"Parking Space" Restaurants in Canton of Sankt Gallen
A visit to Memories is always an experience. Sven Wassmer's cookery combines regional traditions and the best ingredients to create delicious gourmet cuisine without chichi. The excellent wine pairing by Amanda Wassmer Bulgin creates a fourth dimension of enjoyment.
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.
The Jägerhof offers gourmet cuisine at a very high level. Finely composed plates with intense flavours and precise technique characterise the style. A destination in St. Gallen for all those who appreciate craftsmanship and creativity and really want to look forward to every course.
The food at this picturesque inn is always worth a visit. Head chef Bernd Schützelhofer's cooking is modern and creative, but his cuisine has classic roots. Meanwhile, his cordial partner Jackie Pedregal has a firm grip on the action in the dining room.
Bernadette Lisibach can draw on a wealth of resources for her cookery: the Lake Constance region is a paradise for regional, fresh produce. Her menus reflect the seasons and always delight with a keen eye for detail. A fine selection of wines from the region.
In the Nidbergstube, you are taken on a journey through Heidiland and Roger Kalberer's years of travelling and apprenticeship. Star dishes are conjured up from the classics in a cosy atmosphere. And don't forget the fine wines from the wine cellar.
The Segreto is no longer an insider tip. In this beautiful restaurant in the industrial area, Martin Benninger and his team serve excellent, Mediterranean-influenced cuisine with a classic base. It is accompanied by exquisite wines, including rare and grown-up ones.
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.
At the Rössli, gourmets can expect more than just food: The experienced team transforms regional market fare and butcher's produce into gastronomic works of art. Menus or à la carte - honest cuisine with a surprise effect. If you're too full, simply stay the night.
This friendly inn is located in the historic centre of Walenstadt, close to the lake. In the "Beiz" you can enjoy a glass of wine or a business lunch. In the "Taverne", gourmet dishes are served to hand-crafted perfection. Versatile wine selection.
When the weather is fine, the lakeside terrace is the place to be, but the view inside is not to be sneezed at either. Because Chef de Cuisine Sandro Lüthi is curious, his guests always get to taste something new. Baharat, wasabi or wood sorrel add pizzazz to the menus.
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.
All-day dining in a fresh brasserie atmosphere. The bistro at the Hotel Einstein offers everything from a hearty breakfast to a relaxed dinner, from classics such as Wiener schnitzel, tender fillet of pike-perch or entrecôte to homemade cakes and ice cream.
Netts Schützengarten is a St. Gallen institution. Here, the brewery loft with bar, gallery, brewery parlour and a cosy beer garden exude uncomplicated hospitality. Classic and international dishes go perfectly with the cellar-fresh beers.
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.
Those who love Thai cuisine will get their money's worth at Namun. The four flavours - sweet, sour, salty and savoury - are harmoniously balanced in every dish. A nice touch: the dishes can be shared. Very nice, tasteful ambience.
Bistro charm meets flair at Candela: sashimi with wasabi mayo, veal liver with rösti or vegan prosecco ravioli show how creative down-to-earth flavours can be. Insanely delicious and so cosy that you'll want to stay seated.
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.
Dolce Vita in Toggenburg. At Bodega NOI, Mediterranean classics such as moussaka or ossobuco or Toggenburg entrecôte are on the menu - skilfully prepared and served with lots of love. Enjoying a meal under the chestnut tree on the terrace is a pleasure in itself.