Wirtschaft zur alten Post, St. Gallen
Old walls, fresh ideas: At the restaurant Wirtschaft zur alten Post, Diogo de Carvalho surprises diners with regional and exotic classics – and often with a blend of both.
Refined enjoyment between home and a longing for foreign climes
The evening usually starts in the champagne and coffee bar on the ground floor – before it’s time to head upstairs to sample the menu. And what happens then is sure to make any gourmand’s eyes light up: Diogo de Carvalho’s cuisine skillfully plays with aromatic contrasts, combines regional and exotic flavors – and gives classics a surprising twist. The wine list also has its own distinct character: from European cuvées to distinctive wines from Argentina, Australia, and California. And all this in the cozy ambiance of a traditional St. Gallen first-floor restaurant. 14 GaultMillau points included.
What do the guests order, what does the chef love?
When a quiet moment arrives at the lively inn near St. Gallen’s Klosterplatz, Diogo de Carvalho treats himself to a beetroot gazpacho – followed by his chef’s signature of strips of veal liver with crispy hash browns for the main course. And the guests? "Always something different," says the maestro with a chuckle. His "reversed" version of vitello tonnato is particularly popular right now: delicate ravioli with teriyaki tuna and fresh spinach – instead of the usual sliced veal with tuna sauce. And for the main course, the tender rump of lamb with Provençal sauce, bramata polenta and ratatouille is a firm favorite.
