Oscar de Matos - La cocina de autor
Are you ready for new experiences? In the restaurant Maihoefli Oscar de Matos has developed his very own culinary language and cooking philosophy. And so Oscar is the GaultMillau "Rising Star of the Year 2022" and in addition he received 16 GaultMillau points. In his own creations you will discover both Spanish and innovative Nikkei influences from Japan and Peru. Oscar's gourmet journeys can be enjoyed in four, six or eight courses. And in summer, start your journey in the wonderful chestnut garden.
PS: Book now at Hotel Beau Séjour Oscar's Dinner & an overnight stay in the most beautiful boutique hotel in Lucerne!
Just as versatile as the changing menu of of our Maihoefli is the wild curriculum of chef Oscar de Matos. After his training with star chef Ferran Adrià in the award-winning Spanish restaurant El Bulli, he worked in Switzerland with regional master chefs such as Werner Tobler or at the Hotel Schweizerhof Lucerne and made guest appearances in Catalonia's El Celler de Can Roca. And still, Oscar always brings a pinch of Spanish flair to each of his unique dishes. Always good for surprises, Oscar doesn't rely on a thousand components, but rather on three to four ingredients that are recognizable on the palate. Therefore GaultMillau gave him 16 points for his unique style. But the most important ingredient for Oscar is your host Nadine, with her he runs this gem of a restaurant.
tortilla / salmon roe/ green tomatoes / tomato essence granite ice
celery taco / truffle
apricot / oolong / saffron / pistachios
chick-pea chip / basil gel / olive oil pearls
yuzu macaron / osietra caviar
foie gras / tamarind sauce / grated walnut / pickled ginger
pigeon breast / Mexican mole / quinoa / feta / kumquat compote / pumpernickel chip
lamb tartare / cream cheese / dill mayonnaise / parsley root chips
liquid olives
beetroot variations
tartelette / smoked stracciatella di bufala / field caviar
chickpea / mushrooms / dill
tangerine / date cream / feta / hibiscus powder
amuse bouche
brioche with amazake / pickles / beurre noisette / mushroom paté
celery chip / fermented garlic / truffle cream
salmon trout / root spinach / puffed buckwheat / Japanese ginger
tomato / sesame / ginger / togarashi
matcha biscuit / finger limes
pluma iberico / spring onions / strawberries
algae tartelette / peas / yuba
kohlrabi / green peas / togarashi vinaigrette / buttermilk
tartelette / kumquat / tonka bean / crumble
mushroom-cashew-nut-paté / quince compote / quince broth
salmon trout / butternut squash puree / vin jaune beurre blanc / Alba truffle
black salsify / galangal sabayone / grated walnuts / spruce powder
venison fillet / lardo / onion puree / Brussels sprouts / fermented plums / jus / lovage oil
mushroom flan / chervil root / raisin compote
pike perch / lardo / onion cream / truffle / shiitake
arctic char / dashi / dill mayo / cranberries / Oscietra caviar
Take the bus number 1 from the main station to the bus stop Maihofmatte-Rotsee. It is only a 8 minutes ride and the bus runs every 7 minutes; even after midight.
Also easy to reach by car and we have 7 private parking lots for you behind the restaurant.
Hotel Beau Séjour Lucerne
In our wonderful Boutique-Hotel, built 1871, you can enjoy great lake views,
mountains, plenty of design and even more art.
Haldenstrasse 53 in 6006 Lucerne
www.beausejourlucerne.ch
Buuergarte, Hünenberg ZG , www.buuregarte.ch
Brüggli-Forellen GmbH, Sattel SZ, www.forellen.ch
LUMA Beef AG, Neuhausen am Rheinfall SH, www.luma-delikatessen.com
Holzen Fleisch GmbH, Ennetbürgen NW, www.holzenfleisch.ch
Gerstl Weinselektionen AG, Spreitenbach AG, www.gerstl.ch
Sense of Delight, Cham ZG, www.senseofdelight.ch
We are very happy and proud that we are now represented in the Gault & Millau gourmet guide with 16 points. LINK
