Weinlaube

The story

Weinlaube Delémont: Seasonal Country Cooking, 15 Points from Gault&Millau

Weinlaube in Delémont cooks seasonal country food at Hinterschloss 15, and Gault&Millau awarded it 15 points for 2026. The Michelin Guide lists the restaurant as Recommended for the same year.

Chef and cooking style

Martin Real runs the kitchen as host and head chef, with Florian Speckle as souschef. The house describes its approach as first-class ingredients prepared without fuss, with older techniques given new accents. Fire plays a central role in the cooking, and the menu follows the seasons.

Dishes that stood out

Gault&Millau singled out a sweet potato mash with salsa verde as an amuse-bouche and a cauliflower soup finished with Périgord truffle. The kitchen also handles finer work, such as flame-charred BBQ Swiss salmon with puntarelle and frisée, or a beef Stroganoff with mustard sauce and maltagliati. A sweet Argentinian waffle with dulce de leche and double cream rounds out the range.

The farmhouse

The restaurant sits in a farmhouse with roughly 300 years of history. Outdoor seating is available, giving the simple rustic setting a seasonal feel.