The story
In the small village of Lömmenschwil, just outside Sankt Gallen, chef Bernadette Lisibach presides over a dining experience rooted in precision and place. The Neue Blumenau combines a polished interior with a terrace and garden shaded by wisteria, offering a setting as deliberate as the cooking.
The kitchen focuses on regional ingredients from Lake Constance, nearby fields and orchards, and premium Swiss meat. These are transformed into what the restaurant calls "honest, refined gourmet cuisine" — a contemporary approach that respects the product while pushing technique.
Bernadette Lisibach is the driving force behind the stove. Her work has earned a Michelin star (first awarded in 2019) and a 17-point rating from Gault&Millau. The restaurant is also a member of Les Grandes Tables de Suisse and the Club Prosper Montagné. The recognition is woven into the daily commitment: the tasting menus change with the seasons and showcase the best of what the region offers.
The menu is offered in several formats. The Chef's Menu might begin with a raw Tsarskaya oyster and Scottish salmon alongside a cold potato-leek cream, then move to white asparagus from local Fahrmaadhof with Swiss char, morels with Rheintaler Ribelmais chicken, and rosy Appenzell lamb with an Appenzell gin sauce. A vegetarian Blumenau Menu highlights celeriac rolls, glazed kohlrabi, and oven-roasted cauliflower. All meals conclude with composed desserts such as rhubarb in various preparations with marzipan and lemon balm.
Wine pairings are selected by the chef de service from a carefully stocked cellar. For those arriving by train, a chauffeur service from Häggenschwil/Winden station is available on request.
Recognition
Ambience
Details
History
High quality cooking
Trendy fussiness and overly elaborate plating are not really Bernadette Lisibach’s thing. Instead, she has long cultivated a clear culinary signature at her elegant «Blumenau», complete with a quiet garden terrace, focusing on exceptional ingredients that she prepares with meticulous care. The important role of vegetables is already evident in the carrot-themed aperitif bites: a sourdough cracker with carrot jelly, spiced carrots with amaranth, and profiteroles with Palatinate carrot mousse. As an amuse-bouche, smoked Scottish salmon with cauliflower, pea salad, and salted lemon is highly convincing. The first course is excellent: a raw-sliced Breton scallop with young radish and shiitake, accompanied by sesame sauce and paste. Also outstanding is the mushroom foam soup from the vegetarian menu, featuring a pancake insert, broccoli couscous, and sprouts. Hearty and well-executed are the gnocchi made from Albula Valley potatoes with wild garlic pesto and spinach; the intermezzo of fennel and sea beans in wormwood sauce is skillfully composed. And fortunately, there are refills available for the pink-cooked Appenzeller lamb loin served with dumplings, glazed cabbage stalks, and beer sauce. The dessert course also shows its form with an Arabica coffee cream roulade, XXO cognac frozen cream, and pickled cherries. An extensive wine list boasts above-average vintage depth.
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