Magdalena

The motto here is raw, rough, regional. Chef Dominik Hartmann (whose CV includes a stint with Andreas Caminada) and his team win diners over with modern, seasonal cuisine that is aromatic and brimming with robust flavours. They certainly don't do things by halves here! Ingredients are sourced as locally as possible with a preference for working with small producers. There is a 100% vegetarian surprise menu comprising five to seven courses – five or six at lunchtime (Sat-Sun). The home-made bread is extremely morish! Great selection of Swiss wines. The sleek, upscale interior has floor-to-ceiling windows that afford an impressive view of the valley!

Vegetarian excellence with dual Michelin stars

• Magdalena in Rickenbach, Schwyz earned two Michelin stars by 2024 and is noted for serving an exclusively vegetarian menu.

Historic architecture and homage in design

• The restaurant is housed in the historic 1326-built building, with visible incorporation of old farm beams into the new structure, and the Martha-Stübli honoring a former innkeeper.

Cross-disciplinary fashion collaboration tied to the brand

• The venue offers a Milchsauce Silk Foulard (Magdalena x Julian Zigerli) silk scarf available in the shop, a notable collaboration blending gastronomy with Swiss fashion design.

Signature Ingredients

• Seasonal local vegetables (primarily from Rickenbach and the surrounding region): Central to Magdalena's gemüse-im-mittelpunkt philosophy, these ingredients are sourced mostly from the immediate area, with many coming from Rickenbach itself. They define the menu's character, are chosen for peak season, and are prepared to showcase their natural flavors with minimal intervention, highlighting terroir and freshness.
• Local greens and herbs from regional producers: Used to brighten and balance dishes, these greens and aromatic herbs come from nearby suppliers within the region, reinforcing the restaurant's commitment to regionality and a bright, fresh profile that complements vegetable-forward creations.
• Diversity of regional vegetables and roots (seasonal varieties): Representing the breadth of the local harvest, from roots to leafy greens, these ingredients reflect the seasonality and regional terroir that Magdalena emphasizes, contributing texture, sweetness, and depth to menus.