Perched above Freidorf with sweeping views of Lake Constance, Mammertsberg stands out as one of the most inspiring gastronomic destinations in German-speaking Switzerland. Nestled in a beautifully renovated historic manor, this boutique hotel of charm is home to a Michelin two-star restaurant, also awarded 18 GaultMillau points. At the helm is Chef Silvio Germann, recently named Chef of the Year 2024, who impresses with a cuisine that is both precise, daring, and seasonally rooted.
Trained under the legendary Andreas Caminada, the three-Michelin-starred chef of Schloss Schauenstein, Silvio Germann honed his skills as executive chef at IGNIV in Bad Ragaz, where he earned his first Michelin star. At Mammertsberg, he now expresses a personal, liberated culinary language — pure flavors and contemporary elegance. Menu descriptions are minimalist, but each dish reveals meticulous craftsmanship. One example: his signature “beef tartare / celeriac / essence”, shared here exclusively with NOWVillage. A delicate Swiss beef tartare paired with celeriac in various textures and enhanced by an intense plant-based essence, for a tasting experience that’s both subtle and balanced.
With the venue’s elegant setting, an exceptional wine cellar of over 1,000 labels, flawless service led by Giuseppe Lo Vasco, and a panoramic terrace overlooking the lake, Mammertsberg offers far more than just a meal — it’s a sensory escape. A heartfelt thank you to Chef Silvio Germann for sharing one of his iconic dishes exclusively with NOWVillage.
Discover the recipe shared by Chef Silvio Germann: Beef tartare and celeryiac mosaic. We wish you a delicious meal!
Beef tartar & celeriac mosaic recipe
Ingrédients asian sauce
- 100 g lemon juice
- 100 g soy sauce
- 100 g sweet chili
- 100 g honey
- 40 g oyster sauce
Mix all ingredients well and pass through a sieve.
Beef tartare
- 15 g beef rump steak (or other piece suitable for tartar), finely diced
- 6 g shallots
- Lemon zest
- olive oil
- Salt
Season beef with shallots, salt, lemon zest and olive oil.
Smoked crème fraîche
- Crème fraîche
- Salt
Leave the crème fraîche to stand for at least 1 day, then smoke and season.
Celeriac mosaic
- 6000 g celeriac
- 2000 g water
- 650 g vinegar
- 225 g sugar
- 1/2 bunch tarragon
- 30 g mustard seeds
- Salt
Prepared in three versions
- Celeriac marinated in a pickle base
- Celeriac marinated in Asian sauce
- Celeriac marinated in Asian sauce, then lightly flambéed
Cut the celeriac (step 1), vacuum-seal it in the asia sauce, then cook for 20 minutes at 90°C.
Oxtail essence :
- Stock :
- 2,5 kg oxtail
- 1 kg onions
- 500 g celeriac
- 250 g carrot
- oil for roasting
- 1 Ts tomato paste
- 0.5 l sherry
- 0.5 l red port wine
- 0.5 l white port wine
- 0,5 l Madeira
- 1 l veal stock
- 1,5 l poultry stock
Clarification base:
- 2 chicken breasts
- 1 onion
- 1 carrot
- 50 g celeriac
- 50 ml sherry
- 50 ml Madeira
- 50 ml red port wine
- 2 egg whites
- 1 bay laurel
- Salt, freshly ground pepper
To prepare the stock:
Roast the oxtail in a preheated oven at 180°C for about 1 hour. Dice the vegetables and roast them in a large pot with oil until well browned. Add the roasted oxtail and tomato paste, roast briefly. Deglaze with the alcohols and reduce almost completely. Add the veal and poultry stocks and simmer gently for about 8 hours. Strain through a sieve and let cool. Rinse the oxtail and reserve for other preparations (e.g. ravioli).
For the clarification:
Grind the chicken breasts with the vegetables using a meat grinder. Mix with the sherry, Madeira, port, and egg whites, then season. Clarify the stock.
Plating
Cut the celeriac into small rounds (1 cm diameter) and arrange them in a mosaic pattern. Press the seasoned beef tartare into a 3 cm ring mold. Add a small amount of smoked crème fraîche on top of the tartare. Cut out the mosaic with a 4 cm ring mold and place it on top of the tartare. Pour the warm essence around and serve immediately.
The Mammertsberg
Bahnhofstrasse 28
9306 Freidorf TG
Téléphone : +41714552828
Email : info@mammertsberg.ch
Site : mammertsberg.ch