Recipe

Isaia Broggini Visits Hof zu Wil in Wil

Isaia Broggini, field sales representative at Weibel Weine, recently visited Hof zu Wil in Wil. He enjoyed a poached beef fillet with vegetables and a glass of Chianti Classico DOCG from Fontodi while chatting with the host couple, Angelina and Marcel:

What do your guests particularly appreciate about the restaurant?

After the third construction phase, which lasted longer than planned, Hof zu Wil will shine in a new light from July 4, 2026. What guests especially appreciate is that the restaurant remained open even during the renovation period. My wife Angelina and I placed great importance on giving the restaurant a new visual identity as well. For economic reasons, we deliberately decided not to use table linen. At the same time, this decision allows a broader range of guests to feel comfortable with us. We describe ourselves as an upscale, traditional restaurant with many classics such as calf’s liver with rösti and cordon bleu, but also modern dishes. Nevertheless, we strive to source as many ingredients as possible regionally and to work exclusively with local butchers and suppliers. Quality comes at a price, but it is reflected in the final product. As a hospitality business, we are fortunate to have a state-of-the-art à-la-carte kitchen at Hof zu Wil, as well as an additional production kitchen in the former lingerie area. This allows us to produce our own convenience products.

Which wines from Weibel Weine are customer favorites?

The clear favourites among our guests are the wines from Gaja: Promis Toscana IGP, Magari Bolgheri DOP, and Barbaresco DOP. Wines from IDDA in Sicily are also very popular, especially IDDA Etna Rosso DOP and IDDA Bianco Sicilia DOP. My personal favourite, the Flaccianello Toscana IGT from Fontodi, is also highly appreciated in our restaurant. Not to forget the Franciacorta from Le Quattro Terre – a popular choice not only as an aperitif but also as a pairing with a full menu.

What is the house specialty? And what makes it special?

As mentioned, we offer classic traditional dishes. Since I originally come from the island of Sylt, I added two special dishes to the menu to bring a piece of my home to Switzerland. One of them is a shrimp cocktail. This version is rather rare in Switzerland, where cocktails are usually made with deep-sea shrimp, which in my opinion have little flavour. Another dish that I have appreciated since my apprenticeship is the poached beef fillet. It is not a typical Sylt classic but a very old dish from French cuisine. For me, it is an absolute must, as it was served in the 5-star superior hotel where I had the opportunity to complete my training.