The story
On the historic Weinmarkt in Luzern, Des Balances combines a prime location with a kitchen that has earned a Michelin Recommended distinction. The restaurant is part of the Hotel Des Balances, a property that has stood at the heart of the old town for centuries.
The menu centres on classic cuisine, prepared with clear Mediterranean influences. The approach is straightforward: seasonal ingredients, precise technique, and dishes that let the produce speak. The kitchen team works with a philosophy of "enjoyment with a clear conscience," sourcing ingredients with care and sustainability in mind.
The dining room is a space of understated elegance, with large windows overlooking the Weinmarkt square. In warmer months, the outdoor seating extends onto the cobblestones, making it one of the most atmospheric spots in Luzern for a meal. The restaurant also caters to private events and banquets, and the bar offers a relaxed setting for a drink before or after dinner.
The Michelin recognition, awarded in 2026, reflects the consistency and quality of the kitchen. For those seeking a refined yet welcoming meal in the centre of Luzern, Des Balances delivers on both setting and substance.
Recognition
Ambience
Details
History
The Hotel des Balances, with its spectacular terrace overlooking the Reuss, is a Lucerne institution. Its ambitious gourmet restaurant attracts both tourists and locals; catering to their varied expectations is no simple task, but head chef Andy Fluri has skillfully navigated this challenge for years. He prioritizes continuity while remaining attuned to trends, offering seasonal dishes and a grill menu alongside a customer-friendly multi-course selection. A delicate carrot and ginger soup with coriander foam made for a successful start, followed by a delicious Mediterranean sea bass fillet in port wine butter with carrot purée, spinach, and pine nuts. Asian flavors were also well handled, as evidenced by the kitchen’s pairing of giant prawns and lobster tail in soy sauce, served with fried rice, shiitake mushrooms, and pak choi. While Andy Fluri has previously served the pan-fried Challans duck breast with lemon-thyme jus more tenderly, there were no complaints, especially given the accompanying potato-celery purée and kumquat chutney. Finally, the chocolate mousse with double cream meringue ice cream and red wine pear was light and outstanding. Quick, stress-free service.
Location
Facebook
Instagram