13 destination restaurants in Switzerland that are well worth a visit

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Intro

There is no set definition for the term “destination restaurant”. For some establishments it will quickly be clear that they fall into this very special gastronomic category, while others might be less obvious. 

In most cases, a destination restaurant is a spacious place with good food, far from everyday life, located in a rural setting by a lake, on the edge of a forest or on a mountain, filled to bursting with people in the summer (sometimes at other times of year, too). Simple, often rustic dishes are on the menu, with prices on the reasonable side. However, on closer inspection, the offering of a destination restaurant can be almost gourmet quality – and cooperations with producers have become increasingly important. Locally sourced fish, vegetables grown on the own farm and wines from the surrounding region have long been part of the magic formula.

Wirtschaft Ufnach, Pfäffikon

There has long been hospitality on the small, largely undeveloped island of Ufenau, also spelled Ufnau. For a few weeks now, Zurich restaurateur Michel Péclard and his team have been responsible for the inn and large garden, serving Swiss specialities such as Felchenknusperli fish fritters from Lake Zurich and Ghackets mit Hörnli (Swiss macaroni with meat sauce). Some of the wines come from grapes that grow nearby and are processed by the Abbey of Einsiedeln’s winery. Incidentally, both the approach by boat and a walk round the island are extremely relaxing.

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Restaurant Gnadenthal, Niederwil

Anyone who is out and about in the Reussufer hiking area knows pretty well where to stop. In this modern style destination restaurant, for example, which is well organised and rather ambitious but also aware of its history. After all, the Gnadenthal dates back to the 18th century, when it served as an inn to the Cistercian convent. Regional ingredients have always been on the menu – such as the organic buffalo tartar from the Brunnenhof in Sins and trout fillet from the Bremgarten organic farm.

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Morgenrot Bergbeiz, Embd

Valais specialties are on the menu in this mountain restaurant, but anyone who wants to taste them must first climb to 1,358m and be willing to head to the steepest mountain village in Europe. In addition to local cheese – also served as a fondue – vegetables from neighbouring producers and game dishes are popular. Those planning to enjoy the red or white Valais wine might consider booking a room, complete with country breakfast the next morning.

Grotto San Rocco, Caprino

Among the many grotti mountain restaurants in Ticino, almost all of which are suitable for a culinary outing, this one is rather special: after all, the location on the southern shore of Lake Ceresio is hard to beat. It serves primarily regional products and culinary delicacies such as Zincarlin cheese, pasta and grilled Luganighe sausage. Anyone wishing to learn all there is to know about the perhaps most famous dish of northern Italy and Ticino can register for the risotto workshop.

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Restaurant Lägern Hochwacht, Regensberg

Boiled meat or grilled cheese? This is the first question for many hikers as they sit down in this magnificent destination restaurant, which reopened two years ago after a full successful renovation. The ingredients are generally sourced from neighbouring farms and transformed into fresh dishes where vegetables are the star. Irene Bolliger and Urs Fankhauser, the new owners, truly understand what their guests value and how to meet their expectations.

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Besenbeiz Lindenhof, Buchberg

Everything that even the most indulged heart might desire can be found here. Wine and juice from own grapes, cherries and apples from the self-cultivated high-stem trees, plus steak from own cattle and occasional events such as an Alphorn concert. All that remains is to decide whether to come for a snack or lunch, for coffee and cake or for dinner with raclette and Federweisser partly fermented young wine. The animals are always there for you to say hello, but vineyard tours should be booked in advance.

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Restaurant Scheitlinsbüchel, St. Gallen

The long-established destination restaurant takes on a new identity – with the young landlords Andreas and Lukas Fuster as well as Stefanie Ebneter. For the locals, this was good news, because what would St. Gallen be without the restaurant high above the city with a view into the distance? The cuisine is down-to-earth, perfect for those requiring something hearty after a hike, with strong regional roots and a little bit of creativity. Andreas Fuster has cooked for none less than Queen Elizabeth II during his gastronomic career.

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Bergrestaurant Skihütte Feldis, Feldis

The summer season lasts until October at this destination, which can be reached by hiking up from Feldis – takes a good hour – or in no time at all by chair lift. This restaurant has much stronger cooperations with producers than others and landlady Lea Leuenberger and her team are always coming up with new attractions. The soup prepared with Gran Alpin barley and the porcini risotto with rice from the Piedmont monastery of San Eusebio are especially popular. Those who stay overnight will receive a luxurious breakfast at 1,947m above sea level.

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Café de Peney, Satigny

Satigny is to the people of Geneva what the Uetliberg is to those in Zurich. A hill with great views of the surrounding area. Café de Peney also boasts a terrace and garden, plus a fabulous selection of local wines. The choice is yours, be it Gamay, Chardonnay or maybe even one of the rare dessert wines of Geneva: this is the perfect place to sample some fine wines. The pork cheeks in Gamaret or lamb chops with thyme go nicely with a bottle of red.

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Restaurant Schliessi, Basel

Every few years, the hospitality function of the Schliessi is put out to tender again – this forces the applicants to be creative. Andrea Marty and Raphael Jost, the current and experienced hosts, have now positioned themselves better than ever, offering not only culinary classics including sausage and cheese salad and the veal sausage with fried potatoes, but also fresh, light dishes such as vegetable quiche. If fresh Läberli (liver) is on offer be sure to order some, while drinks supplied by Ueli Bier are undeniably delicious.

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Osteria Manciana, Scudellate

An entire village becomes a holiday and outing destination – this is unique in Switzerland. Especially since the culinary experience in Scudellate in the Muggio Valley boasts all manner of attractions. You can sign up for a wine tasting and a yoga class, book cookery classes or gather suggestions for hiking tours. Be sure to book early if you wish to stay overnight and then you can enjoy dinner with typical Ticino specialties: homemade gnocchi, wild boar stew and local cheeses.

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Schällenursli, Binningen

Those living in the city of Basel will know that they don’t need to go to Germany or the Alsace for a good outing and can simply drive to Binningen instead. What began as a simple wine tavern has long since become a summer attraction that operates more sustainably than ever before. Lukas and Daniela Rediger have turned the St. Margarethengut into an organic farm and ensure that visitors can enjoy the kinds of seasonal dishes they might struggle to find elsewhere: veal tartar, homemade focaccia and the famous meatloaf with homemade spaetzli. The brunch has become something of an insider tip.

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Restaurant Bütschelegg, Oberbütschel

Where to sit? In the garden under chestnut and lime trees, in the cosy Stübli indoors or on the terrace? Little ones will probably first rush to the playground, leaving it only to snack on buttered spaetzli or fresh strawberries. One of the restaurant’s specialties is the beef supplied by the Aeschlimann farm, which is prepared either as entrecôte, meat loaf or cut into strips – popular with young and old alike.

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