Auberge de l'Union

Classic & Traditional Cuisine
87
Falstaff Restaurant and Pub Guide 2024

Authentic down to the last detail: this is the best way to describe the kitchen philosophy. Entrecôte and côte de boeuf are matured on the bone for a long time and the carbonara is of course prepared with classic guanciale. This mix of Swissness and Italianità is enchanting.

43 /50 Food
18 /20 Service
17 /20 Beverage
9 /10 Style
-1
Mid-range
Outdoor Dining Area
Payment Conditions: Debit Card, Credit Card
Accommodation
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