The story
Wirtschaft zum Frieden at Herrenacker 13 in Schaffhausen is a classic cuisine address with a Mediterranean streak, rated 13 points by Gault&Millau in 2026. Heidi and Fabrice Bischoff run it together.
The building dates to 1445. Its later owner, the butcher Johannes Moser, turned the house known as "zum Streit" (strife) into "zum Frieden" (peace). Meat was sold in one half of the lower parlour, and wine was poured in the other.
Heidi Bischoff leads the service, and her husband cooks. The menu is deliberately short, with daily recommendations from the chef. Expect smoked swordfish carpaccio with miso mayonnaise and salmon roe, beef tagliata with arugula and parmesan, or perch fillet à la meunière with lemon butter. The Gault&Millau review singled out lukewarm scallops in a hemp seed crust with calamansi mayonnaise. It also praised the "crazy salad" with bacon, egg and croutons. Michelin lists the restaurant as Recommended for 2026.
On summer evenings the small garden fills up. Inside, the wine list runs past 100 bottles, and the same review noted the local cuvées. Dessert might be creole banana nougat with coconut ice cream.
Recognition
Ambience
Details
History
On a summer evening, the cozy little garden of the traditional “Friedens” at Herrenacker is packed to capacity. This poses no problem for the service under the ever-present hostess Heidi Bischoff, and (almost) none for her husband Fabrice in the kitchen either. As a refreshing start, there is a slightly frosted gazpacho with a subtle heat, and the “crazy salad” with bacon bits, croutons, egg, and sprouts is flawless as always. But the true highlight of the meal comes from the lukewarm scallops in a hemp seed crust, served with a sweet-and-sour calamansi mayonnaise, paired alongside a swordfish carpaccio and crisp green asparagus. Rather than ordering the house classics—beef fillet, veal sweetbreads, or mullet fillets à la meunière—we follow the chef’s recommendations for the main course. The beef tagliata with arugula, parmesan shavings, crispy pommes dauphine, and seasonal vegetables is just as excellent as the veal strips with porcini mushrooms, spätzle, and a vegetable bouquet—the fact that button mushrooms were served instead of porcinis we simply brush off. The dessert proves a bit more challenging: we have quite a hard time biting through the firm creole banana nougat with coconut ice cream. Excellent local cuvées.
Location
Nearby
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