Gambrinus

The story

Ristorante Gambrinus, Weinfelden | Award-Winning Italian Kitchen

A centuries-old foundation

Ristorante Gambrinus brings a refined approach to traditional Italian cooking in Weinfelden, occupying a stately building that dates back to 1695. Roberto and Silvana Lombardo have guided the kitchen through three generations of hospitality since taking over more than thirty years ago. Recent Gault&Millau recognition reflects the consistency they maintain across decades of service. The establishment now operates as a steady family enterprise where long-standing staff members support the original owners.

The chef and the kitchen

Roberto Lombardo leads the culinary program while maintaining a strict commitment to handmade techniques. Fresh pasta continues to be prepared openly in the dining area, allowing guests to watch the rolling and cutting process. The menu relies on careful layering of flavors rather than heavy sauces. Simple ingredients receive precise treatment to highlight their natural character.

Signature plates and wine pairings

Guests often begin with thinly sliced Prosciutto San Daniele and a portion of wild boar fillet with polenta espuma. Main courses feature veal shank stuffed ravioli swimming in sage butter and a rich tomato coulis. The turbot arrives perfectly pan-fried in butter, accompanied by roasted garlic and creamy risotto Milanese. Silvana balances these rich flavors with a curated wine list featuring lesser-known Italian discoveries and concludes the evening with zabaglione or a light amaretto affogato.