The Gault&Millau guide crowns Dominik Hartmann, of Magdalena (Rickenbach), “Chef of the Year 2027”. His restaurant, converted to 100% plant-based in 2022, receives 18 points and also holds two Michelin stars.
A historic title for a fully plant-based cuisine
Gault&Millau has named Dominik Hartmann, chef of the Magdalena restaurant in Rickenbach (SZ), “Chef of the Year 2027”. Run jointly with Marco Appert and Adriana Hartmann, the Magdalena combines a restaurant and a bakery and has offered an exclusively plant-based menu since 2022. The guide awards it 18 points out of 20; the restaurant also holds two Michelin stars.
“Dominik Hartmann embodies 2.0 plant-based cuisine. His cooking is vegetable-focused while remaining indulgent and full of surprises.” — Urs Heller, director of Gault&Millau
The top of the rankings: seven chefs at 19 points
The top score of 19 points is shared by seven chefs: Tanja Grandits (Basel), Peter Knogl (Basel), Franck Giovannini (Crissier), Andreas Caminada (Fürstenau GR), Philippe Chevrier (Satigny), Heiko Nieder (Zurich) and Marco Campanella (Ascona/Arosa).
Promotions and revelations
- Among the “Promoted Chefs of the Year” are Gilles Varone (Savièse) and Daniel Zeindlhofer (Igniv, Zurich), both promoted to 18 points.
- Other chefs advanced to 17 or 18 points: Federico Palladino (Osteria Enoteca Cuntitt, Castel San Pietro) and Aurélien Mettler (Fiescherblick, Grindelwald) to 17; Franck Pelux (Lausanne Palace) reaches 18; Valentin Sträuli (Igniv Andermatt), Yannick Crepaux (Le Crans), Victor Moriez (Le Pérolles), Diego Della Schiava (The View) and Stefan Lünse (Zermatterhof) join the rankings at 17.
Discoveries and sector awards
The guide highlights several “Discoveries of the Year”: Nicolas Schröder (Buech, Herrliberg) with 15 points, Cyrill Baumann (Ufer7, Basel) with 14 points, the duo Claryce Monnier and Alexandre Lacoste (Moulin d’Assens) at 15 points and Alessia Saglini & Baldo Lopez (Ristorante 3VIE, Motto) at 14 points.
Among other notable distinctions: Stefan Beer (Radius, Victoria-Jungfrau, Interlaken) receives the title of “Green Chef of the Year” for his work based exclusively on produce from the hotel’s vegetable garden or supplied within a 50-kilometer radius. Giuseppe Lo Vasco (Mammertsberg, Freidorf) is named “Sommelier of the Year”, Sarah Benahmed (La Table, Lausanne Palace) “Hostess of the Year” and Stefan Gerber (Badrutt’s Palace, St. Moritz) “Pastry Chef of the Year”. Jan Tibaldi (One & Only Reethi Rah, Maldives) is honored as “Swiss Star Abroad”.
The guide in numbers
The Gault&Millau 2027 lists 870 restaurants, 100 gastronomic hotels and 150 Swiss winemakers. The edition features 84 new addresses; 98 chefs gain a point while 31 saw their score fall.