The story
Segreto, in Sankt Gallen at Abacus Platz 1, is a contemporary Mediterranean restaurant that earned one Michelin star in 2026. The kitchen cooks seasonal, mostly regional produce into a menu that reads as a modern take on Mediterranean classics.
Martin Benninger has led the kitchen for ten years. He reinterprets Mediterranean classics with a light hand, and the ingredients stay close to home: wild blackberries and forest mushrooms from behind the building, and herbs picked from the restaurant's own garden. Gault&Millau gave the restaurant 16 points in 2026.
The vitello tonnato arrives as a veal roulade filled with tuna tartare, under a restrained tuna sauce. Fagottelli are stuffed with Sbrinz, egg and dried yeast, a dish Benninger learned during his years working with Heinz Beck in Rome. The quail strudel is carved at the table and served with plums and black salsify. Dessert is a ricotta soufflé with filleted orange and Grand Marnier glace.
Guests are seated in the dining room, the winter garden or the summer garden. Even the butter is shaped like the Matterhorn, a playful nod to the Swiss-Italian theme of the cooking. The service team knows the digital wine list well and can guide the choice.
Recognition
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Details
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