Swiss Guild of Established Restaurateurs.
The guilds are professional associations of established chefs who are also restaurant proprietors or similar. The guilds promote clear gastronomic structures and guarantee quality, creativity and hospitality.
When some committed chefs set up the Swiss Guild of Established Restaurateurs on 17 May 1954, they wanted to establish clear gastronomic structures and reliable quality criteria; but above all they had a vision: To place the focus on the needs of the guest and to stand the test as high calibre hosts. Nothing in this aim has changed to this day.
Only tried-and-trusted restauranteurs, who are also owners of a restaurant establishment, are admitted as members. However, these criteria alone are not sufficient by a long chalk to qualify as a guild restaurant. Just ONE per cent of all restaurant operations in Switzerland belong to the guild. These 300 establishments have something very special to offer to their guests: carefully prepared, market fresh products within a creative cuisine, attentive service and personal commitment of the patron, who has got his eyes everywhere.