When Sebastian Zier was hired a good ten years ago, the St. Gallen hotel "Einstein" proved to have a truly lucky hand. Zier is a real team player who is convinced that you can achieve greater things together than alone. He has been sharing responsibility in the kitchen with Richard Schmidtkonz for several years now. The two have known each other for a long time, are close friends and are an excellent match in terms of their kitchen DNA. The snacks are already a real eye-catcher: including a pork belly praline wrapped in panko with kimchi and shiso cream and a heavenly saffron soup. Everything is profound, well-balanced and artfully presented. The stunning appearance of the dishes should always be emphasised, including the spotlights above the tables, which set them off outrageously well. The courses that follow are all great, but the duck liver with sour cherry stock, coconut and smoked eel and the carabinero shrimp with algae, curry and mango stand out for us - wonderfully pleasant combinations of flavours. Host Daniel Bölle and sommelier Loris Lenzo also ensure an absolute sense of well-being. Lenzo's wine pairings are extremely harmonious, such as the classic pike-perch with sauerkraut, cucumber salad and horseradish foam, to which the luscious Gewürztraminer Hengst from Zind-Humbrecht adds a citrusy lightness. In the incredible wine cellar of the "Einstein", which is undoubtedly one of the best in Switzerland, every wish is fulfilled anyway. The dessert highlight: grapefruit, chocolate and yuzu created by the talented patissier Julian Koch.
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