The Best Restaurants with 2 Falstaff Fork(s) in Canton of Sankt Gallen
Immerse yourself in the realm of Far Eastern scents. The "Namun" invites you on an Asian sensory journey with steamed dim sum, spicy crispy duck and homemade sesame ice cream. The dishes are five-star, hotel-level masterpieces, served as a dish or to share.
The listed inn from 1978 is a true gem and the garden is an oasis of peace. Fritz Tatzl provides unforgettable moments of pleasure with his classic, creative creations, whose ingredients he carefully selects and prepares with high precision.
The Bioschlosshotel on Lake Constance is nestled in fairytale nature. In its own biodynamic ProSpecieRara garden grow Szechuan pepper, elderflowers, cabbage stems and many other ingredients that crown the delightful creations from the kitchen.
There is no lack of ambience in the Schlössli. Behind the 500-year-old walls, gastronomy and culture are combined. With love and respect for local produce, forgotten specialities are brought to life. St. Gallen history and hospitality in pure culture.
Mediterranean cuisine in picturesque surroundings, Bodega NOI guarantees top notch dining. Nikos and Stavros Stergiou harmonise perfectly with each other, delivering a symbiosis of seasonal dishes and exquisite wines.
Italianità in the heart of the city. At Baratella, quality and tradition are writ large. In the artfully designed menu, gourmets and connoisseurs of fresh Italian cuisine will find everything their hearts desire: from A for antipasti to Z for zabaglione.
Where guests become friends. The attentive Candela team serves fine traditional dishes at a high level with heart and soul. Chef Reto Hofer focuses increasingly on vegetarian and vegan cuisine. The Tavolata is recommended for two people or more.
Brunch on the weekend is the address for epicureans and late risers. The family-run restaurant offers fine menus at lunchtime, legendary cakes from “Mama Braun” in the afternoon and a nice selection of biodynamic wines and non-alcoholic drinks in the evening.
A meeting place for golfers and gourmets. Michael Pilman and his team enchant with tried-and-tested clubhouse classics and tempting specialties from around the world. Wine lovers will be delighted with a large selection of regional everyday wines and enjoyable rarities.
The Kafi Franz is more than a Kafi. It is a place between big city flair and living room charm. In addition to the legendary Wiener Schnitzel, the ramen soup also makes waves. The brunch experience is unique, the lunch buffet is varied, and the cake is well-known in the city.
The heart of the former bonded warehouse is the fireplace, on which refined meat and fresh fish are prepared in their most original form. The Chateaubriand is grilled over the beechwood embers and carved at the table with homemade béarnaise sauce.
At Switzerland's oldest brewery, conviviality, hospitality and enjoyment are top priorities. Rafael Buschor creates the extraordinary from the everyday. He attaches great importance to honest ingredients, which he stages creatively and serves in the beer garden or brewery loft.
A restaurant, a butcher shop, a wine bar: the Kast family has everything to please the gastronomic heart. The perfectly braised tripe is widely known. The Vesperplättli with homemade sausage is a treat for the palate. The Blauburgunder from own cultivation goes well with it.
The traditional Fischerstube with a view of Lake Walen presents itself honestly and cordially. Alain Koenig creates classically elegant dishes with a French touch, reminiscent of his homeland, Alsace. The wine cellar hides treasures from near and far.
The atmosphere in the Zollstube restaurant is rustic, charming and typically Swiss. The upscale cuisine greets you with local delicacies and a delicious selection of fondue. The barley soup warms the soul, the homemade Capuns are the heart of every homesick Graubünden resident.
Simplicity in its most beautiful form. The heart of Italy beats in the Bottega. Errico Mirto lives hospitality with all his senses. Only what he himself loves is served. You will look in vain for a classic menu; Mirto prefers to explain the menu to the guest personally.
Tender Pata-Negra-Bäggli, an 800g tomahawk steak, or the signature tartare; Oliver Kuehler's passion is meat. His cuisine is a combination of lightness and depth. The dishes are a tribute to delicious special cuts that please the palate and the eyes.
The local kitchen team draws its inspiration from the south of Italy and uses it to create modern dishes that are not only beautiful to look at, but also taste great. The wine list is special, where even demanding drinkers will find the right drop.
The mill wheel in the stylish dining room is a nod to the wheat flour that forms the basis of many delicious dishes at Al Covo. The pasta, pizzas and focacce baked in the wood-fired oven are made fresh daily from the best ingredients and with a lot of amore.