The story
Neue Blumenau, in Sankt Gallen, serves contemporary cooking at Romanshornerstrasse 2 in Lömmenschwil, and it holds one Michelin star (2026). Chef Bernadette Lisibach runs the kitchen, where Classic Cuisine technique meets a lighter, produce-led approach.
Lisibach avoids trendy plating and overworked presentations. Gault&Millau awarded the restaurant 17 points for 2026, citing a clear culinary signature built on exceptional ingredients and careful preparation. The house sources from Lake Constance, nearby fields and orchards, and good local meat.
Vegetables take a prominent place on the menu. Aperitif bites include a sourdough cracker with carrot jelly and profiteroles filled with Palatinate carrot mousse. A raw-sliced Breton scallop with young radish, shiitake and sesame is a clean, precise first course. Gnocchi made from Albula Valley potatoes come with wild garlic pesto and spinach. The main course is Appenzeller lamb loin, cooked pink and served with dumplings, glazed cabbage stalks and beer sauce. Dessert is an Arabica coffee cream roulade with XXO cognac frozen cream and pickled cherries.
Guests dine in the Gourmet Haus or, in fine weather, the Gourmet Garten. The garden sits under wisteria, and the terrace looks out over the countryside. The wine list is extensive, with above-average vintage depth.
Recognition
Ambience
Details
History
High quality cooking
Trendy fussiness and overly elaborate plating are not really Bernadette Lisibach’s thing. Instead, she has long cultivated a clear culinary signature at her elegant «Blumenau», complete with a quiet garden terrace, focusing on exceptional ingredients that she prepares with meticulous care. The important role of vegetables is already evident in the carrot-themed aperitif bites: a sourdough cracker with carrot jelly, spiced carrots with amaranth, and profiteroles with Palatinate carrot mousse. As an amuse-bouche, smoked Scottish salmon with cauliflower, pea salad, and salted lemon is highly convincing. The first course is excellent: a raw-sliced Breton scallop with young radish and shiitake, accompanied by sesame sauce and paste. Also outstanding is the mushroom foam soup from the vegetarian menu, featuring a pancake insert, broccoli couscous, and sprouts. Hearty and well-executed are the gnocchi made from Albula Valley potatoes with wild garlic pesto and spinach; the intermezzo of fennel and sea beans in wormwood sauce is skillfully composed. And fortunately, there are refills available for the pink-cooked Appenzeller lamb loin served with dumplings, glazed cabbage stalks, and beer sauce. The dessert course also shows its form with an Arabica coffee cream roulade, XXO cognac frozen cream, and pickled cherries. An extensive wine list boasts above-average vintage depth.
Location
Facebook
Instagram