrieb gemacht und ist nun nach einer Weiterbildung hierher zurückgekehrt. Nach wie vor ist Katharina Sladek auch an der Front anzutreffen. Sie hat die Rolle der Gastgeberin sozusagen im Blut.

Restaurant im neuen Kleid

Anlässlich eines Test-Lunches hatten mein Mann und ich die Gelegenheit, das neue b_smart restaurant & bar zu begutachten. Was für eine Perle ist daraus geworden! Nicht nur hat das Restaurant einen frischen, zeitgemässen Look erhalten, auch die Raumgestaltung hat Änderungen erfahren. Bereits früher wurde der Aussenbereich umgebaut. Daraus resultiert ist nicht nur mehr Platz, sondern auch eine ansprechende Holz-Terrasse, umgeben von neu gepflanzten Bäumen.

Was nun den neuen Innenbereich anbelangt, so wirkt dieser grosszügiger denn je. Der vordere Gastraum (zur Terrasse) ist zweigeteilt. Auf der einen Seite hat es leicht erhöhte Tische und Bänke, auf der anderen “normale” Tische und Stühle. Im hinteren Teil des Raums fällt der Blick sofort auf die neue Bar, gehalten in gedämpften Rot. Daran schliessen sich ein paar Hochtische und -stühle an.

Beim Eingang zum hinteren Gastraum findet die Bar eine beinahe nahtlose Fortsetzung in der Form eines “Buffets” (Getränkeherausgabe). Dieses hat dasselbe Design wie die Bar und ist ein wahrhafter “Eyecatcher”! Ansonsten finden sich hier Tische und Stühle, ähnlich wie im vorderen Raum im Teil gleich beim Fenster. Apropos Tische und Stühle, es ist hier casual fine dining angesagt. Die Teller mit den Speisen werden auf Holztische aufgetragen, es gibt weder Tischtücher noch -sets. Gesessen wird auf modernen Stühlen mit roten Beinen. Positiv fällt auf, dass es hier viel Privatsphäre gibt, der Abstand zwischen den Tischen ist recht gross.

Die Farbgestaltung ist “trendy”. Es ist ein Wechselspiel zwischen verschiedenen Blautönen und Holz. Nicht nur die Tische sind aus diesem Material, sondern auch der Boden. An den Wänden hängen Bilder, die an die Ära Bally erinnern, eine schöne Reminiszenz! Und auch wenn beim Dekor wenig an die Zeit unter der Familie Lustenberger erinnert, noch immer hier ist die Deckenbeleuchtung im Retro-Stil!

Essangebot im b_smart restaurant & bar Schönenwerd

Wie bereits angetönt, gibt es hier beides: etwas für Gäste, bei denen es schnell gehen muss oder die wenig Hunger haben, aber auch für diejenigen, denen ein genussvoller Abend voller kulinarischer Leckereien vorschwebt. Beim Test-Lunch, an dem mein Mann und ich teilnehmen durften, ging es um letzteres. Wir konnten bei dieser Gelegenheit schon mal die neue Speisekarte ausprobieren. Daneben wird es auch spannende Gerichte von einer Empfehlungstafel sowie ein Signature-Menü geben.

Daniel Sladek und sein Team bereiten alle Speisen mit viel Herzblut, Handarbeit und Liebe zum Detail zu. Es wird darauf geachtet, dass alle Produkte höchsten Qualitätsansprüchen genügen. Auch werden sie, wenn immer möglich, von regionalen Partnern bezogen.

Was steht auf der Speisekarte?

Der Blick auf die Speisekarte zeigt, dass hier der Frühling bereits eingezogen ist. Ingredienzen wie Bärlauch oder Spargeln finden sich darauf. Für den ersten Gang kann man sich zwischen drei Vorspeisen (9.50 bis 27 SFR) und zwei Suppen (9.50 bis 16 SFR) entscheiden. Mein Mann wählte das Schwertfisch-Carpaccio mit der Spargelvariation (27 SFR), ich das Rindstartar auf Gemüse-Tartelettes in der vegetarischen Variante, d.h. mit Falavel anstatt Fleisch (23 SFR).

Da es der Schwertfisch nicht bis nach Schönenwerd geschafft hatte – so liess uns die freundliche Restaurantleiterin

wissen – , gab es stattdessen Wolfsbarsch-Ceviche, was passte für meinen Mann.

Bei den Hauptspeisen steht eine grosse Bandbreite von Gerichten auf der Karte, vom gebackenen Spargelrisotto (32 SFR)

– die Wahl meines Manns – , über das Zanderfilet mit Bärlauch-Kruste und Spargel-Arancini (47 SFR)

– meine Wahl – , bis zum Duo vom Lamm mit Spargeln und Kartoffel-Stampf (48 SFR). Daneben ist auch Traditionelles erhältlich wie Wienerschnitzel vom Kalb mit Gemüse und Pommes Frites (42 SFR) oder Cordon Bleu vom Schwein mit denselben Beilagen (29 SFR). Schliesslich gibt es auch den b-smart-Burger (28 SFR) oder den Bauch vom Kräuterschwein mit Gemüse und Bratknödeln (35 SFR).

Wenn man dann das Essen noch mit einem dritten Gang abschliessen möchte, so hält die Karte einiges parat. Da sind mal die zwei Desserts: das kleinere, der Honig-Schaum mit Orange (9.50 SFR)

– was ich bestellte – oder das grössere, der Cheesecake mit Erdnussglace (14.50 SFR). Weiter hat es Mini Coupes (6.80 SFR), den Kalten Hugo mit Zitronensorbet, den Almtraum mit Alpenkräuterglace, den Dänemark oder den Eiskaffee mit Kirsch.

Den letzteren orderte mein Mann. Schliesslich gibt es die hausgemachte Glace und das Sorbet auch noch kugelweise (3.50 SFR) und als Frappee (8.50 SFR). Wer Käse liebt, dieser ist auch im Angebot, und zwar in zwei Grössen (12/16 SFR).

Wie war das Esserlebnis?

Einem geschenkten Gaul schaut man nicht ins Maul, heisst es im Volksmunde, aber ich tue es trotzdem! Daniel Sladek “hat es drauf”, nicht nur handwerklich, sondern auch vom Geschmack und der Kreativität her war alles tadellos! Die Portionen waren eher gross bemessen. Ich hätte zum Nachtisch eigentlich gerne noch den Cheesecake versucht, aber der lag nicht mehr drin. So entschied ich mich für den Honigschaum, der eine absolute Wucht war! So viel Aroma und ein tolles Zusammenspiel verschiedener Texturen. Auch mein Mann war begeistert von seinem Eiskaffee. Die Glace war reich an Geschmack und perfekt in der Konsistenz.

Auch alle anderen Gerichte, die wir hatten, überzeugten. Es begann mit einer delikaten Randenvariation als Amuse Bouche

und nahm seinen Fortgang bei den Vorspeisen. Sowohl die Falafel auf Tartelettes – was für ein feines Gebäck – als auch die Ceviche schmeckten himmlisch. Das war nicht anders bei den Hauptspeisen, einem perfekt gegarten Zander mit einer aromatischen Bärlauchkruste als auch den gebackenen Risotto-Kugeln mit Spargeln. Einzig zu beanstanden wäre vielleicht, dass die letzteren etwas zu wenig heiss waren. Schliesslich brillierte Daniel Sladek auch bei den Saucen, allesamt ein Hochgenuss!

In Sachen Service gibt es eigentlich auch nur Gutes zu berichten. Das Personal ist herzlich, professionell und kompetent. Das eine oder andere Mal mussten wir etwas lange warten, bis uns der Wein nachgeschenkt wurde. Ich denke jedoch, dass dies dem besonderen Rahmen des Test-Lunches geschuldet war. Es war doch “recht was los” an diesem Mittag (viele Familien mit oftmals kleinen Kindern).

Fazit b_smart restaurant

Das b_smart restaurant überzeugt nicht nur vom Kulinarischen her, auch das Lokal ist jetzt eine Augenweide! Der neue Look des Restaurants ist frisch, fröhlich und modern. Und das Essen ist nach wie vor grosse Klasse! Daniel Sladek hat zum Neustart eine durchdachte Speisekarte aufgelegt, die auf verschiedene Bedürfnisse eingeht. Es hat etwas für den Feinschmecker, aber auch für den Liebhaber von mehr traditionellen Speisen. Und bei der Ausführung spielt der Küchenchef seine (vielseitigen) Stärken aus. Da stimmt alles, von der Qualität der Produkte über deren Zubereitung bis zu ihrer Präsentation! Das positive Bild der Küche wird verstärkt durch die vorbildliche Gastfreundschaft der Service-Crew, angeführt von Katharina Sladek. Sie ist die Herzlichkeit in Person und findet stets die richtigen Worte. Und jetzt stimmt auch das Umfeld, ein grosszügiges Restaurant mit zeitgemässem Dekor!

Datum des Besuchs: 12.03.2023 (Einladung zum Test-Lunch)

Der Post “Der “Storchen” in Schönenwerd im neuen Kleid, jetzt als b_smart hotel & restaurant” erschien zuerst auf Swiss Traveler

Summary

This post is in German as it concerns a local dining spot in my home region of Olten-Aarau in Switzerland’s northwest. The former “Storchen” in Schoenenwerd between Olten and Aarau in Switzerland’s northwest had been closed for renovation since Christmas 2022. It reopened on Monday, the 13th of March 2023, new under b_smart hotel & restaurant Schoenenwerd. All the guest and seminar rooms were updated. The same is true for the restaurant which received a fresh, contemporary look. Yet nothing has changed as to the team in the kitchen and at the front, the great husband-and-wife team of Katharina and Daniel Sladek. And you still get here fine cuisine, awarded 14 points by Gault Millau.

The post Der “Storchen” in Schönenwerd im neuen Kleid, jetzt als b_smart hotel & restaurant appeared first on Swiss Traveler.

My previous two posts were dedicated to some of the best restaurants in Zurich city (fine dining and casual fine dining). Now it is up to the same in the Zurich area. Please note that I mostly cover the left bank of Lake Zurich as my son lives here. So, there will be no recommendations as to other areas around Zurich. And this despite the fact there must be plenty of good dining spots there too. But I cannot be everywhere. One exception to this is Zurich Airport in Zurich’s north where I happen to dine out every now and then. Hence, expect some advice with regard to (casual) fine dining in the Zurich area plus a few addresses worth trying out (where I have not dined yet). And note that I will not make a difference between (fancy) fine dining and casual fine dining. Yet I will let you know in the text what it is about.

I will start with three restaurants on the left bank of Lake Zurich before going into more dining spots in the area that sound promising. The end will make an eatery in The Circle, the new district at Zurich Airport. And I will indicate the driving time by car from Zurich city too.

1. Belvoir Restaurant & Grill Rueschlikon (12 minutes by car)

tasty European cuisine in contemporary restaurant with stunning views of Lake Zurich & lake towns

Belvoir Restaurant & Grill in Rueschlikon is beautifully located high above the Lake Zurich with stunning views of it. This is certainly one of the venue’s best assets, but there is much more. It is at Hotel Belvoir, a four-star superior establishment, where I have stayed one night (see my post). While this accommodation has made a name for itself with being a place for business travelers and for special occasions (for instance weddings), it is also suitable for staying and dining in style.

Since chef Pascal Kleber has started here in 2018, Belvoir Restaurant & Grill is also a foodies place (14 points Gault Millau). It offers European cuisine made with local and seasonal produce whenever possible. There is quite a range of dishes, from more elaborate ones to simpler from the grill. On the menu you find starters from 16 to 25 SFR/US$,

intermediate courses from 19 to 24 SFR/US$ and mains from 34 to 56 SFR/US$. In addition, there are char grilled options (mains) from 53 to 63 SFR/US$. They come with two side dishes and one sauce that you can choose from a selection. Desserts are available between 4.50 and 21 SFR/US$. And if you prefer small bites, there is also a bistro menu.

Belvoir Restaurant & Grill boasts great views – I have mentioned it – of Lake Zurich and also on the lakeside towns. Big picture windows allow a panorama vista of the area.

The dining spot’ interiors are kept modern. It is an open space with generous spacing between tables for more privacy and personal space. Service on our visit (during the first Corona wave) was a bit awkward but you cannot blame them. Who knew at the time what this was all about? I definitely have to return to experience under normal conditions. And to deliver on my promise to indicate whether it is (fancy) fine dining or casual fine dining, I would say it is somewhere in the middle of both.

2. Restaurant Sihlhalde Gattikon (13 minutes by car)

an rural idyll with immaculate classic cuisine & gorgeous outdoor area

If you are looking for an picturesquely located fine dining restaurant with superb classic cuisine not too far from Zurich city, do not look further! Restaurant Sihlhalde in Gattikon/Thalwil is it! You are here at a beautiful timber-framed house with a gorgeous outdoor area, and this in the midst of cow pastures. It is a rural idyll!

When I had lunch here with a friend, the weather was ideal for eating outdoors. It was so peaceful to sit on the gravel terrace under the big chestnut trees!

The interiors are kept traditional with white tablecloths, carpeted floor as well as wood paneled walls and ceiling. I would call it a typical rural fine dining establishment.

In charge here is Gregor “Smoly” Smolinsky who celebrates haute cuisine by the book (1 star Michelin, 16 points Gault Millau). He had learned with Phillipe Rochat at Switzerland’s culinary institution of L’Hôtel de Ville in Crissier (see my post). And you note this well! Everything you get is immaculately prepared and arranged though not overly inventive. You find here classic dishes

but also such ones that already his father used to do here. Think in this context of Brasato Ravioli or Meat Loaf (according to Gault Millau the best far and wide).

On offer here is a small lunch menu

and for dinner you can choose among two menus. You can either dine à la carte (starters from 18 to 39 SFR/US$, mains from 54 to 66 SFR/US$ and desserts from 12 to 19 SFR/US$) or opt for the multi-course menu. Here you either take the first three courses (116 SFR/US$) or go for all six courses (146 SFR/US$). At lunch time, there is a two-course offer (48 SFR/US$ in 2020). And you can add dessert or cheese (16 SFR/US$). As to the ambiance, there are lots of regulars who call the staff by its first name. Service on our visit was courteous and professional.

3. Restaurant Alex Thalwil (12 minutes by car)

UPDATE: chef Michael Schuler left and started at Restaurant Krone in Regensberg in March 2024

Hotel Alex Lake Zurich, casual fine dining at Alex, directly on Lake Zurich

Restaurant Alex is yet another dining spot at a hotel. It is at the five-star Hotel Alex Lake Zuerich, a property of The Living Circle group.

I mentioned two others in my post about fine dining in the city of Zurich (Storchen Zuerich and Widder Zuerich), both with their Michelin star awarded restaurants. Some time ago, I had a two-night stay (my post) at Hotel Alex Lake. Since my being here their dining offer changed. At the time there was only one restaurant called Restaurant Alex. Tino Staub was at the helm featuring an Asian inspired cuisine. In November 2021, a new chef started at Restaurant Alex, Michael Schuler, the former sous chef of Restaurant Widder Zurich (see my post).

On offer at the Alex is international fare,

and this in a relaxed ambiance with modernly styled interiors. Starters are available from 10 to 32 SFR/US$, mains from 28 to 68 SFR/US$ and desserts from 6 to 18 SFR/US$.

There is also a menu for small bites. At the Aqua you can enjoy high-end cuisine in an elegant yet contemporary setting. Michael Schuler combines modern European food with Asian (especially Thai) one (1 star Michelin, 15 points Gault Millau). And the restaurant has this stunning lake view that you have either indoors through big picture windows or on the splendid terrace.

While I cannot judge the new chef’s performance, I think that having been sous chef at Restaurant Widder Zurich should actually guarantee for a successful dining experience. On my stay, service was correct yet a bit stressed at times (staff had to wait both the interiors and the terrace).

4. Other dining spots on the left bank of Lake Zurich worth a try

When my son moved in the area of the left bank of Lake Zurich, I made a list with fine dining restaurants I wanted to visit in the time to come. While at the beginning we were able to chase down the one or other, later on we met mainly in Zurich city (much easier to reach for my husband and me). So, there are some left on my bucket list. I would like to dine at following ones, first and foremost.

4.1. Restaurant Die Rose Rueschlikon (10 minutes by car)

UPDATE: the restaurant goes out of business end of September 2024

You get here two dining spots in one that offer both an upscale dining experience. On the one hand, there is the more casual Taverna Rosa on the ground floor where you get Italian fare and other classics (Michelin Bib Gourmand). Here they serve a tavolata (family style dinner), in three to four courses (82 to 95 SFR/US$). Yet there is also an à la carte menu (starters from 11.50 to 21.50SFR/US$, pasta from 12.50 to 32 SFR/US$, mains from 28 to 52 SFR/US$ and desserts from 4.50 to 19.50 SFR/US$).

On the other hand, there is the more sophisticated  The Restaurant on the first floor (1 star Michelin, 16 points Gault Millau). Here chef Tobias Buholzer celebrates his five-course vegetarian snack menu (130 SFR/US$). You can add a cheese and/or dessert from a cart (28 SFR/US$ each). If you care for additional fish or meat, the chef has correspondent propositions. And he offers a vegan option as well. At the moment, this venue is closed as the necessary serving staff is not available. Therefore, you receive Tobias Buholzer’s creations at the Taverna Rosa for the time being (starters from 23 to 26 SFR/US$, mains from 35 to 39 SFR/US$ and desserts rom 17 to 18 SFR/US$).

4.2. Restaurant Eder’s Eichmühle Waedenswil (20 minutes by car)

This is yet another restaurant in an urban idyll (see Sihlhalde above), this time in Waedenswil. And again here is the son in charge, having taking over from his father. His name is Oliver Eder, continuing his father’s classic French cuisine (16 points Gault Millau). The venerable house that houses the dining spot was built 400 years ago and has been an eatery for more than 100 years.

When dining here, you can choose the location to do so. You may either decide on one of the two “Stuebli”, small traditionally furnished dining rooms. Alternatively, there is the contemporarily styled winter garden with views of Lake Zurich. As mentioned, you get here classics. Three menus are available (from 95 to 165 SFR/US$), and you can have most of their courses as single dishes too (28 to 58 SFR/US$). Plus there are some specialities (55 to 68 SFR/US$). Desserts range from 9.50 to 38 SFR/US$.

5. Restaurant Babel Kloten (Zurich airport, The Circle, 13 minutes by car)

In case you are stranded at Zurich’s airport and wondering where to go for a fine meal in a relaxed ambiance, I have a recommendation for you. Especially, if you like Middle Eastern food too. It is about Restaurant Babel at The Circle, a complex with restaurants, hotels, shops and more adjacent to the airport (opened in June 2021).

The chef here is Max Burkhalter who can look back on a long career in the Middle East and Asia. Specialty chef Mahmud Rahal, a Jordan and familiar with traditional Middle Eastern cuisine, assists him in his work.

The restaurant, located at the Hyatt Regency Zurich Airport The Circle, is an impressive sight with its modern design coming with oriental touches. Also the large open kitchen is an eye-catcher.

For warmer days, there is also an outdoor area overlooking a newly created park. The eatery’s atmosphere on our visit was busy. There was much activity going on, be it in the dining room or in the kitchen. And it made the impression ob being somewhat uncoordinated. This meant some waiting, for the menu or the check. Yet staff turned out being friendly, once available.

As to food offerings, there is a wide choice of Middle Eastern dishes, sometimes also with a Swiss touch. There are salads (15 to 18 SFR/US$), Babel specials (14 to 42 SFR/US$), mezze (12 to 16 SFR/US$), food from the Josper grill/oven (20 to 62 SFR/US$),

sides (6 to 8 SFR/US$) and desserts (6 to 18 SFR/US$). It is not easy to find your way through the menu. Our party of four settled for flatbread for all plus a salad, fish or meat from the Josper and a dessert each. Everything was tasty and came in big portions (the mains in particular).

Looking back and forward

This overview about where to dine in style in the Zurich area (in particular left bank Lake Zurich) is the last post of my mini-series about the city’s upscale culinary scene. My wrap up contains all the (casual) fine dining establishments that I have visited for the first time in the last two and half years in the region. It started with the FINE dining spots in Zurich city where you get high-end cuisine in a chic ambiance. The same followed for CASUAL fine dining venues where the atmosphere is more laid-back and food concepts often on the modern side (shared plates, vegetarian or vegan food, sometimes ethnic cuisines too).

In case you should be interested in the restaurant offer in my home area (Olten Aarau region in Switzerland’s northwest) too, I have recently done some posts about it (overview, Olten town, Aarau town, Olten-Aarau region). And what is next on my blog in terms of dining in style in Switzerland? I plan to do similar posts as I just did about other cities, towns or areas. The start probably will made the city of Basel, Switzerland’s third largest one. If you care about information where to go here for serious good food, come back later to check it out!

Dates of visits: May 2020 – May 2021

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The post (Casual) fine dining (Michelin) restaurants OUTSIDE OF Zurich/Switzerland first appeared on Swiss Traveler

The post (Casual) fine dining (Michelin) restaurants OUTSIDE OF Zurich/Switzerland appeared first on Swiss Traveler.