Einstein Gourmet in St. Gallen is one of the most renowned establishments in Swiss gastronomy. As a two-Michelin-starred restaurant, it offers culinary excellence through the cuisine of Richard Schmidtkronz and Sebastian Zier, but it also sets the standard when it comes to wine. At the heart of this wine culture is sommelier Loris Lenzo, who has been with the restaurant since 2016 and elevates the subject of wine to a special level. The latest podcast episode from Restaurant-Ranglisten.de provides a detailed insight into the restaurant’s philosophy and working methods, as well as into the personality of Lenzo, whose role extends far beyond the traditional duties of a sommelier.

Loris Lenzo: Career and role at Einstein Gourmet

Loris Lenzo has been part of Einstein Gourmet for ten years now and has played a key role in shaping the development of the wine list. At the start of his career there, he worked as a chef de rang, later as restaurant manager and sommelier; since early 2025, he has held the title of “Wine Director and Head Sommelier”. This change in position brings with it a stronger focus on wine: “My responsibilities have split somewhat. Above all, I now focus more on wine – or, to be precise, solely on wine throughout the entire establishment,” explains Lenzo in the podcast. In addition to overseeing the gourmet restaurant’s wine list, his duties include designing the wine lists for the banquet area and bar, as well as joint wine purchasing with the establishment’s wine shop.

The wine list: focus, development and philosophy

The wine list at Einstein Gourmet is characterised by four main areas of focus: Burgundy, Bordeaux, Champagne and Switzerland. “On the one hand, it was a deliberate choice by the establishment – the Hotel Einstein – but also by the owner; we started out with Bordeaux and Switzerland,” explains Lenzo. Switzerland represents the restaurant’s regional roots and the desire to showcase local winemakers and their products. Bordeaux, on the other hand, reflects the owner’s personal affinity. Over the years, the focus has been expanded to include Italian, Spanish and German wines, though the emphasis remains firmly on the regions mentioned.

Particularly noteworthy is the depth of vintages, especially in the Bordeaux range. Lenzo reports: “Especially in the Bordeaux range, we’re almost unbeatable when it comes to vintage depth. Naturally, this also applies to Burgundy, where we now have a very strong presence. And, of course, in Switzerland.” Alongside the classics, smaller, lesser-known estates are specifically included to offer guests a blend of tradition and discovery.

Service and wine recommendations: dealing with guests and selection processes

Wine advice at Einstein Gourmet is characterised by empathy and experience. Lenzo emphasises the importance of listening: “It’s always very important to me – and this is often forgotten – to get a feel for the guest, and to read between the lines too.” Alongside targeted questions and assessing preferences based on aperitif choices or the champagne ordered, Lenzo also uses tastings: “When it comes to stories by the glass, I like to simply put three glasses down and let them taste. That usually leads to an engaging conversation.” The aim is to offer the guest a personalised experience and not to pressure them into a decision. Even when selecting bottles from renowned houses, Lenzo respects the guests’ wishes and merely recommends alternative vintages, if desired.

Champagne and sparkling wines: special features and serving

Champagne holds a special place and is served not only as an aperitif but also as an accompaniment to multi-course meals. The list features over 220 entries, ranging from classic houses to small producers. Lenzo highlights the importance of mature sparkling wines as food pairings: “I also love to incorporate such wines into the wine pairing if they complement the dish.” The selection is always tailored to the dishes and can also offer playful contrasts.

Swiss wines: significance and quality

Swiss wines are an integral part of the menu and are appreciated by both Swiss guests and international visitors keen to discover the region’s diversity. Lenzo has observed a marked improvement in quality and highlights their longevity: “The longevity of these wines is also noteworthy.” Regular tastings of mature Swiss wines demonstrate that these wines also possess significant ageing potential and offer exciting taste experiences.

Wine pairing: Concept and implementation

At Einstein Gourmet, wine pairing is seen as a key part of the overall experience. The concept is based on close coordination with the kitchen and a combination of theory and gut instinct. “I’m in close contact with the chefs, ask about the ingredients and piece together a picture. In the end, there are usually two or three wines ready to be tasted together,” says Lenzo. The selection is based on flavours, textures and synergies, with contrasts also being deliberately employed. Around half of the guests opt for the wine pairing, which includes not only classic wines but also matured and special wines.

Teamwork and awards: significance for the restaurant

The high quality of the wine list and service has received numerous accolades, including recognition from the Michelin Guide. Lenzo sees these honours as the result of a team effort: “It’s always a team effort; I mentioned that to Michelin as well. Without the team behind the scenes, this wouldn’t be possible for me.” Collaboration with colleagues, chefs and the service team is a central component of the restaurant’s philosophy and contributes significantly to its success.

Einstein Gourmet stands for a well-founded, varied and yet accessible wine philosophy. Under the direction of Loris Lenzo, the wine list is not only a reflection of international and regional wine traditions, but also an expression of innovative spirit and a culture of service. Guests experience wine as an integral part of the overall culinary experience, characterised by care, expertise and the aim of combining enjoyment with discovery. In doing so, Einstein Gourmet sets standards for wine culture in the restaurant industry and remains a magnet for wine lovers and connoisseurs.