A visit at the Multertor is a bit like coming home. The food takes you back to childhood. But it also tastes like the here and now. We cook mum classics, but with the best ingredients, carefully processed and with a healthy eye towards sustainability. We also associate the here and now with Swiss craftsmanship, regionality and traditions, which are close to our hearts. The best for all is our principle. For our suppliers, our employees and our guests. Therefore, the Multertor team, inspired by top chef Tobias Funke, gives the best from morning to evening. From coffee and croissants, snacks, lunch and dinner to trendy drinks at the bar or nice wines to end the day in style. At the Multertor, everyone is welcome at any time!
Top Chef Tobias Funke
Welcome back home.
Passion and perfection are the main characteristics of Tobias Funke. At the Fernsicht in Heiden, he has been focusing on culinary art and culture for years. This includes the gourmet restaurant Incantare (2* Michelin), the Swiss Alpine restaurant (1* Michelin for sustainability), one of the most beautiful Fondue villages and the spice and product line “Manufaktur Funke”. “The idea for the Multertor was a tribute to the dishes of our mums, like Cinque P or Riz Casimir. Because even if the peas and carrots served with the meatloaf were sometimes canned ones – we liked it all the same. Since we felt save and loved. Here, my team cooks mum classics with the best ingredients, carefully processed and with a healthy eye towards sustainability. So, it is everyday food in it’s best sense, prepared in a contemporary way, that makes you want to eat it every day.”
Executive Chef Andi von Gunten
Best quality 365 days a year.
For the well-travelled and experienced top chef, the Multertor is already the second new opening with Tobias Funke. The first one was the gourmet restaurant Incantare, which he helped shape for three years. “I have developed the mum dishes revival concept with Tobias and can identify myself with it 100%. I am convinced that St. Gallen needs a place where you can treat yourself with the best quality from early in the morning until late in the evening, 365 days a year. And that’s what we can offer at the Multertor. My role is to find the best products and bring them onto the plate in top quality. As a basis for this, I rely on the best suppliers and producers from the region.”
Executive Chef Andi von Gunten
Best quality 365 days a year.
For the well-travelled and experienced top chef, the Multertor is already the second new opening with Tobias Funke. The first one was the gourmet restaurant Incantare, which he helped shape for three years. “I have developed the mum dishes revival concept with Tobias and can identify myself with it 100%. I am convinced that St. Gallen needs a place where you can treat yourself with the best quality from early in the morning until late in the evening, 365 days a year. And that’s what we can offer at the Multertor. My role is to find the best products and bring them onto the plate in top quality. As a basis for this, I rely on the best suppliers and producers from the region.”
Manager Fabienne Späti
Everyone shall feel comfortable.
As a top trained chef and specialist in restaurant service, she is already on fire for the Funke team since 2019, most recently as Chef de Service at the Swiss Alpine restaurant at the Fernsicht. “I was allowed to be part of the conception and I’m proud that Tobias entrusts me with the management of the Multertor. I stand behind his values and share his commitment to quality in every area, from products to equipment and furnishings. The Multertor shall become the meeting place in St. Gallen where everyone feels comfortable, our guests as well as everyone in the team. Our business is a role model, we offer a four-day week, fair wages, promote skills and support individual talents wherever we can. The most valuable thing to me is employees who stay for the long term and fully identify with the business.”
Designer Daniel Hunziker and Florian Studer
Combine food with design and art.
Daniel Hunziker has been designing the identity of Tobias Funke since 2005. The aesthetics around the plate are supposed to appeal to all senses holistically. For the Multertor, the history of the site and St. Gallen’s embroidery heritage are playing a central role. Both the embroidery market and the Swiss Union Bank had their place of business at the Multertor. The aim was to reach the perfect combination of tradition and modernity in all disciplines. For the interior design, the studios of the two creative minds have joined forces. “In collaboration with Studer Innen & Architektur, we from the DHDI project team, together with Alena Fabia Schwarz, translated our visions on the architectural level. The illustrations in the room are by Massimo Milano. This turns a meal at the Multertor into a holistic experience where all the individual elements form a new design identity.»
Daniel Hunziker
Florian Studer
Designer Daniel Hunziker and Florian Studer
Combine food with design and art.
Daniel Hunziker has been designing the identity of Tobias Funke since 2005. The aesthetics around the plate are supposed to appeal to all senses holistically. For the Multertor, the history of the site and St. Gallen’s embroidery heritage are playing a central role. Both the embroidery market and the Swiss Union Bank had their place of business at the Multertor. The aim was to reach the perfect combination of tradition and modernity in all disciplines. For the interior design, the studios of the two creative minds have joined forces. “In collaboration with Studer Innen & Architektur, we from the DHDI project team, together with Alena Fabia Schwarz, translated our visions on the architectural level. The illustrations in the room are by Massimo Milano. This turns a meal at the Multertor into a holistic experience where all the individual elements form a new design identity.»
Daniel Hunziker
Florian Studer