Restaurant Guide in Switzerland
In our hotel descriptions we mention that many of our hotels have had their restaurants recognised in the Gault Millau restaurant guide.
This is one of the most influential guides in Switzerland which uses points for its rating system and only restaurants with between 12-20 points are listed.
The guide was started in France by Henri Gault and Christian Millau and has developed to include Germany, Benelux, Austria and Switzerland.
The Swiss guide was established in 1982 and the 2011 guide features 800 restaurants and 80 hotel restaurants throughout Switzerland which have been awarded between 12 to 20 points.
|The points are awarded for the following:|
|1. Quality and freshness of produce|
|2. Creativity and professionalism in food presentation|
|3. Harmony of the menu|
|4. Timing of service|
|5. Presentation and salubriousness of dishes|
|6. Consistency of performance|
|Recognition is highly prized and requires a minimum of 12 points summarised as follows:|
|12 points||Good kitchen offering conventional and traditional cuisine|
|13 - 14 points||Very good kitchen with more than conventional cuisine|
|15 - 16 points||High level of cuisine and quality|
|17 points||Award for the best quality and consistency|
|18 points||Award for exceeding quality of cuisine and creativity|
|19 points||Award for a groundbreaking and outstanding cuisine|
|20 points||Never awarded|
Davos - Morosani Posthotel, restaurant Pöstli
Flims - Hotel Adula, restaurant Barga
Kandersteg - Waldhotel Doldenhorn, restaurant Au Gourmet
Lucerne - Art Deco Hotel Montana, Scala restaurant
Pontresina - Hotel Saratz, restaurant Belle Epoque
Zermatt - Grandhotel Schönegg, restaurant Gourmetstübli
Zermatt - Hotel Mirabeau, Courbeau d'Or restaurant