Menu Lucide
RHUBARB
Asparagus | Egg Yolk | Black Hazelnut | Dill
CARROT
Kimchi | Sea Buckthorn | Buckwheat
BRÜGGLI SALMON TROUT
Mountain Meadow Hay | Fennel | Elderflower
ANGUS BEEF
Green Asparagus | Sunflower | Mushroom
CHEESE VARIATION
Fruit bread | Walnut
GOAT MILK
Fermented Raspberries | Thyme | White Chocolate
4-course menu
rhubarb | carrot | beef | goat milk | 132.-
5-course menu
menu rhubarb | carrot | beef | cheese | goat milk | 148.-
6-course menu
menu rhubarb | carrot | salmon trout | beef | cheese | goat milk | 162.-
Menu Lucide Vegetarian
RHUBARB
Asparagus | Egg Yolk | Black Hazelnut | Dill
CARROT
Kimchi | Sea Buckthorn | Buckwheat
FENNEL
Mountain Meadow Hay | Fennel | Elderflower
BEETROOT PASTRAMI
Green Asparagus | Sunflower | Mushroom
CHEESE VARIATION
Fruit bread | Walnut
STRAWBERRY
Sorrel | Honey
4-course menu
rhubarb | carrot | beetroot | strawberry | 132.-
5-course menu
rhubarb | carrot | beetroot | cheese | strawberry | 148.-
6-course menu
menu rhubarb | carrot | fennel | beetroot | cheese | strawberry | 162.-
LUNCH MENU 03 / 04. june 2025
Lucide Salad
buffalo mozzarella | radish | fig
or
ASPARAGUS SOUP
fennel | elderflower | tarragon
VEAL
cherry | wild broccoli | shallots
or
EGGPLANT
cauliflower | buckwheat
APRICOT
hay milk ice cream | puff pastry
2-course-menu without dessert 39
3-course-menu 49
à La Carte
In addition to our weekly changing lunch menu, we also offer a seasonal selection of à la carte dishes.
We reserve the right to make changes to the menu.
Concert menu 3-course
rhubarb
Asparagus | Egg Yolk | Black Hazelnut | Dill
ANGUS BEEF
Green Asparagus | Sunflower | Mushroom
or
BEETROOT PASTRAMI
Green Asparagus | Sunflower | Mushroom
GOAT’S MILK
Fermented Raspberries | Thyme | White Chocolate
CHF 98
à La Carte
In addition to our concert menu, we also offer a seasonal selection of à la carte dishes.
We reserve the right to make changes to the menu.
Lucide wine list
You can download our wine list (currently available in German only) here:
Menu
Menu Lucide
RHUBARB
Asparagus | Egg Yolk | Black Hazelnut | Dill
CARROT
Kimchi | Sea Buckthorn | Buckwheat
BRÜGGLI SALMON TROUT
Mountain Meadow Hay | Fennel | Elderflower
ANGUS BEEF
Green Asparagus | Sunflower | Mushroom
CHEESE VARIATION
Fruit bread | Walnut
GOAT MILK
Fermented Raspberries | Thyme | White Chocolate
4-course menu
rhubarb | carrot | beef | goat milk | 132.-
5-course menu
menu rhubarb | carrot | beef | cheese | goat milk | 148.-
6-course menu
menu rhubarb | carrot | salmon trout | beef | cheese | goat milk | 162.-
Vegetarian menu
Menu Lucide Vegetarian
RHUBARB
Asparagus | Egg Yolk | Black Hazelnut | Dill
CARROT
Kimchi | Sea Buckthorn | Buckwheat
FENNEL
Mountain Meadow Hay | Fennel | Elderflower
BEETROOT PASTRAMI
Green Asparagus | Sunflower | Mushroom
CHEESE VARIATION
Fruit bread | Walnut
STRAWBERRY
Sorrel | Honey
4-course menu
rhubarb | carrot | beetroot | strawberry | 132.-
5-course menu
rhubarb | carrot | beetroot | cheese | strawberry | 148.-
6-course menu
menu rhubarb | carrot | fennel | beetroot | cheese | strawberry | 162.-
Lunch Menu
LUNCH MENU 03 / 04. june 2025
Lucide Salad
buffalo mozzarella | radish | fig
or
ASPARAGUS SOUP
fennel | elderflower | tarragon
VEAL
cherry | wild broccoli | shallots
or
EGGPLANT
cauliflower | buckwheat
APRICOT
hay milk ice cream | puff pastry
2-course-menu without dessert 39
3-course-menu 49
à La Carte
In addition to our weekly changing lunch menu, we also offer a seasonal selection of à la carte dishes.
We reserve the right to make changes to the menu.
Concert Menu
Concert menu 3-course
rhubarb
Asparagus | Egg Yolk | Black Hazelnut | Dill
ANGUS BEEF
Green Asparagus | Sunflower | Mushroom
or
BEETROOT PASTRAMI
Green Asparagus | Sunflower | Mushroom
GOAT’S MILK
Fermented Raspberries | Thyme | White Chocolate
CHF 98
à La Carte
In addition to our concert menu, we also offer a seasonal selection of à la carte dishes.
We reserve the right to make changes to the menu.
Wine list
Lucide wine list
You can download our wine list (currently available in German only) here:
The philosophy behind the Lucide menu and in Maximilian Huber's kitchen
Ripe ingredients are our starting point. We refine them with open-minded and modern as well as almost forgotten craftsmanship techniques of our ancestors: careful fermentation, gentle smoking, air drying or salting. We exchange knowledge with farmers, chefs and you as a guest - every piece of feedback sharpens our flavours even further.
Behind every product is a person, a farm, a craft. In an open dialogue with our producers, we share experiences about soils, seasons and the art of refinement. Transparency means that you can not only taste where something comes from, but also understand why it is on your menu – trust that connects.
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.
