Luzern and Central Switzerland Restaurants
We’ve compiled the best of the best in Luzern and Central Switzerland - browse our top choices for Restaurants during your stay.
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We’ve compiled the best of the best in Luzern and Central Switzerland - browse our top choices for Restaurants during your stay.
This popular establishment has been feeding travelers since 1931 in what was originally built as a farmhouse in 1858, now containing a beautifully contrived collection of 17th-century antiques, leaded glass, and an old-world style—everything pleasantly burnished by more than 90 years of service. The standing menu includes specialties from around the country: cubed fillet of beef in a green-pepper mustard sauce, pike perch with ratatouille, and chocolate mousse. In warm weather you can enjoy your meal in the outdoor seating area, which spills out onto the pedestrian-only zone.
One of the architectural focal points of the Old Town waterfront, this floridly decorated guild house provides an authentic medieval setting in which to sample reasonably priced local fare (the guild's origins can be traced to 1341). Lake fish or pastetli (meat pies with puff pastry) are worthy local options. The interior is woody and publike; in summer the small first-floor balcony or the airy cobblestone riverside arcade provides one of the best seats in town.
Formerly a 16th-century tavern, this lively brasserie is a favorite meeting place for Luzern's art and media crowd, humming with locals lunching by the bar, while the more formal old-style restaurant glows with wood and brass under a low-beamed parquetry ceiling. Fresh market ingredients are combined to create modern, international fare, including chicken simmered in white wine, rabbit stew, and classic garlic snails. There is ample outside seating when it's warm, including a small garden.
Step past the ancient facade and into a room roaring with local action, where brisk waiters deliver the dishes that Mutti (Mom) used to make: fresh Kutteln (tripe) in rich white-wine sauce with cumin seeds; real Kalbs-kopf (chopped fresh veal head) served with heaps of green onions and warm vinaigrette; and authentic Luzerner Kügelipaschtetli (puff-pastry nests filled with finely ground beef, savory herbs, and cream sauce). Occasional experiments in a modern mode—such as steak with wasabi sauce—prove that Peter Galliker's kitchen is no museum. Desserts may include raspberries with peppermint ice cream.
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