The story
Villa Sommerlust sits on the banks of the Rhine in Schaffhausen, surrounded by a beautiful garden. The restaurant describes itself as “a place of hospitality and enjoyment,” where the kitchen draws on both regional and international influences. Every dish is built on fresh, high-quality ingredients, with vegetarian and vegan options always available. The setting is elegant yet welcoming, whether for a quiet dinner for two, a family celebration, or a business lunch.
In 2026, Villa Sommerlust was awarded a Michelin star, a recognition of its high-quality cooking and the consistent creativity found in every plate. The Michelin inspectors praised the kitchen’s ability to surprise the palate with original flavour combinations, turning each meal into a genuine experience. The restaurant also holds certificates from Gault&Millau and Falstaff, confirming its place among the top tables in the region.
The culinary team is led by Dan Rodriguez Zaugg, Katiuska Villalba Paredes (known as “Kati”), and Alejandro Perez Polo. They describe their cooking as “a craft that has developed into an art form of classical French and modern Spanish cuisine.” Their dishes take guests on a journey through tradition and avant-garde, with a clear focus on technique and taste. The menu changes with the seasons, always offering something new.
The current summer menu begins with a “Sommerliches Küchendebüt” – a kitchen debut of homemade bread and Sommerlust butter. Courses follow with a progression of flavours: a “Summer Flowers 2.0” plate of vanilla tomato, green gazpacho, and granité; flamed avocado with corn and dashi, or shrimp tartare; leek from the charcoal grill with meunière sauce and capers; and a main course of dry-aged Luma Beef Iberico with patata brava, jus, and wild garlic. For those who prefer fish, there is a crunchy paella with octopus and black tiger prawns. Desserts include “Margeriten by Kati” – a combination of buttermilk, honey, and chamomile – or rhubarb with pea and sorrel. A cheese selection from Jumiversum is also available.
Guests consistently praise the attentive, professional service and the relaxed yet refined atmosphere. The garden is a particular highlight in warmer months, offering a tranquil escape just steps from the water. Villa Sommerlust is wheelchair accessible and offers Wi-Fi, making it a comfortable destination for any occasion. Whether you choose the four-, five-, or six-course tasting menu, each meal is built around the same principle: passion for enjoyment.
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History
High quality cooking
A romantic garden and a villa on the Rhine serve as the setting for a culinary spectacle that is rather unique within the Swiss GaultMillau region. The Spanish-Swiss duo of Dan Rodriguez-Zaugg and Alejandro Polo has been joined by reinforcements and now presents itself as a trio alongside the highly gifted young dessert specialist, Katiuska «Kati» Villalba Paredes. And rarely does the performance of a kitchen team improve so exponentially within just a few months. Our evening begins with tapas, a table full of little bites—sometimes warm, crispy, and hearty (croquette), sometimes light, cool, and fresh (cucumber gazpacho), sometimes sophisticated (gratinated mussel ragout). This variety is as striking as the simple term "vegetable soup" is misleading for the next course: From pickled vegetables and jalapeños, a clear broth is extracted; served with it are caramelized ginger-carrot purée, lime-treated cherry tomatoes, pickled vegetables, and onion gel. The result is a floral, fresh course with its own distinct flavor profile that runs like a red thread through the menu. The chefs at Sommerlust have already developed an unmistakable signature style in a short time: The peas grilled over charcoal using Basque technique with lardo and charcoal oil are just as distinctive as the fish royale with pickled jalapeños, jalapeño oil, smoked scallop slices, salmon roe, and an ethereal foam based on leche de tigre; the foam is created using an aquarium pump in a glass container—a playful, technical garnish that, for once, is not an end in itself but adds an extra dimension to the dish. Following the excellent courses so far, the main course is good and solid: Cooking the Appenzeller duck breast sous vide may not be the best idea, even if the fat is gratinated; accompanied by white asparagus with wild garlic cream, a mildly spicy asparagus lollipop, and a beignet stuffed with duck leg, foie gras, and bone marrow. The dessert, following the traditionally cool-warm cocktail ("Fantastico"), is spectacularly good once again: a strawberry variation (baked, lacto-fermented, raw, as a broth, and as sorbet) with goat cream espuma, pink pepper, and a savory-salty note. A final testament to the quality of Sommerlust's cuisine, which leaves you craving more.
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