The story
Set against the rolling hills of the Toggenburg region, Bodega Noi welcomes guests into a thoughtfully designed space where good food and good conversation meet. The restaurant’s philosophy is captured in its own words: “Every one of our dishes underscores the cultivated lightness of our house.” That approach has earned it a Michelin Recommended distinction for 2026, a recognition of its consistent quality and inviting atmosphere.
At the stove, chef Nikos Stergiou and his team craft a menu that draws equally from regional Swiss traditions and Mediterranean influences. The result is a repertoire that moves from a classic Vitello Tonnato with grilled vegetables and basil pesto to a hearty Toggenburger Rindsentrecôte with herb butter and market vegetables. Dishes like the Quarkpizokel with spinach and Parmesan or the Scaloppine al Limone with saffron risotto show a kitchen that respects both homeland and heritage.
The à la carte selection changes with the seasons, highlighting produce from nearby farms and beyond. Starters might include Jamon Iberico Bellota or a white asparagus with hollandaise, while main courses range from lamb with wild garlic spätzli to a vegetable curry-lentil dish with tofu. Desserts such as cheesecake with pistachio cream and strawberries or a classic Crema Catalana round off the meal.
The wine list receives constant attention, with new selections from around the world added regularly. And the bar, stocked for both classic cocktails and after-dinner drinks, invites lingering into the evening. In warmer months, the garden offers an outdoor setting that makes the most of the panoramic views.
Whether for a business lunch, a family celebration, or a quiet dinner for two, Bodega Noi delivers an experience rooted in quality and care.
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From homemade bread to a baklava variation at the end – on the terrace beneath the giant chestnut tree, it’s all about celebrating life. Lukewarm grape leaves stuffed with tzatziki show that the Greek brothers Stergiou are defending an oasis for connoisseurs right here in the Toggenburg. They also serve breaded scampi with a surprising salad of coconut slices, mint, and spring onions, followed by a masterful vitello tonnato with a feather-light sauce. A dry veal steak, however, is anything but masterful; even a creamy sauce with asparagus and morels cannot save it. The monkfish is also overcooked, but this is redeemed by the light, hand-cut tartare with pesto. You can always count on the wines here: alongside Greek specialties, the list features affordable French selections and classics from Switzerland and Austria.
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