Gault & Millau Schweiz has released its 2025 guidebook for Switzerland (in German), which features a total of 880 restaurants throughout the country (CHF 52). Specifically, this annual restaurant guide reviews restaurants and awards them up to a maximum of 20 points. Furthermore, for access to the guide in French, you can visit the website for Gault & Millau Suisse.

Along with the release of its guidebook, Gault & Millau also announced its annual award winners for the fields of gastronomy and hospitality. These include awards for the Chef of the Year as well as chefs identified as rising stars. In summary, here’s a quick list of the 2025 winners.

2025 Gault & Millau Winners

Chef of the Year: Marco Campanella – Restaurant La Brezza at Hotel Eden Roc in Ascona (TI) – 19 pts. During the winter season, Campanella leads the La Brezza kitchen at Tschuggen Grand Hotel in Arosa – 18 pts.

Rising Stars of the Year in French-speaking Switzerland:

• Romain Paillereau, Des Trois Tours in Bourguillon (FR) – 18 pts
• Lucrèce Lacchio, Berceau des Sens in Lausanne (VD) – 17 pts

Rising Stars of the Year in German-speaking Switzerland:

• Dominik Sato and Fabio Toffolon at the Chedi Andermatt (UR) – 18pts
• Dominik Hartmann – Magdalena in Schwyz (SZ) – 18 pts
• Fabrizio Zanetti – Suvretta House in St. Moritz (GR) – 17 pts

Discovery of the Year in German-speaking Switzerland:

• André Kneubühler at The Omnia in Zermatt (Valais) – 16 pts
• Dan Rodriguez Zaugg & Alejandro Polo at Villa Sommerlust in Schaffhausen (SH) – 15 pts

Discovery of the Year in Ticino: Joao Antunes at the Villa Emden-Isole di Brissago (TI) – 14 pts

Discovery of the Year in French-speaking Switzerland: Quentin Philippe at Arakel in Genève (GE) – 15 pts

Green Chef of the Year – recognizing a chef for sustainable practices, a joint award between Gault & Millau and Bio Suisse: Nicolas Darnauguilhem at La Pinte des Mossettes in Cerniat (FR) – 17 pts

Pastry Chef of the Year: Titouan Claudet at Le Comptoir Woodward and l’Atelier Robuchon in Genève (GE) – 17 pts

Comeback of the Year: Mitja Birlo, The Counter in Zürich (ZH) – 18 pts

Host of the Year: Ines Triebenbacher at Igniv à Zürich (ZH) – 17 pts

Sommelier of the Year: Fabian Mennel at Taverne zum Schäfli à Wigoltingen (TG) – 18 pts

The 2025 Gault & Millau Guide at a glance:

In addition to the 19 points newly earned by Chef of the Year Marco Campanella, six other restaurants maintained their rating of 19 out of 20 points, the highest rating achieved in Switzerland:

• Andreas Caminada, Schloss Schauenstein in Fürstenau (GR)
• Tanja Grandits, Restaurant Stucki in Basel (BS)
• Peter Knogl, Cheval Blanc in Basel (BS)
• Heiko Nieder, Dolder Grand – The Restaurant in Zürich (ZH)
• Franck Giovannini, Restaurant de l’Hôtel de Ville de Crissier (VD)
• Philippe Chevrier, Domaine de Châteauvieux in Satigny (GE)

Overall, 96 restaurants appear for the first time in the 2025 guide. For example, French-speaking Switzerland’s only gastronomy restaurant with a fully plant-based menu, Luciole in La Chaux-de-Fonds, entered the guide for the first time with 13 pts.

Where to find the Gault & Millau Guide for Switzerland: Swiss bookstores, such as Orell Füssli (in German, 560 pages).