The story
Am Gallusplatz anchors a decade of refined Austrian cuisine near St. Gallen’s historic market square. Hosts Astrid Lorünser and Chef Oliver Wessiak have maintained this steady culinary rhythm since opening their doors over ten years ago. They describe their approach simply as the Austrian touch in eastern Switzerland, blending regional traditions with careful technique. Their partnership balances service and kitchen leadership without relying on fleeting trends.
The menu moves through contrasting textures and familiar foundations. River crayfish tartare arrives with baby lettuce, pink grapefruit, and a trace of wasabi. Oliver’s own Wagyu preparation layers beef with fresh burrata, egg yolk cream, summer truffle, and toasted bread. Ravioli del plin transport diners straight to Piedmontese tradition, while Dieter Meier’s Ojo de Agua entrecôte returns with cheese spätzli and apple puree.
Located directly at Klosterplatz, the space carries an established presence that matches its recent fourteen point rating from Gault&Millau. This consistent standard reflects the reliability of Italian and Swiss cooking styles rather than sudden novelty. Guests finish meals alongside a rolling dessert trolley, a quiet holdover from traditional hospitality. Mousse au chocolat and tiramisu appear alongside a curated list of European wines that complement the rich flavors without overwhelming them.
Recognition
Details
