The Best Restaurants in Canton Lucerne
The focus ATELIER is one of the best restaurants in Central Switzerland. Signature dishes such as duck liver ice cream, pigeon in Albufera sauce or razor clams with dashi walnut beurre blanc - next to this gastronomic work of art, Lake Lucerne becomes a minor matter.
In the Colonnade at the Mandarin Oriental, Art Nouveau splendour meets French fine dining. Artfully prepared classics or a tasting menu are served under high marble ceilings. The world-class wine list leaves nothing to be desired.
Stefan Wiesner is not just a chef, he is an icon. With his vast knowledge of the Entlebuch and its nature, but also of art, alchemy and the cuisines of the world, he has developed his very own style of cooking, with which he enchants the guests of his Mysterion.
Since May, guests at the KKL restaurant "Lucide" have been welcomed by a new team. After six years, Michèle Meier has handed over the management of the kitchen to Maximilian Huber. His focus is on products from the Alpine region and an appreciation of their producers. A glance at the menu shows that guests can still order à la carte as well as from the menu. The menu starts with the amuse-bouche: a creamy shrimp tartare is hidden under a cream cheese foam, accompanied by tomatoes and crispy kale. Next up is the "Beet tartare", a dehydrated beetroot tartare with caper mayonnaise, crispy brioche potato chips, wafer-thin horseradish and Belper tuber. The name of the meatless tartare makes people smile. Huber explains that his aim is not to lecture with a meatless tartare, but to inspire guests and surprise them with new flavors. In the second course, Huber once again demonstrates his skill with vegetables. Carrots take center stage: once braised, once pickled, served with kimchi, puffed buckwheat and a nut butter hollandaise. This is followed by Swiss salmon trout on hay beurre-blanc with Alpine caviar and pickled fennel. In the main course, beef entrecôte from Haus Luma is served, accompanied by a hearty potato espuma, crispy fried onions and potato skins. To finish, the aromas of raspberry, goat's milk, thyme and white chocolate merge and allow us to feel the intense flavors of summer once again.
Right on the lake, Olivo serves Mediterranean cuisine with an Italian accent. Fish, pasta and antipasti become little holiday moments with a view of the water and mountains. An extensive wine list rounds off the experience - Lucerne can feel very southern here.
Lunch or dinner here is an experience for fans of art and cuisine. Not only was part of the interior designed using a 3D printer, but the menus are also conceptualised. The dishes look beautiful and taste wonderful at the same time.
Shooting star Robert Steuri brings a breath of fresh air to the historic Maihöfli: his menus combine precise craftsmanship with a fine sense of flavours, whether classic or vegan. In the stylish old building, the cuisine is so innovative that the city of lights is taking notice in gastronomic terms.
La Pistache combines the grandeur of the traditional Balm restaurant with light, modern cuisine. There is plenty of sophistication on the plates, the wine list is well thought out and the elegant ambience makes this place a reliable address for enjoyable evenings.
The Regina Montium cooks with what grows around the house. There are 350 herbs on the hill, as well as vegetables, berries and flowers. The menu comes in five to nine courses, all one hundred per cent Swiss. The view goes far beyond the edge of the plate.
Omakase culture gives the chef the power to decide on the composition of the menu. The exquisite multi-course meal is prepared in front of the guests using traditional techniques and takes you on a gastronomic journey to the Far East. The sake selection is superb!
The Negral gourmet parlour at Klostergasthaus Löwen has just 20 seats. A six- to ten-course surprise menu made from regional and international ingredients is served here in an intimate setting. Each course is accompanied by perfectly matched wines.
Werner Tobler only uses fresh produce from selected suppliers in his kitchen. He doesn't let anything dictate his cooking, except the season. His down-to-earth cuisine is somewhere between the Alpine region and the Mediterranean - the main thing is that it tastes good.
Klingler's in Lucerne is a classic upscale Italian restaurant that places great value on quality. At the weekend, sushi is added to the menu - a bold second signature that brings variety without contradicting the philosophy of the establishment.
Nadine Baumgartner and Oscar de Matos are back in Lucerne and more curious than ever. Word has got around that Japanese and Spanish accents influence the food. The café serves speciality cakes in the afternoon and mutates into a wine bar in the evening.
Everything is just right here: the view of the water and mountains as well as the Mediterranean cuisine with international accents, whether à la carte or as a three- to six-course menu. The creative creations are convincing in their entirety. The ambience is stylish and the service warm. Pure relaxation.
The new outlet is strategically located in the "Hotel Schweizer-hof". Anyone strolling through Lucerne, on foot or by car, will almost always pass one of the city's classiest hotels. The "Vico" is advertised on the website as a lifestyle brasserie, which is not to be taken too seriously. The atmosphere is elegant, the comfortably upholstered benches and stucco on the high ceiling are enticing, there are different table arrangements, the seating is wonderful and often with a view. If that's what is meant by lifestyle - here you go! Perhaps the way the restaurant's website highlights the names and visuals of the senior staff should also be understood as lifestyle: Claudia Alves Ribeiro, is hostess, Stefan Ritter is head chef. What is also advertised are the Bordeaux wines on the wine list. And indeed, there are quite a few on the wine list, as well as an unusual depth of vintage. Château Batailley from 2020 and 2015, Lafite-Rothschild many times over up to the mythical 1982 and many, many more. As far as prices are concerned, you can pick up a few bargains, especially with older bottles. And while we're on the subject of "cheap": The lunch menu is anything but expensive, and the à la carte offerings are also fairly priced. Especially as our lobster bisque contained succulent pieces of crustacean and the veal tartare was pleasantly seasoned with tête de moine, caramelized nuts and Pommery mustard; the crispy pieces of bread made us happy. The fact that the tiramisu then seemed a little harmless: no problem. Next time we'll have "Millefeuille de la Maison" and a glass of mature Sauternes to go with it.
Head chef Felix Kattchin is the master of the fire. The meat sommelier masters cooking on the grill perfectly, and guests are rewarded with delicious meat, fish and vegetable creations. All while enjoying the marvellous view of the lake.
The Barbatti is as much a part of Lucerne as the Löwengraben and the Chapel Bridge. It serves delicious, nostalgic Italian cuisine. Thanks to dishes such as carpaccio di manzo, spaghetti alle vongole and scaloppine al limone, you can dream yourself away on holiday here.
The Old Swiss House is an institution in the heart of Lucerne. The historic building is a living history and a place of fine cuisine, where traditional dishes are skilfully combined with modern elements. The wine cellar stores 30,000 bottles.
A young team cooks to a high standard here. Ingredients from Switzerland and local suppliers form the basis for dishes with cult status, such as the freshly baked loaves of bread or the pork belly. The surprise menu at the weekend is also available with wine accompaniment.