We came to this restaurant on the day we landed in Zurich. This restaurant is conveniently located…read moreright across the street from the Baar subway station as well as right next to our hotel. For anyone who eats plant based, I wasn't able to find anything that was completely animal product free, so I opted to order their flatbread topped with cheese, apples and onion. It was delicious, the bread was flaky and it was filling. My husband ordered mussels and fries and the night we went, the mussels were all you can eat, however he didn't get a refill because the portions are pretty big. We came here on a Saturday night without reservations, and we were quite lucky to get a table because the restaurant was pretty filled up.

Excellent food! I don't remember exactly what it was called but I ordered the autumn vegetarian…read moredish. So much variety on one plate, and a beautiful combination of sweet fruits and savory vegetables. Highly recommend. It was more expensive than the other reviews on here would have you believe though. All of the meat entrees were at least 43 CHF, and my vegetarian meal was 34 CHF

My friend and I came here based off the reviews and were pretty excited to try it out. When we…read morewalked in there were two main sections inside, one more casual and the other was a bit more upscale. We sat in the upscale part and the decorations were great, the wood around the room really set the atmosphere. I forget the name of the dish I got, but I know it was grilled veal wrapped around arugula with a side of lemon risotto. While the veal was tender and packed with flavor, the risotto cleansed the palate and kept the dish light and summer-y. There was an herbed butter served with the veal that was so incredible that could live on that alone - truly a wonderful meal! My friend got the traditional veal in the cream sauce with the side of rösti; she enjoyed it very much. I would come back here in a heartbeat - everything was wonderful!

A great Saint and a very nice restaurant. I'd recommend anyone stop in and enjoy. Service was very…read moregood. Food was excellent.

One of the most delicious food experiences I've had in a long time! We selected the chef's 7 course…read moreoffering and with every plate it felt like I was eating these foods for the very first time. Their wine selections were absolutely spot on ( they made a few suggestions). I'm not a big fan of eggs, but their oeufs dish made me feel like I was 11 again, just living life as it was, with no complications. If I could give this restaurant 6 stars, I would

Hilarious! An "American Diner" in Switzerland! The food is very good for a gas station, and it's…read morefun to eat here. If you are a traveller, the exchange rate will still kill you even though it's "just a diner." But, if you're hungry and need something to eat in a hurry, this is the place.

We are on holiday to Switzerland and we came across this place and decided to go in we really…read moreenjoyed the 1950' themed atmosphere and we highly recommend this place 10/10

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/

This place has a nice view of lake Zug and the alps behind it…read more The beer is good, the Hugo is 10? CHF, I think, and it's delicious and big, and the waitress was nice. Not much more to say because I didn't stay for food, but it's got a great location

The location couldn't be any better for an outside meal in the summer time. Going for a stroll…read morealong the lake and stopping by to get a bite to eat or even just a drink proves to be a great experience. Inviting and welcoming atmosphere with remarkable scenery makes a Schiff experience worth trying. Generous portions of food and seconds are always encouraged.

I went there one evening with three other gourmets. The restaurant was recommended to us by a…read moreformer member of the Swiss national culinary team and their pictures on Facebook looked promising. The kitchen showed a great deal of technical skill that evening. The food was very, very tasty and we ate several dishes which were simply unforgettable. Stephane Wirth, who is in charge of the cuisine together with his wife Nadja Schuler, created a perfect terrine of foie gras for us. It was served en bloc and was one of the three best-tasting terrines I've ever eaten. You'll be getting decent portions for a gourmet restaurant, especially à la carte, like our Angus beef filet main courses that were big, dense dishes packed with flavour. They employ pastry Christian Mott. His desserts made all of us very happy. His technically flawless creme brulée compositions and basil granité served with lime espuma were the two biggest highlights of his desserts. He also managed to meet the biggest challenge of the evening, namely creating a giant dessert variation for CHF 30.- without being warned in advance. Great ice cream and sorbets and a nice selection of friandises. The restaurant has become quite popular, not just because of the excellent food. The location is unique and no other restaurant in Lucerne is as beautifully situated. They offer a romantic little love garden with roses, a beautiful view and a rose-themed dining room in case the weather plays up. Highly recommended!