Sustainability - LUX - Restaurant & Bar

Sustainability is on everyone’s lips

LUX is not only committed to the wellbeing of its guests, but is also concerned about the environment. We have undertaken to abide by a strict climate protection strategy and are therefore working in a way that’s 100% climate-neutral.

In order to cater for our guests in a sustainable manner, we at LUX use – whenever possible – seasonal, organic and local ingredients together with wines that are produced in Europe. We also offer our guests a wide choice of vegetarian and vegan dishes.

Animal welfare is an important issue which places us under some ethical obligations, so we at LUX prefer Swiss meat from animals that have been kept outside (on pasture). When it comes to fish, we value products which have been caught sustainably in the wild (MSC) or which come from certified aquaculture sources (ASC).

Declaration

Starters

"LUX Gras" with shallot cherry chutney, vegan brioche and pickled starweed

Swiss premium fish terrine with nori, dashi foam and pickled starweed

Zurich beef tataki with kimchi and crispy wan tan

Lettuce with Zurich free-range onsen egg, cipolotti miso dressing and bacon foam

Mixed lettuce with wild herbs, marinated dandelion, perennial grain and coarse mustard dressing

Tomato essence with lemon thyme raviolo and lemon espuma

White asparagus cream soup with soft cooked quail egg and pickled asparagus tips

Hommage an Zürich

"Suppe Seefeld", clear essence of Zurich miso with sautéed organic tofu

Tatar "Chreis Chaib", veal filet tartar with marinated rocket salad, egg yolk shoyo emulsion and Belper tuber

Mains

Porcini ricotta ravioli with brown butter, roasted leek, white tomato foam and cheese crumble

Roasted oyster mushroom with cauliflower salad, cauliflower potato mousseline and crispy cabbage

Swiss pike perch fillet with beurre blanc, tomato oil, yellow pea puree, olive crumble and raw ham chips

Gently cooked Brüggli char fillet with baked Cheyenne potato, grilled spring onion, radish wild herb salad and chives dressing

Home aged beef fillet with potato truffle praline, roasted parsnip and Maggia Valley pepper sauce

Grilled saddle of lamb with honey jus, risotto croquette, pea puree and sprouts

Slow cooked Swiss duck breast with marinated turnip, carrot puree, canied grapefruit and orange jus

Hommage an Zürich

"Dörfli Klassiker" Zurich veal fillet ragout with Rösti and mushroom cream sauce

Lentil Tempeh with smoked almond pepper cream, crispy potato, roastd cabbage with leek oil and vegetable jus

Dessert

Yoghurt mousse with half dehydrated strawberries, olive oil ice cream and lemon

Rhubarb terrine with ginger ice cream, raspberry cream and rhubarb rose meringue

Coffee parfait with Muscovado sugar crunch, jasmine gel and apricot foam

Hommage an Zürich

"Plättli Wiedike", hard and soft regional cheese with fruit bread, fig jam and candied walnuts

"Assortiment Züriberg", raspberry- and pistachio macarons with lime cream and popcorn ice cream

General declaration

Switzerland	Arctic Char Pork Trout Pikeperch Veal Beef Lamb Duck
Ireland	Lamb

The gram figures for the CO2 footprint as well as the information on the energy value may vary slightly - depending on the respective supplier or processed product.
More information: www.eaternity.org