Sven Wassmer Memories, Bernhard-Simonstrasse 14, 7310 Bad Ragaz

A flawless performance from everyone. The staff is attentive and delightful, the food is delicious and the ambience is wonderfully pleasant. Sven and Rory make special efforts to make each table feel special :)

Exceptional experience with outstanding food and staff. It’s an experience you will cherish for a lifetime. The wine pairing was sensational and the food was earthy and creative. The staff went out of their way to make sure you had a wonderful experience.

This was our first dinner at Memories. We were warmly welcomed by the hostess who guided us at our table . 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 and my fiancé got the 9 course also with wine pairing. We started with a glass of Champagne 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 . The next course was filling my taste buds with joy since we got an incredible mouth melting indigenous saibling 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 . 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 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 . 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 and a flavored oak and camelina roll with slices of pickled apple . It was an amazing dessert, perhaps the less surprising course. To close the dinner, we were served a biberli 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 Grand Resort.