Bad Balgach by Schützelhofer
Balgach, Switzerland
⭐1 Star
The Experience
From Michelin Guide
An absolute must for lovers of classic cuisine! Bernd Schützelhofer works only with the best the market has to offer, using these ingredients as the foundation of his expressive, clearly structured dishes. His no-frills, down-to-earth cooking is focused entirely on the flavours, for example: the finely seasoned wild scallops are perfectly fried and translucent, with a beautiful roasted flavour, and served with slightly al dente risotto with a subtle hint of Champagne, as well as crunchy white asparagus slices, tender, sweet peas and shavings of artichoke bottoms. Jackie Pedregal, Bernd Schützelhofer's charming partner, is also part of the team, heading up the attentive and skilful front-of-house team. The ambience in this smart, historical establishment is chic with a modern, elegant touch; there is a wonderful terrace for summer.
Unique Things
From Visitor Experiences
1. Focus on Classic Cuisine with Market-Fresh Ingredients
Bad Balgach by Schützelhofer is distinguished by its dedication to classic cuisine that emphasizes the highest quality ingredients sourced fresh from the market. Chef Bernd Schützelhofer’s cooking is described as no-frills and down-to-earth, focusing entirely on flavor clarity and expression. For example, dishes like wild scallops are prepared to be perfectly translucent with a roasted flavor, paired with subtly al dente risotto infused with Champagne and complemented by seasonal vegetables such as white asparagus and artichoke shavings.
2. Combination of Timeless Ambience and Modern Elegance
The restaurant is housed in a smart, historical building that blends a chic, timeless atmosphere with modern, elegant touches. This unique setting enhances the dining experience, offering guests a refined yet comfortable environment. Additionally, the restaurant features a lovely terrace for summer dining, adding an unconventional outdoor element to a Michelin-starred classic cuisine venue.
3. Strong Partnership and Front-of-House Excellence
Another unconventional aspect is the integral role of Jackie Pedregal, the chef’s partner, who leads the front-of-house team with charm and skill. This partnership ensures attentive and highly professional service, creating a seamless and warm dining experience that complements the kitchen’s high standards.
Ingredient Stars
From Visitor Experiences
Wild scallops: Finely seasoned and perfectly fried to retain translucency and a beautiful roasted flavor. They are the centerpiece of a signature dish, showcasing the chef's skill in balancing texture and taste.
Risotto with a subtle hint of Champagne: Served slightly al dente, this risotto complements the scallops with delicate acidity and creaminess, enhancing the overall flavor profile.
White asparagus slices: Offered crunchy and fresh, these add a seasonal and textural contrast to the dish.
Tender, sweet peas: Provide natural sweetness and freshness, balancing the savory elements.
Shavings of artichoke bottoms: Add an earthy, slightly nutty note and an elegant garnish to the plate.
These ingredients reflect the restaurant's focus on high-quality, market-fresh produce and classic, expressive flavors without unnecessary embellishment.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Ein Stern (1 Michelin Star): €250
A La Carte
- Wildfang-Jakobsmuscheln: €42
- Risotto mit Champagnernote: €38