Mammertsberg
Freidorf, Switzerland
⭐2 Stars
The Experience
From Michelin Guide
The exclusive boutique hotel is only one side of this beautiful old establishment with a fabulous view that reaches all the way to Lake Constance. Another is the restaurant run by the duo of MICHELIN-starred chefs, Andreas Caminada and Silvio Germann: here, the latter, as head chef, uses the best ingredients to cook up creative dishes – elaborate but not fussy, reduced yet with real depth of flavour. The whole service team is truly outstanding! The decor is an elegant blend of traditional and modern, and the terrace is wonderful.
Unique Things
From Visitor Experiences
A Culinary Oasis for Intentional Time: Mammertsberg is not just a place to eat but a destination where guests intentionally spend time to leave behind everyday stress and enjoy meaningful moments with their companions, emphasizing the experience beyond just dining.
Creative Simplicity with Local Ingredients: Head chef Silvio Germann focuses on simple, recognizable ingredients, avoiding overly complex dishes. The cuisine incorporates many local products, with a particular play on acidity in every dish, aiming for high quality without overwhelming guests.
Chic Wine Cellar with Over 1,000 Labels: The restaurant features a modern and chic wine cellar boasting an extensive collection of more than 1,000 different wine labels, managed by an attentive and knowledgeable service team led by maître d' Giuseppe Lo Vasco.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin two-star restaurant Mammertsberg in Freidorf, led by Chef Silvio Germann, include:
Swiss Beef (Beef rump steak): Used in the signature beef tartare dish, finely diced and paired with celeriac in various textures, this ingredient exemplifies precision and purity of flavor, showcasing local high-quality meat.
Celeriac: Featured in the beef tartare dish, celeriac is prepared in multiple textures and combined with an intense plant-based essence, adding complexity and balance to the dish.
Lostallo Salmon: Highlighted in the "salmon – lettuce" dish, this premium salmon is delicately seasoned and flame-kissed, served with an emulsified broth of buttermilk and lettuce, herb oil, and complemented by a salmon tartare with horseradish foam, illustrating refined seafood craftsmanship.
Buttermilk and Lettuce: Used as an emulsified broth in the salmon dish, these ingredients contribute freshness and subtle acidity, enhancing the delicate flavors of the salmon.
Herbs and Horseradish Foam: Fresh herbs and a subtly bitter horseradish foam add aromatic and textural contrast, elevating the complexity of the salmon dish.
These ingredients reflect Mammertsberg's commitment to seasonal, local produce and meticulous culinary technique, creating dishes that are both elegant and deeply flavorful. Chef Germann's style emphasizes pure flavors and contemporary presentation rooted in Swiss culinary traditions.