Guest of Executive Chef Maxime Luvara
Badrutt's Palace Hotel*****
28 January - 1 February 2022
«Discovery of the Year 2021» (GaultMillau)
2 Michelin Stars
15 GaultMillau points
«Raw, rough, regional» - this is how Dominik Hartmann summarises his philosophy.
The 29-year-old chef de cuisine had barely opened the first restaurant of his own, the Magdalena in Rickenbach above Schwyz, in March 2020, together with his wife Adriana and Marco Appert, when the Covid 19 lockdown forced him to close again. Despite these adverse conditions at the outset, the restaurant took off with more than flying colours after reopening. Hartmann’s culinary skills and the overall gastronomic concept at the Magdalena were so enthusiastically received that the Michelin Guide awarded them two stars right away - from scratch. GaultMillau crowned Hartmann’s exceptional talent with the award «Discovery of the Year 2021». The 29-year-old shooting star inspires with his undogmatic, refined cuisine, which focuses on vegetables. Most of the produce originates from the surrounding area, many items even from Rickenbach itself. «Let us surprise you with the exquisite tastes of our region!» is the motto at the Magdalena. «Top-level vegetables, fish and desserts are served in a light, fine and strongly aromatic fashion at the Magdalena, so nobody even misses meat for a second,» was a recent judgement from a food-critic.
Hartmann has completed a chef’s apprenticeship and training as a confectioner. Formative professional stages followed with Andreas Caminada, first as Commis de Cuisine, and then as Chef de Partie at Schloss Schauenstein. Later, he worked with Fabian Fuchs at the EquiTable and then as Sous Chef before he realised his dream of opening his own restaurant.