The story
At Noah's Schützenstube in Schaffhausen, chef Tom Strub reimagines the classic Swiss kitchen through a lens of modern technique and seasonal precision. Strub brings experience from renowned Gstaad establishments like the Palace and Chesery, alongside time spent at the nearby Sommerlust. His training at these prestigious venues informs a style recognized by Gault&Millau, which awarded the kitchen a score of 13. He balances a concise à la carte list with a creative multi-course menu ranging from three to five courses.
The menu highlights Strub's ability to transform familiar concepts, such as his reinterpretation of the Bölletünne, which presents pickled onions encased in puff pastry with balsamic reduction. Local Swiss staples appear alongside international influences, including hamachi served with randen jus, shiso leaves, and hazelnut pesto. Vegetable-forward preparations showcase technical skill, notably a green asparagus trilogie featuring the vegetable steamed with wild garlic aioli, smoked in miso broth, and baked inside a fillo cone.
The dining room retains the character of a Schützenstube, complete with a Kleinkunstbühne for small-scale performances. This cultural backdrop frames meals like calves head baggali braised with white asparagus and tagliatelle, anchoring his modern Swiss cooking in hearty local tradition. Service remains warm and attentive, with staff ensuring guests enjoy the interplay between the venue's historic charm and the chef's inventive plates.
Recognition
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