With a tasting menu, it is the kitchen, not the guest, that sets the rhythm. The chef composes a considered sequence of usually five to twelve small courses that build on one another – from light to intense, often with a thread of season, region or a theme. Each course is a reduced, precise portion, so that in the end you have had many taste experiences without being overly full. It is the most intense way to get to know a high-end kitchen.
The pace is deliberately drawn out: a tasting menu often lasts two to four hours depending on the number of courses. There are pauses between courses, frequently complemented by amuse-bouches and a pre-dessert. Many restaurants offer a wine pairing (flight) – a matching glass of wine with each or every second course, or alternatively a non-alcoholic pairing with juices, teas or ferments. Often the whole table must take the same menu, and advance ordering is requested.
For whom and when: a tasting menu suits special occasions – anniversaries, business dinners, culinary journeys of discovery – and guests who have time and want to be surprised. It is found mainly in establishments with Gault Millau points or Michelin stars. In Switzerland, a tasting menu typically ranges from around CHF 120–180 for a shorter menu up to CHF 250–400 and more in top gastronomy; the wine pairing often adds a further CHF 80–200 (guide values, no guarantee).
What to watch for: be sure to state allergies, intolerances and vegetarian or vegan requests at reservation – the kitchen plans the menu in advance and often cannot switch at short notice. Allow enough time and don't expect a «main-course» sized hunger to be filled by any single dish; the sum of the small courses is filling. If you only want individual courses, à la carte serves you better – a tasting menu is usually offered only as a whole and often for the entire table.