Truube

Very inviting from the outside, this typical Appenzell country inn is no less beautiful on the inside. Come here to enjoy Silvia Manser's classic cuisine with Mediterranean influences in a pleasingly simple yet upscale setting. This is a chef who isn't averse to spicing things up, infusing her refined dishes with the perfect balance of potent flavours. It goes without saying that her ingredients are of the highest quality. Silvia Manser runs this place together with her husband Thomas, and the two of them work together like a well-oiled machine: while she is at the helm in the kitchen, he competently and cordially takes care of service, making suitable wine recommendations from their excellent selection.

Historic Appenzell house and intimate setting

• Truube is tucked away in a historic Appenzell house in Gais, offering a private-home atmosphere with two rooms, a small patio, and ample parking; guests may experience a Chef's Table vibe with a view into the kitchen.

In-house craft and gift culture

• Silvia Manser leads a kitchen that makes many things by hand, from Apero-Nüssli to pestos, sauces and jams, plus sweets like sablés and Nidelzeltli; the restaurant also offers gift boxes and online vouchers, turning the dining experience into take-home specialties.

Wine program and personal hospitality

• Thomas Manser is a renowned wine connoisseur who curates a diverse wine list (around 250 vintages) and often attends to guests; Silvia Manser’s personal table visits add a warm, hands-on touch to the meal.

Signature Ingredients

• Basil (Basilikum): A foundational herb used in the restaurant's house-made pesto and tomato sauce, pairing with arugula to create bright, herbaceous dishes.
• Arugula (Rucola): A peppery green featured in the house-made pesto and across savory courses, providing a distinctive bite that defines many plates.
• Rosemary (Rosmarin): Aromatic herb that flavors tomato sauces and other preparations, adding piney depth.
• Pesto (Basil & Arugula): The restaurant's signature green sauce, crafted in-house from fresh basil and arugula, used to lift vegetables, seafood, and meats.
• House-made jams (Strawberry, Rhubarb–Vanilla, Apricot, Plum): Confitures prepared in Silvia Manser's kitchen, reflecting seasonal fruit and offering sweet counterpoints or dessert accents.
• Sablés (butter biscuits): Butter-rich cookies that showcase the pastry craft and provide a delicate, crisp, savory-sweet note alongside courses.
• Nidelzeltli: Local milk-based confections featured as a refined dessert component or treat, highlighting Swiss dairy products.
• Schoggimandeln with Felchlin-Couverture: Chocolate-coated almonds finished with premium Felchlin chocolate, representing the house's chocolate craftsmanship.
• Apero-Nüssli: Handcrafted nuts served at the aperitif, embodying the house's artisanal snacking philosophy.
• Seasonal asparagus (Spargeln): In spring, Truube emphasizes asparagus dishes as a standout seasonal ingredient from the region.
• Venison: In fall, venison dishes exemplify the restaurant's use of regional game with rich, elegant preparations.
• Regional produce: The restaurant's emphasis on high-quality regional ingredients from Appenzell and nearby areas underpins its cuisine.