The story
Lucide, at Europaplatz 1 in Luzern, holds one MICHELIN Star (2026) for contemporary cooking built on Alpine produce. The restaurant sits inside the KKL Luzern, beside Lake Lucerne.
Maximilian Huber took over the kitchen from Michèle Meier on 1 May 2025, after stations in Switzerland, Denmark and Germany. His base is the precision of French technique, combined with fermentation, close attention to vegetables and regional sourcing. Gault&Millau gave Lucide 15 points in 2026 and noted that Huber does not copy his predecessor but cooks his own thoroughly Alpine dishes.
Huber's signature carrot is dehydrated, then rehydrated in carrot juice and served with sea buckthorn sauce, brown butter hollandaise and kimchi. Brüggli lake trout comes with a beurre blanc scented with hay from the Bürgenstock. The current menu opens with a "Dialog der Jahreszeiten" course, then moves through pike-perch, veal two ways and black hazelnut. Tasting menus run from CHF 125 for three courses to CHF 166 for six, with a full vegetarian version.
The wine list concentrates on Switzerland and the wider Alpine region, favouring family-run estates and organic or biodynamic growers. Creative alcohol-free drinks are offered as well. For a closer look at the cooking, the Chef's Table seats a maximum of five guests in front of the open kitchen.
Recognition
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