The story
2 Klosterparkgässli in Wettingen serves modern Spanish cooking that shifts with the seasons and whatever arrives at the door. Rafael Martínez brings his culinary background from El Bulli and Celler de Can Roca to a kitchen where recipes change daily. He grounds his approach in his grandmother’s traditional methods, then applies precise techniques to rebuild familiar flavors. A Gault&Millau score of thirteen reflects how consistently he turns seasonal availability into inventive plates.
Green asparagus slow confited for 72 hours arrives alongside Argentine langoustines and a smooth garlic velouté. The contemporary Spanish cuisine here relies on patient timing, evident in the five-week aged veal chop served with plum balsamic cream and raw courgette tartare. Vegetables travel directly from the adjacent abbey garden, appearing whole in chili sauces or blended into creamy bases. Each course demonstrates how careful technique transforms simple produce into layered textures.
Guests choose between an intimate bar counter for rotating tapas or a main hall illuminated by a single large chandelier. Warm weather invites diners onto the spacious outdoor terrace, where conversation flows easily among neighboring tables. The layout accommodates both quick weekday business lunches and extended weekend tastings without losing its neighborhood rhythm. This flexible arrangement keeps the Spanish-Mediterranean cooking accessible while preserving the technical rigor that earned the establishment its thirteen point rating.
Recognition
Details
