Accommodation – restaurants in Canton lucerne
Chef Patrick Mahler and his team combine buoyant lightness with surprises in their gastronomic performance. Pleasurable elegance merges with a wealth of flavours and subtle contrasts to create harmonious dishes. An unforgettable experience.
The Colonnade Restaurant at the Mandarin Oriental Hotel offers upscale fine dining, celebrating modern French haute cuisine made from local ingredients. The elegant and creative dishes by Chef Gilad Peled and his team are true works of art.
In the charming atmosphere of La Pistache, guests are lovingly pampered by chef Beat Stofer. With great dedication, he conjures up refined gourmet dishes. The gastronomic creations are accompanied by wines that perfectly round off the taste experience.
Tradition-conscious, but not traditional, regional, pure, authentic - that's the natural cuisine of the Regina Montium. At lunchtime, simpler à la carte dishes are served in the bistro, and in the evening, the Terroir menu is served in the restaurant - everything is always made only with Swiss ingredients.
At the elegant Klingler's, southern flavours can be enjoyed on the shores of Lake Lucerne. Valerio Flori's light Italian-Mediterranean cuisine ranges from homemade pasta to "trilogie di tartare," fresh fillets of egli and Muotathal veal chops.
Traditional Japanese omakase cuisine is celebrated at this gem. Minamo is run by experienced chefs who prepare the finest ingredients using classic Japanese techniques - an art they have perfected over decades of training.
PRISMA focuses on fusion cuisine, which takes guests on an exclusive gastronomic journey. Particularly noteworthy is the fact that all dishes are gluten and lactose-free. The unique menu also offers a wealth of delicious vegetarian options.
Not only is the view of the lake and mountains fantastic, but the food served by the motivated service team is also impressive. The menu offers fresh, creative, and enjoyable dishes with a Mediterranean twist, and there are also great vegetarian options.
Local meets exotic at the Pavillon restaurant. The first-class cuisine scores with classics such as Luzerner-Frischti pâté, chateaubriand or club sandwich, but also with creative bowls and rich salads. At lunchtime, there are fine daily menus.
The Lumières restaurant in the chic Château Gütsch owes its name to the evening sea of lights of the city of Lucerne, which lies at its feet. Chef Ludovico De Vivo and his team combine Swiss and Mediterranean cuisine with elegance, lightness and imagination.
Chef Felix Kattchin is on fire for everything that can be prepared on the grill with sizzle and hiss. By conviction, he processes the whole animal with imagination and skill. His dishes are never clumsy, but testify to sophistication and courage.
In front of a picture-book backdrop, imaginative creations made with crisp vegetables, fresh fish and juicy meat can be enjoyed on the panoramic terrace of the Vitznauerhof. Here, healthy cuisine is celebrated in its most enjoyable form.
Honest, passionate cuisine is at the heart of the Drei Könige. At lunchtime there is an attractive set-menu, in the evening creative dishes are à la carte. The surprise menu "one table, one menu" promises a unique gastronomic cuisine. An appetising and creative experience is guaranteed!
Restaurant Borromäus is an address for conscious gourmets who appreciate a relaxed, stylish and friendly atmosphere. The young kitchen team reinterprets classics and prepares them with seasonal, regional and sustainable ingredients.
In a relaxed, stylish atmosphere with modern design and a unique location - directly on the Reuss River - enjoyable moments are guaranteed at Des Balances. Andy Fluri and Niko Eichner and their team create refined French-Mediterranean cuisine full of flavours.
MOzern is a modern, chic brasserie, an inviting meeting place for locals and tourists. With breathtaking panoramic views of the lake and mountains, as well as a diverse selection of Mediterranean cuisine, MOzern is the newest "living room" in town.
The Ochsen's absolute specialty are the delicious game dishes that are available in autumn from their own hunt. But the market-fresh, regionally inspired country inn cuisine with dishes such as meatloaf, pork bratwurst and cordon bleu also delight throughout the year.
The Rebstock’s cuisine is both imaginative and traditional, with a focus on seasonal and regional ingredients. Attractive lunch menus or modern, home-style à la carte dishes, some of which are served all day, leave nothing to be desired.
At the Beau Rivage, classic French cuisine is skilfully combined with international influences. The Swiss fish specialties, such as whitefish fillet on lemon risotto, are particularly fine. The service is also passionate about its work.
The name says it all: French and Mediterranean cuisine is served at Sauvage, the hotel's gourmet restaurant. Regional products are skilfully combined with ideas, flavours, and ingredients from all over the world and prepared into high-quality, delicious creations.