The story
Wirtschaft zum Löwen at Kirchstrasse 9 in Tübach serves classic creative cooking in a stately village inn. Gault&Millau raised it to 14 points in 2026.
Chef Mirco Widmer runs the kitchen of this Gasthof in the St. Gallen village of Tübach. Gault&Millau first listed the restaurant with 13 points, then added a point after a return visit. The guide notes that he satisfies gourmets and local regulars at once, which is a hard balance in the countryside. The restaurant's own motto is "Tradition trifft Zeitgeist": honest regional cooking in a room that is historic and modern at once.
The inspectors praised a beetroot and apple foam soup with horseradish and herb oil. They also liked a guinea fowl consommé with a trumpet-mushroom semolina dumpling. A hand-cut tartare arrived with truffle mayonnaise, mustard seed and pickled vegetables. Among the mains were Thurgau wild boar with port jus, bread dumpling and Jerusalem artichoke, and pan-fried zander from Lago Maggiore with beurre blanc. Dessert was an eclair filled with tonka bean cream, set in a ring of nougat panna cotta with cinnamon ice cream and clementine.
The wine list includes a surprising number of St. Gallen crus. Service is friendly and led by Mirco's mother, Marlis Germann. The kitchen also runs a lunch menu alongside the à la carte card.
Recognition
Ambience
Details
History
Far from the hustle and bustle of the city, in the tranquil village of Bangerten in the Bernese Mittelland, Julia Pfäffli has been running the cozy Löwen for five generations already. The professionally trained chef (among others under André Jaeger in Schaffhausen) took over the traditional establishment from her parents in 2012 and serves down-to-earth Swiss cuisine at a high standard. Vegetables and fruits come from their own garden, the wheat for the flour is sourced from their own farm, the game comes from local hunting, and the meat counter is legendary. Regional sourcing here is no marketing gimmick, but simply second nature. That the Löwen is far from an ordinary country inn is already evident from the caraway pretzel served on the plate. The meal begins brilliantly: a light, buttery Tarte Tatin with caramelized fennel, fresh cheese, dried cherries, arugula, and a honey-pecan dressing. Also skillfully prepared as an appetizer is blanched and chilled pointed cabbage with crème fraîche, a subtly spicy ginger sauce, and sunflower seeds. The main courses are somewhat more rustic: a tender beef brisket steak with herb butter and fries made from potatoes grown on the farm operated by her sister, Anja. And eel fillets à la meunière with coarsely shredded Rösti and herb mayo – only the asparagus rounds in egg pastry remained a bit bland despite the nut butter, fresh cheese, and toasted almonds. This minor misstep was easily redeemed by the classic dessert, a cherry compote with sour cream ice cream and crunchy poppy seeds.
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