Restaurant Rosmarin

Nestled in the heart of Lenzburg’s charming old town, Rosmarin stands as a beacon of culinary excellence in the Swiss region of Aargau. Led by the passionate host Philipp Audolensky, this Michelin-starred restaurant delivers a dining experience that transcends the ordinary, where every detail is curated to delight the senses. From the moment you step through the door at Eisengasse 32, the atmosphere feels intimate, welcoming, and unmistakably refined — a place where local ingredients, creative vision, and masterful technique converge.

The restaurant’s philosophy is deeply rooted in respecting seasonal, regional produce while pushing the boundaries of modern Swiss cuisine. The kitchen brigade, expertly supported by chef Céline Huber, transforms the finest meats, fish, and vegetables into visually stunning and deeply flavorful compositions. A meal at Rosmarin is not just dinner; it is a journey through a meticulously crafted tasting menu that evolves with the seasons and the imagination of its creators.

Signature Surprise Tasting Menu

At the core of the Rosmarin experience is an exclusive surprise multi-course menu, offered Tuesday through Saturday from 6:30 PM. Guests can choose between five, six, or seven courses, surrendering themselves to the chefs’ nightly improvisations. This format builds a genuine sense of anticipation and trust, allowing the kitchen to showcase ingredients at their absolute peak.

Vegetarian and vegan alternatives are available upon request and with advance notice, ensuring that every guest can engage with the full creative scope of the menu. Each plate is designed to be a conversation starter — complex, balanced, and always memorable. Typical preparations might include delicate starters like carrot tartare with wild boar ham or imaginative vegetable-based creations with dry-aged ingredients.

Thoughtfully Curated Wine Pairings

Complementing the cuisine is a wine program as inventive as the food. The wine list is organized unconventionally — by character and flavor profile rather than region — inviting guests to explore bottles based on mood and taste rather than geography. For each tasting menu, the team can craft a bespoke wine accompaniment that heightens the flavors of every course.

Throughout the year, Rosmarin collaborates with distinguished wine partners to design seasonal pairings. For example, Pascal Schmassmann of The Wine Goose has assembled evocative flights, while the Vinothek Brancaia has poured selections curated by Yacin Mechri. These collaborations underline the restaurant’s commitment to keeping the beverage program dynamic, educational, and deeply enjoyable.

Two Distinctive Dining Spaces

The physical setting of Rosmarin is split into two unique spaces, each offering a distinct perspective on the meal. The heart of the restaurant is the counter, a chef’s table concept encircling the kitchen itself. With seating for twelve guests, this is the most immersive spot in the house — diners watch every pan toss, every final garnish, and feel the choreography of a professional kitchen at close range.

For larger parties of up to forty guests, the historic vaulted cellar provides a dramatic backdrop. Long tables furnished with comfortable chairs fill a room of stone arches and soft lighting, creating a convivial yet elegant atmosphere. Groups of four to seven can choose between counter and table, while parties of eight or more are seated in the cellar. No matter where you sit, the service is warm, attentive, and personal.

Commitment to Regional Sourcing

Regional sourcing is the bedrock of Rosmarin’s culinary identity. The kitchen prioritizes relationships with local producers, from vegetable growers at Mooshof to regional game and dairy suppliers. This network allows the restaurant to serve proteins, carrots, herbs, and dairy that are not merely fresh but carry an authentic sense of place — the rolling farmland and forests of Aargau.

Seasonality dictates the menu’s rhythm. Spring might bring tender herbs and wild garlic; summer, an abundance of tomato varietals and stone fruit; autumn, mushrooms and game; winter, root vegetables and preserved treasures. By aligning the kitchen’s output with nature’s calendar, Rosmarin ensures that every visit can hold a new discovery.

Recognition & Accolades

The restaurant’s pursuit of excellence has been recognized by the most respected institutions in gastronomy. A Michelin star honors the exceptional creativity and skill displayed in every dish — a landmark achievement for the house and a testament to years of dedicated refinement. Rosmarin also features in the Gault&Millau guide, the Falstaff Restaurant Guide, and the Freaks for Food community, placing it firmly among Switzerland’s top dining destinations.

In 2026, Philipp Audolensky received the “Guet-Gmacht-Priis” from GastroAargau, an award celebrating not only culinary skill but genuine hospitality and contribution to the regional gastronomic culture. A short documentary titled “Rosmarin” produced by Avenue.ch offers further insight into the philosophy and daily rhythm of this celebrated kitchen.

Exclusive Take-Home Creations

Beyond the evening service, Rosmarin extends its craft into edible specialties available for purchase. The “LeckerEier” — delicate chocolate truffles shaped like small quail eggs — have become a signature off-premise treat. These confections are available directly at the restaurant or through partner outlets such as the Traitafina butchery, and can even be shipped, making them a perfect gift from Lenzburg.

Gift vouchers are another way to share the Rosmarin experience. These can be obtained in person at the restaurant or ordered in written form via email, with no online voucher system in place to maintain a personal touch. Whether a birthday, anniversary, or corporate gesture, a voucher for a tasting menu here is a promise of a truly special evening.

Planning Your Visit

Reservations are essential, as the limited seating and high demand make spontaneous visits challenging. The online booking system, accessible through the official website, allows guests to secure a seat at the counter or a table in the cellar. For parties of three or fewer, the counter is the default seating assignment, guaranteeing an up-close view of the culinary action. Larger groups are encouraged to specify their preference when booking.

The restaurant operates Tuesday through Saturday, opening at 6:30 PM and closing at 11:30 PM. Annual closures should be noted: summer holidays typically run from early July through mid-August, and a winter break spans late December into early January. Advance planning is always recommended. A menu typically exceeds 100 CHF per person, reflecting the premium ingredients, intense labor, and one-star artistry poured into each plate.

Getting to Eisengasse 32

Rosmarin occupies a prime spot in Lenzburg’s pedestrian-friendly old town, easily reached by public transport, bicycle, or car. The city of Lenzburg sits roughly halfway between Zurich and Basel, making the restaurant a viable destination for a special journey from across the Swiss plateau. For drivers, public parking options are a short walk from Eisengasse, and the walk itself through historic lanes sets a perfect mood for the evening ahead.

The exact address — Eisengasse 32, 5600 Lenzburg — places you steps away from Lenzburg Castle and the town’s museum, adding cultural possibilities to a dinner reservation. The restaurant’s location encourages guests to arrive early, stroll through the old town, and settle in for an unhurried evening of world-class dining. For any inquiries, the team can be contacted by phone at +41 79 353 32 52 or via email at info@restaurant-rosmarin.ch.