Top Swiss Restaurant Magdalena Goes Vegetarian
Magdalena head chef Dominik Hartmann.
© Digitalemassarbeit.ch
Magdalena head chef Dominik Hartmann.
© Digitalemassarbeit.ch
Top chef Daniel Humm announced last year that he would only serve up plant-based dishes renowned New York restaurant Eleven Madison Park. In November, Michelin-starred chef Rasmus Kofoed also announced that he would be removing meat from the menu at his three-star restaurant Geranium in Copenhagen. Now a top restaurant in Switzerland, Magdalena, is following suit.
From the beginning, vegetables have been the focus of Dominik Hartmann's cuisine at Magdalena, which was awarded two Michelin stars shortly after opening in the village of Rickenbach. Now the young chef has announced from now on that he will be cutting meat and fish from his dishes altogether. This means Magdalena will be the only two-star or three star restaurant in Switzerland to focus on vegetarian cuisine.
For his vegetable-centred cuisine, Hartmann, who previously cooked at Schloss Schauenstein with Andreas Caminada, uses mainly seasonal, regional products. Even the bread comes from his own bakery - together with his wife, Magdalena service manager Adriana Hartmann, the star chef opened a pop-up bakery in canton Schwyz, south of Lake Zurich, in November.
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