Lusi Brasserie

High quality cooking

Tripe and calf's head are part of the DNA of the Brasserie Lusi and remain on the menu even after the sudden departure of head chef Miri Schwarz. The successors' interpretation: The calf tripe is served Tuscan-style with braised cherry tomatoes and an elegant rosemary focaccia. The calf's head is painstakingly deboned, shaped into cubes, and fried; the lukewarm La Bonnotte potato salad served alongside it was excellent, and a 62-degree onsen egg was also not to be missed. Before the classics came a rather modern, spoon-served, excellent amuse-bouche: raw gold mackerel with passion fruit, mirin, and as a contrast, a mildly spicy wasabi mayonnaise. Brasserie classics are not missing from the large-format menu: salad bowls with eight side dishes to choose from, beef burger, foie gras, Wiener schnitzel, Eringer beef tartare (somewhat surprisingly served in a "Mex-style" with corn, chipotle mayonnaise, and tortilla chips), bouillabaisse with red mullet, monkfish, and dragonhead. We ordered two new additions: small, delicate ravioli del plin filled with cheese from the Staffelalp, accompanied by porcini mushrooms, summer truffles, and a rather rich fondue sauce. And a good old lobster thermidor, classic and well prepared. The Lusi is a little jewel in Zermatt's gastronomy: a dreamy beautiful terrace in summer (with views of the Matterhorn), an elegant restaurant with a glass dome at lower temperatures. So refined that the waiters wear dark suits with dignity, carve a large piece from the silver chariot, and circulate large bottles. Most spectacular dessert: Crêpe Suzette, prepared on the new flambé cart.