Der siebte Chef with 19 points

Der siebte Chef with 19 points

Marco Campanella is Gault-Millaus «Koch des Jahres 2025»

Der Gault-Millau published Marco Campanella («La Brezza», Hotel Eden Roc in Ascona) as «Koch des Jahres 2025». There is a criticism of the high note 19 and the defeat in the «Champions League» of the Swiss Kochszene on.

Gault-Millau chief Urs Heller: «We will continue to enjoy years of ‹Switzerland’s next Superstar›. If you have the quality of the Wahl, there will be many talents and the Spitze-drängen. If Marco Campanella has signed up, things will be a lot more interesting.

Heller is proud of the modern kitchen, the “unglaublichen Sauce”, the Vielseitigkeit and vom Talent, “a young team for its mission to start”. Campanella bought in the summer in «Eden Roc» Ascona, in the winter in «Tschuggen» Arosa (premium rating: 18 Punkte).

Sieben Chefs in «Club des 19»

Marco Campanella is 32 years young, he goes from year to year and has never taken so long to end his culinary journey. This is in “La Brezza” with a greater self-reliance of vegan and vegan gluten-free power, which is also the case.

The chefs in the 19-Punkte-Liga: Tanja Grandits (Basel), Peter Knogl (Basel), Franck Giovannini (Crissier), Andreas Caminada (Fürstenau), Philippe Chevrier (Satigny), Heiko Nieder (Zürich) and Marco Campanella (Ascona). The «Fahndung» after an eight 19-Punkte-Chef läuft.

«Aufsteiger des Jahres»

A “Stammgäste” in Gault-Millau is constantly further and woolen on the Spitze: the Andermatter “Chedi” -Twins Dominik Sato and Fabio Toffolon, the Rickenbacher “Vegi-King” Dominik Hartmann or the Freiburger Romain Paillereau. Average rating: 18 Punkte – «Aufsteiger des Jahres».

Zu den Aufsteigern 2025 zählt Gault-Millau with Fabrizio Zanetti (17 Punkte, «Suvretta House»,
St. Moritz), in the large Grand Restaurant with an unglazed court, and Lucrèce Lacchio, who has the ambitious Restaurant Le Berceau des Sens führt (17 Punkte) at the Weltberühmten Hotelfachschule in Lausanne (EHL).

Das Comeback des Jahres: Mitja Birlo, «Koch des Jahres 2022», meld sich nach kurzer Pause zurück – 18 Punkte in «The Counter», a spectacle Tresen-Restaurant in Zürcher Hauptbahnhof.

«Entdeckungen des Jahres»

Gault-Millau will discover his talent, show his talent on his road map, which is a kennt, which will lead to the Zukunft or even a few steps. Dan Rodriguez-Zaugg and Alejandro Polo have achieved great success in the culinary world of Barcelona («Disfrutar», No. 1 in the «50 Best» World Ranking), using the techniques of the Spanish Avantgarde unerschrocken im beschaulichen
Schaffhausen an (‘Sommerlust’, 15 Punkte).

André Kneubühler bought the jahrelang in the «inner circle» of Tanja Grandits in Basel and said jetzt in «The Omnia», Zermatt, which is a strong chef (16 years). In the Romandie, Gault-Millau covered Arakel das Talent von Quentin Philippe (15 Punkte) in the Weinbar. Dass auf der Isole di Brissago one of the most diverse young chefs bought, knew himself some Tessiner Foodies niece: 14 Punkte for «Entdeckung» Joao Antunes in der «Villa Emden».

Zuwachs in the 17-Punkte-Liga

Chefs who fell into Guide 2025 and how punked: Frankreich’s Anne-Sophie Pic hat in «Beau-Rivage Palace» in Lausanne a new restaurant with fantastic garden eroffnet. Jordan Theurillat, at Stammhaus in Valence, is a new chef who bought a starter for 18 punks. Gilad Peled stays at «Mandarin Oriental Palace Lucerne» (Restaurant Colonnade) 17 Punkte. A very large note was not lost in the small city.

More exciting new addresses in the 17-Punkte-Liga: Björn Inniger («Alpenblick», Adelboden BE), Kevin Romes («Skin’s», Lenzburg AG), Dietmar Sawyere («Kreuz», Dallenwil NW), Marcel Koolen («Silver », Vals GR), Olivier Jean («L’Atelier Robuchon», «The Woodward», Geneva), Gilles Varone (Savièse USA), Mariano Buda («Au Club Alpin», Champex-Lac USA), Sebastiano Lombardi (« La Table d’Adrien», Verbier USA) and the Japanese Kaiichi Arimoto («Les Montagnards», Broc FR).

96 new addresses

Die Restaurantszene Schweiz is in Bewegung, not alle Köche können sich halten. Aber die Zahl der empfehlenswerten Restaurants bleibt hoch. Die Schweiz is a Foodie-Paradies, 880 Addresses are in our new guide: 96 Neuentdeckungen, 103 Aufsteiger. 42 Chefs lose a punkt, müssen über die Bücher. Ebenfalls in the guide: the 150 best Schweizer Winzer. The 100 best Schweizer Gourmet Hotels.

Marco Campanella is Koch des Jahres 2025. Ringier