"At its best, a gastropub maintains the comfort of a traditional pub while delivering inventive food. Falken has an advantage on the cozy vibes, having been an inn for over 400 years prior to being opened as a restaurant in 2020 by Céline Tschanz and Florian Bobst. Despite opening early in the pandemic, the restaurant has managed to become a commercial and critical success. The dinner and lunch menus are loaded with Swiss classics like cordon bleu. The brunch menu is short but mighty, including options for different dietary restrictions, like a dish of eggs served “your way” with sourdough toast, roasted fennel, pears, and chanterelles. Given the extensive indoor and outdoor seating, you can probably get away without a reservation." - N.A. Mansour
