The story
At Fischerstube in Weesen, on the shores of Lake Walensee, you’ll find more than a place to eat. It’s a space built around honest, regional cooking and warm hospitality. Chef and host Alain Koenig, a member of the Chaine des Rotisseurs, leads the kitchen with a philosophy rooted in tradition, creativity, and respect for local producers.
The menu changes with the seasons, focusing on sustainable, market-fresh ingredients. Seafood is a clear strength – local fish from the lake and carefully sourced ocean species are prepared with French finesse. Meat and vegetarian options are also available, all drawn from a small, carefully curated selection that prioritizes quality over quantity.
Fischerstube offers four distinct settings. The elegant green Stube and the cozy Holzstübli provide a refined backdrop for dinner. The Bistro serves honest, homemade classics in a modern, relaxed atmosphere. For private events, the Gewölbekeller (vaulted cellar) offers exclusivity and privacy. Outside, the food truck “La Madeleine” brings casual catering to the lakeside.
The restaurant’s commitment to quality has earned it a Michelin Bib Gourmand, recognizing good quality, good value cooking. Alain Koenig was also named Gault Millau’s “Chef of the Month,” a nod to his craftsmanship and creativity. The kitchen works with local suppliers, sourcing seasonal, sustainable produce – a practice rooted in respect for both the environment and the guest.
Dominika Telgarecova leads the service team with elegance and discretion, ensuring every guest feels welcomed from arrival to departure. Whether you’re here for a leisurely dinner or a special celebration, Fischerstube delivers a genuine taste of the region, with heart.
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