From the Kitchen · 22 September 2026
The autumn menu is here
Pumpkin from the Seetal, mushrooms from the woods, and for the first time a dessert with Vermicelles.
With the first cool morning, all six houses switch to the autumn menu. Five courses, and for two of them you choose between the garden and meat.
New this year is the main course with wild mushrooms — in St. Gallen on a polenta of Rhine Valley Ribelmais, in the other houses with herb dumplings. To finish, Vermicelles, the chestnut purée the Swiss eat in autumn, only with less sugar.
