Fodor's Expert Review Le Bocca

Despite its proximity to the lake, there's neither a terrace nor a view at Le Bocca, and charming owner-chef Claude Frôté wants it that way: customers should come to this spot for his innovative food. Just north of Neuchâtel, the restaurant has an array of menus in its brasserie and main dining room. If you're a fan of organ meats such as tripe—long popular in Neuchâtel—you can eat for a lot less: Le Bocca's contemporary takes on these traditional dishes run you only SF32 to SF47. Hand in hand with the fine food (past delights have included foie gras with passion fruit, and beef fillet with olives and pistachios) is a great wine list with 25,000 bottles in stock.