The story
Landgasthof Ochsen in Rottweil anchors its Swiss-German cuisine in seasonal precision and straightforward craftsmanship. Recognized recently by Gault & Millau for its consistent standards, the establishment relies on Judith and Jörg Lenzin to steer the kitchen with quiet authority. Their team prepares a carefully edited daily card alongside structured four or five course tasting menus. This deliberate pacing allows each ingredient to speak without unnecessary complication.
This commitment to regional cooking becomes evident during peak harvest months, when asparagus soups and salmon rolls take center stage. Heavier courses arrive with equal restraint, such as seared scallops resting on absinthe foam alongside a toasted butter crumble and tart apple jelly. The stuffed partridge breast demonstrates their skill further, served over warm polenta with dried tomatoes and a deeply reduced chocolate pepper sauce.
Guests move between the formal Benkensaal and the larger Ochsensaal depending on the occasion or party size. Regulars often claim their usual tables near the wood stoves, while families arrange longer celebrations around the central dining floor. Warm evenings draw crowds outward into the sunlit courtyard, where the garden seating extends the dining area well past sunset. A separate cigar lounge provides a quieter corner for conversation after the final plate.
The beverage program leans heavily on accessible pricing without sacrificing depth across the cellar. Sommeliers curate a broad selection that pairs naturally with both the lighter vegetable preparations and the richer elements of the Swiss-German cuisine. Desserts close the service with intentional creativity rather than standard recipes. A recent highlight combines lemon panna cotta with lime jelly, confited citrus slices, and a dusting of thyme ice cream.
Recognition
Ambience
Details
History
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.
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