Auberge du Raisin

It's set in its ways and its staff is a bit rigid, but despite these minor drawbacks, a stopover at this verdant property will offer impeccable food and insight into upscale, grand bourgeois life within French-speaking Switzerland. Set on 13th-century foundations, in the center of the town of Cully, it's most famous for its restaurant, where delicate flavorings are a hallmark of chef Peter Hasler. Within a setting accented with antique paneling and an elegant sense of alpine rusticity, you can order such classic dishes as steamed supreme of pigeon with truffles, a cold consommé of lobster with fresh tarragon, ravioli stuffed with scallops and served with a caviar-enriched champagne sauce, and a poached filet mignon of veal with summer vegetables.

Nine comfortable, somewhat frilly-looking bedrooms are on-site (220F double; 310F-380F suite). Rates include buffet breakfast.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.