Fodor's Expert Review Leonard’s

In an airy dining room modernized with contemporary art, Chef Francesco De Bartolomeis prepares sophisticated Swiss cuisine with a twist, such as cheese and onion tart with raspberries and côte de veau cooked in hay from Gstaad, available as part of a four- or six-course menu or à la carte. The dishes change once a season, with many ingredients sourced from local producers, and can be paired with a fine selection of international wines (with plenty of Swiss choices, too).