Head chef Maximilian Huber and restaurant manager Shamara Perera
Maximilian Huber and Shamara Perera, together with their team, welcome you to Lucide – with passion, curiosity and a sense of enjoyment.
For us, hospitality is more than just a promise – it is an attitude we live by. We treat our guests attentively, personally and with genuine interest.Through exchange, stories, perspectives and connections are created that characterise the way we work together.
The result is a place where producers, employees and guests can celebrate the diversity and beauty of the Alps together.
Let’s start a dialogue together – where taste, origin, future and people become a unifying moment.Join us on a culinary high-altitude hike and create modern, responsible cuisine with us.
Head chef Maximilian Huber and restaurant manager Shamara Perera
Maximilian Huber and Shamara Perera, together with their team, welcome you to Lucide – with passion, curiosity and a sense of enjoyment.
For us, hospitality is more than just a promise – it is an attitude we live by. We treat our guests attentively, personally and with genuine interest.Through exchange, stories, perspectives and connections are created that characterise the way we work together.
The result is a place where producers, employees and guests can celebrate the diversity and beauty of the Alps together.
Let’s start a dialogue together – where taste, origin, future and people become a unifying moment.Join us on a culinary high-altitude hike and create modern, responsible cuisine with us.
The restaurant
A visit to our restaurant is more than just a meal – it’s a lively exchange. A connection is created between you, our team, producers and nature, in which every contribution can be heard and tasted.
Behind every product is a person, a farm, a craft. With our trusted producers, we share experiences about soils, seasons and the art of refining. Transparency means that you can not only taste where something comes from, but also understand why it is on your menu – trust that connects.
For us, delight does not end at the edge of the plate. Short distances, careful use of resources and sustainable thinking ensure that future generations can also experience diversity. Together, we create a gastronomy where pleasure and responsibility go hand in hand – in harmony with nature, the economy and the community.
