Sven Wassmer Memories

Dear Memories Team, First of all, I would like to sincerely thank the entire team at Memories—from the warm welcome to the sommeliers, the kitchen, and the service staff. Everything was perfect. Each of you listened to our comments with passion and care, while sharing your vision of cuisine and presenting every dish with such dedication and enthusiasm. I could not have dreamed of a better restaurant to be our very first three-Michelin-star experience. It went far beyond our expectations. From the chef’s signature char dish to the caviar lentils with alpine dashi, every plate was simply stunning—a true love letter to the Alpine terroir. I would also like to extend my deepest thanks to Chef Sven Wassmer for his exceptional cuisine, and to his entire team for crafting a culinary journey that will truly remain in our memories. We are already looking forward to returning next summer. Kind regards, Proville Maximilien

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.

Overall, we enjoyed the food and general atmosphere of the restaurant. 1 bread was soft and moist, air bubbles evenly spread out, though a little burnt on top and the server explained it is the technique they use, little unusual, nice but a little burnt and you can taste it. 2: caviar and beets: not a fan of beets. 3: smoked trout with pine shout and pine nut caramelized cream: tasty but the color was a little unappetizing. 4: pike perch with belly made cream and salad dressing on top: delicious, sauce combined with the fish quite well, a little bit of sweetness, creamy, fish quite tender. 5: Grass fed beef from 11 year old cow with potato puree: tasty ,good presentation, nice doneness of the beef. 6 chocolate lava with chocolate biscuit and sour cream made icecream: lava cake’s richness contrasts well with cold ice cream.

The signature dish is to crave for. Last experience was 3 months ago and i m still thinking about it

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 Grand Resort.

Amazing meal that's deserving of the three stars. Each dish was fragrant and carefully thought out. I also liked the extra-detailed explanations of the products used in the dishes

Indulging in the meal at this establishment was an extraordinary journey for the senses, beautifully blending creativity and culinary mastery. Each dish was not only a feast for the taste buds but also a memorable encounter that lingered in our minds long after the meal. The service we received was impeccable, marked by attentiveness and warmth that elevated the entire dining experience. Adding to this sensory delight was the view of the clean, beautifully designed open kitchen, allowing us to witness the artistry and care put into each dish. Furthermore, the design of the restaurant itself was a marvel, offering a unique and enchanting ambiance that perfectly complemented the exquisite cuisine. This was truly a dining experience that we cherished, and we eagerly anticipate our return to this wonderful culinary haven.