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The painted ceiling and herringbone floor of the Traubensaal do most of the talking before the menu arrives. This is a classic dining room inside an old inn, the kind of place where seasonally driven contemporary cooking meets a wine list with one of Switzerland's more serious Champagne selections. Local sourcing runs deep, with fish coming from named farms nearby. The staff know the cellar well and seem genuinely pleased to prove it.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Tartare of arctic char
“Standouts include the tartare of Arctic char from Brüggli-Forellen fish farm in Sattel with tartlet, pumpkin, dill cream and lemon from Thurgau”
Michelin Guide -
Alpine pike-perch
“Alpine pike-perch from Susten with beurre blanc, mashed potatoes and leek”
Michelin Guide
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The neighbors closest first
- Gasthaus Traube - Die Braustube Regional German Eat · 69
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