The story
Zum Goldenen Schäfli, at Metzgergasse 5 in Sankt Gallen, Switzerland, serves classic cuisine on the first floor of the old town's last surviving guild house. Gault&Millau awarded the restaurant 14 points in 2026.
The building went up in 1484, when thirty butchers bought the property for 300 Taler. After the guilds were dissolved in 1798, the guild parlour became a public restaurant, and it has stayed one ever since. Its slanted floor is the house trademark. The central foundations have gradually sunk, so a guest at one table can sit about 20 centimetres higher than the neighbour across from them. Wall to wall, the difference is 33 centimetres, yet the soup stays in the bowl.
Head chef Astrit Memetaj works in a straightforward, market-fresh style, according to Gault&Millau. Reviewers singled out pan-fried giant prawns on an Asian-spiced cucumber salad and crispy sweetbreads with spicy mustard sauce. The Argentine beef fillet in pepper sauce, served with green asparagus, is another regular highlight. A veal cream goulash, by contrast, was judged too bland for the rest of the menu.
The wine list leans on crus from Switzerland and elsewhere in Europe, and the service is friendly and competent. Among the sweets, a chocolate and pistachio mousse and a thyme panna cotta on raspberry coulis have drawn praise. The summer lunch menu closed with a lime and mint parfait served with berries.
Recognition
Ambience
Details
History
Known for its centuries-old, well-maintained first-floor tavern in the old town, it is especially famous for its slanted floor—you sometimes sit up to 20 cm higher than your table neighbor. Despite the uneven foundation, head chef Astrit Memetaj serves straightforward, market-fresh cuisine with real class. The pan-fried giant prawns on an Asian-spiced cucumber salad are excellent, as are the crispy-fried sweetbreads served with spicy mustard sauce and spinach. The kitchen also impresses with the tender Argentine beef fillet in pepper sauce, accompanied by green asparagus. However, the veal cream goulash in a bland cream sauce, served with white asparagus, leaf spinach, and completely overcooked tagliolini, simply cannot compete. The dessert somewhat sweetens the deal: a well-executed combination of chocolate and pistachio mousse alongside a thyme panna cotta on raspberry coulis. A well-curated wine list featuring crus from Switzerland and Europe, paired with friendly, competent service.
Location