Landgasthof Ochsen

good quality, good value cooking

At the «Ochsen» in Roggliswil, two people are behind the experience: proprietor Philipp Blum, who runs the grand country inn alongside his wife and operates the on-site butchery, and head chef Elio Hiltbrunner at the stove. The menu features what Switzerland loves to eat: classic country inn dishes, prepared with meticulous care and, whenever possible, using local produce. Plus daily recommendations that come as a pleasant surprise. Want the «Ochsen» classics? The «Schnousi» platter from the house butchery is a must: head cheese (“the best in the Confederation”), meatloaf, farmer’s ham “smoked in the kitchen,” thinly sliced veal breast, and, if you’re lucky, a slice of the famous meat pie. You might just want to nibble on the cold cuts, but you’d be missing out on so much: the green Roggliswil asparagus from Schöneich farm, Zürcher Geschnetzeltes made with tenderloin and served with rösti, and the “Seppi”—a top-tier Stroganoff based on the original recipe of the unforgettable, brilliant chef Seppi Hunkeler from Nebikon. How about the «Ochsen» recommendations? We could hardly believe our eyes! Chef Elio presents a sliced, lightly cooked pigeon breast sourced from a neighbor’s flock, accompanied by a raviolo stuffed with leeks from Wikon and parsley pesto. There’s also the rare roe deer shank from Roggliswil, braised in red wine jus and served with thyme-lemon risotto. And since Philipp Blum recently purchased and butchered a few lambs from the Grossenbacher family in the Reidermoos marsh, we were treated to lamb loin and lamb belly—both excellent.