The current Guide Bleu ratings for Switzerland
10 points
- Ecco in Ascona
- Sven Wassmer Memories in Bad Ragaz
- Cheval Blanc by Peter Knogl in Basel
- Restaurant de l'Hotel de Ville in Crissier
- Schauenstein in Fürstenau
9 points
- La Brezza in Ascona
- Mammertsberg in Freidorf
- Einstein Gourmet in Sankt Gallen
- devalued Da Vittorio in Sankt Moritz
- Domaine de Châteauvieux in Satigny
- Silver in Vals
- focus ATELIER in Vitznau
- Taverne zum Schäfli in Wigoltingen
- The Restaurant in Zurich
- Widder in Zurich
8 points
- The Japanese in Andermatt
- The Japanese at Gütsch on 2400M in Andermatt
- Le Floris in Anières
- La Brezza in Arosa
- Locanda Barbarossa in Ascona
- devalued Le Poisson in Auvernier
- Bad Balgach by Schützelhofer in Balgach
- Ackermannshof in Basel
- new Bel Etage in Basel
- Roots in Basel
- Locanda Orico in Bellinzona
- Le Cafe Suisse in Bex
- Des Trois Tours in Bourguillon
- Vivanda in Brail
- new Wiesner Mysterion - Magic in Bramboden
- Le Murenberg in Bubendorf
- Zur Gedult in Burgdorf
- new Osteria Enoteca Cuntitt in Castel San Pietro
- Nova in Charmey
- La Table de Mary in Cheseaux-Noreaz
- new Fleur de Sel in Cossonay
- Hostellerie du Pas de l'Ours in Crans-Montana
- Le Montblanc in Crans-Montana
- Le Soleil de Dugny in Dugny
- Inn Zur Säge in Flüh
- Hôtel de Ville in Fribourg
- La Cene in Fribourg
- Le Pérolles in Fribourg
- OZ in Fürstenau
- Truube in Gais
- Sihlhalde in Gattikon
- Bayview in Genève
- La Michelinein Genève
- Tout un monde in Grandvaux
- Mont-Rouge in Haute-Nendaz
- Belvedere in Hergiswil
- Fahr in Künten-Sulz
- new La Chavallera in La Punt Chamues-ch
- La Table du Lausanne Palace in Lausanne
- Le Berceau Des Sens in Lausanne
- Pic in Lausanne
- new Le Trianon in Le Mont-Pèlerin
- maison wenger in Le Noirmont
- Du Lac in Le Pont
- Skin's - the restaurant in Lenzburg
- La Riva in Lenzerheide
- New Blumenau in Lömmenschwil
- new De la Gare in Lucens
- META in Lugano
- devalued Lucide in Lucerne
- Chesa Stüva Colani in Madulain
- Key in Mels
- Du Theatre in Monthey
- La Maison du Prussien in Neuchâtel
- new Le Maguet in Port-Valais
- Gasthaus zum Gupf in Rehetobel
- Regina Montium in Rigi Kaltbad
- Maison du Village in Saint-Aubin
- Jägerhof in Sankt Gallen
- Magdalena in Schwyz
- Le Feu in Solothurn-Riedholz
- Du Cerf in Sonceboz
- Panorama in Steffisburg
- Le Cigalon in Thônex
- Traube in Trimbach
- La Table d'Adrien in Verbier
- Sonne in Wengi
- Gourmetstübli in Wilderswil
- Segreto in Wittenbach
- new EquiTable in Zurich
- IGNIV in Zurich
- new La Rôtisserie in Zurich
- The Counter in Zurich
7 points
- Du Chasseur in Allaman
- new Paradies in Baden
- La Croix D'Or in Ballaigues
- LA in Basel
- Castelgrande in Bellinzona
- Steinhalle in Bern
- Wine & Being in Bern
- Du Bourg in Biel
- Albrun in Binn
- Auberge de Bogis-Bossey in Bogis-Bossey
- Gourmet Louis in Bottmingen
- Ustria Miracla in Brigels
- Beaufort in Brunnen
- Devalued Osteria TRE in Bubendorf
- Wildenmann in Buonas
- Pinte des Mossettes in Cerniat
- new The Dining Room in Cham
- Le Petit Corbeau in Chavornay
- Auberge Communale la Balance in Daillens
- Cafe des Amis in Denges
- Moosegg in Emmenmatt
- Zum Pflugstein in Erlenbach
- Adler in Fläsch
- Zum Goldenen Kreuz in Frauenfeld
- Auberge de la Gare in Grandvaux
- Chappeli in Grenchen
- Glacier in Grindelwald
- La Bagatelle in Gstaad
- Casa Casutt in Ilanz/Glion
- De la Croix D'Ouchy in Lausanne
- Scalottas Terroir in Lenzerheide
- Basler Stübli in Liestal
- Osteria dell'Enoteca in Losone
- new Felix Lo Basso in Lugano
- The View in Lugano
- Balances in Lucerne
- new Maihöfli by UniQuisine in Lucerne
- Olivo in Lucerne
- Sauvage in Lucerne
- Bistro in Meggen
- Löwen in Menzingen
- Abbaye de Montheron in Montheron
- Wunderbrunnen in Opfikon
- Traube in Ottikon
- Landgasthof Sternen in Pfungen
- Café de la Place in Plan-Les-Ouates
- Château de Pleujousein Pleujouse
- Da Enzo in Ponte Brolla
- Krone in Regensberg
- Adler in Ried-Muotathal
- Auberge Communale in Saint-Legier
- Corso in Sankt Gallen
- Helvetia in Sankt Gallen
- Chasellas in Sankt Moritz
- Aux Trois Amis in Schernelz
- Stiva Veglia in Schnaus
- Guarda Val in Scuol
- Zum Alten Stephan in Solothurn
- Cafe Fontaine in Soral
- Zur Sonne in Stäfa
- new UniQuisine Atelier in Stansstad
- Anker in Teufen
- Casa Alva in Trin
- Bären in Utzenstorf
- Gasthaus am Brunnen in Valendas
- Ze Fork in Vevey
- new Grillrestaurant & Seeterrasse in Vitznau
- Eder's Eichmühle in Wädenswil
- Sternen in Wangen
- Gambrinus in Weinfelden
- Zum Löwen in Weinfelden
- Taggenberg in Winterthur
- Trübli in Winterthur
- Auberge de la Croix d'Or in Yens
- La Terrasse in Yverdon-les-Bains
- federal in Zofingen
- Rössli in Zollikon
- Zur Traube in Zug
- Accademia del Gusto in Zurich
- Anna in Zurich
- new Barranco in Zurich
- Bauernschänke in Zurich
- Didi's Frieden in Zurich
- new Eden in Zurich
- Gandria in Zurich
- Kle in Zurich
- new Lindenhofkeller in Zurich
- Marktküche in Zurich
- devalued Ornellaia in Zurich
- rémy in Zurich
- Rosi in Zurich
6 points
- devalued La-Haut in Chardonne
- Casa Caminada in Fürstenau
- devalued Bären in Grub
- Eintracht in Kestenholz
- Centrale in Losone
- Candela in Sankt Gallen
- Alpenblick in Sankt Niklausen
- Villa Sommerlust in Schaffhausen
- Bären in Schwarzenburg
- Le Restaurant in Solothurn
- Salzhaus in Solothurn
- Rechberg 1837 in Zurich
5 points
- Grotto della Salute in Massagno
About the Guide Bleu
Originally founded in French-speaking Switzerland, the Guide Bleu developed from a regional guide into a nationwide reference work for gourmets. From the very beginning, its aim was to offer independent and reliable guidance for culinary discoveries without focussing exclusively on Michelin-starred restaurants. Today, the Guide Bleu is published annually in an updated form and includes around 650 carefully selected restaurants, categorised by canton.
Unlike other restaurant guides, the Guide Bleu deliberately dispenses with a points system. Instead, inclusion is based on qualitative criteria. The focus is on the craftsmanship of the cuisine, the use of fresh and regional products and the consistency of performance over time. Equally important are the hospitality and atmosphere that characterise the overall experience. Authenticity plays a central role: the concept of the restaurant should be coherent and honest, from the menu design to the wine list. The Guide Bleu is not intended purely as a benchmark, but as a source of inspiration for culinary journeys through Switzerland. It is financed through the sale of the book, not through paid entries. The selection is based on the expertise of a team of editors who check recommendations, make their own visits and take regional specialities into account.
