{"id":36,"date":"2022-05-02T08:54:23","date_gmt":"2022-05-02T06:54:23","guid":{"rendered":"https:\/\/skins-restaurant.ch\/?page_id=36"},"modified":"2026-03-12T08:57:40","modified_gmt":"2026-03-12T07:57:40","slug":"homepage","status":"publish","type":"page","link":"https:\/\/skins-restaurant.ch\/en\/","title":{"rendered":"HOMEPAGE"},"content":{"rendered":"
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\n\t\t\t\t\tFINE DINING CLOSE UP<\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\tA culinary journey around the world \u2013 reimagined, masterfully crafted<\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tWichtige
Info<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Skin\u2019s - The Restaurant \u2013 Your gourmet experience<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Welcome to \u201cSkins \u2013 The Restaurant,\u201d awarded two Michelin stars and 17 GaultMillau points.<\/p>\n

Here, favorite dishes and specialties from around the world meet modern culinary art and creative flair. Our young, inspired team, led by Kevin Romes as head chef, reinterprets familiar flavors from countries, continents, and cultures \u2013 with artisanal precision, fresh, top-quality products, and a special sense of taste, texture, and balance.<\/p>\n

Our cuisine is contemporary, light, conscious and is prepared right before your eyes in the open kitchen. We serve our dishes personally, warmly and at eye level: authentic, clear and unforgettable.
Here, cosmopolitanism meets worlds of aromas and creativity meets depth of taste \u2013 for a fine dining experience that not only surprises but also touches.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/div>
Current events<\/div>

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Discover all events<\/div><\/div><\/a><\/div>
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We share the love to the product, craftsmanship and precision.<\/div><\/div><\/div><\/div>
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Here, passion meets the art of cooking.<\/div><\/div><\/div><\/div>
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Pleasure and perfection are what drive us.<\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tWINE MENU<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tMENU<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"Rehr\u00fccken<\/figure><\/div>
\"Skin's<\/figure><\/div>
\"Steinpilzmousse,<\/figure><\/div>
\"Skin's_The_Restaurant_Fine_Dining_Aargau_Z\u00fcrich\"<\/figure><\/div>
\"Bortsch:<\/figure><\/div>
\"Skin's_The_Restaurant_Fine_Dining_Aargau_Z\u00fcrich_min-min\"<\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t
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A young team
\nwith a vision<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Kevin Romes
HEAD CHEF<\/span><\/h3>\n\n

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 J\u00fcrgens, \u00dcberfahrt***, Tegernsee \/ Dieter Koschina, Vila Joya**, Albufeira \/ Sebastian Zier & Moses Ceylan, Einstein**,St. Gallen \/ Chris Rainer, Schloss Elmau**, Kr\u00fcn\n<\/p>\n

\nFor 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. <\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Pascal Hobler
SOUS CHEF<\/span><\/h3>\n\n

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.\n<\/p>\n

\nprecision, 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.<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Severin beesten
CHEF p\u00e2tissier<\/span><\/h3>\n\n

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 H\u00fcmbs and was allowed to complete an internship with him at the Atelier M\u00fcnchen*** restaurant. In 2019, I followed him to the Dolder Grand** in Zurich. As a p\u00e2tissier, the delicate work and art inspires me every day.<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Nicola Alpst\u00e4g
Chef de Partie<\/span><\/h3>\n\n

I did my apprenticeship with Stefan Wiesner at the R\u00f6ssli* in Eschholzmatt, where I quickly realised that cooking is both an art and a philosophy.\nSince then, I've been constantly taking on new challenges and gaining more and more insight into the whole subject.\n<\/p>\n

I was able to gain important insights at Les Moles* in Catalonia and at Sebastian Raabe's old and new place of work. Now I want to further develop my wealth of technical and professional experience at Skin's.\n\n\n<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Soraya Heuberger
Chef de Partie<\/span><\/h3>\n\n

Meine kulinarische Reise begann im Restaurant Einstein in St. Gallen, wo ich meine Ausbildung absolvierte und die Grundlagen der feinen Kochkunst erlernte.\nHeute arbeite ich als Chef de Partie im Skin\u2019s the Restaurant und lebe dort meine Leidenschaft f\u00fcr kreatives Fine Dining. Jede Zutat erz\u00e4hlt f\u00fcr mich eine Geschichte und ich liebe es, diese mit Pr\u00e4zision, Hingabe und einem Hauch \u00dcberraschung auf dem Teller zum Leben zu erwecken. <\/p> Mein Ziel: Gerichte zu kreieren, die nicht nur ausgezeichnet schmecken, sondern auch in Erinnerung bleiben.\n <\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Nattagan Speich
Stellvertretende Restaurantleitung<\/span><\/h3>\n\n

I got to know the world of fine dining for the first time as a guest at Skin's. Fascinated by this experience, it was my great professional desire to develop further in this area.\n<\/p>\n

\nThis is where I discover unfamiliar products and new techniques, and I can share these discoveries through interaction with the guest, allowing them to participate even more closely in the perfection of the overall experience.\n<\/p>\n

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Luca redondi
Demi CHEF DE RANG<\/span><\/h3>\n\n

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\nawakened 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.\n<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Jaamac Adam Asad
STEWARD<\/span><\/h3>\n\n

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. \n<\/p>\n

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. <\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Shraga Yair Amb\u00fchl
COMMIS DE RANG<\/span><\/h3>\n\n

Ich komme aus der Schweiz, bin aber in England aufgewachsen. Der Wunsch, zur\u00fcckzukehren, hat mich immer begleitet. Als mich mein Lieblingsfilm The Grand Budapest Hotel zum ersten Mal verzauberte, wusste ich: Ich m\u00f6chte in der gehobenen Gastronomie arbeiten \u2013 dort, wo Service eine Kunst ist.\n<\/p>\n

Mein Weg f\u00fchrte mich vom Tellerw\u00e4scher im Appenzell \u00fcber das Ecco Ascona zu Rolf Fliegauf bis zur\u00fcck in mein Heimatdorf. Schritt f\u00fcr Schritt formte sich mein Traum. \n<\/p>Heute stehe ich im Skins Restaurant \u2013 mit einem grossartigen Team, der richtigen Energie und dem Gef\u00fchl, genau hier meinen Traum zu leben: den bestm\u00f6glichen Service zu geben.<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Kanjana Jittieng
CHEF DE PARTIE<\/span><\/h3>\n\n

W\u00e4hrend meiner Ausbildung im Spital entdeckte ich meine Leidenschaft f\u00fcr die Kulinarik und die pr\u00e4zise, sorgf\u00e4ltige Arbeitsweise. Direkt im Anschluss durfte ich in einem 14-Punkte-Fine-Dining-Restaurant meine ersten Erfahrungen in der gehobenen Gastronomie sammeln. Dort wurde mir bewusst, wie sehr mich die Genauigkeit, die handwerkliche Perfektion und der hohe Qualit\u00e4tsanspruch begeistern.<\/p>\n

\n\nAktuell arbeite ich im Restaurant Skins, was f\u00fcr mich eine grosse Herausforderung und gleichzeitig eine wertvolle Chance darstellt. Hier habe ich die M\u00f6glichkeit, mich fachlich wie pers\u00f6nlich weiterzuentwickeln, neue Techniken zu erlernen und mein Verst\u00e4ndnis f\u00fcr Spitzenk\u00fcche zu vertiefen.\n<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Cosmopolitan and sophisticated.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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contact<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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TELEPHONE:

+41 (0) 62 511 60 05<\/p>

Reservations: Wed-Sat from 2pm.<\/span><\/p>


\n\nOpening hours:<\/span><\/p><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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RESTAURANT<\/strong>
Wednesday to Saturday from 6.30pm.
<\/b>Last order 8.15pm.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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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. \u00a0<\/p>

You will find the entrance at the back of the old tinsmith's shop, the building parallel to the railway track.<\/p>

The restaurant is located on the first floor.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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