There was a time when the prospect of eating in a hotel restaurant conjured up images of uninspired salads and overpriced steaks. With a few notable exceptions, they were places where seasoned travellers opted to dine out of necessity rather than choice. But in recent years, there has been a quiet revolution in the hospitality industry.
Switzerland is a prime example of this new development, with hotels waking up to the creative and exciting opportunities of their own kitchens and dining rooms. Talented chefs are taking the lead, experimenting with fusion cuisine and reinventing classic dishes for contemporary tastes. So, whether you’re in Zürich, Geneva or St Moritz, discover these in-house dining options for an experience that’s sure to be remembered long after you check out.
At Pavillon, the restaurant at Baur au Lac hotel in Zürich, head chef Laurent Eperon serves creative dishes with an aesthetic flair that delights diners. Fusing contemporary methods with traditional ingredients and flavours, Pavillon presents fine dining at its most innovative, and in recognition of this it has been awarded a Michelin star.
Pavillon, Talstrasse 1, 8001 Zürich, +41 (0)44 220 5022
Parkhuus restaurant at Park Hyatt Zürich offers a fine-dining experience that befits its exclusive location in the city centre. Offering Swiss regional cuisine alongside international dishes, the menu is based on fresh, seasonal ingredients, with many of the products purchased at the local market. Also worthy of note is the impressive wine list, which features more than 600 wines and Champagnes.
Parkhuus, Beethovenstrasse 21, 8002 Zürich, +41 (0)43 883 1075
Acclaimed French chef Michel Roth presides over Hotel President Wilson’s elegant Bayview restaurant. The Michelin-starred chef brings his signature classic yet contemporary style of cuisine to Geneva, serving seasonal food alongside traditional dishes that are transformed by his skilled touch and surprising twists. The chef explains that he likes diners to feel ‘as though they have been invited to dinner at a friend’s house’. His menu, though, is quite beyond such expectations. Starters range from foie gras with figs to warm blue lobster with young leeks, soya gribiche sauce and claw barbajuans (pastries with spinach, chard and crab claw). Main course options might include succulent beef fillet with chickweed, chard, fondant potatoes and burnt onion cream. His desserts are irresistible; try the millefeuille with chocolate, praline and sea salt caramel sauce.
Bayview, 47 quai Wilson, 1211 Geneva, +41 (0)22 906 6452
Offering a delicious selection of local dishes and time-honoured classics, the restaurant and pizzeria at Hotel Piz in St Moritz is a great option for comfort food. In particular, the creamy signature risotto with beetroot and buffalo mozzarella is a perfect winter warmer. Those seeking a pizza fix will be spoiled for choice, with more than 35 options on the menu. The cosy décor and welcoming atmosphere extend to the Piz bar, where locals and guests can relax after a day on the slopes.
Hotel Piz, Via dal Bagn 6, 7500 St Moritz, +41 (0)81 832 1111