Corso

The story

Corso St. Gallen: Alpine Swiss Cuisine & Gault&Millau Recognition

The Kitchen Philosophy

At Corso in St. Gallen, the Alpine Swiss cuisine reflects a deep respect for the surrounding landscape. Chef Markus Schenk brought his South Tyrolean roots to the region in 2016 and has since built a supply network that prioritizes local farms and lakeside fishermen. This commitment to regional cooking defines every plate, turning complete animal utilization and vegetable-based stocks into a refined tasting menu that earned a solid sixteen from Gault&Millau.

Signature Plates

The menu translates these local ingredients into precise compositions that balance rustic warmth with modern technique. A buckwheat tartlet cradles melted Vacherin Mont d’Or alongside portulac pesto and a sweet potato quenelle. Pink cooked Wagyu flat iron rests quietly beside celery root and black truffle.

Space and Service

Diners settle into a room that favors quiet restraint over theatrical decoration. The walls display large scale paintings by German artist Franz Ackermann, who translated travel sketches into expansive canvas works. Guests can choose between the formal dinner service or the casual Corso Bar, where the focus shifts to straightforward cocktails and daily salads.