Sven Wassmer Memories — Restaurant in Bad Ragaz

This was our first dinner at Memories. We were warmly welcomed by the hostess who guided us at our table (perfect seating in my opinion, we had a panoramic view on the whole restaurant). The restaurant decor is close to nature, warm wood envelopes the room, gentle lighting strokes from the important chandelier which also reminds the branches of a tree. Intimate yet open. We felt instantly comfy. But let’s talk food! I had a 6 course surprise menu with wine pairing (but I skipped a few) and my fiancé got the 9 course also with wine pairing. We started with a glass of Champagne (I forgot the producer, sorry my bad) and the Snacks, a Sot-l’y-laisse combined with a small morel to dip into a joghurt and shio koji berries sauce picked on a little pine branch, followed by pickled baby beetroot with horseradish, then a mountain cheese tartelette topped with dandelion and finishing with a sourdough Gipfeli filled with hungarn mangalitza lardo and perigord black truffles. Simply delicious. First course was a fantastic angus beef tatar on a bergheu flan reminding base and an alpine essence broth (if I recall correctly fish based fumé). The next course was filling my taste buds with joy since we got an incredible mouth melting indigenous saibling (I have a predilection for this particular fish) bathing in a burned sennen cream, basil and fir taste. And yes we did spoon the sauce up with some bread! It’s would have been a crime not doing that. The wine pairing with a Completer 2017 was, in my opinion a match in heaven. The next dish was perfect pike perch from Lago Maggiore topped with kimchi, dipped in a seaberry and mussels sauce rounded with a subtle chili flavor. Next comes my second favorite dish. Some would say comfort food, if so I say bring it on every given Sunday. Knöpfli or Spätzli, roasted yeasts and a shower of Perigord black truffles. Gosh, that was extremely satisfying. That is we’re I had a short break. My fiancé continued with an imperial pigeon, with fried ramsons chips and garum (fermented fish sauce). The next dish was the main course. Here the focus lies entirely on the absolutely flawless quality of the meat, an extremely flavorful 8 year old cow filet with the ultimate potato mash à la Joël Robuchon (so yummie) and a classic intense aromatic jus. And here is my second break. Whilst my fiancé enjoyed a fantastic and unexpected cheese course. And nope, it was not the classic cheese tray but a mini Andereer “rustico” with rhubarb and amazake caramel. It was really tasty and so kawaii (cute). Ah, I wish I would have took the nine course at this exact moment. Followed another “surprise” a alp chocolate heart wrapped by a red root beet coulis (?) covered by a cloud of merengue. Me I’m still on hold by the way. But I could try both of them ☺️ And finally the dessert for both of us. A red apple sorbet, intense flavor topped by green apple grenadine (oh childhood is calling) and a flavored oak and camelina roll with slices of pickled apple (not sure to be fair). It was an amazing dessert, perhaps the less surprising course. To close the dinner, we were served a biberli (classic Appenzell cookies) filled with cassis. My fiancé also enjoyed a “digestiv”, a 12yo Yamasaki bottled back in 1984 which was an unconventional choice but nevertheless he truly liked it. Mention to an exceptional team, from the sommelier to the waiters to the cuisine crew; highest competence with the right amount of warmth, humor and passion for their metier. They all contributed to a spotless evening. Sven Wassmer was waiting for us at the restaurant exit, in a joyful mood and wished us a happy Easter. Like only few restaurants, Memories truly deserve its name: you create some whilst you are there, you reminisce some as well. Time melts in the timeless elegant frame of the Bad Ragaz...

The best meal of my life. I went for the 12 course meal and didn't regret it. The staff were all so passionate about their jobs and had a story for each course. Every bite was well thought out and lovingly made. From clover, to fir, cheese water (cheese with no protein but all of the taste), char, venison, pulled pork and so much more. Sourced from almost exclusively local producers, this meal satisfied and surprised me. The bread was so lovely, with a crunchy exterior and perfectly soft inside. I could see the baker had carefully prepared his starter over a year and a half and experimented with various flours until he found the perfectly milled version. I had to hold myself back from eating it all for fear of filling myself too much to be able to finish the meal.Taking my tastebuds on a tour of the local farms with all of their innovative ideas and respect for traditional methods, I made my way through dish after dish. Each as spectacular as the last. In between dishes I could smell the smells of various things being prepared and it got me excited for what was coming next. The wine pairings complemented the food so well and were a show of their own. Finally the decor was lpvely, providing warmth, class and privacy as I enjoyed my meal. I will definitely be back!! Thank you to everyone on the team for sharing their...

I was deeply disappointed with this restaurant, especially considering its three Michelin star rating. Having dined at other Michelin-starred establishments, I can't help but compare the experience.

The service was great, with only a minor hiccup when they mistakenly told us we were on course nine when it was actually seven.

However, the food simply did not live up to the service standards or the Michelin star reputation. The dishes, while pleasant, lacked the artistic flair and innovation one expects at this level. There were no surprises, no unusual flavour combinations, and no interesting cooking techniques employed. "Nice" is the only word I can use to describe the food; it was neither extraordinary, addictive, nor particularly flavourful. Nothing to elevate the experience beyond that of a standard fine dining restaurant.

This was a significant letdown for us, especially as it was our first experience at a three-star Michelin restaurant. While the high prices were anticipated for a venue of this caliber in Switzerland, it was truly disappointing that the food did not reflect three-star Michelin quality.

CHF 1063...