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Taverne zum Schäfli Wigoltingen

Name: Taverne zum Schäfli
Address: Oberdorfstrasse 8, Wigoltingen, Wigoltingen, 8556
Telephone: +41527631172
Price range: $$$

OAD Classical 334

LL #616

RR #245

RR PRO #18.67

RR USER #19.33

Overview

Average rating from 0 meals 0 / 10

Photo Views: 1
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Awards

MICHELIN Guide: Two stars restaurant, 2025
All Michelin stars in Wigoltingen All Michelin stars in Switzerland All 2 stars Michelin in Wigoltingen All 2 stars Michelin in Switzerland
OAD: European Classical Restaurants 2026, 334

All OAD European Classical in Wigoltingen All OAD European Classical in Switzerland
La Liste: La Liste, #616

All La Liste in Wigoltingen All La Liste in Switzerland
Restaurant Ranking: Restaurant Ranking 2024, #245, PRO #18.67, USER #19.33

All Restaurant Ranking in Wigoltingen All Restaurant Ranking in Switzerland

Chef

Christian Kuchler

Cuisine

Creative, Farm to table

Foodle Reviews

Dinner at Taverne zum Schäfli

on 18 Oct 2025

by Yves Silvain

Big Flavours @schaefli_wigoltingen ✨

- Duck liver, pineapple, coconut, chicken skin -
- Duck liver, papaya salad, thai curry foam -
- Frog legs, garlic, beurre noisette, parsley -
- Käsespaetzle with white truffle from Alba -
- Turbot, tomato, oyster, veals head, potato -
- Grapefruit, beetroot, earl grey -

As always an Foodtastic Experience by @christiankuchler85 and perfectly paired by @mennelfabian 🙏🥂

Dinner at Taverne zum Schäfli

on 16 Oct 2025

by Yves Silvain

Champions Breakfast by @christiankuchler85 ✨

Eggs & White Truffle 📍 @schaefli_wigoltingen

Dinner at Taverne zum Schäfli

on 11 Nov 2024

by Yves Silvain

Big Flavours @schaefli_wigoltingen

- Sweetbread, mustard, bell pepper, escabeche -
- White truffle, potato espuma, porcini, spinach -
- White truffle, spätzle, goose liver, onion -
- Turbot pâté, duck liver, cabbage, sauerkraut -
- Crème gruyere ice cream, pumpkin seeds, truffle -

Foodtastic experience by @christiankuchler85 ✨

Dinner at Taverne zum Schäfli

on 05 Oct 2023

by Yves Silvain

Flavour bombs @schaefli_wigoltingen part II

- Frog legs, garlic, beurre noisette, parsley -
- Turbot, oyster, champagne herb, beurre blanc -
- Deer, foie gras, porcini, celery, white truffle -
- Mirabelle, parsnip, miso -

Lovely experience by @christiankuchler85 ✨