The story
Restaurant zumOXN in Laufen has received two ladles from the Schlemmer Atlas for 2026, acknowledging a menu built on accessible yet refined cooking. The kitchen adopts a modern-bodenständige philosophy, weaving international influences into earthy, home-style foundations. This balance allows the restaurant to present a brunch option that feels rooted in tradition while remaining open to global flavors.
The kitchen prepares meat specialties on a lava stone grill, using the rock's heat to generate a characteristic char and smoky aroma. Guests frequently order the homemade spaghettini, showcasing the team's dedication to crafting noodles from scratch. The menu also highlights veal brains served alongside pretzel dumplings, pairing rich offal with a classic Bavarian starch.
Breakfast and brunch are available throughout the day, accommodating both early schedules and relaxed weekend routines. Bistrosnacks provide a convenient alternative for guests seeking smaller portions between meals. The consistent quality across these categories ensures that visitors encounter the same culinary standards regardless of their chosen time slot.
Recognition
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