"Sunday Opening" Restaurants in Canton of Sankt Gallen
Well, the "Igniv" at the "Grand Resort Bad Ragaz" has always been excellent. But now Joel Ellenberger, who has been the head chef for two years, has put his own stamp on Andreas Caminada's sharing concept. His style is characterised by freshness, acidity, variety and a good dose of courage. Trout with green mango. Mackerel with sea buckthorn and caviar - it's amazing how the Zurich chef manages the balancing act between the fruity acidity and the iodine-salty grain. It's all a question of balance for the talented chef. The brilliant pairing: Sauvignon Blanc "Privat" 2019 from the Gross winery in southern Styria, a rare wine monument that is only produced in the best years. Beef tongue aspic with bean salad - a hearty Bavarian country house classic becomes a delicate gourmet dish. When it comes to breaded cauliflower with miso hollandaise, connoisseurs know straight away that Ellenberger has incorporated a Schauenstein classic into the menu! You would love to dive into the beurre blanc that accompanies the halibut with beans. Not a drop remains in the plate. Patissière Lisa Oestreich can be relied upon for dessert: the tonka bean soufflé is a poem, as is the cherry sorbet with poppy seeds that accompanies the poor knight. Lorenz Tesar comes up with exciting gimmicks to accompany the wines: The blind comparison of the 2018 Bündner Pinot Noirs from Gantenbein and Möhr-Nigglis Pilgrim - both from large bottles - is spectacular. The clear winner is: let yourself be surprised. Yes, Ellenberger is climbing the imaginary ranking list of top Swiss chefs in leaps and bounds. It doesn't get much more fun and enjoyment to share.
Health and lifestyle cuisine from a three-star chef. Here, Sven Wassmer conjures up healthy dishes with ingredients from sustainable agriculture and fair trade. The verve is an ode to joie de vivre and enjoyment. The innovative cocktails here are more than just enjoyable.
In the historic Traubensaal, a young team shows how modern gourmet cuisine works. The dishes are a tribute to local produce, served as a multi-course or à la carte. Those who prefer down-to-earth dishes can order fine classics in the cosy Braustube.
Sascha Beilke often says hello himself and smiles broadly before disappearing back into the kitchen. He works with precision and enjoys talking about products and their origins. At the pass, he tastes every plate, corrects details and only sends it out when he is happy with it.
The Fischerstube in Weesen specialises in fresh fish from Lake Walen - such as pike crispies or home-style zander. Seafood and crustaceans are also on the menu - ambitiously and precisely presented. The bright parlour, vaulted cellar and lake view round off the menu.
The Rössli (not real) is in front of the house, the tiled stove (real) in the parlour. Head chef Willi Ammann learnt from scratch how to serve Châteaubriand with Béarnaise and trout with spinach leaves. Even flambéing is still done here, as well as celebrating and drinking house wine.
Mirco Widmer and his mother Marlis Germann have filled the Tübacher Löwen with life. They buy regional produce, cook seasonal dishes, serve friendly food - and creativity and modernity are always in evidence. Blessed is the place that can call such a pub its own!.
The gladys bridges the gap between green and gourmet: While balls are flying outside, the kitchen serves sophisticated clubhouse dishes with a regional focus. When you stop in here, you quickly forget whether you've actually come to play golf or to eat.
The Zollstube impresses not only with its rustic yet elegant interior, but also with its refined Swiss cuisine. Fans of Grisons specialities, cordon bleu and fondue will be happy here. There is also a fine selection of Swiss beers.
Kafi Franz is the meeting place for anyone who likes uncomplicated, multiculturally inspired cuisine. Cooked fresh and without frills, the food reflects the diversity of the city of St. Gallen. This lively space remains open for encounters and neighbourliness.
Europe's mightiest waterfall roars beneath the historic castle. The kitchen team serves traditional Swiss dishes such as Châteaubriand or Vesperteller, with a Mediterranean twist. Regionality is emphasised in the food and drink.
Refined delicacies are conjured up at Schloss Wartegg. The ingredients come either from our own biodynamic garden or from local producers. Cooking here is done with understanding, love and passion. Plus the priceless view. Marvellous!
The Krone Mosnang is a fifth-generation family business with over 125 years of history. It serves cleverly composed cuisine, complemented by a regularly changing seasonal menu. The traditional restaurant is a popular address for events.
At Al Porto, you feel like you're by the sea - thanks to the nautical décor and the endless expanse of Lake Constance in front of the terrace. The restaurant serves contemporary cuisine with Swiss, Mediterranean and exotic accents, prepared with great skill.
Three generations work at the Drahtseilbähnli, a real family affair. Whether it's turning fruit into gondi, roasting granola, playing host or collecting dairy products from the farmer for brunch, everyone has their own job. That's cosiness in St. Gallen German.
Enjoy contemporary Italian cuisine with an international twist in this bright restaurant with a view of the countryside. Sourdough is used for the pizza specialities. The toppings focus on the best ingredients. A must-try: Pizza bianca al tartufo.
Here, playful Mediterranean cuisine meets Swiss reliability: dishes such as Swiss pasture-fed beef tartare with fermented pepper and BBQ mushrooms or cucumber cold dish with peperonisorbet showcase attention to detail. The weekly highlight is the "Leberli-Zischtig".
Under chestnut trees in the beer garden or in the atmospheric vaulted cellar, the food here is down-to-earth and fresh. Swiss classics are served alongside modern dishes and the quality is just right - ideal for an after-work beer or a relaxed dinner by Lake Constance.
A historic castle offers cuisine that doesn't need to be showy: classic in its foundations, with small excursions into the creative. The rooms are charmingly labyrinthine, the service remains direct. If you want to stop in, you will find peace and substance here.