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Truube
Modern Mediterranean
A traditional Appenzell farmhouse holds a Michelin-starred restaurant where the menu runs four to seven courses and exists in both vegetarian and non-vegetarian form, which is a rarer courtesy than it should be. The chef draws on classic technique with Mediterranean and occasional Middle Eastern leanings; her husband runs the floor and steers a wine list focused on Switzerland, France, and Italy. Unhurried and quietly polished.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Tuna tataki, mango, onion, coriander
“Her talent for combining boldness with finesse is evident in dishes such as "tuna tataki, mango, onion, coriander", "leek 'carbonara', cured egg yolk, shiitake", or "Appenzell lamb, falafel, chickpeas, courgette".”
Michelin Guide
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