«Jägerhof», St. Gallen
The “Jägerhof” is St. Gallen's gourmet temple of good humor. Together with the cheerful team led by sommelier and chef de service Wilko Bachmann, the always cheerful patron and head chef Agron Lleshi looks after the guests. And because the cooking is also of a very high standard, the restaurant is one of the most popular fine dining addresses in Eastern Switzerland.
Awarded 17 GaultMillau points and a Michelin star
Agron Lleshi may not have made a career as a dishwasher, but the former apprentice became the owner and head chef at the Jägerhof. And the likeable man from St. Gallen has taken the traditional restaurant to new heights, while never losing sight of the needs of his more down-to-earth clientele. Awarded 17 GaultMillau points and a Michelin star, Lleshi serves an elaborate gourmet menu with the same passion with which he bakes a classic Wiener schnitzel - in clarified butter, of course, which is important to him. And Agron Lleshi has come to stay.
Great gourmet menu
Among the amuse-bouches, you can definitely enjoy the veggie snacks such as the beetroot baisers with horseradish, the sweet and sour apple pralines and the mini truffle pot, a signature dish at the “Jägerhof”. This was accompanied by a delicious appetizer shot with wheatgrass juice, ginger, Granny Smith and lime.
The large gourmet menu then got off to a great start with a carpaccio of marinated scallops on oyster royale, skillfully spiced up with lemon thyme vinaigrette, cream cheese, roasted hazelnuts and premium Iranian caviar. The next highlights were the deep oxtail consommé with fluffy semolina dumplings and vegetable pearls and a racy tom kha gai with deep-fried chicken thigh. For fish, Lleshi served a Mediterranean pulpo bread salad and home-pickled, poached organic Scottish salmon with black salsify vegetables, cream and chips, combined with whey and parsley sauce, foamed butter and roasted macadamia nuts. The lentil curry with breaded cauliflower had us raving just as much as the cheese tortellini and even more so the black salsify gnocchi in beurre blanc, ingeniously sprinkled with deep-fried black salsify peel. The main courses also deserved nothing but praise: a wonderful duo of Mörschwil chicken with celeriac, truffle and vin jaune. And roasted monkfish medallions with balsamic lentils, beetroot and champagne sauce.
The dessert was also excellent: a deconstructed piña colada creation, a nougat dumpling with mandarin sorbet and citrus fruit compote, a cream puff with vanilla ice cream and a nougat tart with coffee bean sponge cake, sea buckthorn ice cream and thyme jus. The wine selection by sommelier Wilko Bachmann perfectly accompanied the perfect meal.
Freshly renovated
During the last summer vacation, Agron Lleshi and his twin brother Anton renovated the entire restaurant and gave it a contemporary, appealing “look”.
