Restaurant zum Gupf

Down to earth – but with the highest standards. From the atmosphere, service and wine cellar, right through to the chef: Everything is simply perfect in this restaurant which has been awarded the most GaultMillau points of any eatery in Ausserrhoden. Hearty fare of the highest standard – is... more

Chillon

Restaurant Moospinte

The Moospinte, with 16 GaultMillau points, will be reopening on 8 April 2010 following redecoration - the new hosts are Stefanie Weber and Sascha... more

Restaurant Moospinte
Rissole aux poires: fruity and sweet

Rissole aux poires: fruity and sweet

These pastry cases filled with pear compote are a Geneva speciality, traditionally prepared at home by families over the Christmas period. For the... more

Restaurant zum Gupf

Down to earth – but with the highest standards. From the atmosphere, service and wine cellar, right through to the chef: Everything is simply perfect in this restaurant which has been awarded the most GaultMillau points of any eatery in Ausserrhoden. Hearty fare of the highest standard – is prepared and served with sophistication, imagination and great care here. 1 Michelin star, 17 GaultMillau points.

Restaurant zum Gupf
Zoom map

Restaurant Moospinte

The Moospinte, with 16 GaultMillau points, will be reopening on 8 April 2010 following redecoration - the new hosts are Stefanie Weber and Sascha Berther. The secret of its success lies less in the exclusivity and more in the long-forgotten sense of tradition. Soak in the tradition and hospitality that we offer - in congenial indoor surroundings or in our idyllic gardens.

Restaurant Moospinte
Zoom map

Rissole aux poires: fruity and sweet

These pastry cases filled with pear compote are a Geneva speciality, traditionally prepared at home by families over the Christmas period. For the filling, a special variety of pear is used – the poire à rissole – which makes these treats especially fruity, juicy and sweet.

Rissole aux poires: fruity and sweet