"Barrier-free" Restaurants in Canton Lucerne
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.
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.
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.
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.
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.
The Jazzkantine is Lucerne's stage for uncomplicated cuisine and concerts. International influences meet local ideas, served in an open, lively space. Those who come here want to eat, drink and listen - and experience the city from its relaxed side.
The food at the Pony is seasonal and clean. There are terrines, soups, fish or roasts, plus vegetables from the surrounding area. The pavilion is bright and quiet, while the neighbouring pub is smaller and down-to-earth. The garden is in bloom and the view stretches far over the Lucerne hinterland.
Off the beaten track, the cooking here is the kind you rarely experience these days: without fuss, but with a sure hand and a feel for the essentials. The cuisine remains down-to-earth, but allows for small outliers. A place that doesn't have to prove anything - and that's exactly where it excels.
The Beizli, Stübli and Gärtli are very cosy. Stefan Oberli spoils his guests with market-fresh, seasonal dishes and attaches great importance to the provenance of the ingredients. Bea Oberli takes care of the wine selection with a focus on specialities from Central Switzerland.
Italian pasta and pizza cuisine at a high level: City diners love La Cucina in Pilatusstrasse for its homemade pasta, crispy pizza and varied wine selection. The room is lively, the service fast. A place for an uncomplicated evening.
The Belle Époque chic with the round bar in the centre matches the elegant, international cuisine with an uncomplicated Swiss twist. You are welcome here at any time of day and will be pampered by every trick in the book. The cocktail menu is worth a sin.
The Felsenegg welcomes you with its hidden garden and charmingly elegant parlour, in the heart of Lucerne and home-made and cosy. Mediterranean-inspired, fresh classics and seasonal delicacies characterise the menu. And a fine selection of wines to go with it - honestly cosy.
The Linde is a country inn straight out of a picture book. The uncomplicated and warm atmosphere is a magnet for day trippers and regular guests. In addition to hearty classics, ostrich is served here in all variations. The meat comes from a farm in Müswangen.
This charming restaurant is located on the banks of the Reuss and spoils its guests with creative dishes made from local ingredients. A meat loaf roll with herb mustard is the perfect snack between meals. Add a homemade lemonade and your battery is recharged.
Neighbourhood pubs like the Libelle are a popular meeting place for a quick coffee, a shared lunch or a nightcap at the bar after a fine meal. The fact that the focus here is on labour integration and regional produce increases the feel-good factor.