In the heart of the village of Rickenbach, the Magdalena restaurant opened its doors in 2020 after a spectacular restoration of the imposing building dating back to 1326. Today a place with a discreet charm, with a zen and minimalist decoration, there is an atmosphere cradled between tradition and modernity. A first surprise with a bay window offering a splendid view of Mount Rigi and Lake Lauerz, for the rest, we bow to the kitchen of Chef Dominik Hartmann.
This native of the country first learned pastry and confectionery to add cooking. It is with great chefs such as Andreas Caminada and Fabian Fuchs that he was able to develop his technique.
Dominik Hartmann creates bold, contemporary cuisine devoted entirely to vegetarian cooking, with flavour always at its heart and regional ingredients as his starting point.
Since being named GaultMillau’s Discovery of the Year in 2021, he and his team at Magdalena have continued their remarkable rise. The restaurant now holds 18 GaultMillau points and two Michelin stars.
In October 2026, Hartmann received the ultimate accolade when he was named GaultMillau Switzerland’s Chef of the Year 2027 — the first chef dedicated exclusively to vegetarian cuisine to receive this prestigious title.
Enjoy the recipe!
Parsnips Millefeuilles
Sauerkraut with white butter:
20g of butter
100g of shallots
5 white peppers
350ml of vegetable stock
100ml white wine
200ml of Noilly Prat
100ml of white port
80ml of Cognac
100ml Dashi mushrooms
300ml sauerkraut juice
20ml lemon juice
30g of kimchi
Cutting of parsnips:
- 200g of parsnips
- 200g of butter
- 10g aromatic herbs of your choice
- 3g of garlic Salt Pepper
To serve:
- Kimchi
- Cabbage Relish
- Oatmeal Crumble
- Parsnip Straw
- Parsnip Powder
Preparation:
Parsnip Millefeuilles
Peel the parsnips and slice them thinly and as evenly as possible. Place parsnip slices in a bowl of cold water and rinse thoroughly to remove starch. Melt the butter and add the herbs and garlic, salt and pepper. Alternate the butter mixture with the parsnip slices in a frying pan or pan. Cook the parsnips millefeuilles at 175 degrees Celsius in a revolving oven. Check after 30 minutes to see if they are already tender, if not put them back in the oven. Let it cool down when you take it out of the oven and cut it into pieces. Reheat in the oven at the same temperature.
White butter
Coarsely chop shallots and fry in a little butter, deglaze with alcohol and reduce. Pour in the sauerkraut stock and juice, add the kimchi and dashi and reduce to about 300 ml, pass through a fine sieve. Stir in remaining butter. Season with a little salt and lemon.
Dressage
Sprinkle the slice with fleur de sel and spread the relish over it. Spread the crumble and kimchi on top and place on a plate. Finish with the straw and the powder. Pour the white butter and drizzle it over the top.
Restaurant Magdalena
https://www.restaurant-magdalena.ch/
Rickenbachstrasse 127
6432 Rickenbach SZ