Rosmarin is currently working out of the Vinya Test Kitchen as a pop-up offering.
Upscale Swiss-inspired food using local and fresh ingredients are at the core of our seasonal menu. Classic Swiss presentations of pork, veal, sausage and seafood are prepared with a uniquely modern twist. Our small plates and entrees are both elegant and simple, hand-crafted with intricate layers of tastes and textures. Food is meticulously prepared and artfully plated, offering diners an exquisite dining experience each and every time.
The Rosmarin kitchen is led by not one, but two chefs – a father and son collaboration that has proven to be dynamic. Corporate Chef/COO Massimiliano Mariotta is an internationally renowned culinary professional with 25 years of experience as a chef and a consultant. His son Stefano, Chef de Cuisine, is a rising star that has worked under Michelin-rated chefs himself. Both originally from Switzerland, their inspired cuisine features a creative and clean interpretation of traditional Swiss cooking.