Magdalena

The motto here is "raw, rugged, regional." Chef Dominik Hartmann and his team delight diners with modern seasonal cuisine that strikes an impressive balance between natural simplicity and creativity, complexity and a pleasing sense of groundedness. Great emphasis is placed on regional sourcing, with a preference for small-scale producers. There is a fully vegetarian seven-course surprise menu, with the option to add two extra courses. The house-made bread with butter is extremely moreish, as is the interesting combination of beetroot – oven-baked and puréed – with fruity-tart fermented blackberries, slightly bitter radicchio and aromatic roasted hazelnuts, finished with a fresh beetroot and ginger broth. The surprise menu, which can be made vegan on request, is complemented by a fantastic selection of Swiss wines. The sleek, upscale interior has floor-to-ceiling windows that afford a magnificent view of the valley! The establishment boasts its own bakery with a terrace (open Thu-Sun, 7-11am).