Gault & Millau
The prestigious guide to fine dining in Switzerland
Many of our hotel descriptions mention that their restaurants have been recognised in the Gault & Millau restaurant guide. The guide was started in France by Henri Gault and Christian Millau and has developed to include Germany, Benelux, Austria and Switzerland. The Swiss version was established in 1982 and is one of the most influential fine dining guides in the country. It uses points for its rating system and only restaurants with between 12-20 points are listed, including the top 100 hotel restaurants.
Please see below for our partner hotels which are featured in the 2017 guide. We will be happy to offer further advice on our favourite gourmet hotels on 0800 619 1400.
POINTS ARE AWARDED FOR THE FOLLOWING CRITERIA:
Quality and freshness of produce
Creativity and professionalism in food preparation
Harmony of individual dishes and menus
Technical execution of cooking
Presentation and appeal of dishes
Consistency of performance
RECOGNITION IS HIGHLY PRIZED AND REQUIRES A MINIMUM OF 12 POINTS:
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12 points
13 - 14 points
15 - 16 points
17 points
18 points
19 points
20 points
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Good kitchen offering conventional and traditional cuisine
Very good kitchen with more than conventional cuisine
High level of cuisine and quality
Award for the best quality and consistency
Award for exceeding quality of cuisine and creativity
Award for a groundbreaking and outstanding cuisine
Never awarded
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