The story
Stefan Rehli guides the kitchen at Löwen in Tübingen with a focus on honest, elaborately crafted Swiss cuisine rather than unnecessary innovation. His approach prioritises technique and ingredient quality over trends, earning a sixteen-point Gault&Millau rating for consistent execution. Every plate reflects a measured pace that respects traditional methods while delivering precise flavour balance.
The menu highlights an exceptional command of freshwater and lake fish, beginning with a crayfish cream soup served in espresso cups alongside cognac and chives. Pan-fried zander arrives on its skin, paired with peeled peas, crisp pea shells, wild mushrooms, and a bear garlic pesto. Poached trout follows with green asparagus, a light hollandaise, and fried onions, while meat options feature East Swiss beef tartare and braised veal wrapped in gyoza pastry.
Guests gather in the Taverne, a vaulted cellar space that anchors the dining room within the historic village centre of Walenstadt. The setting blends straightforward hospitality with quiet elegance, complemented by views toward the nearby lake and mountain range. This same grounded philosophy behind this local cuisine contributed to the venue winning the Mini Beiz dini Beiz competition with a top score of thirty-nine points.
Recognition
Ambience
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