The story
Chef Andreas Laufer leads the vegetarian cuisine program at Das Taggenberg in Winterthur, building a menu that places vegetables at the forefront. The culinary concept treats meat and fish strictly as accompaniments, allowing seasonal produce to drive every composition. Ingredients arrive from local growers and the on-site garden, keeping the carbon footprint minimal while preserving peak flavor. This dedication to Swiss-style cooking aligns with the owners' commitment to responsible sourcing and refined technique.
Diners can start with the garden salad featuring melon and thyme, or order pan-fried cuttlefish served with a bright harissa pepper sauce. Elements of this plant-based menu carry an optional protein upgrade, such as veal sweetbreads paired with baby lettuce or seared scallops alongside kohlrabi cream. The kitchen also prepares a four-course Menu Surprise du Chef, which shifts daily according to market availability. Guests may request vegan adaptations or share their favorite dishes through a dedicated wish list for future service.
Filip and Irene Strobl manage the floor and guest relations, extending a calm hospitality that mirrors the surrounding landscape. Large windows frame sweeping views of the valley, while the celebrated garden terrace draws diners seeking quiet conversation. The restaurant recently earned fourteen points from Gault & Millau and two golden forks from Falstaff, markers of steady quality rather than fleeting trends. The entire staff operates as a close-knit unit, ensuring each visit feels polished and entirely relaxed.
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