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 many years, Rino Ricci brought the recipes of the Kronenhalle classics to life with great precision and quality as Sous Chef. Since March 2026, as Chef de Cuisine, he has been responsible for preserving these classics and creating seasonal highlights of Swiss and Mediterranean gourmet cuisine. He also gives vegetarian dishes the attention they deserve. At his side is a longstanding, experienced and highly cohesive team.
With continuous kitchen service 361 days a year, our guests are warmly welcomed by the experienced, longstanding members of the Kronenhalle service team, led with charm and expertise by Ms Scussel.
As Managing Director, Dominique Nicolas Godat has led the Kronenhalle team since 2020 and is guiding it towards a successful future while respecting the traditions of the Kronenhalle.
We look forward to welcoming you.