Our story
The same rooms as always,
and a kitchen that comes from Italy.
Ristorante Quellenhof occupies a hotel that has stood in Gossau for generations. For a lot of people in town it is a familiar address, and that is exactly what it should stay.
What has changed is the kitchen. It cooks Italian now: antipasti in the middle of the table, pasta and risotto, pizza from the oven and a dolce at the end.
The house
A hotel first, a ristorante today.
The building has been a hotel since before anyone still working here can put a date on it, the kind of house a town keeps rather than replaces.
What guests once stayed the night for is what keeps them at the table after dinner now: a room built for staying rather than passing through.
The kitchen
Authentic, seasonal, Italian.
We cook with ingredients from Italy and with whatever the growers nearby actually have. The card comes out of the two together, not the other way round.
The dough proves overnight, the sauces are given their time, and a plate leaves the kitchen the moment it is ready.
- Menus that change as the season turns.
- Ingredients from Italy and from the region.
- Sauces and doughs made the slow way.
- A cellar full of Italian growers.
Good moments
The right table for every moment.
Birthdays, family celebrations and christenings.
A quiet dinner for two, or a long table for many.
The quick lunch and the long team evening.
An evening with friends, with every plate in the middle.
The evening
The evening, in three parts.
You reserve
A call or a message, and the table is held for the evening you asked for.
We cook
The kitchen works to what the season has given it, plated as your evening goes.
You stay
No table is turned twice. The evening ends when yours does, not before.