Restaurant Löwen

Stefan Rehli (tenant and chef) and his partner Ramona Schneider (service) run the pub and tavern as a couple and are happy to welcome new and numerous regular guests.

A duo continues to work at the "Löwen": Stefan Rehli as the sole chef at the stove, Ramona Schneider as the charming hostess in the cozy restaurant in the center of Walenstadt.

The perfectly seasoned tartare of Eastern Swiss beef fillet with hummus, topped with a panko-fried egg yolk, was a testament to their high ambitions. The duo of duck and goose liver with fig chutney and pear compote tasted wonderful. The chef is also excellent with fish: He surprised us with grilled fillets of perch in a wonderful saffron sauce, which he served with a millefeuille of artichokes, peppers, shallots and fried fennel. The Lucerne crayfish au gratin in a strong bisque also tasted excellent. The meat courses were skillfully prepared: a briefly roasted fillet of venison with crispy poached apple pieces and, as a sophisticated contrast, a raviolo filled with braised meat and red cabbage. Further highlights were the crépinette of quail breast and, as a counterpart, the crispy roasted quail thigh with black salsify and savoy cabbage.

Rehli also knows how to sweeten with a classic plum tarte tatin with Madagascar vanilla ice cream.

Text from Gault&Millau