Neue Blumenau

What a lovely place! This attractive building may be a bit out of the way, but it's worth the journey, especially in summer if you can secure a spot on the wonderful garden terrace! It is also pleasant to dine inside, in the elegant restaurant. Whichever space you plump for, you will be treated to courteous service – Bernadette Lisibach, the extremely friendly owner, also makes frequent appearances at the tables. She really puts her heart and soul into running this place, using select ingredients in her fuss-free, tasty and expressive cooking, which leans towards the classical. Diners choose between two set menus. There is a good wine list and a nice selection of cheeses to round off the whole experience.

Michelin-starred since 2019

• Neue Blumenau in Lömmenschwil earned a Michelin Star in 2019 for its refined cuisine led by Chef Bernadette Lisibach.

Highly awarded, with prestigious chef accolades and associations

• Chef Bernadette Lisibach was named 'Köchin des Jahres 2015' by Gault Millau and later earned 17 Gault-Millau points (in 2020); the restaurant also joined Les grandes Tables de Suisse in 2013 and Club Prosper Montagné – Académie Suisse des gastronomes in 2013.

Regional focus with signature dishes and seasonal game

• The menu emphasizes regional Swiss produce from Bodensee and nearby farms; Luzerner Chügelipastetli is a house specialty, and the kitchen features seasonal game such as Wild aus der Bündner Hochjagd.

Signature Ingredients

• Luzerner Chügelipastetli: A house specialty and a hallmark of Bernadette Lisibach’s repertoire. This traditional Lucerne pastry encloses a refined savory veal ragout, often incorporating classic Swiss flavor accents and delicate aromatics. The pastry is crafted to be light yet resilient, allowing the veal filling to shine without heaviness. Its prominence on the menu signals the restaurant’s commitment to Swiss regional heritage reinterpreted with modern finesse.
• Wild aus Bündner Hochjagd: Alpine game sourced from the Bündner Hochjagd, reflecting the restaurant’s dedication to seasonal, high-quality regional proteins. The game meat provides a distinctive, forest-rich depth, typically prepared to preserve tenderness and natural flavor—seared to develop a caramelized exterior or braised to yield a silky texture—showcasing the terroir of the Swiss Alps.
• Gebratenes doppeltes Ostschweizer Kalbskotelett: A signature double-cut veal chop from Ostschweiz. It stands out for its size, marbling, and milk-fed origin from the region, offering a succulent, juicy bite with a crisp crust. Prepared with precise searing and careful resting, it highlights the character of local veal and is complemented by seasonal vegetables or sauces that amplify its inherent sweetness.
• Regionale Spitzenprodukte aus Bodensee-Region und umliegenden Feldern/Obstgärten: The restaurant emphasizes top-tier regional products from the Bodensee area and surrounding fields and orchards. This sourcing philosophy brings fresh vegetables, orchard fruits, dairy, and other local ingredients into balanced, seasonally driven dishes, ensuring dishes carry clear terroir and supporting nearby farmers and producers.