Culinary Delights

Fine wines, candlelight, refined cuisine: these GaultMillau restaurants in Bern invite you to dine.

Fresh sushi and much more: these Japanese restaurants in Zurich are true temples of pleasure.

Redeem your American Express Dining credit at the "Talvo" restaurant for top cuisine. 

Champagne bubbles, the first course is served - six top-class Swiss restaurants. 

The scent of truffles is tempting. Discover the best GaultMillau restaurants in Geneva. 

Welcome to Bella Italia: Discover inviting Italian restaurants in Winterthur. 

Seasonal dishes at a high level, awarded by GaultMillau, are served at the "Felsenegg" in Lucerne. 

Two Michelin stars and 19 points from GaultMillau: the Stucki restaurant stands for innovation. 

On the edge of the Geneva vineyards, Philippe Chevrier serves French cuisine with artisanal precision. 

Redeem your Amex Dining credit at the Helvetia restaurant for traditional Swiss cuisine.

Here, southern hospitality, top cuisine and ambience merge to create an experience for all the senses. 

You smell Italian herbs, hear glasses clinking - welcome to Ristorante "Bindella" Zurich. 

Enjoying wine and pizza – we present 7 authentic Italian restaurants in Zurich.

Go on a culinary journey of discovery in these selected GaultMillau restaurants in Zurich.

Redeem your Amex Dining credit at the "Schlössli" restaurant for delicious regional cuisine.

Olympia in Bern is GaultMillau POP of the Year 2026. Top chef Simon Apothéloz impresses with modern cuisine combining regionality, craftsmanship, and creativity. A culinary landmark in Bern’s dining scene.

Italy is one of the most diverse wine countries in the world. From traditional wine regions to modern cult wines, the country offers an impressive variety for discerning connoisseurs.

Pink tables, family atmosphere and the very best dining experience: Welcome to “ROSI”, the neo-restaurant. Innovative chef Markus Stöckle looks to the gastronomic future with an eye on the past and offers his guests a culinary roller coaster ride. 

The “Glacier” restaurant in Grindelwald has been doing pioneering work in the field of sustainable and environmentally responsible fine dining for years. Chef de Cuisine Paul Cabayé is right at the forefront.

Paul Cabayé scales the peaks of haute cuisine with his cuisine without sacrificing respect for nature. Including his Alpine salmon, marinated for 12 hours with the best gin and spices.

Markus Stöckle’s favorite recipe is his mother’s Käsespätzle, which reliably combat his homesickness. The fluffy soufflé-like Spätzle are created by stirring and mixing the dough with a tangy cheese mixture. The dish follows the “ROSI” philosophy: minimal effort, maximum satisfaction.

Following the change of chef at the "Maihöfli" restaurant in Lucerne, the new young chef Robert Steuri is delighting guests at his restaurant with ambitious menus – both in the evening for fine dining and lunchtimes for a quick lunch.

Reto Brändli – born in 1991 – does not shy away from challenges. He was able to prove himself as head chef in the "Cà d’Oro" restaurant at the exclusive "Grand Hotel des Bains Kempinski". This was followed by other exclusive positions – and Reto Brändli is already on his way to new adventures.

Christian Vogel actually wanted to become a professional skier, but an accident paved the way for his good fortune as a Michelin-starred chef. Now he provides culinary delights at "Birdy’s by Achtien" in Brunnen (SZ) – and occasionally good music too.

She is the most amazing newcomer onto the restaurant scene: Zineb "Zizi" Hattab and her Zurich vegan restaurant "Kle".

Diego Della Schiava was promoted to head chef at "THE VIEW" restaurant in Lugano overnight – and has been impressing with his very own style ever since. The young family man favors outstanding products and remains true to his Italian roots when cooking.

Young chefs are always faced with the challenge of developing their own style – something Thies Henkel already achieved at an early age. At the "Oh de Vie" restaurant in the "Lenkerhof" resort, he was able to hone his skills once again. Now the chef has set up his own business.

Julien Mühlebach and Maximilian Dullinger combine fine dining with arts at the "AMEO" restaurant in Zurich. Find out more about the concept here.

Tarik Lange, born in Dresden, made a name for himself at the "parkhuus" restaurant in Zurich’s "Park Hyatt" hotel, transforming it into a top-tier gourmet destination. Now, at "PUR Hurden", he ensures that guests can enjoy fine dining right by the lake.