The story
In the historic village of Balgach, a former inn that was the community’s heart for nearly two centuries has been reborn. The building, which served as a local tavern from 1834 until 2017, now houses Bad Balgach by Schützelhofer, a restaurant where first-class cuisine meets genuine warmth.
Chef and proprietor Bernd Schützelhofer, alongside his partner Jackie Pedregal, has crafted a space that feels both refined and welcoming. Their philosophy is simple: “Ungezwungener Genuss für Jedermann” — unpretentious enjoyment for everyone. This spirit is backed by serious culinary credentials, earning the restaurant a Michelin star and 16 Gault-Millau points, a testament to the kitchen’s unwavering commitment to quality.
The kitchen’s foundation is built on freshness and exceptional raw ingredients. Sourced with care and prepared with passion, each dish reflects a modern and creative take on classic cuisine. The menu changes with the seasons, drawing heavily on regional products from the Rheintal valley. While the core is classic, the restaurant also embraces Spanish influences, hosting special "Wine & Dine" events that pair gourmet menus with the acclaimed wines of Spanish estates like Bodega Barahonda.
Dining here is a study in contrasts: a Michelin-starred experience delivered with the heart of a family-run inn. The atmosphere is one of relaxed sophistication, where a meticulously prepared meal can be enjoyed without pretense. It is a place where the high standards of a professional kitchen and the warmth of Eastern Swiss hospitality meet, creating memorable moments for everyone who walks through the door.
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High quality cooking
Classics with a twist – this describes the cuisine of chef Bernd Schützelhofer at the traditional «Bad Balgach» establishment. A menu staple is, for instance, the vanilla and tonka bean foam soup – whereas it used to be served with Sot-l'y-laisse, Balik salmon, or Black Angus tartare, this time it was elegantly accompanied by truffle. Each year, the chef also celebrates asparagus season: this time featuring spears from nearby Diepoldsau, paired with Balik salmon or rock lobster. The menu featured a standout tuna tataki in Cajun style, served with fregola sarda, avocado, lime, and crème fraîche. Bold yet perfectly balanced was the slow-boiled egg served with spicy Belper Knolle and robust wild garlic. For the main course, the tender veal loin was accompanied by an impressive parade of spring produce: asparagus, morels, new potatoes, spring onions, and hollandaise sauce. Raspberries set the tone for dessert: served as both slices and sorbet, accompanied by a chocolate brownie and chocolate cream, woodruff, and a frozen champagne soup. An excellent wine list, predominantly featuring regional selections.
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