The story
OX'n at Dorfstrasse 23 in Schenkon is a modern cuisine restaurant that earned 15 points from Gault&Millau in 2026 and is also listed in the Michelin Guide. Chef and co-owner Sebi Rensing leads a young team in a contemporary building, a deliberate contrast to the traditional country inns around it.
Rensing cooks seasonal food built mostly on Swiss products, and much of it comes from the surrounding region. Gault&Millau describes the style as sophisticated fine dining with a relaxed atmosphere. Katharina Rensing runs the restaurant side and works as sommelière, and the wine list includes several high-profile crus.
The Gault&Millau report praises a parsnip panna cotta with wild garlic broth and fried onions. It also names Appenzeller duck breast with tree nuts and a rich jus, minced trout cakes from Entlebuch, and Central Swiss calf shoulder, grilled and pulled, with savoy cabbage. Dessert was a chocolate sorbet with miso praline and passion fruit jelly.
On Friday and Saturday evenings the kitchen serves a surprise menu, with meat and fish or a vegetarian version. Wednesday and Thursday evenings are à la carte. Lunch runs Wednesday to Saturday, and the bar pours coffee, after-work beer and house cocktails.
Recognition
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History
In Schenkon, a village in the rapidly growing Sursee region, there is room for an unconventional establishment like the OX’n alongside traditional country inns. Here, chef Sebi Rensing and his young team serve sophisticated fine dining in a modern building with a relaxed atmosphere. The menu began brilliantly with homemade herb bread and several tartelettes, lightly and refreshingly filled with goat cheese, chicory, and yogurt. The exciting parsnip panna cotta with wild garlic broth and fried onions was outstanding. The meat and fish courses were truly spectacular: the juicy Appenzeller duck breast with spicy tree nuts, spring onions, and a deep, rich jus; the flavorful minced trout cakes from Entlebuch; and the duo of shoulder from a Central Swiss calf (grilled and pulled) served with savoy cabbage and spicy mushrooms. The finale was equally skillfully executed, featuring a chocolate sorbet with an inventive miso praline and passion fruit jelly. A competently curated wine list features several high-profile crus.
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