湖景智能酒店 Rössli

A real institution in the canton of St Gallen. Since 1974, the Kalberer family name has been synonymous with exquisite fine dining. Son Roger has taken the reins and runs the kitchen in the same vein as his predecessors. The kitchen team showcase their ambition with a three- to seven-course set menu featuring dishes such as hand-dived scallop, kohlrabi and ceviche broth. There are also tempting à la carte options such as the pleasingly down-to-earth Hereford beef fillet strips with mustard cream sauce. Dishes brimming with robust flavours are complemented by a fabulous wine list including a de

The journey to the village of Betlis may not be the most straightforward (the road from Weesen is only open for five minutes at a time on the half hour or hour), but the stunning elevated location more than compensates with a view of nearby Lake Walen and the mountain landscape. There is greenery at every turn – on the terrace in particular you feel like you are in a corner of paradise. The interior is attractive and sleek, its wooden decor exuding traditional charm, fostering a pleasingly unpretentious and relaxed atmosphere. Choose between small plates such as pickled vegetables or "lettuce

In this cosy little restaurant in the vaulted cellar, you can look forward to the "Gourmet Menu", which is served at lunch and dinner, with the option of up to seven courses. At lunchtime, Beiz serves a set menu, as well as a choice of à la carte dishes. There is also a decent wine selection, and the front-of-house team is friendly and competent.

A feel-good spot through and through, this bistro run by the Kalberer family owes much of its appeal to the unmistakable warmth of its hospitality. The elegant historical setting and attentive service provided by staff in traditional dirndl attire add to the charm. And then there's the wonderful food, which is both sophisticated and fairly priced. Classics such as braised veal cheeks and Hacktätschli (meat patties) are delicious. Highly recommended: the seasonal set menu featuring three to four courses. Impressive wine selection. Tip: The cosy garden restaurant opens in summer.

In the charming and down-to-earth Braustube, the long-standing Gasthaus Traube has a wonderful alternative to the stylish Traubensaal. The kitchen maintains the same high standards in both restaurants, sending out dishes such as beef tartare with truffle mayonnaise and brioche or apple-braised pork cheeks from Thurgau served with mashed potatoes and pan-fried Brussels sprouts with bacon. Everything stands out for its flavour and the use of carefully chosen regional and seasonal ingredients. The extensive wine list includes an impressive selection of champagne, just like in the Traubensaal. Exc