I took my parents and my sister there for our Christmas meal. It was their first meal in a Michelin-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.
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