Corso

The story

Corso – Michelin-Starred Contemporary Cuisine in Sankt Gallen, Switzerland

Where the Good Things Come From

At Corso in Sankt Gallen, the philosophy is straightforward: "Sieh, das Gute liegt so nah" – see, the good things are close by. The kitchen sources mountain potatoes from a biodynamic farm in the Albula Valley, fish from Lake Constance via Claudio Gortz in Altenrhein, and other ingredients from suppliers they know personally. The result is a menu of contemporary cuisine that tastes of the landscape it comes from.

A Kitchen Rooted in Place

Chef Markus Schenk, who grew up along the Adige River in South Tyrol and honed his craft near the Tiber in Italy, has been cooking in Sankt Gallen since 2016. Together with his team, including sous-chef Alexander Gruel, he transforms each ingredient into an experience. The kitchen’s commitment to sustainability is evident: they cook regionally and seasonally, use whole animals, and turn vegetable trimmings into flavourful stocks. This honest, resourceful approach has earned Corso a Michelin star, a recognition of high-quality cooking that feels both earned and natural.

More Than a Meal

The restaurant itself is an exercise in restraint, punctuated by a striking wall painting by renowned German artist Franz Ackermann. His "Mental Maps" – large-format works inspired by travel – bring a sense of discovery to the dining room. For a more casual visit, the Corso Bar offers simpler dishes, a glass of wine, or a cocktail, with a bar menu also available at lunch alongside a salad bar and daily special. The wine list features regional alpine selections, classic bottles, and local specialties.

Whether for a full tasting menu or an honest plate at the bar, Corso delivers contemporary cuisine that is precise, personal, and deeply connected to its place.