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The conceit here is strict: this restaurant cooks only with Swiss regional ingredients that existed before the industrial age, which rules out quite a lot and forces genuine creativity. The result is an à la carte menu alongside four or six course surprise menus built around things like trout from a named local farm or baked beetroot with goat cheese. The room is warm, the staff know the ethos cold, and the whole thing is less precious than it sounds.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
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