Culinary delights in the former duty-free historic storehouse in St.Gallen.

This restaurant, dedicated to the art of urban barbecuing, started as a project in 2006 in the former historic storehouse of St.Gallen. After almost 2 years of planning, the project was given the go-ahead in October 2007.

Since October 2014 Mehmet Daku – apprentice in the Lagerhaus from the word “go” – has been running operations. He is supported by Larissa Isenring (Chef de Service) and Arjeta Idrizi (Chef de Cuisine). This trio, along with 17 employees and trainees, makes sure that you are wowed every day by excellent service and fresh products.

One of the unique features of this restaurant is its beechwood grill used for cooking fish and meat in their purest form. Special attention is paid to how the meat is stored. The focus is on natural ingredients and homemade products.