Aux Trois Amis
Untergasse 17, 2514 Ligerz, Switzerland, Ligerz
+41 32 315 11 44
aux3amis.ch
Un lugar especial para cualquier evento especial. Comida celestial bellamente presentada en un ambiente elegante. Diseño de buen gusto, ¿mi detalle favorito? Los cubiertos :))) (snifes).
Almorzamos en este restaurante con estrella Michelin el Viernes Santo de 2025. Es inesperado que la lucioperca cultivada del cantón de Wallis y la trucha ártica de Islandia estén en su menú gastronómico cuando las mismas especies están disponibles en estado silvestre en los cercanos lagos Murten y Ginebra, respectivamente. Elegimos nuestro plato principal de su menú restringido a la carta con tres opciones. Lo que nos ofrecieron nos pareció innecesariamente complicado. Por ejemplo, cinco filetes recocidos y sin sal de perca no perfectamente fresca encima de espárragos blancos y verdes, rematados con jamón seco y ravioles rellenos de queso y colmenillas, ¡todo a un precio superior a 10 CHF por filete! El desierto que elegimos fue minúsculo, aunque bellamente ejecutado. Como siempre, quitamos una estrella a los restaurantes que cobran por el agua del grifo a pesar de beber vino con la comida, una práctica que se practica esencialmente en la parte del país de habla alemana. En general, una experiencia mixta con una mala relación calidad-precio.
Este restaurante está situado muy por encima de los viñedos. La terraza ofrece una vista fantástica sobre el lago y los Alpes. Servicio amable y comida deliciosa.
Server Abandoned Her Post Because We Were Disappointed - Cost Them CHF 1500+ Visited July 26, 2025. What happened here was beyond bad service, it was a complete inversion of hospitality where WE became the villains for expecting our confirmed reservation. THE FACTS: Called few days ago, reserved 6-course surprise menu. Confirmation was clear. Nobody mentioned major roadwork had closed the normal route. Google Maps sent us to an exit that doesn't exist anymore. Arrived 8:15PM - only 15 min late due to THEIR undisclosed construction. THE DISASTER: Zero greeting, just pointed to table. Server arrives, already annoyed. We order champagne, server pours in total silence. When asked which champagne, she responded with such visible irritation you'd think I'd asked for her life story. Her contempt was palpable. THE KEY MOMENT: Reminded her about our 6-course reservation. Without checking, she says "Not possible, you're late, 4 courses only." When I mentioned the roadwork instead, we got this gem: "You should have called us." I'm sorry, what? We DID call. We made a reservation. We confirmed our menu choice. Our driver navigated unmarked roadwork to get to their door. And now we're being told we should have called AGAIN to reconfirm our already confirmed reservation? This is gaslighting disguised as restaurant policy. When I expressed disappointment, she said she was "TAKING IT BADLY" that I was unhappy. Read that again: the server who broke our reservation was emotionally hurt that we weren't happy about it. Then she VANISHED. Never returned. Never took our order. ABANDONED HER POST because a customer dared to be disappointed. Another staff member eventually came, same inflexibility, no solutions. ROLE REVERSAL: She made herself the victim and us the aggressors. Imagine your banker claiming emotional injury because you're upset about an error. That's what happened: she turned a business transaction into personal drama where HER feelings mattered more than our service. THE “MICHELIN-STARRED” CUISINE: My wife's sea bass was so catastrophically over-salted it was inedible, a basic cooking error that wouldn't pass in any culinary school. My veal was merely OK, competently prepared but utterly forgettable, with none of the innovation or finesse that justifies a Michelin star. When your kitchen serves food ranging from "OK" to "inedible," what exactly are the Michelin inspectors recognising? THE DAMAGE: - Wife's sea bass: inedibly salty - My veal: forgettable - Bill: only CHF 200 We came to celebrate with an unlimited budget (6 courses, Krug champagne, bottles of fine wine). A private driver was waiting outside to take us home, a detail that speaks for itself, but ONE emotionally unstable server cost this small restaurant CHF 1500+ because she couldn't handle professional disappointment. THE VICTORY: She tried to ruin our night but failed spectacularly. We laughed at the absurdity, bonded over her tantrum, and had a great evening despite her. I’M REPORTING THIS TO MICHELIN, SWISS TOURISM BOARD AND LOCAL LIGERZ/BIENNE TOURISM OFFICE I’m assigning my assistant tomorrow to formally document and report everything that happened at this restaurant. A starred restaurant where staff abandon posts over hurt feelings doesn't belong in their guide. TO MANAGEMENT: One employee just threw away CHF 1500+ because she couldn't separate personal feelings from professional duties. In a small restaurant, that's suicide. TO THAT EMPLOYEE: Your dramatic exit made us a new private joke as a couple while making your restaurant weaker. Your attempt to punish us only punished your employer's bank account. Thanks for the memories! Would never return. Would only recommend to people I dislike.
Great restaurant amoung the vineyards. The menu is wonderful and you can choose between a la carte or a 4 to 7 course surprise menu. I reccomend taking the boat and walking up through the vineyards to this restaurant with a view!
Marc and Cynthia are the best people, they will make you feel at home