Fondue-Beizli Neueck (St. Gallen)

A landmark of St.Gallen.

He returned to St.Gallen for the love of fondue, says Stefan Schmidhauser with a wink when asked why he, who has traveled so far, has set up his tents in our city.

It is indeed unusual when a chef trained in the renowned Real Vaduz, after stations in Bermuda, the Cayman Islands and finally as Food and Beverage Director in a Canadian five-star hotel, takes over the cozy Fondue Beizli in the old town of St.Gallen. There are good reasons, of course: With this restaurant, he is taking over an actual landmark of St.Gallen, which was shaped by his mother Margrit Pokora. And he proves that meat and cheese fondues and other local specialties are also quality features of gastronomy.

A wide range

Let's not talk about fondue for now. In fact, one of the big hits in the Beizli is a meat creation. It looks as if the finest pieces of meat had been skewered on a halberd and grilled in this way. It is also called "Beizli-Spiess" and tastes sensational. A touch of experience gastronomy.

Also popular in the Fondue Beizli are the Spätzli dishes, snails according to a French recipe and the regional specialties that always appear on the menu, nicely varied according to the season.

Also meat and cheese fondue, even raclette becomes a seasonal hit when these traditional dishes are supplemented and adapted to the season as in the Fondue Beizli. Over the year, there should be more than a dozen variations and each time you make new culinary discoveries. The wine selection offers specialties from Switzerland, as well as interesting wines from all over the world with many bottled wines on tap.

Lunch Table - Varied

The Fondue Beizli is frequented, especially at lunch time, by business people, craftsmen and a student fraternity; who enjoy the cozy atmosphere in a colorful mix.

Stefan Schmidhauser and his team provide with a seasonal, a vegetarian and a weekly hit for a lot of variety and this at fair prices.

For many guests, the Beizli is a home away from home.