Near to the town centre or train station also is kind of important as don't drive
Thanks
Anybody know one in either Zurich or Geneva or Bern which is really "special"
Florhof is supposed to be really nice. Haven't been there myself though.
Or Kronenhalle...
I've been to Florhof , it was nice, food was nice, but it just didn't do it for me. A bit too posh, stuffy and no atmosphere. I wouldn't go again purely because of the atmosphere and setting not because of the food
One of my favourite restaurants in Zurich for food, value, ambiance, location is Mere Catherine - can highly recommend this place. But it's not posh/special, in the grand sense. I can also recommend Bindella for food and service but i'd still choose Mere Catherine over all places I have been to 'so far' in Zurich - maybe because it is less pretentious
Whilst not in any of the places you mention...
Le Pont de Brent is fantastic and very special. It is just above Montreux (Clarens train station actually). You can take the train to Clarens or Montreux and then get a taxi from there (there are buses as well from Clarens).
Service was posh but not "stick up your bum", food was fantastic!
A wonderful experience!
Parc des Eaux Vives in Geneva with two michellin stars.
http://www.parcdeseauxvives.ch/
Expect to pay 100CHF per person but its worth it. Just dont try sweetbread for main your main course except if you are very adventerous in your food :P Its not close to the main train station but its easily accecible by bus
I actually think that the prices are very reasonable, its a Michelin 2 star after all...
Surely if you were to order sweetbread, you would know what they are? Are sweetbreads any more adventurous than foie gras or pork brawn?
Well i decided to be adventurous and so i ordered them without knowing what they were. Good thing i live in Cyprus and have eaten worse stuff
So for us that don't know - what is sweatbread???
Go to the viamichelin site here
On the left of the page, select Switzerland as the country and then select a city. Click search. On the right, in the Number of Stars drop down list, select 2 stars (or more) It will generate a list of 2 star restaurants with the details for location, price etc.
Bon appetit.
Delicious glands.
Cool thanks for the tips - this looks interesting also
http://www.thedoldergrand.com/en/din...en-restaurant/
Dolder Grand in zurich
To be more of a geek of it, they are calves gland, by the throat; thymus I think. When a cow gets older those glands disappear. But cooked with some morels in a cream sauce, I love them. They are prepped the same as brains. They really are not bizarre at all, and have great flavor.
Does it have to be in Zurich, can it be in Wadenswil area?
The Dolder Grand is pretty good for a special meal. It only has one Michelin star at the moment, but the young chef is clearly pushing for two. It has some dishes which are more opulent than you'll find in most one star establishments (e.g. last time I went I had a dish of turbot with a foie gras emulsion) and it's definitely part of the modern haute cuisine genre.
On the other hand, it can be pricey and the wine list is terribly dull.
Im not fussed about the food - more the environment and view
Something cool and different - grand
The Dolder Grand is, um grand! And it does have a great view of Zürich.
Why don't you take the Dolderbahn up there (a Zone 10 ticket covers it) and go and take a look. You can stop for a drink in the bar there.
Before Christmas a friend and I soothed our hangovers there on a Saturday afternoon . . . harp music, claret and good service did the job nicely.
whats the Dolderbahn?
It's the funicular railway which runs up to the Dolder from Römerhof.
bollocks!!
Near a railway station called Kleine Scheidegg - have your meal staring out at where Jonathan Hemlock saved the day in the Eiger Sanction.
Piz Gloria on Schilthorn is the world's highest revolving restaurant. 007 would be proud of those views too - if he wasn't On Her Majesty's Secret Service
No if you want bollocks or testicles then the best link is here
http://www.prnewswire.co.uk/cgi/news/release?id=238579
Next time have some pork brawn, get one pigs head cut in half, boil and scrap of the meat and make into a terrine with plenty of fat. The good news is that the brain is not used but the snout and ears are...