The story
In the quiet village of Wölflinswil, just outside Wittnau, Landgasthof Ochsen has been a fixture of Swiss hospitality for generations. Run by the Lenzin-Munari family — Judith and Jörg — this traditional country inn offers a rare combination of warmth, history, and a kitchen that has earned a Michelin Bib Gourmand for its good quality, good value cooking.
The inn’s approach is rooted in the seasons. The kitchen works closely with local producers, letting the ingredients of the region speak for themselves. While the menu changes with what’s available, the philosophy remains constant: straightforward, well-executed dishes that honour the land. Expect hearty, flavour-driven plates — the kind that make you want to linger over a second glass of wine.
The setting is equally inviting. The Ochsen offers several distinct spaces: the wood-panelled Benkensaal, the larger Ochsensaal, and a charming garden terrace for warmer months. Each room carries the character of a place that has evolved over decades — cosy, unpretentious, and genuinely welcoming.
Beyond the dining room, the inn also offers guest rooms for those who wish to stay, and a takeaway service during opening hours. Parking is available, and the property is wheelchair accessible.
For a meal that feels both rooted in tradition and quietly refined, Landgasthof Ochsen is a destination worth seeking out in the Aargau countryside.
Recognition
Ambience
Details
History
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.
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