Chalet La Suisse
Bolivia
Chalet La Suisse combines Swiss restaurant traditions with Bolivian ingredients in Santa Cruz's Sirari neighbourhood. Markus Rüegg opened the Santa Cruz restaurant in 1998, in a building that brings modern architecture together with elements of a Swiss chalet. Cheese fondue, made with three Swiss cheeses, wine, garlic and kirsch, keeps that heritage visible on the menu. The wider kitchen ranges from chateaubriand with béarnaise and beef with rösti to llama fillet served with red-wine sauce and homemade Swiss pasta. Trout, paiche and seafood broaden the selection, while cocktails include singani mixed with pineapple or achachairú. It is a substantial international menu with several clear links to its adopted home.