Indulgence and history

“In 1594, on 7th January, a wolf that had attacked the barber’s wife was hunted in Wangen.”

Numerous tales have been told about the Badstube in Wangen. Some of them date back a very long time. Of course, it was once a bath and later on a coal cellar. Today the venerable vault invites you to experience unforgettable culinary delights.

We value seasonal, local dishes and prepare them with skill and great attention to detail. In the Badstube you will find a subtle Mediterranean cuisine, while our wine cellar offers a large selection of fine wines.



  • Autumn salad, beetroot, black walnuts 15.–
  • Scallop, celery, tomato chutney, air dried beef from Graubünden 25.–
  • Tatar from organic grown beef, Belper Knolle, mushrooms 29.–
  • Broccoli mousse, carrot, green tea, hazelnut 22.–
  • Soup of sauerkraut, dried autumn leaves 17.–

Main dishes

  • Rolled striploin of deer, elderberry, spiced pulled pancake, savoy cabbage 56.–
  • Venison sirloin, chestnut-cannelloni, red cabbage, salsify 59.–
  • Beef tenderloin, Café de Paris sabayon, dauphine potato, fried autumn vegetables 56.–
  • Monkfish, potatoes from the alps, wild broccoli, verjus 54.-
  • Local organic egg, spinach cream, Jerusalem artichoke 42.–


  • Vanilla cream, caramel crust, fruits 13.–
  • Gute Luise pear, almond, frozen almond milk foam 17.–
  • Caramel, chocolate, boskoop apple 17.–
  • Chestnut, cranberry, ricotta 17.–
  • Fresh and aged cheese from the region 17.– / 23.–

Badstube menu

  • Smoked pike perch, remoulade spoom spiced cucumber, bread crumble 25.–
  • Oxtail essence, crispy cigarillo 17.–
  • Scallops, bergamot, fried autumn vegetables 24.–
  • Partridge, truffle from the region orecchiette, spinach 56.–
  • Cheese from the region 17.–
  • Quince, pumpkin, hazelnut 17.–

  • Menu 6 courses 143.–
  • Menu 5 courses 127.–
  • Menu 4 courses (1. starter, soup, main course, dessert) 109.–
  • Menu 3 courses (1. starter, main course and dessert) 89.–
  • Menu 3 courses (soup, main course, dessert) 84.–

Wine list



come into the parlour

Einblick in die Gaststube

The oak floor creaks, the walnut tables bring back memories of the good old days: Time seems to stand still in our Gaststube.

Here we serve good home-cooked meals with a modern twist – just right for aficionados of a wholesome cuisine. But we also provide for the lighter appetite: fine bistro dishes, maybe accompanied by a glass of wine chosen from the specials board. The cosy atmosphere invites you to chat among friends, content with being sociable.



  • Green salad with home-made French or Italian sauce 9.50
  • Mixed salad plate 10.50 / 17.50
  • Lamb’s lettuce, croutons, quail eggs from Wangen 13.50 / 19.50
  • Smoked young boar, spiced pumkin, chicory, orange 21.00 / 31.00
  • Beetroot tartar, Boskoop apple, cepe mushroom 19.50 / 29.50
  • Pumpkin soup, spiced foam 9.50
  • Sauerkraut soup, lardo crostino 12.50
  • Soup of the day 7.50

Small dishes

  • Toasted Paillasse sandwich with ham, cheese or salami 9.50
  • Hearty sausage salad, "simple" or combined with crunchy salads 10.50 / 17.50
  • Snack plate with raw ham, Bündnerfleisch, salami and cheese 29.50
  • Fresh and matured cheese from the region 27.50
  • Garlic bread 7.00


  • Autumn vegetable plate, spätzli, spiced foam 26.50
  • Fried chicory, orange sauce, Venere rice 24.50
  • Spätzli, Cabbage, cepe mushroom, spiced foam 24.50


  • Breaded veal escalope with tomato taglierini 32.00
  • Pork cordon bleu with French fries 29.00
  • Veal cordon bleu with French fries 37.00
  • Zurich-style veal stew with crispy fried grated potatoes 38.00
  • Entrecôte with herb butter, sauteed potatoes and vegetables 42.00
  • Club sandwich with chicken breast, tomatoes, eggs and crispy bacon, served with mixed lettuce 22.00
  • Beef tatar piquantly seasoned and served with toast bread 22.00 / 32.00


  • Deer ragout, spätzli, braised red cabbage, chestnut 34.00
  • Skewer with venison, deer and game sausage, sauteed potatoes, vegetables 32.00
  • Deer escalope, sauce poivrade, spätzli, vegetables 42.00
  • Cutlet of young boar, peach chutney, dauphine potatoes, braised pumkin 29.50
  • Venison Stroganoff, Taglierini 36.50
  • Pike perch, chimichurri, Venere rice, fennel 42.00

wine list