Meticulous, reliable, and creative: together, the "Schatzmann", the "Sonnenhof", the "Torkel", the "Real", and the "Leonardo" attain 79 Gault-Millau points. Each of the five top restaurants reflects the quality and style of its chef.
Klaus Schatzmann doesn't like being a star chef. Even after 20 years and with 17 Gault-Millau points and a Guide Michelin star. The chef in the Schatzmann Hotel in Triesen prefers to create new finesses in the kitchen.
Classical and Crazy
A chef this exacting has many loyal guests, but must always also be open to innovation. Some guests come especially for his fish with champagne sauce. In addition to the classics, Klaus Schatzmann has begun adding "Crazy dishes of the week" to his menu: the black piglet from the Gascogne and the poussin from a farm in Ticino are products of the highest quality that would cost up to five times the normal price at a retailer. "The highest quality on your plate and in your glass" is the philosophy of a precise kitchen that focuses on what's essential. The top restaurant with an old country dining room, a winter garden, and a garden is linked with a 4-star hotel with 29 rooms. Imagination and a sense for business join together.
Fusion of Styles
The combination of hotel and restaurant has brought the "Park-Hotel Sonnenhof" in Vaduz two awards at once. For his sense of style in the kitchen, top chef Hubertus Real has received 16 points and is already flirting with a 17th. At the same time, the Gault-Millau 2005 considers the 4-star-superior hotel one of the 80 best hotels for gourmets in Switzerland and Liechtenstein. Each of the 29 rooms is a world of experiences for all senses. The distinguished vacation and business hotel in the park with a magnificent view of Vaduz, the Rhine Valley, the Hohen Kasten and the Säntis mountains adapts to the market, the times, and the individual. The meeting room in the Sonnenhof mixes a vacation feeling with a gourmet experience.
Not only does the scent of lemon and ginger inspire concentration. Not only is the latest in technology easily accessible by touch panel and can the meeting table be cranked upright. As a hotelier, his treatment of guests is as talented and uncomplicated as the finesse and elegance of his excellent cuisine. The turbot with chanterelles and oregano oil is purely and perfectly authentic.
Just like home at Mom's
Rolf Berger is an experienced master who has shown the courage to experiment in the Restaurant Torkel for 20 years. With 16 Gault-Millau points, he's one of the best chefs in the region. The chef has also discovered the trend of regional cuisine. "We're a business restaurant, the cafeteria of the banking and trustee community, and our guests are pleased when they can eat minced meat with macaroni or good traditional hashbrowns like their mother serves," Rolf Berger says, happy with the surprising success of his experiment. Since guests are increasingly looking for new experiences in the world of top dining, the Torkel has thought up first class events as another recipe for success: buffets on what is probably the most beautiful terrace in Liechtenstein, asparagus festivals, champagne nights with live music, and banquets under the roof of the garden terrace.
See more information on the next page... (next)