Genuss Manufaktur Neubad

The story

Genuss Manufaktur Neubad in St. Gallen: Modern Swiss Cooking with Equal Portions

A New Direction Near the Monastery

Genuss Manufaktur Neubad in St. Gallen stands as a quiet anchor of modern Swiss cuisine near the historic cloister district. Owners Sandro and Natalie Vladani took over the building in early 2018 and transformed its winding guest rooms into a space designed for unhurried conversation. The compact layout and refined plating recently earned the kitchen fourteen points from the Gault&Millau guide.

The Chef and the Kitchen

Chef Sandro Vladani abandoned the rigid appetizer and main course structure in favor of uniformly sized Genuss-Teller that let diners navigate the entire menu. This approach to Swiss cooking relies on precise techniques rather than heavy sauces, as seen in the pan-seared Saku tuna paired with spring onions and soy spice sauce. A rare water buffalo tartare arrives alongside black salsify and duck liver snow, while seasonal vegetable plates feature roasted parsnips and turnips dressed with Granny Smith apple. Every component reflects direct partnerships with regional growers.

Drinks and Dessert

The wine list focuses on accessible open cruices that pair well with the light portion sizes. Guests can order single glasses of Completer from the Hermann estate or explore local reds that complement the rich meat preparations. Sweet endings lean toward regional references, such as the Biberli parfait served with mandarin segments and white chocolate. The kitchen also prepares a dark chocolate dish with thyme and crumble for those preferring something less sweet.