The story
L'Auberge, at Murgenthalstrasse 5 in Langenthal, is a modern French and Mediterranean restaurant inside a boutique hotel, and Gault&Millau awarded its kitchen 14 points in 2026.
Andri Casanova is the trained cook behind the stove, and Kathrin Spillmann runs the front of house as a certified sommelier. The menu is kept short on purpose. Guests usually choose a four or five course menu that the kitchen assembles, which suits the house's focus on a few well-executed plates.
The reviewer praised a ginger macaron amuse-bouche, crisp white cabbage with miso mayonnaise and sunflower seeds, and tagliolini with confit egg yolk and white truffle butter sauce. Pacific tuna arrived seared with glass noodles, wok vegetables and lime, while the local veal steak came with kale, shallots and a potato quiche. Dessert was a dense honey cake served with an orange, turmeric and ginger sorbet. The wine list leans on Swiss and European crus.
The building is a listed villa in central Langenthal, built around 1870 and converted into a hotel, restaurant and seminar house that opened in February 2011. Rooms and suites mix antique and modern furniture. The hotel also runs a workplace integration project for people with mental health conditions, and the restaurant's 2026 Michelin Recommended listing sits alongside its Gault&Millau rating.
Recognition
Ambience
Details
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