Le Bateau

Le Bateau Review

Bypass the wacky Butterfly Bar in the lobby of the Hotel Chlosterhof and head directly to Le Bateau, on the terrace in overlooking the Rhein's three leafy islands, one of which is still inhabitated by monks. Italian chef Antonino Messina whisks some bright Mediterranean flavors into the the cosmopolitan menu. Pan-fried scallops bathe in a rich lemon sauce, sliced veal is amped up with ruby-red chunks of seared tuna, and lobster tail is cooked to perfection in a buttery tarragon sauce so delicious that the waiter doesn't think twice before giving you a spoon. With so much wood that it resembles a cruise ship's dining room, this is one of Eastern Switzerland's best restaurants.