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Corso
In collaboration with Team Corso
Eating with soil awareness
The Corso restaurant in St. Gallen embodies a close connection between the region, sustainability, and culinary craftsmanship. Here, it is not a fixed menu that determines the choice of ingredients, but rather the seasonally and regionally available products that shape the menu. The kitchen team embraces a philosophy of appreciation – for food, producers, and guests alike. Short transport routes, the conscious preservation of seasonal products for winter, and the comprehensive utilization of ingredients make Corso a model of sustainable gastronomy.
At Corso, guests experience authentic and creative cuisine where artisanal skill and culinary innovation go hand in hand. Fresh pasta, aromatic stocks, and finely balanced vegetable dishes are created daily, reflecting the diversity of nature. The close collaboration with regional producers is evident in every dish – whether through carefully selected herbs, freshly caught fish from Lake Constance, or rare Pro Specie Rara vegetable varieties.
Head chef Markus Schenk, originally from South Tyrol, has been cooking in St. Gallen since 2016 and has come to know and love Eastern Switzerland’s flavors. His culinary experiences from South Tyrol, Italy, and Switzerland flow into every dish, giving Corso a truly unique character.
Corso impressively demonstrates how creative gastronomy and sustainability can harmonize – an invitation to all who want to enjoy good food with a clear conscience.
FOCUS TOPICS
Seasonal and regional cuisine
At Corso, the menu is only written once the ingredients have been selected. Choices are based on seasonal availability to ensure freshness and the highest quality. You won’t find exotic ingredients here – instead, quinces replace pineapples, and crayfish take the place of shrimp.
Sustainability and food waste
Sustainability at Corso is not just a buzzword but a lived practice. The kitchen focuses on mindful purchasing, using every part of an ingredient, and minimizing waste. Vegetable scraps are turned into stocks, while whole fish and animals are used to create a variety of dishes – from quick-seared cuts to braised dishes and pasta fillings.
Collaboration with regional producers
A strong connection with local producers is reflected in numerous collaborations. Every two weeks, a "vegetable table" event is held, where guests can join the team in ordering fresh vegetables directly from farmers. Additionally, regular culinary events take place with fishermen and other producers who showcase their craft.
Organic products and quality
Many of Corso’s suppliers are certified organic and prioritize sustainable farming methods. These high-quality products not only ensure outstanding flavor but also support resource-conscious agriculture.
Vegetarian and plant-based cuisine
Vegetables always take center stage at Corso. The kitchen team regularly creates new and inventive vegetarian dishes, proving that plant-based cuisine is far more than just a side dish.
Whole-Animal Utilization
At Corso, entire animals such as venison, lamb, and beef, as well as whole fish from Lake Constance, are used. Nothing goes to waste – from meat to bones and offal, every part is transformed into delicious dishes.
Environmental and climate-friendly measures
Corso actively implements energy-saving measures in its operations. Sustainable system boxes are available for guests to take leftovers home in an eco-friendly manner. Additionally, the entire restaurant is optimized with climate-conscious initiatives.
THEIR PRODUCERS
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SlowGrow GmbH
Vegetables and Grains
Provides outstanding vegetables and grains from sustainable cultivation.