The story
Löwen in Walenstadt, at Seestrasse 20, is a fish cuisine kitchen inside a traditional Swiss Gasthof, and Gault&Millau awarded it 16 points in 2026. The restaurant has a casual Beiz and a vaulted-cellar Taverne with a gourmet menu, both run under chef Stefan Rehli.
Stefan Rehli cooks in the Gasthof in the centre of Walenstadt. His dishes are elaborate but honest, and he does not try to reinvent the classics. Fish is the kitchen's strength, though the meat dishes receive the same careful preparation.
Pan-skin-fried zander from Lake Maggiore arrives with peas, crisp pea pods, morels and wild garlic pesto. Poached Brüggli trout is served with green asparagus, asparagus foam, fried onions and a light hollandaise. Eastern Swiss beef tartare comes with sour cream sauce, rocket pesto and a crisp egg yolk. The meal ends with crème brûlée made from Madagascar vanilla, marinated strawberries and a pistachio or sour cream glace.
Guests can choose between the Beiz, a relaxed everyday room, and the Taverne, set in a vaulted cellar. Outdoor seating is also available. The hotel sits in the historic village core, within walking distance of Lake Walen.
Recognition
Ambience
Details
Location