2025’s new additions to the MICHELIN Guide marks a notable moment for Swiss gastronomy. This year’s selection was unveiled at our Lausanne campus, where Michelin announced that the number of starred restaurants in Switzerland has risen from 136 to 145.
It’s yet another reminder of how talented and competitive the country’s dining scene has become over the years, with new kitchens, chefs and their teams earning their place among the nation’s finest.
In this article, we highlight the newly starred restaurants in Switzerland for 2025 and offer a clear overview of the latest additions to the 3, 2, and 1 star lists, along with the newest Bib Gourmand entries.
The Road Ahead for Swiss Gastronomy
It’s worth taking a moment to understand the scale of this year’s achievement. Michelin’s inspectors continued their rigorous exploration across the country, resulting in a broader and more diverse selection than the year before.
- 4 restaurants with Three MICHELIN Stars
- 27 restaurants with Two MICHELIN Stars (of which 3 are new)
- 114 restaurants with One MICHELIN Star (of which 18 are new)
- 104 restaurants with a Bib Gourmand (of which 5 are new)
3 Michelin Stars
The three-star category remains the pinnacle of the MICHELIN Guide, reserved for restaurants that deliver an experience inspectors consider exceptional in every respect. Unlike the two- and one-star tiers, where new names appear each year, the top tier is notoriously stable because the standard required to join it is extraordinarily high.
This year brought no surprises at the very top. All four existing three-star restaurants retained their distinction, reaffirming their place among the most accomplished dining rooms in the country and underscoring the stability of Switzerland’s highest culinary tier.
Memories at Grand Resort
Memories at Grand Resort, led by Sven Wassmer restaurant epitomizes modern alpine gastronomy, with a cuisine deeply inspired by nature. Under Wassmer’s direction, the kitchen reflects his philosophy of precision, purism, and micro-seasonality: menus change with the seasons, and over 90% of ingredients are locally sourced.
Wassmer’s approach is minimalistic yet bold, drawing on alpine traditions while employing refined techniques like fermenting and grilling. The dining room, designed with warm natural materials, feels intimate and grounded, and the open kitchen invites guests to observe the team’s calm, highly skilled choreography.
Memories also holds a Green MICHELIN Star for sustainability, underscoring Wassmer’s commitment to environmental responsibility.
Cheval Blanc by Peter Knogl
Cheval Blanc by Peter Knogl in Basel, led by Peter Knogl has long been regarded as one of Switzerland’s most impeccably consistent fine-dining destinations, and Knogl’s leadership is central to that reputation.
His cuisine is rooted in classic French technique, elevated by Mediterranean freshness and subtle Asian accents that create depth without excess. Flavors are orchestrated with precision, particularly in the sauces he is widely celebrated for, and the dishes mirror the elegance of the Grand Hotel Les Trois Rois where the restaurant sits.
Cheval Blanc’s commitment to refinement and calm mastery is what keeps it firmly positioned among Switzerland’s culinary benchmarks.
Restaurant de l’Hôtel de Ville
Under Franck Giovannini’s leadership, Restaurant de l’Hôtel de Ville continues the storied tradition established by culinary icons like Frédy Girardet, Philippe Rochat, and Benoît Violier.
Giovannini’s cuisine is grounded in exceptional precision and seasonality, with dishes that highlight pristine produce while maintaining the elegant structure that has defined Crissier for decades.
His ability to balance the house’s classical roots with a thoughtful, contemporary touch keeps the restaurant at the forefront of European fine dining and secures its place among the most respected kitchens in the world.
Schloss Schauenstein
At Schloss Schauenstein, Andreas Caminada and Marcel Skibba continue to refine a style that is intimate, ingredient-driven, and unmistakably tied to the surroundings of Graubünden.
The restaurant’s setting within a restored castle amplifies its sense of calm precision, while the kitchen delivers plates that highlight purity of flavor and meticulous craft. Caminada’s philosophy centers on thoughtful sourcing and restrained elegance, with Skibba’s influence supporting a cohesive and expressive culinary direction.
Together, they preserve the restaurant’s status as one of Switzerland’s most distinctive three-star destinations, where creativity is guided by a clear sense of place and purpose.
2-Michelin Star
Among the 27 restaurants holding two MICHELIN Stars in 2025, three earned their place for the first time. Their addition reflects the tier’s role as a proving ground for kitchens that consistently deliver elevated technique, clarity of flavor, and a clear culinary identity.
While the two-star level is more fluid than the three-star summit, joining it still requires a steady command of craft and a Michelin dining experience that feels deliberate at every turn. Below are the three new restaurants that met that standard this year.
IGNIV by Andreas Caminada
At IGNIV Andermatt, Chef Valentin Sträuli carries forward Andreas Caminada’s philosophy of refined, sharing-style dining while shaping it with his own assured, contemporary touch.
A former member of the Schloss Schauenstein brigade, Sträuli brings a calm precision to a menu built around seasonal Swiss ingredients, elegant small plates, and an understated sense of luxury. The Andermatt location opens with an immediate Two-Star distinction, a testament to how confidently the concept translates to this alpine setting.
Ecco, Hôtel Giardino
Ecco at the Hotel Giardino in Ascona makes a remarkable entrance into the Two-Star category, propelled by the assured talent of Reto Brändli. Known for his work at Berlin’s Lorenz Adlon Esszimmer, Brändli brings a disciplined, contemporary sensibility to the kitchen, weaving together classic foundations with a modern edge.
Under his direction, Ecco’s established identity—polished, ingredient-focused, Mediterranean at its core—has been sharpened rather than reinvented. The result is a precise and expressive style of cooking that places product quality at the center while giving each dish a clean, technical confidence.
Gilles Varone
Restaurant Gilles Varone in Savièse moves from One to Two Stars, a milestone that reflects the chef’s clear, confident voice and his commitment to seasonal Valais produce. Varone’s cooking is precise without pretension, anchored in local ingredients and delivered with a sincerity that has earned him steady praise.
The restaurant’s setting in Valais supports a cuisine shaped by herbs, foraged elements, and a deep respect for its surroundings. Warm hospitality complements the food, and Varone’s rise has also been recognised by Michelin through its Young Chef distinctions, marking him as one of the region’s most promising talents.
1-Michelin Star
The one-star category saw the largest expansion this year, reflecting how much creative momentum is building across Switzerland’s dining scene. While the three- and two-star tiers evolve slowly, the one-star level is where emerging talent breaks through and established chefs introduce ambitious new concepts.
The 18 new additions span mountain villages, lakeside towns and major cities, and they illustrate the breadth of styles that caught the inspectors’ attention.
From focused tasting menus to modern Swiss kitchens and chef-driven dining rooms shaped by strong individual voices, these new entries demonstrate how widely high-level technique and thoughtful cooking have spread across the country.
- Artis by Tristan Brandt. Arosa, led by Tristan Brandt
- La Croix d’Or, Ballaigues
- Restaurant LA, Basel, led by Matthieu Judenne
- Du Bourg, Biel
- Le Pont de Brent, Brent, led by Joeffry Fraiche
- Apollo, Davos Platz
- Fiescherblick, Grindelwald, led by Aurélien Mettler
- Sonnenberg Le Soir, Kriens
- Rosmarin, Lenzburg
- Felix Lo Basso Restaurant, Lugano, led by Felix Lo Basso
- de Matos, Lucerne, led by Oscar de Matos
- Minamo, Lucerne
- Le Trianon, Mont Pèlerin
- Verena, Olten
- Corso, St. Gallen, led by Markus Schenk
- Soleil d’Or by David Geisser, St. Gallen, led by Benjamin Geisser (David’s son)
- Talvo, St. Moritz, led by Kevin Fernandez
- Centric Dining, Thun
Bib Gourmand
Michelin’s Bib Gourmand category highlights restaurants that deliver outstanding cooking at a more accessible price point, and this year’s selection introduces five new addresses across Switzerland.
Each of these additions reflects the inspectors’ recognition of quality, value and consistency, whether expressed through regional Swiss comfort cooking, contemporary casual dining, or carefully crafted trattoria-style menus. Together, they broaden the guide’s reach beyond fine dining and acknowledge the everyday excellence found throughout the country.
- Le Dorian, Geneva
- Au Vieux Nendaz, Haute-Nendaz
- Château Attisholz, Brasserie la Source, Riedholz
- La Scarpetta, St. Moritz
- Freilager La Trattoria, Zürich
The Year in Perspective
The 2025 edition of the MICHELIN Guide Switzerland reinforces the country’s standing as one of Europe’s most consistently ambitious dining destinations.
With new stars awarded across regions and styles, the landscape continues to evolve in a way that highlights both established masters and a rising generation of chefs who are shaping Swiss gastronomy with fresh ideas and grounded technique.
From the stability of the three-star tier to the energy seen in the one- and two-star additions, this year’s results offer a clear view of a country where culinary excellence remains a national strength.
