Introduction

My previous post reported on a recent visit to Rickenbach in Canton Schwyz, which is, with all due respect, a one horse town in the middle of nowhere. Which of course begs the question why I went there in the first place?

Mainly, because appearances can be misleading. While I stand by my claim that Rickenbach is a one horse town, there is at least one very good reason to go there.

Magdalena opened in 2020 and has, over a short period of just four years, succeeded in building itself an impressive reputation. In 2024 it received two Michelin stars and 18 points by prestigious Gault Millau. What is perhaps even more astounding, is that it had the honours bestowed upon it even though it serves exclusively vegetarian fare.

The Interior

The seating area of the restaurant is divided in two main parts, with a sleek, modern section by the windows and offering a view of the lake and the Alps. And then there’s another section in the back part of the building that was built using the old beams from the farm house that originally stood in the location where the restaurant now is. This is the section I’m seated in. The decor is modern and austere, but without being sterile. Thr light wood and natural colours give the space a warm and welcoming feel.

The Snacks

The meal begins with a selection of small dishes. First, there is a tartelette with celery and pear, followed by kohlrabi rolls filled with almonds and nut butter, and then a crustarde of mushrooms and figs.

Next up is a Jerusalem artichoke flan with dashi, served with a pâte à choux with Jerusalem artichokes, hazelnuts and elderberries.

It’s an interesting selection of dishes. I think what impresses me most is how incredibly well balanced the flavours and ingredients are to create some truly extraordinary and exceptional pairings.

The Amuse Bouche

The snacks are followed by the amuse bouche – sorrel root with radishes and mustard. I really like this dish, and the way it is presented is kind of cute.

After the amuse bouche, we are brought a warm loaf of freshly baked sourdough bread, which is served with freshly whipped butter mixed with cream cheese and salt.

The Starters

The first starter is another elegantly presented dish of dehydrated beetroot, served with horseradish and raspberry. This is an interesting dish, with the sharpness of the horseradish contrasting flamboyantly with the tart raspberries.

Next up is the pumpkin with mandarin and pumpkin seed oil. This is one of my favourite dishes.

It is followed by the variation of onion soup, which is served with a slow cooked onion that is sweet and so tender it melts in your mouth.

The Main Courses

For the main course, we start with agnolotti pasta served with a dark truffle espuma and shavings of white truffle on top. This dish is simply spectacular, and it’s quite amazing how they manage again to elegantly balance the very fine and delicate flavours of this dish.

Next up is a twice cooked potato gratin, which is first gratinéed and then fried and served with sauerkraut and a parsley foam.

And to conclude, there is kerbel root served with kale and cranberries.

The Cheese

Another one of my favourites is the cheese course. Mainly, because it’s the most unusual cheese course I’ve ever had. It’s basically two savoury prussien biscuits layered with truffles, pear, rosemary and cheese, and then covered in grated Sbrinz cheese. So basically, it’s cheese with cheese and cheese.

The Dessert

For dessert there are two dishes. The first is plums with Thai basil, sesame, and caramelized chocolate, which is about as obscene as it sounds and agonizingly good. This is followed by quits with carrot and sanddorn and served with frozen yoghurt.

And then to conclude, there is a chocolate soufflé that is toppled out onto a bed of figs, cranberries and laurel.

The End

The coffee is served with a spectacular and tasty selection of friandise. Only once we have concluded the meal are we brought the full menu and a small jar of homemade vegan mayo as a parting gift.

Conclusion

I really wish I were a much better writter, so that I could describe in greater detail and bring to life the flavours of the individual dishes in language that does credit to just how spectacular this meal was.

The menu changes four times a year with the seasons. However, it’s a rolling process. So, instead of changing every dish in one go, they gradually phase out old dishes and phase in new ones, until eventually they have gone through one full cycle.

A meal at Magdalena is definitely not cheap, which is a gross understatement. Personally, though, I think it was worth it and I have rarely enjoyed a meal so much.