The story
Chef Mirco Widmer guides the kitchen at Wirtschaft zum Löwen in Tübach toward a refined take on regional cooking. He navigates the daily challenge of satisfying both visiting food lovers and local regulars. His classical yet creative Swiss kitchen recently earned a fourteen point rating from Gault&Millau. This recognition follows his careful balance of rustic ingredients like Thurgau wild boar with precise techniques such as port wine jus reduction.
The menu highlights autumn harvest elements and lake fish from nearby waters. Guests regularly order the radish apple foam soup served with horseradish and herb oil. A partridge consommé arrives alongside root vegetables and a sturdy autumn trumpet mushroom semolina dumpling. The kitchen also prepares hand cut tartare with mustard seeds and pickled vegetables. Each plate demonstrates how fresh local produce defines their approach to regional cuisine.
The historic Gasthof atmosphere blends period character with contemporary furnishings. Marlis Germann oversees front of house operations alongside her son to maintain consistently friendly service. The wine list features numerous Saint Gallen crus while the pastry case offers tonka bean cream eclairs topped with nougat panna cotta. Regular visitors appreciate how the space accommodates both efficient lunch rushes and leisurely evening dining centered around this same regional cuisine.
Recognition
Ambience
Details
History
Far from the hustle and bustle of the city, in the tranquil village of Bangerten in the Bernese Mittelland, Julia Pfäffli has been running the cozy Löwen for five generations already. The professionally trained chef (among others under André Jaeger in Schaffhausen) took over the traditional establishment from her parents in 2012 and serves down-to-earth Swiss cuisine at a high standard. Vegetables and fruits come from their own garden, the wheat for the flour is sourced from their own farm, the game comes from local hunting, and the meat counter is legendary. Regional sourcing here is no marketing gimmick, but simply second nature. That the Löwen is far from an ordinary country inn is already evident from the caraway pretzel served on the plate. The meal begins brilliantly: a light, buttery Tarte Tatin with caramelized fennel, fresh cheese, dried cherries, arugula, and a honey-pecan dressing. Also skillfully prepared as an appetizer is blanched and chilled pointed cabbage with crème fraîche, a subtly spicy ginger sauce, and sunflower seeds. The main courses are somewhat more rustic: a tender beef brisket steak with herb butter and fries made from potatoes grown on the farm operated by her sister, Anja. And eel fillets à la meunière with coarsely shredded Rösti and herb mayo – only the asparagus rounds in egg pastry remained a bit bland despite the nut butter, fresh cheese, and toasted almonds. This minor misstep was easily redeemed by the classic dessert, a cherry compote with sour cream ice cream and crunchy poppy seeds.
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