Neue Taverne

Affogato with vanilla, espresso, and smoked maple syrup.

Vanilla ice cream topped with espresso and smoked maple syrup.

Eggplant with miso, wasabi sesame, and cashew.

Roasted aubergine glazed with miso, topped with wasabi sesame and cashews.

Mountain potato tortilla with salsa brava and paprika.

Mountain potato tortilla served with spicy salsa brava and bell peppers.

A two-course seasonal vegetable-focused lunch menu designed as an individual experience.

Daikon with cucumber, yuzu, chicory, orange, and Wollishofen mustard.

Refreshing salad of daikon, cucumber, chicory, and orange with yuzu and local mustard.

Pea-corn tempeh with bimi broccoli, shallots, and plum.

Kernotto with Perigord truffle, porcini mushrooms, and calçots.

Grain-based risotto style dish with Perigord truffle, porcini mushrooms, and calçots.

Miso soup with smoked tofu, radish, and shiitake mushrooms.

Miso soup with smoked tofu, radish, and shiitake mushrooms.

Sourdough bread from Eigenbrötler in Lucerne with dip.

Sourdough bread from Eigenbrötler in Lucerne served with a dip.

Chocolate fondant with basil, skyr, and buckwheat.

Chocolate fondant served with basil, skyr, and buckwheat.

Stracciatella di Burrata with flower sprouts, pumpkin seeds, and ponzu.

Winter vegetable dim sum with preserved lemon and sunchoke dashi.