The story
The kitchen at Schloss Wartegg draws its most important ingredients from the estate's biodynamic garden. On 2,500 square metres, the team cultivates herbs, vegetables, berries and flowers – many of them ProSpecieRara varieties, preserving heritage plants. "Bio is not just a certificate for us," the restaurant explains, "but meaningful enjoyment from nature."
The restaurant occupies a historic castle on the shores of Lake Constance. The inviting garden terrace offers a view of the English park and the lake. Lunch is served daily with a changing midday menu, while evenings bring creative dishes from the à la carte menu. Between meals, guests can enjoy coffee with house-made cakes, ice cream and sorbet, along with selected organic teas.
Schloss Wartegg is recommended by both GaultMillau and the Michelin Guide (Michelin Recommended 2026). The restaurant's commitment to organic, biodynamic agriculture and its use of the castle's own produce set it apart. The kitchen works with the rhythm of the seasons, letting the garden dictate the menu.
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Abundant organic, local, and seasonal produce: Schloss Wartegg, nestled in its sprawling English park, has a clear culinary profile. This vision is brought to life in the kitchen of the Swiss Historic Hotel by Simon Romer and Thorsten Reichertz. While the two chefs serve plenty of vegetables—grown alongside their herbs in the castle’s extensive gardens—their approach is decidedly not strictly vegetarian. Light and elegant is the hand-cut tartare from pasture-raised beef, served with egg yolk cream, red cabbage, radishes, and a simple crostini. The confited beef shank and tender entrecote also come from the same pasture-raised herd, skillfully complemented by pommes dauphine and salsify. As a meat-free course, the gnocchi with pumpkin mascarpone espuma, roasted curly kale, and nuts are thoroughly impressive; the kitchen also shows confident flair in Asian-inspired dishes such as the coconut and kaffir lime soup with coriander, peanuts, and shiitake. A refined conclusion is struck by golden-baked peach arancini with bay leaf—naturally harvested from the castle garden itself.
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