The Risotto listed on the sidewalk sign lured me in, and boy was our group happy we did…read more Realized this was a step up from what we had assumed when a delightful a flavorful, delectable amuse bouche showed up. Then came the apps - yum! Waiting for dinner, not just this round but all the future meals we intend to indulge in here. Edit: The Ragout and fish were outstanding.

The place: minutes of walk from ARBON station and also lake side. This restaurant is a hidden gem…read more20 minutes direct bus ride from St Gallen and 1 hour train ride from busy Zurich. The food: the chef is definitely a magician of ingredients and presentation. I had my best risotto ever. The arugula added very exquisite taste to the risotto, and the lobster tail and scallops were very fresh. I also had the soup it was fantastic as well. I didn't know it's a Michelin star restaurant until I read the other review here, and I found it's true. From my Michelin restaurant experiences I think one star is very humble. Definitely should go there if you ever close to the area. There's peaceful and beautiful lake and this gourmet place to enjoy the food of the day. Especially for Americans, don't miss this gem, you know what I meant!

We traveled 100 kilometres by car and it was totally worth it. Go there if you're ever near St…read more Gallen or the Bodensee, it's the best restaurant in the area. He got 17 Gault Millau points and a Michelin star because of his light Swiss cuisine that effortlessly integrates Asian elements and spices into it, without becoming a fusion or Eurasian cuisine. The amuse bouches were delicious, but the non-pastry highlight of our visit was undoubtedly the luxurious foie gras variation, the best of its kind. They offer a six-course gourmet menu for just CHF 140.-, great value for money. Be careful: You'll feel VERY full afterwards! The restaurant offers the best classic Swiss desserts I've had so far. What would be boring and lazy in other restaurants is made fascinating by the amount of love and attention put into the desserts. Marc Hohl, chef August Minikus' sous-chef, makes a cream parfait with figs in a spicy red wine jus that are just to die for! And their vanilla ice cream is the best in the country. Nothing comes close, not even Martin Surbecks famed vanilla ice cream. Very friendly service, supervised by the chef's lovely wife. For a detailed German photo report, including an interview with head chef August Minikus, please visit: http://dessertblog.ch/2011/01/restaurant-romerhof-in-arbon/