NespressoGourmet WeeksWATCH THE VIDEO
When all flavours meet
The 7th edition of the Nespresso Gourmet Weeks will take place from November 3rd to 24th. On this occasion, Nespresso and 25 renowned chefs will celebrate their shared passion for exceptional experiences somewhere near you. What if coffee were used as an ingredient?
Whether it is for an exclusive lunch or dinner, take a seat at the best tables in Switzerland and let yourself be amazed by the creativity and the subtle and surprising harmonies of coffee and haute cuisine. At your service: 25 Michelin stars and 380 Gault&Millau points.
Your taste buds will ask for more!
Each chef will delight you with a creative menu full of surprises for a high-end lunch or dinner. All for an exclusive rate: Fr. 70.- per person for lunch. Fr. 120.- per person for dinner (including Nespresso coffee, excluding drinks).
Book your table directly with our partner restaurants by mentioning the words “Nespresso Gourmet Weeks”.
VillareposAuberge de la Croix BlancheArno AbächerliAuberge de la Croix BlancheRoute de Donatyre 22
0041 (0)26 675 30 75
Bürgenstock Hotels & Resort
Lake LucerneBertrand Charles & Mike WehrleRestaurant RitzCoffier
Bürgenstock Hotels & Resort
0041 (0)41 612 64 08
LausanneLa Table d’Edgard
Lausanne PalaceEdgard BovierLa Table d’Edgard
Lausanne PalaceRue du Grand Chêne
0041 (0)21 331 32 15
BrentLe Pont de BrentStéphane DécotterdLe Pont de BrentRoute de Blonay 4
0041 (0)21 964 52 30
Bad Bubendorf HotelFlavio FermiOsteria Tre
Bad Bubendorf HotelKantonsstrasse 3
0041 (0)61 935 55 55
SteffisburgRestaurant Panorama HartlisbergRolf FuchsRestaurant Panorama HartlisbergHartlisbergstrasse 39
0041 (0)33 437 43 44
SionRestaurant Damien GermanierDamien GermanierRestaurant Damien GermanierRue du Scex 33
0041 (0)27 322 99 88
BaselStuckiTanja GranditsStuckiBruderholzallee 42,
0041 (0)61 361 82 22
SchüpbärgSchüpbärg-BeizliChristoph HunzikerSchüpbärg-BeizliSchüpbärg 134
0041 (0)31 879 01 22
TroinexLa ChaumièreSerge LabrosseLa ChaumièreChemin JB Vandelle 8
0041 (0)22 784 30 66
HägendorfLampart'sReto LampartLampart'sOltnerstr. 19
0041 (0)62 209 70 60
Park Hotel VitznauPatrick Mahlerfocus
Park Hotel VitznauSeestrasse 18
0041 (0)41 399 60 60
GaisRestaurant TruubeSilvia ManserRestaurant TruubeRotenwies 9
0041 (0)71 793 11 80
FreidorfMammertsbergAugust MinikusMammertsbergBahnhofstrasse 28
0041 (0)71 455 28 28
The Dolder GrandHeiko NiederThe Restaurant
The Dolder GrandKurhausstrasse 65
0041 (0)44 456 60 00
Cheseaux-NoréazLa Table de MaryMaryline NozahicLa Table de MaryRoute du Gymnase 2
0041 (0)24 436 31 10
WinterthurRestaurant TaggenbergMarko PrüstelRestaurant TaggenbergTaggenbergstrasse 79
0041 (0)52 222 05 22
Kursaal BernFabian RaffeinerMeridiano
Kursaal BernKornhausstrasse 3
0041 (0)31 339 55 00
GenèveRestaurant Le Bayview
Hotel President WilsonMichel RothRestaurant Le Bayview
Hotel President WilsonQuai Wilson, 47
0041 (0)22 906 65 52
LuganoI Due Sud
Hotel Splendide RoyalDomenico RubertoI Due Sud
Hotel Splendide RoyalRiva A. Caccia 7
0041 (0)91 985 77 11
ZürichDer Sonnenberg RestaurantKay SchultzDer Sonnenberg RestaurantHitzigweg 15
0041 (0)44 266 97 97
Le FeuJörg SlaschekRestaurant Attisholz
0041 (0)32 623 06 06
Locanda OricoLorenzo AlbriciRistorante
Locanda OricoVia Orico 13
0041 (0)91 825 15 18
Wilderswil / InterlakenGourmetstübli
Hotel Restaurant AlpenblickRichard Stöckli
Arno AbächerliAuberge de la Croix BlancheArno Abächerli1 Michelin star
15 Gault&Millau pointsOur cuisine combines traditional and new in a harmonious, flavourful balance. The opportunities that nature and our food offer let me create unique dishes. These change and evolve – just like we do. Or perhaps precisely because of that?Auberge de la Croix Blanche
Bertrand Charles & Mike WehrleRestaurant RitzCoffier
Bürgenstock Hotels & Resort
Lake LucerneBertrand Charles & Mike Wehrle1 Michelin star
17 Gault&Millau pointsYou can't have an amazing food culture without an amazing coffee culture: these two things belong together!Restaurant RitzCoffier
Bürgenstock Hotels & Resort
Edgard BovierLa Table d’Edgard
Lausanne PalaceEdgard Bovier1 Michelin star
18 Gault&Millau pointsImagine for a moment... a journey to my Mediterranean kitchen...let your taste buds discover the fine Southern aromas, and enjoy the sun-kissed products that change with every season.La Table d’Edgard
My aim is to capture all of these authentic flavours - their delicacy, their colour - and revive them in as many different forms and textures as possible. Nespresso coffee makes it a point of honour to create unique aromas with their Grands Crus of exceptional taste, just as I do with my olive oil. We're both guided by the same sensations and emotions.
Stéphane DécotterdLe Pont de BrentStéphane Décotterd2 Michelin stars
18 Gault&Millau pointsWe shouldn't forget that the aim of our profession is to please people. As Alain Chapel said, "the roots of my happiness lie in other people's stomachs!"Le Pont de Brent
Flavio FermiOsteria Tre
Bad Bubendorf HotelFlavio Fermi1 Michelin star
16 Gault&Millau pointsI cook, I create, I produce, I indulge, I astound, I inspire! Finally, I am a doer: a chef has to put their heart and soul into the role of host!Osteria Tre
Bad Bubendorf Hotel
Rolf FuchsRestaurant Panorama HartlisbergRolf Fuchs1 Michelin star
16 Gault&Millau pointsThe Nespresso Gourmet Weeks are something special. Different chefs dedicate themselves to the same theme but still remain true to themselves and their cooking philosophy. New creation and trends arise – an aspect that suits our orientation perfectly. We are a meeting place for joie de vivre with a broad culinary perspective and we let people experience enjoyment.Restaurant Panorama Hartlisberg
Damien GermanierRestaurant Damien GermanierDamien Germanier1 Michelin star
17 Gault&Millau pointsIn my restaurant, I aim to offer exceptional products, quality dishes, superior-quality waters and exceptional coffee. The quality and consistency of coffee led me to Nespresso without hesitation.Restaurant Damien Germanier
Tanja GranditsStuckiTanja Grandits2 Michelin stars
19 Gault&Millau pointsCoffee aroma has opened hearts since time immemorial – coffee smells of home and that's what I and my guests like. Interesting people and a high-quality product make the collaboration a real joy!Stucki
Christoph HunzikerSchüpbärg-BeizliChristoph Hunziker13 Gault&Millau pointsThe Nespresso Gourmet Weeks offer us an incentive to combine top gastronomy and exclusive everyday cuisine in a creative way. In our restaurant Schüpbärg-Beizli we live out the philosophy: Not simply good, but simple things done especially well. Selected ingredients, and seasonal and regional produce are keywords for us. This includes enjoying excellent coffee: It is usually the guests' final impression of a restaurant.Schüpbärg-Beizli
Serge LabrosseLa ChaumièreSerge Labrosse1 Michelin star
15 Gault&Millau pointsA generous portion has never prevented creativity!La Chaumière
Reto LampartLampart'sReto Lampart2 Michelin stars
17 Gault&Millau pointsCoffee aromas are like the Arabian Nights – mysterious, enchanting and infinitely rich.Lampart's
Park Hotel VitznauPatrick Mahler2 Michelin stars
18 Gault&Millau pointsFor me, coffee means pleasure. Starting the day, relaxation, quality of life and enjoying the moment.focus
At focus restaurant we want to make the simple yet precious nature of coffee a part of everyday life.
Just like at Nespresso, we rely on the best possible ingredients and products. Combining them in the most natural, creative and delicious way possible is our passion and something we attach the highest importance to every day.
Park Hotel Vitznau
Silvia ManserRestaurant TruubeSilvia Manser1 Michelin star
16 Gault&Millau pointsWhether as a pick-me-up in the morning, to relax after a meal,Restaurant Truube
to keep energy levels up when cycling or to get ready for a late evening at work – for me, a fine espresso is the perfect way to round off a successful day.
August MinikusMammertsbergAugust Minikus1 Michelin star
17 Gault&Millau pointsFor me, the aroma of freshly ground coffee represents freedom and open-mindedness.Mammertsberg
I find myself using this luxurious ingredient in my dishes, time and time again.
In Mammertsberg, we celebrate indulgence and hospitality, and for me, that goes hand in hand with a good coffee.
Heiko NiederThe Restaurant
The Dolder GrandHeiko Nieder2 Michelin stars
19 Gault&Millau pointsExcellent coffee and top gastronomy go hand in hand, in that the most important thing we need in a gourmet restaurant are products of the highest quality, which is why I also need the highest quality coffee.The Restaurant
The Dolder Grand
Maryline NozahicLa Table de MaryMaryline Nozahic1 Michelin star
16 Gault&Millau pointsTake a mouthful,La Table de Mary
Close your eyes,
And let your taste buds revel in the sensations.
Marko PrüstelRestaurant TaggenbergMarko Prüstel14 Gault&Millau pointsCoffee accompanies us throughout the day. For me it's part of my morning ritual, in the afternoon a chance to reflect for a moment, and in the evening the perfect way to end a meal.Restaurant Taggenberg
At Taggenberg restaurant, our food is honest, to the point and with a rounded flavour. Accompanied by a great Nespresso coffee and our philosophy: Taggenberg.
relax, enjoy and feel good
Coffee means all-round perfection, both in the morning and in the evening.
Kursaal BernFabian Raffeiner1 Michelin star
16 Gault&Millau pointsBeing from South Tyrol, I know what truly delicious coffee tastes like. That's why I don't only enjoy it as a drink but also use it as a spice.Meridiano
Michel RothRestaurant Le Bayview
Hotel President WilsonMichel Roth1 Michelin star
18 Gault&Millau pointsCoffee is part of my daily life. It stimulates me and gives me the energy I need to face the challenges of every service with my team.Restaurant Le Bayview
It is also one of my favourite secret ingredients when I create original recipes to surprise and delight our guests.
I love the smell of coffee, its fine balance between bitterness and acidity.
Through the menu on offer during these Nespresso Gourmet Weeks, our goal is to make our customers happy and hear them say "we had an amazing time!"
Hotel President Wilson
Domenico RubertoI Due Sud
Hotel Splendide RoyalDomenico Ruberto16 Gault&Millau pointsMy goal in the kitchen is to nurture my guests, not just with food but with emotions.I Due Sud
Hotel Splendide Royal
Kay SchultzDer Sonnenberg RestaurantKay SchultzIt takes a long time, as well as plenty of love and conviction, for a delightful idea to come to fruition. This path can be rediscovered on closer inspection while you're enjoying the meal. Even a cup of coffee takes us on a journey: from a warm welcome in the morning to rounding off a delightful evening at Sonnenberg. For me, the little roasted miracle has become an indispensable part of everyday culinary life.Der Sonnenberg Restaurant
Jörg SlaschekRestaurant Attisholz
Le FeuJörg Slaschek1 Michelin star
17 Gault&Millau pointsThe consistent quality meets my requirements for a top product – something I truly appreciate.Restaurant Attisholz
Locanda OricoLorenzo Albrici1 Michelin star
16 Gault&Millau pointsMy gastronomic cuisine combines French and Italian flavours, and it's all about quality. I offer light and creative dishes made with very fresh produce, without altering their flavours.Richard StöckliGourmetstübli
Hotel Restaurant AlpenblickRichard Stöckli1 Michelin star
16 Gault&Millau pointsThe feeling I get from being in the kitchen every day and pampering our guests with culinary delights is similar to the rush of a good, high-quality coffeeGourmetstübli
in the morning it awakens the senses, making you feel energised and ready for the adventures of the day ahead, while in the evening it's the icing on the cake that rounds off a successful day.
Both are real pleasures and sources of true joy.
Hotel Restaurant Alpenblick