A list of the best restaurants that Indian travellers will absolutely love
Primarily an agrarian economy, Swiss dishes are famous for being made from basic ingredients such as potatoes and cheese. The Swiss cuisine’s great diversity is reflected in its local specialities such as raclette, fondue, rösti, muesli and Zürcher Geschnetzeltes. It is a beautiful amalgamation of French, German, and Italian cuisine, influenced by Switzerland’s agrarian economy. Here is a list of the best restaurants that Indian travellers will absolutely love:
The Artisan, Zurich
If you desire freshly hand-made food with high precision from what is produced on the local farms, then you must head to The Artisan, in Zurich. It offers a great atmosphere as you munch your vegan or vegetarian snacks and enjoy the urban gardens right outside their front doors. What makes the visit worthwhile is its lively atmosphere, conducive to nature, and the green cuisines such as grilled edamame and salted mandarin. Still, if you find yourself urging for some fast food, then you can order burgers too!
Restaurant Ecluse, Biel
Ecluse at Biel doesn’t just dump the waste food away, it is composted on their local farms to grow new vegetables
If you are one of those travellers who is serious about sustainable tourism, then you must head to Ecluse at Biel. The chefs have a strong bonding with the local producers and obtain their vegetables from the local farmers. This promises a fresh meal to the diners. What is more intriguing is that the restaurant doesn’t just dump the waste food away, it is composted on their local farms to grow new vegetables. Such dedication to sustainability is rarely witnessed in the restaurant industry.
Sass da Grüm, San Nazarro-Vairano
The Swiss Organic Ordinance has organically certified Sass Da Grum as a “Vegan-friendly” and sustainable establishment. The restaurant offers fresh, organic products as well as Mediterranean cuisines too. It offers a range of organic wines to choose from. The Sass Da Grum has no direct access through roads. One can enjoy the carefully curated vegetarian cuisines with the rustling of trees and sounds of birds and even nightingales at night. Although the restaurant emphasises a vegetarian diet, the business has helped the local fisherman to promote local tourism. However, the restaurant has a garden where a range of herbs are grown and used in the dishes to enhance their taste.
Restaurant Scalottas Terroir, Lenzerheide
As the chefs at this restaurant have a strong bonding with the local producers, the diners get to experience the juicy taste of freshly reaped vegetables
Customers at Scalittas Terroir not only enjoy staying in the hotel nearby, but they also get to experience various taste “sensations” at Restaurant Scalottas Terroir nearby. As the chefs have a strong bonding with the local producers, the diners get to experience the juicy taste of freshly reaped vegetables. The terroir restaurant experiments with your taste buds with dishes such as Chris balsamic vinegar, made from crushed black grape juice, fermented fennel and Graubünden mountain beans. One can order dishes according to preferences. They can be eaten raw, roasted, or cooked with salads, soups or dishes or stews.
Restaurant Bauernschänke, Zurich
For those looking for an offbeat food experience, Zurich’s restaurant Baurernchanke is the place to visit. They do not have a fixed menu, entrees or starters. One can order as much as they want, to their heart’s elation. The focus here is not strictly reserved for vegans but one can find dishes including fish, octopus and caviar on the menu. However, the restaurant uses vegetables sourced from local farmers such as pickled carrots, smoked aubergine or roasted artichoke. Moreover, Chef Nenad Mlinarevic’s success story behind starting this restaurant will inspire the hidden entrepreneur in you.
UM Contemporary Restaurant, Basel
It tells you a lot when a chef chooses a name like Pedro Limão. The lemon inspires more than just his name, with the Portuguese-born chef also using a lot of fresh fruit and vegetables from the region in the small premises of Basel’s Mitte restaurant. He incorporates fermented mushrooms into the menu, for example, and has worked hard to establish one of Basel’s most independently-minded kitchens. Fortunately, the whole enterprise also has a pricing policy that is expressly designed to attract the next generation of gourmets.
Réstaurant Le Castel de Bois Genoud, Crissier
The dishes are prepared fresh and are made from seasonal products from regional farms
Serving food lovers for more than 20 years, the restaurant offers a variety of cuisines, both for vegetarians and non-vegetarians. The head chef Jeremie Cordier has always supported the restaurant’s firm belief in serving dishes that are made from regionally rooted vegetables and since 2021, he has been managing the triple-Michelin-starred hotel. Moreover, the restaurant has always maintained a good stance on a strong relationship between chefs and local farmers. The dishes are prepared fresh and are made from seasonal products from regional farms. The restaurant also has an open terrace from where visitors can enjoy the view of the Crissier district.
Ernergarten im Berglandhof, Ernen
The focus of this restaurant is on regional products. It has been working closely with the countrymen in the Goms region and occasionally, it has brought ingredients to the diner’s table directly, just a few hours after harvesting. Visitors here do not come just for a dining experience, but to stay here and absorb the beautiful landscapes. In the morning, one can take home the homemade sauerkraut available in the kitchens of Berglandhof.
Neue Blumenau, Lömmenschwil
The restaurant is situated in a cosy corner of Thurgau, Switzerland, which is famous for its apples
In 2019, the restaurant received its first Michelin star and in 2020 its top Swiss chef, Bernadette Lisibach was awarded 17 Gault Millau points, another French restaurant guide. The restaurant is situated in a cosy corner of Thurgau, Switzerland, which is famous for its apples. All the food that is served here is indigenous to the region including Diepoldsau asparagus and Swed, Ribeye Steak and Eastern Swiss veal too.
Café Frühling, Basel
The Café Frühling is unique in its approach from a normal cafe because the ingredients of the dishes here are grown in the on-site farm, with pickled vegetables, spreads and fruit compotes. These dishes are served as breakfast and lunch to the food enthusiasts. Its specialities include Sardough bread with aubergine antipasti including focaccia and fennel kimchi. The cafe has become a cult in the region since it serves hot steaming coffee, roasted inhouse our coffees themselves in the Kaffeemacher roastery in the Gundeli in Basel.
