Giovanni Rizzo Takes the Helm of Quellenhof in Rapperswil
Under the leadership of the Italian Zurich based entrepreneur, the temple of the “Wienerschnitzel” looks to the future in the spirit of continuity. We attended the restaurant’s soft opening.
RAPPERSWIL – There is one address that, in recent years, has established itself as a benchmark for lovers of Austrian cuisine in Switzerland: the Quellenhof Restaurant, nestled in the heart of the old town of Rapperswil. A venue with deep historical roots, operating as an inn since the 14th century, which in 2025 received a major accolade: the award for the best breaded “Wienerschnitzel” in Switzerland. Today, this symbol of tradition passes into the hands of a well known Italian entrepreneur on Zurich’s gastronomic scene: Giovanni Rizzo.
Giovanni Rizzo in the center of the photo, the new owner of Quellenhof Restaurant in Rapperswil.
A Handover in the Spirit of Respect
Rizzo has officially taken over the leadership of Quellenhof, succeeding Gerti and Ewald Mandl, who ran the restaurant for more than fifteen years, turning it into one of the most reserved establishments in the country. A transition that was far from guaranteed, after months in which there were concerns about finding a suitable successor for one of Rapperswil’s most distinctive addresses.
Rizzo is no newcomer to the Swiss culinary landscape. For fifteen years he has been running the Stapferstube in Zurich, listed by the Guide Michelin among the city’s best Italian restaurants, appreciated for its “Arte in Cucina” and its authentically Mediterranean hospitality.
His arrival at Quellenhof does not represent a radical shift, but rather a carefully considered continuation.
We were invited to attend the soft opening, an event reserved for a very select circle of Giovanni Rizzo’s guests. The occasion was not designed to impress with special effects, but to reaffirm a clear direction: the cuisine of Quellenhof remains faithful to its Austrian identity.
On the menu are the great classics that built the restaurant’s reputation: from the famous Wienerschnitzel, golden, thin and impeccably crisp, to iconic Alpine dishes prepared with rigorous technique and carefully selected ingredients. No revolution, no forced fusion.
Rizzo was explicit: he does not intend to alter the soul of the establishment. The goal is not to transform an Austrian institution into an Italian restaurant, but to preserve its essence, possibly introducing a discreet Italian touch only where guests may request it. Small, targeted adjustments to the wine list or complementary offerings that can dialogue with tradition without overpowering it.
The classic dessert “Kaiserschmarrn” served at Quellenhof Restaurant in Rapperswil.
Proven and New
The message is clear: “Bewährtes und Neues,” proven and new. The intimate atmosphere, the close knit team, and the culture of hospitality that have made Quellenhof a beloved place for many regulars remain unchanged. Added to this is Rizzo’s entrepreneurial experience, gained from managing a successful restaurant in a demanding market such as Zurich.
The result, at least from first impressions, is a measured balance. No break with the past, but a different direction, more international in vision, capable of further strengthening an already solid brand.
A Signal for Swiss Gastronomy
The Quellenhof operation also tells a broader story: the growing interconnectedness among the different identities within Swiss gastronomy. An Italian entrepreneur taking the lead of an Austrian institution in the canton of St. Gallen reflects an increasingly fluid culinary scene, where expertise and respect for tradition matter more than national labels.
If the promise is kept, Quellenhof will continue to be what it has always been: a reference address for those seeking authenticity, technical precision, and sincere hospitality, with a subtle additional touch of Italian flair, but only when desired.
