If Swiss fine dining is precise and poetic, casual dining is its quieter twin – with restaurants that are less dressed up but just as self-assured. You don’t come here for bargain bites. Even modest bistros can feel like they’re flirting with fine dining. But what you do get are small rooms, compact menus and fewer covers. Many places are family-owned and operated. No PR machine – just people who know exactly what they’re doing.
There’s an ease to it all – an unspoken belief that good food doesn’t need fuss to make it memorable. From a plate of rösti to a hearty banquet of venison with wine poured from a carafe – when it’s good, it’s very good.
The best meals aren’t confined to cities either. Some of Switzerland’s most remote villages serve up its most memorable dining – Grotto Sassello, hidden in Ticino’s Verzasca Valley, or Bad Osterfingen, on the fringes of the Black Forest. Some venues are only reachable on foot – or skis. Think grilled perch in a chalet with glacier views or beef tartare on a lakeside terrace, and yes, plenty of cheese. Swiss casual dining today is confident, authentic and deeply rooted in place. It just so happens that many of those places come with views as mouthwatering as the food. Keep on reading to discover some of the best Swiss restaurants offering unbeatable, yet delightfully casual, experiences.
The best Swiss restaurants for casual dining
Valais
Brasserie Uno
Zermatt
A relaxed but inventive dining experience. Luis Romo and Tommaso Guardascione’s six- course surprise tasting menu showcases star dishes like pike- perch with creamed sauerkraut and Swiss caviar – a vegan- friendly option is also available. The interior is the pair’s take on rustic-chic, adorned with personal mementos complementing the seasonal, sustainable cuisine. With one Michelin Star, one Green Star and 15 GaultMillau points, it’s a compelling culinary destination in the heart of Zermatt. brasserieuno.com
Le Partage, Aïda Hôtel & Spa
Crans-Montana
Avid skier and restaurateur Franck Reynaud’s third concept is for those who love to share. Set in an elegant adults-only hotel, diners choose from 10or 15 ever-changing tasting portions, drawing on Italian-inspired flavours and local ingredients; think trout cannelloni with tarragon and roasted leeks. Wines come from nearby producers, personally selected by Franck. The warm, wood-rich interior is matched by polished service and a view that might just convince you to book an extra night. Closed April-July. aidahotelspa.ch/en/restaurant-bar
Raclett’house Chez Eddy
Bruson
Eddy Baillifard is a true master of cheese. Among his many accolades, he set a world record in 2025 for hosting the largest raclette event – uniting 5,000 cheese lovers in one molten celebration. He created this mountain retreat as a kind of pilgrimage for raclette devotees. Inside, it’s all golden, bubbling perfection served with flair in a rustic dining room. Valais wines flow freely, perfectly paired with the cheesy house speciality. Open year-round, evenings fill up fast – especially in winter – so book ahead. Cozy accommodation is available upstairs. eddy-baillifard.com
Vaud
Alpine chalet Le Vermeilley
Arzier-Le Muids
Known as the Palais des Fondues, this remote winter chalet is reached via an easy, appetite- inducing, hike from La Givrine train station. Complete with open fire and communal tables, you will soon feel at home and ready to indulge in more than 20 different fondues prepared by the young and welcoming team. A favourite is the chèvre and wild garlic. Wash it all down with wines from the La Côte area. Lunch is first come, first served. For dinner, book well in advance. Cash only. levermeilley.com
Auberge de la Gare
Grandvaux
An institution since 1862, the Auberge offers a convivial atmosphere with panoramic views only minutes from the vineyards and Grandvaux station. The wine list is personally selected by the chef and shows off the best of Lavaux. Pair the house-classic beef tartare with Plant Robert. aubergegrandvaux.ch
L’Appart
Lausanne
A refreshing addition to Lausanne’s dining scene. L’Appart is led by chef Luis Zuzarte and manager Nicolas Bernier, who transformed a former pizzeria into a quietly ambitious space for immersive, flavour-driven dining. Seasonal dishes are thoughtful and inventive – think local whitefish with tomato, pollen and hazelnuts, or pasture-fed pork shoulder with braised romaine, apricot and sprouted wheat. Wine flights curated by Bernier highlight small producers – like the work of Sandrine Caloz in Valais, or exclusive offerings from Lionel and Aude at Cave du Signal in La Côte. For a more personal experience, book the chef’s high table. A subtle but elegant detail: the names of the service team are printed on the daily menu. One of the best Swiss restaurants for diners looking for something a little different. appart-lausanne.ch
Les Trois Sifflets
Vevey
At the ‘Three Whistles’, devour delicious fondue (made to a secret recipe) and Lavaux wines, served with a sizable portion of patriotic pride. The jovial staff, kitted out in military regalia, deliver each steaming pot of cheese to the blare of Marche du Général Guisan. Post-meal, pose for a photo dressed up in various Swiss costumes. Immersive, spirited revelry – and a super- sized peppermill. +41 021 921 14 13
Ze Fork
Vevey
At one of the most scenic spots along the shores of Lake Geneva, this contemporary bistro and bar serves up modern classics with an emphasis on local provenance. The site of an old printing factory, it has been under the management of mother and son duo Christine and Jean Bodivit since 2012. Inside, exposed lake stone and panelled ceilings hark back to its industrial past. The outdoor terrace, very busy in the summer months, is the perfect vantage point for beautiful sunsets. zefork.ch
Geneva
Café des Banques
Geneva
A modern eatery behind a discreet façade in Geneva’s banking quarter. Chef Yoann Caloué – awarded 15/20 by GaultMillau – delivers dishes such as langoustine with rhubarb and lobster remoulade, accompanied by a wine list featuring mainly local and French wines. The Chartreuse soufflé is justly celebrated. cafedesbanques.com
Gallo
Geneva
On this buzzing Geneva boulevard, Gallo pulses with energy – and so does its lively chef, Jacopo Romagnoli, who brings bistro classics to life: 60-day aged Swiss Angus with prime gravy, or hand-dived scallops cooked over charcoal. The room hums with rhythm, warmth and the clink of wine glasses. It’s a place to settle in, get a little messy and eat well. gallogeneve.com
Ottolenghi, Mandarin Oriental Hotel
Geneva
Yotam Ottolenghi’s first international outpost brings his vibrant Mediterranean cuisine to Geneva. Inspired by his London restaurant ROVI, the menu highlights open-flame cooking, fermentation and local provenance – think smoked carrot escabeche or grilled cabbage with sunflower tahini. The Swiss wine list stands out, with references sourced from across the various regions. Classic brunch offerings are already a hit, served in a bright, mural-filled space mere steps from the Rhône. mandarinoriental.com/en/geneva/rhone-river/dine/ottolenghi
Three Lakes
Brasserie du Poisson
Auvernier
Overlooking the shimmering waters of Lake Neuchâtel, this brasserie serves up fresh, local seafood in a relaxed atmosphere. Whether it’s the tender perch fillets or the famous fish soup, each dish is expertly crafted to showcase the best of the region’s bounty. And no reason to halt the wine journey, with a menu of Neuchâtel’s finest wines to keep you hooked. lepoisson-auvernier.ch
Ecluse
Biel/Bienne
At this intimate riverside brasserie, chef Simon Künzli and his team work with a hyper- local ethos – every seasonal ingredient is sourced within 50 km (31 miles). The result is a menu of inventive, waste- conscious dishes such as baby fennel ‘dragonfly’ with peanuts and candied wild garlic, or the popular cherry tarte tatin, served with fior di latte ice cream and honey from their own bees. The wine list focuses on local and some key European organic producers. There’s a strong showing of Swiss pét-nats that pair beautifully with the restaurant’s light, precise cooking. ecluse-biel.ch
German-speaking region
Bad Osterfingen
Osterfingen
Stepping through the doors of this historic gem – dating back to 1472 – you can almost hear the echoes of its former guests. Now run by the Meyer family, the popular restaurant celebrates Swiss culinary classics with a contemporary touch. The estate’s terroir-driven wines, including the highly acclaimed ‘Badreben Abt’ and ‘Zwaa’ sparkling, are rich in character and history – stories the staff are eager to share. With on-site accommodation (see p152), guests can stay longer, soaking in the timeless winemaking heritage of Osterfingen. badosterfingen.ch
Blaue Ente
Zürich
Under the guidance of Alexandre Hannemann since 2024, this laid-back eatery reimagines local flavours with seasonal twists – their speciality is duck. But the true showstopper is the top-tier wine list, named Switzerland’s best by Falstaff magazine in 2025, which brims with regional gems: Orange Riesling-Silvaner by Jonas Ettlin, ‘Ottoberg’ Müller-Thurgau by Michael Broger and a non-filtered Chasselas from Château d’Auvernier are just a few. muehle-tiefenbrunnen.ch/blaue-ente
Glou Glou
Luzern
Glou Glou might sound like baby talk, but Luzern locals know it as the go-to spot for some of the city’s best beef tartare – and if that’s not your thing, try the perch and caviar with barbecue sauce and fine herbs. The vibe is playful yet polished, with a brunch-to-dinner menu as relaxed as the smiling staff who serve it. Recognized by Star Wine List, the wine selection leans local with standout natural styles. Great for groups, it feels like a neighbourhood hangout crossed with your coolest friend’s dinner party. glouglou-luzern.ch
MYLE
Bern
MYLE, at Bern station, has been reborn under Markus Arnold’s casual-dining team, featuring a sleek show kitchen, walk-in wine cellar, and an ever-changing selection of world-cuisine small plates inspired by the chef’s travels – from Japan and beyond. Imagine zucchini cassoulet with bamboo shoot emulsion, or US Prime short rib curry doused with persimmon vinaigrette and truffle. Thoughtful pairings spotlight Swiss wines – from crisp Adank Brut to Petite Arvine Vieilles Vignes from Histoire d’Enfer (see p61). The team also serve their ‘Easy Lunch’ and Sunday brunch at their original Steinhalle restaurant in the Old Town (17 GaultMillau points). myle-bern.com, steinhalle.ch
Restaurant Wunderbrunnen
Opfikon
Owner Roger Hirzel opened Wunderbrunnen partly to house his 40,000-bottle collection and partly to share the kind of wines most people never get the chance to taste. The smart, seasonal menu draws on Mediterranean and Asian influences, like the salmon tartare with sakura and sour cream. Each dish is designed to complement a wine list that includes 700 Swiss labels, several older vintages and over 120 by-the-glass options. Roger, a sommelier and member of Mémoire des Vins Suisses, focuses on thoughtful pairings. Closed on Sunday. wunderbrunnen-opfikon.ch
Schloss Maienfeld
Maienfeld
This sprawling 13th-century estate located in the heart of Graubünden’s emblematic Heidiland region (see p44) has been beautifully restored and reimagined as a foodie’s destination. Within the castle stone walls, you’ll now find a restaurant, bistro, vinothèque and a bar lounge that pairs rustic elegance with contemporary style. The seasonal menu honours Alpine flavours with standout dry-aged meats, while the wine list teems with Bündner Herrschaft producers. Don’t skip the finale: a signature Irish Coffee, flamed and finished at your table. schlossmaienfeld.ch
Ticino
Badalucci
Lugano
Chef Marco Badalucci brings a painter’s touch to the plate, using seafood as his medium. His southern Italian roots and fine-tuned European training shine through in seasonal dishes like millefeuille of sea bass and foie gras with artichoke salad and balsamic reduction, or the seared scallops with cardamom apple cream and local mortadella. The setting is modern, the service intuitive and the wine list deep, with strong representation from Ticino and Graubünden. Open Tuesday-Saturday, it’s a highlight of Lugano’s evolving food scene. badalucci.com
Osteria Castello-Sasso Corbaro
Bellinzona
High above Bellinzona’s rooftops, this hidden trattoria sits within the castle walls of the highest of the town’s three UNESCO-listed fortresses. After a morning exploring the iconic towers, reward yourself with a meal in the courtyard, traced with grapevines and stories of old. The menu leans Mediterranean with a strong Ticinese soul – risotto, lake fish and vibrant antipasti. Also perfect for a lazy afternoon aperitivo. Open Wednesday to Sunday. osteriasassocorbaro.ch
Grotto Sassello
Gerra (Verzasca)
Grotto Sassello is a quiet ode to Ticino’s grotto dining tradition. Set beneath chestnut trees in the wild beauty of the Verzasca Valley, the menu honours the region: home-cured meats, trout from the valley, goat cheese with dandelion pesto and polenta- dusted plates that speak of the land. The wine list is modest but local, and the tiramisù, whispered about, lingers long after the last spoonful. Flavourful moments to revel in the joy of Ticinese hospitality. +41 091 746 13 10
