• Kronenhalle (Zurich; www.kronenhalle.com; tel. 044/262-99-00): It has a hearty, rustic alpine theme, but a glance at its menu, its clientele, and its artwork will quickly convince you that this is a supremely distinctive restaurant. Enjoy paintings by such luminaries as Braque, Chengall, Miró, and Picasso as you dine on seasonal plates and fine renditions of traditional dishes.
  • Oepfelchammere (Zurich; www.oepfelchammer.ch; tel. 044/251-23-36): In a building that dates back over 650 years, Zurich’s oldest preserved pub boasts a menu of tried-and-true regional specialties prepared with local ingredients whenever possible, a superb wine list, and its own set of house rules (see if you can pass the “beam challenge”).
  • Hotel de Ville (Crissier; www.restaurantcrissier.ch; tel. 021/634-05-05): In 2016, Chef Franck Giovannini was tasked with maintaining the three Michelin stars and international culinary reputation of the Hotel de Ville’s prestigious dining room, first made famous by superstar Frédy Giradet. A huge toque to fill, but he’s pulling it off, with French fine dining that makes masterful use of seasonal ingredients.
  • Le Pont de Brent (Brent; www.lepontdebrent.com; tel. 021/964-52-30): No one had even heard of Brent until this restaurant opened in a late-19th-century house in the heart of the village. Today, the excellence of such dishes as mussel-and-leek soup and roast rabbit with mustard sauce has made the hamlet a mandatory stopover.
  • Le Chat-Botté (Geneva; www.beau-rivage.ch; tel. 022/716-69-20): Richly sheathed with tapestries and accented with the kind of art and accessories that would have made Louis XVI feel right at home, the restaurant at the Beau-Rivage hotel attracts some of the wealthiest clients in the world for outstanding dishes like sautéed lake perch and lobster carpaccio.
  • Yakumanka (Geneva; www.yakumanka.com; tel. 022/909-00-00): Geneva for fine Peruvian cuisine? Oui, señor: The delicious ceviches and spicy grilled anticuchos at chef Gaston Acurio’s Right Bank outpost mark the city’s transformation into a truly global culinary capital.
  • After Seven (Zermatt; www.backstagehotel.ch; tel. 027/966-69-70): Don’t expect an a la carte menu at this alpine restaurant in the ski resort of Zermatt. Instead, sit back and enjoy a culinary extravaganza based on creative Swiss cuisine, but often with an Asian slant, washed down with the finest of Swiss and international wines. One of only 20 two-Michelin-starred restaurants in the Confederation, it promises to be a meal to remember.
  • Old Swiss House (Lucerne; www.oldswisshouse.ch; tel. 041/410-61-71): One of the city's most photogenic buildings, this half-timbered building is a prime spot for traditional fare. It's a near-mandatory stopover on a dining tour of Lucerne—also for Swiss people.
  • Glow (Davos; www.glow-davos.ch; tel. 081/416-43-43): Once Switzerland’s most sought-after hotel chef, Armin Amrein now operates out of a Davos interior design shop, serving just a handful of lucky skiers and businessfolk each day. One bite and you’ll know why he’s famous: This is precise yet playful cooking, elevating ingredients like pumpkin, chanterelle mushrooms, and duck liver to their highest possible level.
  • Chesa Veglia (St. Moritz; tel. 081/837-28-00): St. Moritz has more Michelin stars per capita than any Swiss town, and no shortage of chic dining spots brimming with truffles, caviar, and lobster. But when it comes to pure nostalgic ambiance, only this 1658-era Engadine farmhouse will do. Tucked into its many nooks and crannies are a high-end French grill, a Swiss down-home eatery, a pizzeria (serving truffle pizza, of course) and two bars, each romantically lit, rustically elegant and packed nightly with an international clientele.
  • Locanda Barbarossa (Ascona; tel. 091/791-02-02): We’re loath to name a restaurant run by a German chef as a top pick for the Italophone canton of Ticino (and in fact, any Ticinesi reading this are probably getting ready to crucify us right now). But the hyper-local vegetables, fruit, meat, and grains, sourced mainly from the farm in the Castello del Sole hotel’s backyard, speak for themselves, as does Mathias Roock’s respectful and delectable treatment of them.

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.