Down a driveway that leads to the restaurant, Chesa sits on Sukhumvit Soi 20 in a typical-style converted house, situated opposite Windsor Hotel.

The restaurant offers a modern look, with bright colors, a "wall" of white pillars with a trademark red wave. There's a private room for 24, along with a dark wood bar. There are no photos of snow capped mountains, no cookoo clocks or yodelling here. Two quirky painted "paper-mache cows' heads gaze down from their settings on the back wall, a nod apparently to a famous Zurich festival.

For an appetizer, capuns, Swiss chard dumplings with bacon, onions, and cheese in a cream sauce are a house speciality popular with the locals. Thomas Nowak, the owner and chef, cooks according to the market, so chances are an item will be featured on the menu for a week or so before disappearing. The Swiss cuisine features gourmet raclette of raclette cheese, cervelat sausages and vegetables. There is also Bundnertella (imported air-dried beef with bacon and ham), veal with pan-fried potatoes, onions, and bacon and chateaubriand, (minimum 2 persons), beef tenderloin served with a bearnaise sauce and fresh vegetables. From the dessert menu there is schokoladen mousse (chocolate mousse) with whippd cream and grated toblerone chocolate - but you could also try a Swiss favorite, deep-fried apple rings in beer batter or the popular Swiss chocolate fondue with assorted fresh fruits.
Not a member of VIP Club.