Tredecim by Monika Jans und Thomas Huber

Freshly baked bread and plaited brioche are stacked in the entrance before you've even found your table, and the cheese trolley that follows is its own event. This wood-panelled traditional restaurant in the Swiss countryside has been in the same family for thirteen generations, with one half running the room and the other cooking seasonal, classically rooted dishes. Tableside carving for large cuts or whole fish is a fixture, and a sake list sits alongside the wine.

One honor, in evidence: