The Best Restaurants in Canton of Appenzell Ausserrhoden
Silvia Manser has been cooking here for years with great expertise and wonderful lightness. Her cuisine is somewhere between local and Mediterranean, sometimes with an exotic twist. Meanwhile, her partner Thomas looks after the guests and the well-stocked wine cellar.
“May I show you the wine cellar?” Absolutely! You walk through the restaurant, down a few steps, and there it is: one of the most spectacular wine cellars in Switzerland. Over 30,000 bottles are stored here, including a complete collection of Mouton Rothschild dating back to 1938. And, of course, what was for a long time the world’s largest wine bottle: a 480-liter bottle of Trockenbeerenauslese No. 7 from the Kracher Winery. But it’s not just the impressive numbers that make this wine cellar special. The architectural highlight is the secret door that opens at the push of a button, leading you into the room housing the finest bottles. Out of the cellar, back under the parasol. Mushroom soup and meat patties as a complimentary appetizer. The former evokes the richness and precision of the soups one used to enjoy at Beat Caduff’s “Wine Loft.” For the appetizer, there’s salmon tartare on crispy rösti with horseradish cream. Meanwhile, my colleague across the table raves about the lukewarm veal head with fried potatoes and vinaigrette—a classic. The perfectly cooked scampi with artichokes and peas are marred only by a bit of cottage cheese that found its way onto the plate. The sea bass with a bread crust in the main course is executed flawlessly; Manuela, the wife of Chef Walter Klose, serves it with white asparagus in a hollandaise sauce. The winemaker’s champagne “L’Accomplie” by Frédéric Savart also pairs well with dessert: white chocolate mousse, strawberries, and wild berry sorbet. It’s unclear which parts of this classic menu stem from the new ideas of son and sous-chef Sebastian. The numerous regulars can continue to count on familiar favorites.
The Anker combines elegance and cosy Appenzell charm. In the restaurant on the first floor, you can dine with a view of the Alpstein and enjoy perfectly cooked, down-to-earth cuisine. What's nice is that the meat used here comes from the restaurant's own butchery.
The Treichli is located high above Lake Constance and boasts a view that almost justifies the trip alone. The dishes are dominated by fresh fish from the lake and meat from the region. A place that skilfully combines nature, cuisine and panoramic views.
You quickly feel at home at the Bären - thanks to the cosy ambience and pleasant hospitality. The cuisine is classic, with great attention paid to the products, craftsmanship and presentation when cooking - especially for the gourmet menu served in the evening.
This beautiful inn offers a varied cuisine that is adapted to the season. The basic dishes are Swiss and French, with good options for vegetarians and vegans. In summer, you can take a seat in the cosy garden.
The third generation is already cooking here. It's all about freshness and origin; seasonal treasures from the region. So that it doesn't get boring, there are regular theme weeks with a focus on burgers, steaks, game or tartare. A circle of flavours for explorers.