Excellent brasserie. Has the patina of a well loved place. Everything our table has was delicious…read moreand well plated. I love French food, especially in a "traditional" brassiere or bistro. This felt authentic (not touristy, not pandering to Americans). We were a table of four, everyone ordered a first and second course- and we had a great local Pinot. Service was friendly, knowledgeable, attentive and professional. It was really a wonderful experience.

Amazing service. Outstanding food. Great ambience. Will definitely return. Ratatouille was my…read morefavorite. Sea bass also great. Merci.

It is always a pleasure to eat here. The menu changes regularly. Beautiful garden and interior is…read moremodern on one side and old Swiss on the other. Fresh from the garden. Enough to choose for a pescatarian. But always need to make reservations in advance. So has not been able to become our local last minute decision.

Amazing customer service where they like to make things happen for the customer. To begin with they…read moreaccommodate us ahead of our scheduled reservation time which in itself was phenomenal, given how busy the restaurant was at the time. Ksanet, Bianka and Rui were amazing in their own rights and definitely were humans first and Lumiere employees second and forth. Not only did they serve us but gave us a few moments from their tight schedules to walk us through about how we could make use of a Sunday ( Switzerland for the most part is closed on Sunday's and we were not prepared for that :( ). These folks had some amazing suggestions to make through and through and helped us a lot with our questions about Switzerland and travels in general. The ambiance was stunning and the place was packed and had moderate amount of noise in there attributing to the conversations. The interiors were pretty amazing and well thought out and depicted the history of Lumiere. We ordered a side salad, octopus with sliced potatoes, tuna tartare on avocado bed and for dessert we got ourselves the lime tart. The octopus dish was outstanding just like the tuna tartare where we enjoyed every bite slowly. The salad was put together very well and the dessert topped it all off to call it an evening. This place definitely should definitely be in your list to visit in Zurich and given its proximity to Zurich HB it's an easy decision to make ( even if you had to come out of your way to grab a bite here it will be so well worth it).

Mmmmm.... Their Filet de bœuf au poivre is so yummy. Nice French brasserie atmosphere with friendly…read morestaff. A nice pick in Zurich.

Fabulous food & service. One of the best restaurants I've ever been. Family owned and operated with…read morea warm friendly atmosphere.

We stopped here sort of at random, and were VERY pleasantly surprised. The owner was very friendly…read moreand attentive...and was completely prepared to serve gluten free foods that my wife requires. The gluten free rolls were excellent - the best she's ever had. Salad was great. We both had the grouse with curry sauce and it was perfect. This isn't a big restaurant and it isn't easy to find, but it was a real treasure...best food we had in a week of travel in Northern Italy and Southern Switzerland. You won't be disappointed.

We were in Davos on Christmas Day, and decided to go to Schatzalp for the afternoon. Originally,…read moreour plan was to come to the hotel for dinner.. but having had a late lunch, we ended up here, and ordered some tea and cappuccino. We were the only ones crazy enough to sit outside.. but the view was just amazing, and it was just quiet. no one else was at the restaurant... and no one was walking around (for most of the time). Outside seating is essentially a porch area, with blankets. it was cold enough, that we took extra blankets from other tables. We were bundled up and cosy.. unfortunately, we had to stick out our hands when the drinks came (definitely order something hot). Tea was decent, same with the cappuccino... service was good. But go for the view!

The lobster and oyster bar Zurich. And that's what they serve since 1935. Not impressed?…read more Switzerland is a land locked country. Some trivia perhaps? The restaurant was the first to serve oysters in Switzerland after WWII. Today, deliveries of live lobsters and oysters are made twice daily for each service. Dishes are prepared in the classic French style and incorporate modernist touches. Straight to it, some fresh shucked Belon oysters (8CHF ea). The real deal from France (not the imitation farmed in the States). Unlike any oyster I've tasted. Plump and briny with an unmistakable taste of copper (try putting a clean penny in your mouth and sucking on it) finishing with hazelnut oil notes (ie hazelnut but slight oxidation). You're either gonna love it or hate it. I loved it. More oysters? The Gilardeau (10CHF ea). From a single producer, considered the top oyster of France and one so coveted that the shells are actually laser engraved to prevent counterfeiting. Large, plump, good salinity beautiful creaminess with strong briny notes. It is absolutely worth the 10CHF the price. The lobster salad (42CHF) is excellent. More lobster than greens. The tail, simply poached, the claw fried golden brown in the lightest tempura batter. Fresh diced mango with a very tart bite add the acidity while creamy pureed avocado swirls and dots the plate. Fried rice crackers add texture. Very well balanced and refreshing dish. The lobster with champagne sauce(84CHF) is equally impressive. The tail and claws have been butter poached and sit in a very rich champagne cream sauce. No trace of alcohol, the sauce instead has the yeasty and acidic notes of champagne with a hint of sweetness. A foam version of the sauce atop the accompanying broccoli, peas and cauliflower compliments the vegetal flavor. The crunchy Venere rice with its unmistakable sandal wood notes is the perfect textural foil. Sadly no room for their tableside flambéed crepes Suzette that they are known for. Friendly and polished service. Fluent in English. Well chosen wine list with great selections from Switzerland. An unexpected find in Zurich. Outstanding. * At the time of this review 1CHF = 1USD

Hummer and Austerbar specialize in two things, lobster and oysters so you better choose one or…read moreboth. We had a great dinner, my wife started with the lobster bisque and I the Oysters. Both starters were fantastic. For our mains, I had the surf and turf (a fillet and half lobster) my wife the lobster risotto. Both were excellent. I think another excellent choice would be the full lobster. It is quite a site. The restaurant is small, romantic and very upscale. This is probably one of the pricier meals I've ever had but it was well worth it. If your in Zürich and near the main Zürich HB station, I highly recommend.

Walked into this place by pure chance during a downpour and was greeted by a friendly server. The…read morerestaurant had an upscale, but comfortable, vibe. The drink selection was solid, and the menu was very good. I loved the veal dumplings in pastry (Clean Plate Club!) and enjoyed relaxing and enjoying our conversation. Prices were reasonable, service was very good, the portions the right size, and the food excellent.

I took my parents and my sister there for our Christmas meal. It was their first meal in a…read moreMichelin-starred restaurant. The service was everything you'd expect from such a highly rated restaurant, perhaps a little too formal. The food is extremely good, focusing on regional, seasonal Swiss dishes, underscored by classical French techniques (like highly concentrated jus served with most meaty main courses). The amuse bouches are varied and plentiful, but the entreées were even more impressive. Be sure to try their roast meat ravioli with sage, pesto and a Sbrinz cheese sauce. Never before have I eaten such perfect meat in a restaurant. It was quite expensive, but you really get what you pay for. The milk-fed veal was particularly delicious. Like August Minikus in Arbon, chef de cuisine Franz Wiget does classic Swiss desserts. Chef Wiget's desserts are technically perfect and extremely tasty, but don't offer the same value for money as chef Minikus' desserts. However, simple desserts like a chocolate fondant cake with vanilla ice cream are so simple, so brutally honest and revealing, a great challenge for any chef. His fondant cake, made with the luxurious Felchlin Grand Cru couverture with fine flavour cocoa beans from Bolivia, is absolutely perfect. The vanilla ice cream is also very good. Interesting: Felchlin is situated just a few kilometres away from the restaurant! The friandises are spectacular, but only one platter is served for up to four guests, which can be a little deceiving if you bring more people for your second visit. Chef Wiget was nowhere to be seen once I'd finished my meal a shame, since I would have loved to have thanked him for the outstanding food. I guess I'm old-fashioned and want to see the chef. Warning: This is an expensive restaurant, murderously expensive if you're eating à la carte - so don't. Order them gourmet menu instead. For a detailed German photo report, please visit: http://dessertblog.ch/2010/11/restaurant-adelboden-in-steinen/