Dominik Hartmann

Chef Dominik Hartmann's culinary philosophy is deeply rooted in a revolutionary commitment to plant-based gastronomy, boldly establishing Magdalena as Europe's first two-Michelin-starred vegetarian restaurant. His core ethos centers on elevating vegetables to unprecedented heights, driven by an unwavering pursuit of "Taste, taste, and more taste." He aims for a modern cuisine defined by freshness, profound depth, and intricate complexity, meticulously balancing acidity, bold flavors, and a spectrum of bitter and sweet notes to ensure each dish is a surprise and an adventure for the diner. Sustainability at Magdalena is not merely a trend but a deeply ingrained conviction. Hartmann champions a hyper-local approach to sourcing, with almost all ingredients procured from the immediate region. This commitment extends to maintaining Magdalena's own garden, cultivating over 50 varieties of herbs and flowers, and fostering strong relationships with local suppliers in Rickenbach. This regional focus, coupled with a vigilant effort to achieve virtually zero food waste, underscores his dedication to environmental responsibility and authentic ingredient expression. Hartmann's overarching vision is to achieve an "unmistakable uniqueness" in his culinary expression, all while creating an atmosphere where guests feel genuinely at home. This personal touch is reinforced by his return to his hometown of Rickenbach, leveraging local connections and designing a restaurant space that blends Nordic minimalism with natural elements and breathtaking views. He firmly believes that vegetables offer "far more textures and different consistencies" than meat or fish, providing an infinitely more interesting canvas for his culinary artistry and continuous innovation. Chef Hartmann's signature approach is characterized by an authoritative depth in technical mastery, particularly in the realm of plant-based cuisine, for which he has self-developed numerous techniques due to the nascent state of sophisticated vegetable cooking. A hallmark of his style is the extensive and nuanced application of fermentation, a skill honed during his time in Zurich and further informed by resources like 'The Noma Guide to Fermentation.' He masterfully integrates fermented vegetable juices into his sauces and dishes, using them to impart profound power, depth, saltiness, sourness, and overall complexity, often through a meticulous process of 'learning by doing.' His approach to flavor and plating emphasizes precision, elegance, and clarity. Hartmann meticulously plays with textures, juxtaposing sweet, sour, herbaceous, and acidic elements to craft harmonious yet surprising flavor profiles. He eschews overly complex dishes, favoring simplicity where "not too many flavours" allow the inherent taste of the ingredients to shine, as exemplified by his braised onion dish. His plating is renowned for its color, precision, and elegant presentation, drawing inspiration from diverse influences ranging from French classics to Mediterranean zest, always with an eye towards creating a "young and joyful experience." Among his most legendary signature dishes and creations is the **Magdalena Bread**, a sourdough masterpiece made with mountain potatoes from the Albula valley, which he describes as "really good, crunchy outside and very wet on the inside," a creation so integral that he insists on preparing it himself daily. Other notable dishes include a fermented tomato juice with a hint of raspberry and basil, forming the basis of a distinctive summer offering. The **Braised Onion** with onion broth, herb oil, and onion puree showcases his ability to extract profound flavor from simple ingredients. His original signature main course was a complex **Beetroot-based dish**, requiring more than 24 hours of preparation, and he's lauded for innovative vegetarian courses like **Parsnip Millefeuilles** and a rich **Mushroom dish**.