"Dogs allowed" Restaurants in Canton of Thurgau
This gem only opens its doors by reservation, but guests are then rewarded with heavenly classic cuisine. Urs Wilhelm's sauces in particular are known far beyond the canton's borders. The ambience is cosy and makes you feel right at home.
At Gambrinus, homemade pasta dreams - such as wafer-thin oxtail ravioli or fillet steak - transform classic cuisine into a flavourful experience. In the parlour or on the terrace under the awning, every course simply tastes like a holiday.
Seegarten am Jachthafen has been an established address for 30 years - fish from Lake Constance, seasonal menus, a set menu that changes every month and the legendary "Festival de Fruits de Mer" in winter. The Günters manage the restaurant with heart and soul and a well-stocked wine cellar.
Right on the edge of the castle park, the Landgasthof Wartegg invites you not only to eat, but also to celebrate: a kitchen party with hunter's fare, a Martini Goose Weekend and an evening with Magician & Dinner are all part of the regular programme here. Very superior cuisine.
At Gasthaus Schupfen, 650 years of history meet regional cuisine on the Rhine. In the rustic parlour or on the terrace, you can enjoy classics such as Zurich-style veal slices or asparagus salad with smoked trout - cosy, stylish and timelessly beautiful.
In Ermatingen they write flavour stories: fish exclusively from Untersee, vegetables only from local producers or from their parents' garden. The sisters cook with dedication and understanding - strictly regional, strictly seasonal. Honest cuisine that impresses.
Regional ingredients are reinterpreted at Giusis: Homemade pasta, seasonal bowls, fish dishes and sophisticated desserts characterise the menu. At lunchtime there are uncomplicated menus, while in the evening the Palaver wine bar accompanies the enjoyment with wines full of character.
In the magnificent Riegelhaus, Christian Tobler and his team spoil you with the best Swiss cuisine. Tobler is also a trained brewer. In the "Huusbraui", the upscale beer culture is cultivated and the cuisine integrated. For example in the brewer's cordon bleu with beer cheese.
Römerhof keeps it simple, but very good: changing menus at lunchtime, always with fish or meat and a veggie classic. In the evening, there are three to six-course menus, cheese from Rolf Beeler and creative desserts. Over 140 wines fill the cellar, many from local winegrowers.
The Stürzinger family have been running the Morgensonne for five generations and spoil their guests with wonderfully uncomplicated, market-fresh cuisine. The inn has its own farm, which provides cider, wine and meat from the in-house smokehouse.
Jacqueline and Reto Bundi have a Matterhorn of gastronomic experience between them. In the new restaurant they have taken over, they serve down-to-earth cuisine, focussing on "fait maison" and hospitality of the warmest kind imaginable.
This restaurant serves traditional and down-to-earth food. The sausage and cheese salad, cordon bleu and cheese spaetzli taste even better than usual in the secluded garden and cosy restaurant. Popular for events thanks to the large banqueting hall.
The Fischerhaus gives its guests a choice: restaurant with outdoor area or beer garden on the shores of Lake Constance. Despite the restaurant's name, it serves not only perch and zander, but also roast pork, risotto and quick snacks. Perfect for events.