The story
Owners Elena Schnaas-Bruker and Simon Bruker guide the kitchen at Restaurant Ochsen in Sankt Gallen with a focus on regional Baden cuisine. The building rests on a foundation laid in 1412, though the current structure dates to the early eighteenth century after a local fire. Marie Antoinette once traveled along the nearby Höllentalstraße while en route to Versailles. This long history grounds the present menu in seasonal Black Forest ingredients rather than fleeting trends.
The menu highlights traditional Baden cooking through straightforward preparations that let the produce speak. Fresh trout arrives directly from the Wutach river, while wild roe deer comes from established Saig hunting grounds. A rotating daily recommendation shifts with the harvest, ensuring every visit offers something new. Guests frequently pause for the house baked tarts and cakes, which earned the establishment two and a half spoons in the 2026 Schlemmer Atlas.
Dining takes place in guest rooms featuring historic tile stoves and dark wood paneling. The layout encourages unhurried conversation between courses or during their afternoon coffee service. A four course evening dinner pairs well with the relaxed boutique hotel atmosphere. Every detail reinforces a straightforward approach to hospitality without unnecessary pretense.
Recognition
Ambience
Details
History
Modern dining areas are located in the historic timber-framed building in the town center, with a beer garden and banquet hall situated next door. Predominantly Swabian dishes and pizza are served.
Beef tongue, Cordon bleu, game ragout – here, traditional Baden-style cuisine is served up heartily and authentically, without compromise. The atmosphere is cozy and family-oriented, perfect for a relaxing Sunday break with the family.
Location
Nearby
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