The story
In the small village of Gais, surrounded by the rolling hills of Appenzellerland, Truube has earned its place among Switzerland’s finest addresses. Silvia and Thomas Manser run this intimate restaurant with a philosophy that prizes regional produce and precise technique. The kitchen, led by chef Silvia Manser, turns out a cuisine that is both classic and Mediterranean in spirit — grounded in the land yet open to the world beyond. The result is a dining experience that has earned a Michelin star, as well as consistent praise from Gault Millau and a place among the Jeunes Restaurateurs d’Europe.
The Mansers are supported by a small, dedicated team. In the kitchen, six people work under Silvia’s direction, including a pastry chef and two apprentices. Thomas Manser oversees the service and wine selection, drawing on a cellar that has been called “absolutely brilliant” by guests. The atmosphere is described as simple and beautiful — a setting that lets the food speak without distraction.
The menu changes with the seasons, but the gallery offers a glimpse of the kitchen’s range: cured Lostallo salmon with spring vegetables and horseradish espuma; a fish cake with shaved fennel, peas, and yuzu beurre blanc; glazed pork belly rolls with shiitake, radish, and soy beans. A rack of lamb with Mediterranean vegetables and kid goat with asparagus and three kinds of polenta show a mastery of both Alpine and coastal flavours. Desserts like matcha tartlet with strawberry and rhubarb, or champagne mousse with mint espuma and grapefruit sorbet, end the meal on a refined note.
The restaurant is open for lunch and dinner from Thursday through Monday, with a well-earned summer break in late July and August. Parking is ample, and the team asks for early reservations — the dining room is small, and every seat is valued. Whether you come for the Michelin-starred cooking, the carefully chosen wines, or the warm, unpretentious service, Truube delivers a meal that feels both special and deeply rooted in its place.
Recognition
Ambience
Details
History
High quality cooking
Sönd willkomm" in Silvia and Thomas Manser's dining room in Gais! For 17 years, the couple has been offering hospitality and upscale cuisine that appeals to a highly diverse clientele. The four-to-seven-course menu begins with traditional cheese flatbread with leek, homemade spiced nuts, and two kinds of tartelettes – one with vegetarian tartare and egg yolk cream, the other with airy trout foam, celery stalks, and apple gel. The greeting from the kitchen – zander from Lake Maggiore with cucumber cubes and yuzu jelly – is cheerfully garnished with yellow and purple flowers, delighting all the grandmothers among the guests. The dads at the table enjoy the remarkably crispy, house-baked bread (onion and seeds) served with three kinds of butter (salted, herb-infused, coffee). The daughters who are active on Instagram tend to post the first course: marinated salmon from Lostallo with watercress mousse, dots of fermented garlic, buttermilk sauce, and chive oil. The dish not only delivers a visual wow factor but also tastes wonderfully fresh and multi-layered. Possible favorite of the mothers? Pan-fried turbot with spinach and three preparations of tomato – braised, dried, and as clarified tomato juice. The concentrated umami flavor lingers for minutes! And even true Italians bow down to the tortellini with aromatic brasato filling, which owner Silvia pairs with porcini mushrooms and herb foam. Meanwhile, the business people at the neighboring table enjoy BBQ pork belly with perfectly crispy skin, lemon pepper, and delicate baby lettuce. Those who prefer things classic, like the grandfathers, will delight in tender beef fillet with rich veal jus, mashed potatoes with a garlic kick, peas, and carrots. Alternative? Two preparations of lamb with zucchini ribbons and a crispy polenta disc. Last but not least, trend-conscious hipsters will be thrilled when an artistically decorated almond mousse slice with rhubarb pearls and coffee ice cream arrives for dessert. The dessert option from the vegetarian menu (even those abstaining from meat get seven courses!): Felchlin chocolate meets cherries and meringues. In short: At Silvia Manser's, not only is everyone welcome, everyone feels right at home!
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