Fahr

The story

Fahr Künten: Michelin-starred regional Swiss cuisine by the Reuss

The chef and his regional approach

Manuel Steigmeier directs the kitchen at Fahr in Künten, where the team prepares regional cooking without relying on heavy theatricality. His menu bridges classic foundations and contemporary execution, focusing on ingredient integrity rather than decorative plating. This grounded philosophy secured a Michelin star alongside seventeen Gault Millau points. The restaurant operates just four days weekly, allowing Steigmeier to enforce strict quality checks across every course.

Signature preparations and pairings

Lunch visitors often begin with a snack parade that introduces the day’s seasonal direction. The Lostallo salmon requires forty minutes of brining before being flash-frozen and lightly flamed in a savory dashi broth. Beef versions of the traditional Aargau roast appear with stewed plums and a sharp mustard reduction, while a separate cheese course serves a miniature fondue alongside house pickles. Sommeliers pair these dishes with a strictly Swiss portfolio, highlighting a crisp Malanserrebe from Martin Donatsch while maintaining a clear dedication to Swiss cuisine.

The riverside setting

The building sits directly beside the Reuss river, framed by protected wetlands and walking trails. Guests navigate between the main hall, the stairwell lounge, and an expanding wine cellar. Large windows maintain an airy feel throughout the day. An outdoor terrace claims prime spots when summer arrives.