The story
Zum Goldenen Schäfli has stood in the heart of St. Gallen’s old town since 1484. Built as a guild house for the butchers, it is the last surviving guild house in the city. After the abolition of the guilds in 1798, the upstairs room was converted into a public restaurant – and it has remained one ever since. Walking in, you step into a space that has welcomed guests for over five centuries.
The restaurant occupies the first floor, following the St. Gallen tradition of “Erststockbeizli” – elevated taverns that avoided the damp, dark ground floors of medieval times. What makes the room unforgettable is its sloping floor. Due to groundwater subsidence after the city’s canalisation, the middle foundations sank over time. The difference from one end of the room to the other is 33 centimetres – your dining neighbour may sit 20 centimetres higher than you. Yet nothing slides off the table; the effect is charming rather than unsettling, and has drawn film crews from around the world.
The kitchen serves straightforward, satisfying classic cuisine built on seasonal ingredients. Lunch menus change weekly – a recent summer card offered dishes like lamb filet with melon and goat cheese, or a Planted Bolognese tagliatelle for vegetarians. Fresh fish, a daily soup, and desserts such as lime-mint parfait with berries round out the à la carte selection. The cooking is honest, focused on flavour and tradition.
The restaurant’s consistency and historical atmosphere have earned it a place in the Michelin guide as Recommended for 2026 – a nod to its authentic approach in a setting that feels genuinely preserved, not staged. Whether you come for lunch or dinner, you are eating in a living piece of St. Gallen heritage.
Recognition
Ambience
Details
History
Known for its centuries-old, well-maintained first-floor tavern in the old town, it is especially famous for its slanted floor—you sometimes sit up to 20 cm higher than your table neighbor. Despite the uneven foundation, head chef Astrit Memetaj serves straightforward, market-fresh cuisine with real class. The pan-fried giant prawns on an Asian-spiced cucumber salad are excellent, as are the crispy-fried sweetbreads served with spicy mustard sauce and spinach. The kitchen also impresses with the tender Argentine beef fillet in pepper sauce, accompanied by green asparagus. However, the veal cream goulash in a bland cream sauce, served with white asparagus, leaf spinach, and completely overcooked tagliolini, simply cannot compete. The dessert somewhat sweetens the deal: a well-executed combination of chocolate and pistachio mousse alongside a thyme panna cotta on raspberry coulis. A well-curated wine list featuring crus from Switzerland and Europe, paired with friendly, competent service.
Location
