The story
Gasthof zum goldenen Kreuz, at Zürcherstrasse 134 in Frauenfeld, is a fine dining inn that earned a Michelin Bib Gourmand in 2026. Gault&Millau also scores it 14 points for the year, and the house runs a hotel alongside the restaurant.
Gault&Millau describes the kitchen of Christoph Komarnicki as market-fresh and consistently outstanding, year after year. The guide adds that people in Frauenfeld are truly grateful for the Golden Cross. The Bib Gourmand fits that picture: good quality, fairly priced.
A dinner described by the guide opened with a mini profiterole filled with ham mousse, then the house's well-known wine foam soup. Salmon fillet came on pea cream with saffron foam. Among the mains were a veal roast cooked slowly for 12 hours in a spicy herb cream sauce, and eel fillets fried crisp in Ittinger beer batter with an apple-curry chutney. Dessert might be a Thurgau sweet must cream with pear sorbet.
The inn dates to the 17th century and sits right in the center of town. Inside, the dining room is wood-paneled and cozy. Service is attentive, and the wine list is carefully put together.
Recognition
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Details
History
good quality, good value cooking
An imposing 17th-century inn right in the heart of the city. A cozy, wood-paneled room. Attentive and competent service. A skillfully curated wine list. And, year after year, the market-fresh, consistently outstanding cuisine of Christoph Komarnicki – people in Frauenfeld are truly grateful for the Golden Cross. Guests were welcomed with a mini profiterole filled with ham mousse, followed by the legendary wine foam soup and a leaf salad with butter-tender veal sweetbreads. The salmon fillet was cooked to perfection, served on pea cream with saffron foam. The chef also impressed with the main courses: featuring a veal roast slow-cooked for 12 hours in a spicy herb cream sauce, accompanied by seasonal vegetables and a fine potato gratin. Equally notable were the quickly seared Angus beef filet tips in a robust sauce with Mediterranean vegetables and an excellent mushroom risotto. Alternatively, diners can enjoy eel fillets pan-fried until crispy in Ittinger beer batter, served with herb potatoes and a tangy apple-curry chutney. For dessert, one might choose the light Thurgau sweet must cream with pear sorbet and a small chocolate cake. Or opt for the cheesecake with marinated strawberries and strawberry sorbet.
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