After around two years, Oscar de Matos and Nadine Baumgartner are back in Lucerne and have opened "De Matos". The heart of the restaurant is the open kitchen at the back. The food is cooked the way Oscar and Nadine like it at home: Uncomplicated and with a pinch of punk. In the evening, you can choose between a small or large menu. A vegetarian option is also available. The culinary starter is a fine selection of tapas: lardo on toast with fermented honey, stuffed eggs with wild garlic cream and Gilda's small tapas skewers with all kinds of pickles. These are accompanied by the well-known sourdough bread from the "Eigenbrötler" with Oscar's fermented butter. The accompaniment in the glass could not have been more fitting: Vintner's champagne from the house of "C.H. Piconnet". This is followed by tuna crudo in a spicy shoyu, accompanied by a mandarin kosho paste and puffed buckwheat. We continue with two dishes to share - white asparagus in a passion fruit and vanilla sauce and goat ricotta from "Geissen-Toni" from Stans with pickled watermelon radish. The sauce also leaves a lasting impression in the next course. Cooked salmon trout is served with a cooked seafood beurre-blanc and umibudo, crunchy sea grapes. The main course features tender pork neck with grilled cucumber and almond cream. For dessert, a sweet and bitter Negroni espuma with rhubarb sorbet and strawberry leaf oil is a wonderful finale.
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