Römerhof

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Römerhof Arbon: Mauritian-Inspired French Cuisine | wattafork

Fusion rooted in heritage

At the Römerhof in Arbon, chef Louis Gerald Bergue brings his Mauritian background to the kitchen, creating a plate where classic French technique meets exotic flavors. His menu draws on regional trends while letting those distant islands guide the spice and balance. Guests receive 12 Gault&Millau points for a style that refuses to stay within one border, proving that refined world cuisine can sit comfortably alongside local produce.

Signature plates and seasonal focus

The "Asperge parfaite" arrives with potatoes, a poached egg wrapped in Parmesan, Graved Lachs, and Hollandaise sauce. Another highlight pairs Swiss salmon with a delicate tuna tartare, showing how the kitchen layers textures without crowding the palate. When preparing French cuisine, the team avoids heaviness; the veal fillet mignon rests on morels and potato mash rather than drowning in sauce. Cheese selections from Rolf Beeler round out the meal, offering a crisp contrast to the rich proteins.

Walls built over centuries

Built in 1567 as "Zur Freiheit," the structure predates the Römerhof name by centuries. Linen traders once expanded the building, incorporating parts of the city fortifications into its walls during the eighteenth century. Today, diners eat within these preserved stones, which hold the warmth of a private dining room rather than a grand hall. On summer evenings, tables move to the terrace perched on the former city wall, overlooking the medieval streets below. A Davidoff Cigar Lounge offers a quiet end to the night for those who prefer spirits to sweets.