À la carte is the most common ordering principle in Swiss restaurants. The menu is organised into sections – typically starters, soups and salads, main courses (often split into meat, fish and vegetarian) and desserts. Each dish is individually priced and freshly prepared to order. You are completely free in how you combine dishes and how many courses you have.
The process: you sit down, receive the menu, order from the waiter, and the courses arrive one after another from the kitchen. Unlike a buffet or a fixed daily menu, you pay only for what you actually order. This makes à la carte especially practical for guests with different appetites, with allergies or intolerances, or when you only want a single course.
In terms of price, in a mid-range Swiss restaurant à la carte typically runs at roughly CHF 12–24 for a starter, CHF 26–48 for a main course and CHF 9–17 for a dessert (guide values, no guarantee, varying considerably by region, location and level). Per course, à la carte is often somewhat more expensive than a composed menu, because each item is calculated separately with no mixed pricing.
What to watch for: whether side dishes (rice, fries, vegetables) are included in the main-course price or charged separately is usually noted on the menu. Many establishments also offer changing daily specials or seasonal dishes alongside the fixed menu, presented verbally – it is worth asking for the price. In Switzerland, prices are listed including VAT and service; tipping is voluntary.