The story
At the Auberge des Clefs in Neuchâtel, regional Swiss cuisine takes center stage on a sunlit terrace overlooking the lake. Chef Demian Trinler now guides the kitchen after the Rätz family stepped down following two decades of steady operation. Adeline Gaillet and Sven Kauz manage hospitality with quiet attention, ensuring every guest understands the provenance of their meal. The transition from founders Therese and Werner Rätz felt seamless because the core team remained intact.
Spring delivers fresh Seeland asparagus served over a rich cream base finished with toasted croutons and thick bacon chips. The popular saladière for two layers young greens, French dressing, soft eggs, and locally cured raw ham. Main courses highlight the deeply browned trout fillet or the tender rib eye veal resting in a nutty morel cream sauce. Late season menus shift toward a straightforward rhubarb preparation gathered from nearby fields.
The venue operates as a beloved destination for day visitors seeking outdoor seating near the water. Consistent execution earned the establishment thirteen points from Gault & Millau for 2026, acknowledging both the culinary direction and the stable service structure. Swiss cooking here prioritizes honest preparation over unnecessary complexity. Guests return regularly to watch the seasons change across the table.
Recognition
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