Fodor's Expert Review Le Bateau

OMIT. At one of eastern Switzerland's best restaurants, the seasonal menu includes dishes like pan-seared scallops bathed in a rich lemon sauce, sliced veal amped up with ruby-red chunks of seared tuna, and lobster tail in a buttery tarragon sauce so delicious that the waiter doesn't think twice before giving you a spoon. Surrounded by so much wood that it resembles a cruise ship's dining room, the restaurant's international cuisine is best enjoyed on the terrace overlooking the Rhine's three leafy islands, one of which is still inhabited by monks.