The best spots for a tasty bite | fooby.ch

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Gault Millau

Katrin Wagenblast

Katrin Wagenblast

She is the Executive Pastry Chef at The Dolder Grand in Zurich. Yet Katrin Wagenblast originally trained in savoury cooking. But through hard work, diligence and a great deal of passion, she has made it to the very top of the pâtisserie world.

Kevin Romes

Lenzburg is not necessarily known as a foodie location. Yet Kevin Romes, head chef at «Skin's», is bringing points and stars to the town. The German will settle for nothing less than perfection – and effortlessly bridges the gap between lunch offerings and fine dining.

Dario Moresco

Zurich Paradeplatz: Dario Moresco has been cooking up a storm at the ”Orsini” in the Mandarin Oriental Savoy for just over a year. Hotel of the Year, 16 points and one Michelin star.

Thomas Pollet

The people of Lucerne love the "Magdi-Beiz" eatery. Partly because of the down-to-earth dishes and the delicious pâté. But also because of the chef. Out of conviction, Thomas Pollet uses what regional producers bring him.

Alexander Bindig

Alexander Bindig

"Trübli" is currently the best restaurant in Winterthur. Alexander Bindig is in charge here, both in the kitchen and when it comes to serving guests. He operates in the background as well as on the front line. This is possible because he trusts his team blindly.

Niklas Schneider

Niklas Schneider

Niklas Schneider started his own business at a mere 25 years of age. Today, he cooks ambitious yet no-frills cuisine at the «Paradies» in Baden. The chef has no intention of resting on his laurels. On the contrary, he constantly strives for more.

Felix Anneler

The restaurant Verena is setting new culinary standards in Olten. Dave Wälti and Felix Anneler first got to know each other at the Casino in Bern. Today they work side by side, serving up contemporary seasonal cuisine.

Dominik Hartmann

Dominik Hartmann

A shooting star in the gourmet world, chef Dominik Hartmann from the Magdalena in Rickenbach, Schwyz, has 16 GaultMillau points. The young chef cooks without meat and fish. His concept has won over guests, critics and even sceptical locals.

Stefan Zimmermann

Stefan Zimmermann

He cooks for just 16 guests every evening, and that is fine by him. After a rocky start in the industry, Stefan Zimmermann soon came into his own. At «S.Zimmer» in Adelboden, the chef relies on vegetables grown by his grandma, Hungarian street food and his wife Tünde.

Thomas Bischof

Thomas Bischof developed the cuisine at the «Drei Könige» restaurant in Lucerne. Fish, chicken, eggs: it is all local. Bischof learnt his craft in Austria. You should definitely order «La Grande Bouffe», the large menu.

Michael Dober

«Rosa Pulver» is one of the hottest venues in Winterthur. Chef Michael Dober uses local ingredients, working in close collaboration with his producers.

Michaela Frank

She is one of Zurich's youngest chefs: Michaela Frank is the head chef at Kulturlokal Rank in Zurich's Niederdorf district. A place known for music, informal get-togethers and Michaela's comfort food.

Beni Landolt

Authentic Asian dishes, made with Swiss produce. This is the concept that Beni Landolt successfully puts into action at the «Kin» in Zurich. He has learned his craft all over the world, from Brazil to New Zealand.

Thomas Brandner

Thomas Brandner

The Austrian Thomas Brandner is one of the most important cogs in the wheel of Nenad Mlinarevic and Valentin Diem's gastronomic empire. As head chef at the «Bauernschänke» in Zurich, he operates in the background and ensures high standards every day.

Thomas Pollet

The people of Lucerne love the "Magdi-Beiz" eatery. Partly because of the down-to-earth dishes and the delicious pâté. But also because of the chef. Out of conviction, Thomas Pollet uses what regional producers bring him.

Elif Oskan

Elif Oskan is creating a stir with her modern interpretation of Turkish cuisine. Her "Gül" is in great demand. She got her passion for cooking from her mother.

Jan Schmidlin

Schaffhausen isn’t the best-known city on the culinary map. Yet it contains a talented and ambitious young chef in the shape of Jan Schmidlin. “D’Chuchi” offers authentic, modern cuisine.

Dreamteam at «Franz»

Dreamteam at «Franz»

The kitchen at «Wirtschaft im Franz» is home to two head chefs. Sebastian Funck is the restaurant's co-founder and former Caminada protégé Gino Miodragovic is bringing new impetus to the team and the menu.

Zineb Hattab

She's the new star of Zurich's gastro scene: Zineb "Zizi" Hattab delights guests and critics alike with her vegan cuisine.

Markus Stöckle

Markus Stöckle

A visit to the "Rosi" in Zurich – Chef Markus Stöckle gives Bavarian classics a sassy twist and turns them into haute cuisine.

Roger von Büren

Roger von Büren

Roger von Büren: once an enfant terrible going off the rails but now a GaultMillau award-winning chef at the Roter Bären in Basel.

Tobias Hoesli

The 30-year-old chef at "Marktküche" in Zurich is the first to be awarded GaultMillau points for a vegan restaurant. It was clear from a very young age that Tobias Hoesli would grow up to be a chef.

Markus Arnold

Bernese chef Markus Arnold won't be forced into anything and is constantly reinventing himself. It's a bold approach and one that is welcomed by his guests.

Silvio Germann – A talented rogue

Silvio Germann – A talented rogue

Top chef and Caminada protégé Silvio Germann embraces sharing, delighting both food critics and gourmands with his dishes.

Fabian Fuchs

Tiny kitchen, great cooking: Fabian Fuchs impresses GaultMillau with his unconventional culinary style and his love of regional products.

Pascal Steffen

The Lucerne-born chef has been working at "Roots" in Basel for the past year. Vegetables take pride of place in his culinary creations, with meat and fish playing second fiddle. This concept attracts guests – and success.

Patrick Germann

Patrick Germann

Long transport routes and exotic products from abroad? Not for Patrick Germann at the “Bären” in Schwarzenburg, Canton Berne. The 30-year-old uses what the region has to offer and sources his products from producers in the village.

Stefan Heilemann

Stefan Heilemann

From redundancy to "Chef of the Year": in 2020, Stefan Heilemann experienced a whole gamut of different emotions. The talented chef is now back in the kitchen, serving up haute cuisine at the "Widder".

Dario Cadonau

He grew up in the mountains, has made a hotel out of the forest and draws on nature to work his culinary magic. Top chef Dario Cadonau has created a unique jewel in Engadine – and his creativity is not yet exhausted.

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