FINE DINING CLOSE UP
Tradition redefined with worldwide influences
16 points in the gault millau
Rising star of the year
A young team
with a vision
I wanted to learn from the very best at an early age, so I have 10 global years of learning and travelling in michelin starred kitchens behind me. Johann Lafer, Val d'Or*, Stromburg / Richard Ekkebus, Amber** ,HongKong / Christian Jürgens, Überfahrt***, Tegernsee / Dieter Koschina, Vila Joya**, Albufeira / Sebastian Zier & Moses Ceylan, Einstein**,St. Gallen / Chris Rainer, Schloss Elmau**, Krün
For me, it's the taste that counts. I am a fan of reduced cuisine that convinces through delicate craftsmanship. I believe that perfection comes from reduction.
Growing up only 30 minutes from here away at the German boarder, I feel at home in Lenzburg and love the proximity to the most beautiful places in Switzerland. I appreciate the tremendous diversity of products, traditions and cultures here.
precision, depth of flavour and respectful interaction within the team. I count the Ophelia** in Constance and the Einstein Gourmet** in St Gallen, where I worked as sous chef for the last 5 years, among my most formative stations.
Through our family-run restaurant, I was born with a passion for cooking. Early on, I went out into the big, wide world to develop my skills and improve myself. I completed my apprenticeship at Hotel Menge in Arnsberg. Shortly afterwards, I made the acquaintance of Christian Hümbs and was allowed to complete an internship with him at the Atelier München*** restaurant. In 2019, I followed him to the Dolder Grand** in Zurich. As a pâtissier, the delicate work and art inspires me every day.
CHEF DE PARTIE
Most recently working at Luce d'Oro**, Schloss Elmau and as well at Restaurant Tim Raue**, Berlin, I was happy to come back to Switzerland. It was here that I discovered my love of cooking during my Matura.
For me, cooking is a path to enjoyment and a way to gain insight into different cultures and histories. When I travel, I discover many things and get inspired. In fine dining, I am inspired by the creative freedom to combine flavours from around the world in my own way and to create taste images.
CHEF DE PARTIE
After my apprenticeship in the best restaurant in my hometown, I went through each of the hotel's seven restaurants in three years at Schloss Elmau. The many impressions I gained working with chefs from all over the world were very formative.
After a short time at Irma la Douce*, Berlin, I was drawn back to the mountains. This time to Lech am Arlberg to the gourmet restaurant Aurelio (18 GM).
Chef de Partie
"I never wanted to be a chef." But then came my internship in the kitchen in 2012. Since then, I have become addicted to gastronomy and have completed my training, my military service and gained 3 years of professional experience in top Swiss gastronomy. After that, I moved to the most beautiful city in Germany for 2.5 years. Munich was a life training for me, which I gained as "Chef de Partie" in the renowned Tantris, among other places. Since September, I've been back in my home country, where I felt right at home with the guys in the kitchen of "Skins" and am now putting my heart and soul into it.
RESTAURANT MANAGER & SOMMELIER
The fascination of smelling and tasting has gripped me since I was a child. Everything had to be tasted. Today, I am lucky enough to use my sensory skills every day in my profession as a sommelier.
Experience gastronomy is just as much a part of michelin starred gastronomy today as taste perfection in food and drink. That's why I face new challenges in the diverse world of gastronomy every day! Like recently at the Opus V** restaurant in Mannheim.
STELLVERTRETENDER RESTAURANT MANAGER
After several years of travelling in the best hotels in Europe, including the Luce D'oro ** at Schloss Elmau, the Waldhotel Sonnora *** in Dreis near Trier and most recently the gourmet restaurant Cheval Blanc by Peter Knogl *** in the Grand Hotel Les Trois Rois in Basel, it was time for me to bring my acquired knowledge and skills to Skin's. I have been working in the restaurant for many years. My greatest pleasure is to offer the guests a wonderful evening with high table culture and to give them an unforgettable culinary experience.
COMMIS DE RANG
After training as a restaurant specialist, I was looking for a new challenge to put the skills I had learned into practice. My interest in fine dining was awakened by skin's. Here I can live out my enthusiasm for first-class service and develop myself further. The versatile interaction with the guests motivates me every day and I like to give back some of my joy.
Jaamac Adam Asad
Five years ago, I started at the Mammertsberg* as a steward. Then I worked with Pascal at the Einstein** in St. Gallen. Sport was and is our common theme, so I came to Lenzburg with him.
My tasks as a steward are very extensive. I support in the kitchen, help where a helping hand is needed and learn something new every day.
Cosmopolitan and sophisticated.
For us, the product is in the spotlight. We personally select all ingredients to create the best taste. In doing so, we never lose our global vision and are open to new things, based on old traditions.
+41 (0) 62 511 60 05
Reservationen von Mi-Sa ab 14 Uhr
Wednesday to Saturday from 6.30pm.
Last order 8.15pm.
If you arrive by car, parking spaces are available in the vicinity, along the Dammweg or in the "Gleis 2" car park. The restaurant is located directly at the Lenzburg railway station and is therefore ideally accessible by public transport.
You will find the entrance at the back of the old tinsmith's shop, the building parallel to the railway track.
The restaurant is located on the first floor.
Please inform us of intolerances and allergies in advance so that the kitchen team can prepare. Please note that our premises do not allow strict separation in the production of dishes. Therefore, contamination in the smallest quantities cannot be ruled out. We ask for your understanding.
Feel comfortable in your own skin - that is our motto. That's why we don't have a dress code.
Yes, we have an elevator. Please inform us in advance so that everything is to your complete satisfaction.
We cannot offer a separate children's tasting menu. We will be happy to prepare something for your children by arrangement. Thank you for letting us know in advance.
The heart of Dr Felix Bertram, the founder of Skin's and Skinmed, beats for dogs. That's why we are happy to welcome your four-legged friends as well.
Yes, we are happy to offer a vegetarian menu on request. Please let us know in advance. A vegan menu can not be offered.
Vouchers can be purchased from us. Please send an e-mail to email@example.com with your desired amount and the delivery address. Vouchers can be collected on site or sent by post.
In order to be able to plan sustainably and in a resource-conscious manner, we would be grateful for a cancellation 24 hours in advance - gladly by telephone or e-mail.
If you do not attend a reservation without cancelling it, we will charge you CHF 110 per person.
The dining experience at skin's lasts up to 3.5 hours. We can offer the full menu until 8.30pm. Thank you for your understanding.
We accept all major payment methods except AMEX. Invoicing is only possible for companies or private events.