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Magdalena
Article in collaboration with the team at Magdalena
Eating with soil awareness
© Photos: Digitale Massarbeit
Where Vegetables Become Art
Magdalena, a restaurant in Rickenbach in the Swiss canton of Schwyz, is one of the country’s most remarkable destinations for vegetarian fine dining. At just 24 years old, three school friends brought an innovative concept to their hometown: a vegetarian cuisine inspired by Nordic and Japanese influences. Under the leadership of Adriana, Dominik, and Marco, the restaurant has grown into a culinary trailblazer.
A Bold Idea with a Happy Ending
"We had little to no hope of having this opportunity — yet four years later, we found ourselves playing a key role in shaping a restaurant, thanks to the remarkable trust the owner placed in us," Marco recalls of their early days. Their success hasn’t gone unnoticed. Not just in Switzerland, but abroad as well: Magdalena has been awarded two Michelin stars, along with the Green Michelin Star for its outstanding vegetarian cuisine. In the 2025 Gault Millau guide, the restaurant earned an impressive 18 points and was named “Rising Star of the Year” for the second time.
At the heart of the experience is a creative, vegetable-focused cuisine served in a relaxed and welcoming atmosphere. Every dish is crafted with care, using seasonal and locally sourced ingredients, and presented with an eye for detail.
The restaurant is housed in a carefully restored wooden building dating back to 1326. The interiors blend historic architecture with modern design, making them bright, open, and welcoming. For a quieter, more intimate experience, guests can retreat to the Martha Stübli, a cozy room that carries a strong sense of the building’s long history.
FOCUS TOPICS
Seasonal and Regional Cuisine
Magdalena maintains close partnerships with local farmers, many of whom work organically. Some ingredients are even grown by the team themselves, ensuring maximum freshness and traceability.
Food Waste & Ingredient Use
By creatively reusing peels, trimmings, and leftovers in stocks, sauces, or ferments, Magdalena keeps food waste to a minimum — making full use of every ingredient.
Fresh and Minimally Processed Ingredients
Only natural, unprocessed ingredients make their way into Magdalena’s kitchen. Industrially processed foods are avoided entirely, and many base products are made in-house.
Vegetarian / Plant-Based Cuisine
The restaurant is a tribute to the art of vegetarian cooking. Signature dishes include beetroot steak, kohlrabi rolls, vegetable essences, and inventive snacks like fermented radish. Vegan options are available on request.
Respectful Work Culture, Fair Pay & Staff Well-Being
Alongside fair salaries, the team enjoys a four-day workweek, 8–9 weeks of vacation, profit sharing, and regular outings and team-building events. Magdalena runs like a family — with flat hierarchies and a strong sense of individual responsibility.
THEIR PRODUCERS
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Biohof Fluofeld
At Fluofelder Farm, high-quality organic food is produced. The farm offers a wide range of products to customers from across the region, from vegetables, fruit, and eggs to meat and homemade specialties. Beyond its role as a producer, the organic farm is also a valued employer, known for its respectful work environment and fair wages. It is also committed to training young people, helping to promote sustainable food production for the future. -
Annen Käserei
This award-winning cheesery in Schwyz, honored three times with the Swiss Cheese Awards, is located at 480 meters above sea level, nestled between Mount Rigi and the Mythen mountains on the shores of Lake Lauerz. Since 1912, they have been crafting their specialties using only natural ingredients. And always with fresh milk delivered daily from 12 local farms.