The story
At Restaurant S-Ecke in Waldheim, Stefan Sion brings the family's deep expertise in seafood preparation to the stove. The establishment grows directly out of the Sion family's fish business and salmon smoking operation. This proximity allows him to work with ingredients he knows intimately. He crafts both set menus and à la carte plates that highlight the quality of their own processed seafood.
The kitchen centers its offerings on the unique products of the house. Smoked salmon takes center stage, alongside other delicacies from the in-house facility. These items are transformed into refined presentations suitable for a fine dining table. Guests encounter dishes where raw material meets generations of know-how.
This dedication to quality has earned the S-Ecke two and a half spoons from the Schlemmer Atlas for 2026. The guide notes how the restaurant leverages its connection to the fish trade to serve exceptional cuisine. Visitors discover a focused fish cuisine that honors its commercial roots.
Recognition
Details
