The story
Rosmarin at Eisengasse 32 in Lenzburg's old town is a modern cuisine restaurant that earned one Michelin star in 2026. Twelve guests sit at a counter around the open kitchen and watch each plate come together.
Philipp Audolensky cooks a surprise menu of five to seven courses, and much of it comes from close by. The salmon trout is from Bremgarten, the saffron from Hendschiken, and Beeler Knolle cheese stands in for the more familiar Belper Knolle. Vegetarian and vegan versions are available with advance notice.
In spring, the carrot opens the meal in several forms: a tartelette of dehydrated carrot, a spring roll with carrot kimchi, and a sesame-seasoned broth. Later come pickled and marinated vegetables on cream cheese espuma with a quail onsen egg, and roasted white asparagus with garlic cream and sauce choron. The main course is tender braised Mooshof beef with a concentrated red wine jus. Gault&Millau awarded the kitchen 15 points in 2026.
Next door, a historic vaulted cellar seats 40 at long tables. Céline Huber, the second half of the two-person team, handles the starters and desserts. The wine list is arranged by style rather than by country, and each menu can be paired with five to seven wines.
Recognition
Ambience
Details
Location