Soleil d’Or

St. Gallen's newcomer. Head chef Benjamin Geisser works closely with his brother, David Geisser, who is well-known from television and has his own successful cookery studio. Dishes here have names such as "Puss in Boots", "Guernica" or "The Kiss". Cool.

The previous restaurant was not granted a long life - perhaps also because the "Ikra" did not really fit in with St. Gallen. Whether the "Soleil d'Or" fits in will certainly be the subject of much debate in the coming months. That the food is original is indisputable, as is the fact that this is an exciting project. Benjamin Geisser, the head chef, has launched the new restaurant together with his brother, David Geisser, who is well-known from television and has his own successful cooking studio. There are two levels, with warm-looking materials and a bar counter where you can sit down to drink a cocktail. The so-called fairytale menu brought all kinds of playfulness with it: small appetizers such as "Hans in Luck" or "Puss in Boots" explained the name of the menu in no time at all. Some things worked really well, such as the small, juicy piece of goat with crunchy, fresh tuber mustard ("The Seven Little Goats") or the combination of gingerbread, white chocolate and pear sorbet called "Hansel and Gretel". However, the ingredients in "Schlaraffenland" - ginger, trout, almonds, a goose liver rice and more - got a little in each other's way, and the kitchen also wanted too much in "Der Fischer und seine Frau": turbot, romaine lettuce, Gillardeau oyster, fresh walnut and Oona caviar didn't quite come together. We would like to see a little more focus We would like to see a little more focus from the wine list, which offers everything from Champagne Nicolas Feuillatte Rosé to the 2006 Riesling G-Max. A wine accompaniment to match the courses is also offered - no fairy tale! - is also offered by the motivated service team.