The story
Schloss Wartegg in Rorschach runs an organic kitchen at Von Blarer-Weg 1, Rorschacherberg, and earned a Gault&Millau score of 14 in 2026. The restaurant sits inside a Swiss historic hotel, and much of its produce comes from the estate's own gardens.
The kitchen draws on herbs, vegetables, berries and flowers grown on the estate's biodynamic garden, which covers 2500 square metres. The house describes its organic approach as a matter of flavour rather than a certificate. Chefs Simon Romer and Thorsten Reichertz cook a menu that is not strictly vegetarian. Pasture-raised beef appears as a hand-cut tartare with egg yolk cream, and gnocchi with pumpkin mascarpone espuma shows the meat-free side of the cooking.
Evenings bring the à la carte menu, which shifts with the market. Lunch runs as a daily set menu, and the warm kitchen serves midday and evening sittings. Between meals, the garden terrace offers coffee with housemade cake, ice cream and sorbet, and a choice of organic teas. The view stretches across the English park toward Lake Constance.
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Abundant organic, local, and seasonal produce: Schloss Wartegg, nestled in its sprawling English park, has a clear culinary profile. This vision is brought to life in the kitchen of the Swiss Historic Hotel by Simon Romer and Thorsten Reichertz. While the two chefs serve plenty of vegetables—grown alongside their herbs in the castle’s extensive gardens—their approach is decidedly not strictly vegetarian. Light and elegant is the hand-cut tartare from pasture-raised beef, served with egg yolk cream, red cabbage, radishes, and a simple crostini. The confited beef shank and tender entrecote also come from the same pasture-raised herd, skillfully complemented by pommes dauphine and salsify. As a meat-free course, the gnocchi with pumpkin mascarpone espuma, roasted curly kale, and nuts are thoroughly impressive; the kitchen also shows confident flair in Asian-inspired dishes such as the coconut and kaffir lime soup with coriander, peanuts, and shiitake. A refined conclusion is struck by golden-baked peach arancini with bay leaf—naturally harvested from the castle garden itself.
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