Traube
Trimbach, Switzerland
⭐1 Star
The Experience
From Michelin Guide
Since chef-patron Arno Sgier took over the reins in 1993, this restaurant in the little town of Trimbach has developed into a real culinary gem. Traube is a lovely place to be, with its chic and modern interior done out with premium furnishings, and its well-trained front-of-house team attending to your every need. Then there is Arno Sgier's technically ambitious cuisine. His classic yet really modern style is evident in, for example, the delicately acidic Lostallo salmon marinated in buttermilk and chive oil, served with textures of cucumber and quinoa crisps. The classics, too, are given a modern twist. Those who like a glass or two of good wine as part of a first-class meal are in for a treat, because the wine list really does have many treasures in store, especially in the bottles section. In the evening, you can choose between the Traube set menu and a set menu of starters; there is a three-course set menu at lunchtime.
Unique Things
From Visitor Experiences
Commitment to Locally Sourced Ingredients
Traube emphasizes the use of local produce, supporting the community and ensuring the freshest ingredients in its dishes, which is a distinctive feature that ties the restaurant closely to its regional roots.Technically Ambitious Cuisine with Modern Twists on Classics
Under chef-patron Arno Sgier, Traube offers a technically sophisticated culinary style that blends classic French contemporary cuisine with innovative modern techniques, such as the delicately acidic Lostallo salmon marinated in buttermilk and chive oil, paired with unique textures like quinoa crisps.Exceptional Wine List with Treasures in Bottles
Traube is notable for its extensive and carefully curated wine list, especially its selection of bottled wines, providing guests with an exceptional pairing experience that complements the high-quality cooking.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Traube in Trimbach include:
Roasted pigeon: This is a standout ingredient, celebrated for its perfect balance of tenderness and flavor. It is typically served with seasonal vegetables that emphasize freshness and local produce, showcasing the restaurant's commitment to regional flavors.
Lostallo salmon: Used in a signature dish where it is marinated delicately in buttermilk and chive oil. This preparation highlights a modern, acidic profile paired with textures like cucumber and quinoa crisps, reflecting the chef's classic yet innovative style.
Chocolate: Featured in rich, velvety desserts that leave a lasting impression, demonstrating the restaurant's expertise in refined and decadent sweet creations.
These ingredients are significant as they represent Traube's fusion of traditional Swiss cuisine with contemporary culinary techniques, emphasizing local sourcing and sophisticated flavor combinations under the guidance of chef Arno Sgier.