Fischerstube

The story

Fischerstube in Weesen: Seafood on the Walensee, Gault&Millau 15

Fischerstube, at Marktgasse 9 in Weesen, is a seafood restaurant on the Walensee that holds 15 points in the 2026 Gault&Millau guide. Patron Alain Koenig comes from Alsace and cooks in a French-leaning style.

A French-leaning kitchen

Before Weesen, Koenig led the kitchen at Zunfthaus zur Waag in Zurich. Now he cooks and hosts in person. Gault&Millau names his loup de mer in a salt crust as the signature dish and rates the fish here the best in the region. Produce is delivered fresh each day, and the short menu follows the seasons.

Lake fish and a few alternatives

The Walensee fish soup is a kind of eastern Swiss bouillabaisse, with pike and pearl barley. Pike crispies with tartare sauce are a house classic. Egli (perch) fillets come à la meunière in almond butter, and the zander arrives with a light red wine reduction. Anyone who wants meat can order seared duck liver with port-plum and brioche. Dessert is a warm chocolate cake with Granny Smith sorbet.

Four rooms

The house has four rooms. There is an elegant green Stube, a cosy Holzstübli, a relaxed bistro and a vaulted cellar for private occasions. Alongside the Gault&Millau score, the 2026 Michelin Bib Gourmand marks the cooking as good quality at a fair price.