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

Hommage an Zürich

Ceviche from Lake Zurich with jalapenos and amaranth

Zurich crayfish bisque with Jerusalem artichoke and tomato oil

Whitefish from Lake Zurich with risotto, roe and tarragon sauce

Zurich style sliced veal fillet with Rösti and mushroom cream sauce

Starters

"LUX Gras" with plum chutney, vegan brioche and walnut crunch

Zurich beef tataki with red cabbage salad, lime, chili, cilantro and miso emulsion

Mixed lettuce with wild herbs, red chicory, perennial rye and orange dressing

Zurich miso essence with sautéed organic tofu

Veal tartar with burrata cream and fried egg yolk

Mains

Porcini ricotta ravioli with parsnip, brown butter foam and cheese crunch

Lentil Tempeh with roasted bell pepper walnut cream, brussels sprouts and vegetable sauce

Swiss pike perch fillet with beluga lentils, beurre blanc sauce and bacon chip

Home aged beef fillet with celery, roasted bone marrow and Valle Maggia pepper sauce

Grand Cru pork entrecote with carrots, smoked ham croquette and malt sauce

T-bone steak for two with truffled mashed potato, seasonal vegetables, café de Paris and pepper sauce

Lava grilled sea bass for two with white wine risotto, glazed vegetables and beurre blanc sauce

Dessert

White chocolate mousse with poached quince, brown butter crumble and orange caramel ice cream

Spiced carrot cake with white pecan ganache and sea buckthorn sorbet

Cranberry walnut macarons with dark chocolate cream and Swiss whiskey ice cream

Hard and soft regional cheese with fruit bread, fig jam and candied walnuts

General declaration

Switzerland	Whitefish Pike perch Salmon Chicken Veal Beef Bacon
France	Sea bass

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