The story
Seegarten in Amriswil, Switzerland, is a seasonal kitchen at Am Jachthafen, where Gault&Millau awarded 15 points in 2026 and Michelin listed it as Recommended the same year.
The menu changes with the seasons, and the kitchen rotates its specialities. Chef Charlie Günter's tasting menu, as Gault&Millau described it, has included aubergine with a cromesqui made from Mühlistein mould cheese and a cocoa bisque. Veal comes from the Schrofen farm, served as braised breast and grilled loin with morel cream sauce and house-made pasta. Lobster spaghetti is another regular request, with plenty of green peas.
On summer evenings the large terrace fills quickly, so expect waits, though the food tends to make up for them. A cheese course is handled by maître fromager Rolf Beeler. Günter also bakes, and his Thurgau strawberry macarons with yoghurt foam are a dessert highlight, alongside strawberry and ginger sorbets. The wine cellar offers a good range, and the team offers wine advice at the table.
Recognition
Ambience
Details
Location