in Gais, Switzerland
Located in the idyllic village of Gais, in the heart of Switzerland’s Appenzell Ausserrhoden region, Restaurant Truube is a destination that perfectly captures the charm of its surroundings. Rolling green hills, traditional wooden farmhouses and breathtaking Alpine scenery create a setting that feels worlds away from the bustle of modern life. Housed in a beautifully restored historic building, Truube blends the rich heritage of Appenzell with a contemporary culinary vision, making it one of the most interesting fine dining destinations in Eastern Switzerland.
Behind the restaurant stands chef Silvia Manser, a native of Gais whose journey has always remained closely linked to her home region. Raised in a family with deep roots in hospitality, she discovered her passion for the profession at a young age. After completing her culinary training in Appenzell, she expanded her knowledge at the Swiss Hotel Management School in Lucerne before gaining international experience in both Canada and the United States. These experiences broadened her perspective and helped shape the philosophy she would later bring back to her hometown. After further professional development through various internships and culinary positions, she returned to Appenzell determined to create something of her own.
That opportunity came in 2009, when Silvia and her husband Thomas Manser took over Truube. Following an extensive renovation, they transformed the historic property into the restaurant it is today. The project was never simply about opening a restaurant; it was about creating a place that reflected their shared values of hospitality, craftsmanship and a strong connection to the local region.
Thomas Manser, who originally trained as a farmer before finding his calling in hospitality, plays an equally important role in the success of Truube. While Silvia leads the kitchen, Thomas guides guests through the dining experience with warmth and professionalism. His knowledge of hospitality and wine has made him an essential part of the restaurant’s identity, and together the couple have created a destination that feels both refined and deeply personal.
One of the aspects that immediately stands out at Truube is the flexibility of the dining concept. Guests can choose between two culinary menus: a gourmet menu and a vegetarian menu. Even more interesting is the freedom offered to diners. Rather than being restricted to a fixed experience, guests can select between four and seven courses and can freely mix dishes from both menus. This approach allows each table to create an experience tailored to individual preferences, adding a welcome sense of personalisation to the meal.
The lunch began with a series of carefully considered snacks, but it was the second amuse-bouche that proved particularly memorable. Built around mango chutney, it delivered an irresistible balance of flavours and immediately set a positive tone for the courses that followed. It was one of those small bites that lingers in the memory long after the meal has ended.
Among the starters, a dish combining kohlrabi strips, almond cream, grapefruit and pine nuts stood out for its remarkable freshness. The grapefruit brought vibrant acidity while the kohlrabi contributed crisp textures and natural sweetness. Personally, I felt the dish could have been even more refreshing without the almond cream, allowing the vegetables and citrus elements to shine with complete clarity. Nevertheless, it remained one of the highlights of the lunch and came very close to being my favourite course of the day.
As the menu progressed, one thing became increasingly clear: Silvia Manser has a genuine affinity for vegetables. Throughout the meal, vegetables were never treated as supporting elements or decorative additions. Instead, they frequently occupied centre stage, often becoming the defining component of a dish. It is fascinating to see how consistently the kitchen succeeds in giving vegetables such prominence while maintaining excitement and complexity. This philosophy appears deeply ingrained in the restaurant’s identity and provides a distinctive signature that sets Truube apart from many other fine dining destinations.
Another memorable course featured pulled duck served in the form of a tortilla. The concept was executed with precision and showcased a more playful side of the kitchen. While very different in style from some of the more vegetable-focused creations on the menu, it fitted naturally within the broader narrative of the meal and demonstrated the versatility of the culinary team.
A particular standout was the sea bass course. Elegantly prepared and beautifully presented, it represented one of the strongest moments of the lunch. The dish showcased the kitchen’s technical confidence and attention to detail, resulting in a course that left a lasting impression.
The beverage pairing also contributed significantly to the overall experience. A German Chardonnay, Dr. Wehrheim Rosenberg 2021, proved to be an excellent choice. Displaying refinement, balance and character, it was undoubtedly one of the highlights from the wine selection and complemented the meal beautifully.
What makes Truube especially compelling is the way in which the restaurant reflects the personalities of Silvia and Thomas Manser. Their respective backgrounds, one in the culinary world and the other in hospitality, come together naturally to create an experience that feels authentic rather than manufactured. Every aspect of the restaurant seems rooted in their connection to the Appenzell region, while at the same time demonstrating an openness to influences gathered through years of experience and travel.
In many ways, a visit to Truube is also a visit to Gais itself. The restaurant embodies the landscape, traditions and hospitality of the region, while offering an experience that feels thoroughly contemporary. For fine dining enthusiasts travelling through Eastern Switzerland, Truube is more than just a restaurant. It is the expression of a couple’s vision, a reflection of Appenzell’s character and a destination that showcases how deeply a sense of place can influence a dining experience.
Chef: Silvia Manser
Date of visit: September 28th 2026
Website: https://www.truube.ch/
Michelin: 1 star
Gault & Millau: 17
