A steel-blue sky, the sun is shining, and host and sommelier Jonas Volpert is pouring Bernhard Huber’s “Alte Reben” Chardonnay—Mondays can be so beautiful. The wine list at “Wirtschaft am Schlössli” is a clever mix of options for cyclists stopping by and for true connoisseurs—all at fair prices. “Well-known brands and always something new to surprise our guests,” says Volpert, explaining the concept. Monika Huber is the head chef at the Schlössli, and right from the appetizer, she shows what she learned under Christian Kuchler at the two-star restaurant “Schäfli” in Wigoltingen: a cuisine that’s a joy to experience. Homemade tortelloni with a pleasant bite, filled with Taggiasca olives, burrata, and tomatoes. “The sauce is based on a classic soffritto, for which we slowly simmer a large quantity of tomatoes,” says Huber. “Plus plenty of fresh herbs from our garden.” No wonder the tortelloni have long since become a crowd favorite. “We go through 300 to 500 a week.” The red mullet from the Algarve in the main course is perfectly translucent, resting on a parsley foam that delightfully complements the fresh fish’s wonderful natural flavor. Potato crumble for a light crunch, pepperoni ragout—and it’s done. No frills. The zeppole served on the side aren’t even necessary. We’re big fans of the dessert balls, though: the beignets are beautifully moist—highly addictive! For a sweet-and-sour contrast, they’re served with rhubarb and a scoop of quark-rum ice cream. The beautiful weather is just the icing on the cake. You’re bound to be happy at the Schlössli anyway.
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