Restaurant Löwen

Stefan Rehli (tenant and chef) and his partner Ramona Schneider (service) run the restaurant and tavern together and are happy to welcome new and numerous regular guests.

At the Löwen, a duo continues to power ahead: Stefan Rehli as the sole chef at the stove and Ramona Schneider as the charming hostess in the cozy restaurant in the center of Walenstadt.

The perfectly seasoned tartare of Eastern Swiss beef fillet with hummus, topped with a panko-fried egg yolk, was testament to their high ambitions. The duo of duck and goose liver with fig chutney and pear compote was wonderful. The chef is also excellent at preparing fish: he surprised us with grilled perch fillets in a wonderful saffron sauce, which he served with a millefeuille of artichokes, peppers, shallots, and fried fennel. The gratinated Lucerne crayfish in a rich bisque were also outstanding. The meat courses were skilfully prepared: a quickly fried fillet of venison with crispy poêléed apple pieces and, as a sophisticated contrast, a raviolo filled with braised red cabbage. Further highlights were provided by the crépinette of quail breast and, as a counterpart, the crispy fried quail legs with black salsify and savoy cabbage.

Rehli also excels at desserts, with a classic plum tarte tatin with Madagascar vanilla ice cream.

Text by Gault&Millau