Klostergasthaus Löwen

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Klostergasthaus Löwen, Langenthal: Fusion Cooking with 16 Gault&Millau Points

Klostergasthaus Löwen sits at Untertor 3 in Pfaffnau, near Langenthal, and its fusion kitchen earned 16 Gault&Millau points in 2026. The house is a traditional inn attached to a historic monastery, but most of the recognition belongs to the Negral, its gourmet room.

Cooking in the Negral

Marcel Neuenschwander leads the kitchen, and Pascal Schwarz hosts the room. The Negral serves menus of six, eight or ten courses. The guide singled out a signature mini hamburger in braided dough, served with red cabbage and aioli. Foie gras with raspberry and a small toast with veal tartare open the meal.

Fish, meat and seasonal plates

Squid carpaccio comes with corn foam and soy sauce. The turbot appears twice on one plate, once pan-seared and once fried in panko, beside a rice-dough ravioli filled with carrot. Venison with potato millefeuille and a veal steak with morel and glazed asparagus show how the kitchen follows the season.

Wine and dessert

Rhubarb is served three ways, as cream, sorbet and compote, with a macaron. Macadamia and kiwi arrive as zabaglione, parfait and gelato. Pascal Schwarz curates the wine list, which the guide praised for its open wines.