The cuisine
Cultivated classics
The Kronenhalle has been cultivating home-style cooking, since its very beginnings. Emblematic of this tradition is the legendary Kronenhalle sliced filet of veal served with rösti. Our seasonal specialities tend toward light regional and Mediterranean dishes, such as the very popular Kronenhalle ravioli with prawns and white curry. The menu also features vegetarian offerings. To get a better idea, just take a peek at our menu.
The wine list
Exquisite labels
Dining pleasure at the Kronenhalle has many facets, with wine being one of the most important. Whether you are in the mood for a rare Bordeaux or are curious about another gem listed among our wines of the month: Our cellar is stocked with an extensive range of wines that pair perfectly with our dishes. Our staff will be glad to assist you in choosing.
Chagall Room
The classic dining room
This is the Kronenhalle’s original dining room, which opened in the 1920s. Here you can converse undisturbed in a discrete atmosphere. The only eavesdroppers are the paintings by Marc Chagall, Pierre Bonnard, Fernand Léger, Édouard Vuillard and Auguste Rodin: They impart a visual stimulus, so to speak, to the conversation.
Brasserie
The large dining room
Hulda Zumsteg still watches over her brasserie, gazing down from the portrait that the Swiss artist Willy Guggenheim, known as Varlin, painted of the legendary Kronenhalle restaurateur in 1967. With its floral arrangements, the Brasserie is a delightful spot to get together for a meal in the company of friends at any time, regardless of the size of the party.
Swiss Gallery
The discrete dining room
In the bright room on the upstairs floor, the focus is on Swiss art. Guests dine and chat here surrounded by paintings by the local grand masters Giovanni Giacometti, Ferdinand Hodler, Sigismund Righini and Max Gubler. It’s the perfect setting for a glass of Vaudois wine and a serving of home-made Balleron salad – and why not top it all off with a slice of apple cake made according to Hulda Zumsteg’s original recipe?
The team
For 30 years, Peter Schärer and his team have been forging new paths in the annals of gastronomy, reinventing the Kronenhalle classics. They also create seasonal highlights, drawing on their knowledge of Swiss and Mediterranean gourmet cuisine, while also giving vegetarian dishes their well-deserved spotlight. Under the charismatic and expert supervision of Julia Scussel, the experienced, longtime staff of the Kronenhalle service team welcome guests 364 days a year, with dishes served throughout the day.