Balances

In Balances restaurant, Luzern, head chef Andy Fluri creates culinary masterpieces with great success. This master chef, who has been awarded 14 points by the prestigious Gault-Millau guide, takes his guests on a flight of fancy for the taste buds, with delicacies such: as cream of parmesan soup with basil Espuma and beef fillet steak carpaccio; braised veal cheeks in a truffle jus, served with a potato and onion mash and savoy bacon; or dumplings filled with chocolate and nuts, accompanied by apple mousse with sour cream and banana ice cream. All meals are prepared with only market fresh produce and everything is produced according to the season. Guests are welcomed with historic flair, which is also in keeping with modern design and makes for a stylish establishment decorated in warm, natural tones. This extraordinary ambience is even more enhanced by the terrace, which looks directly on to the Reuss, which sets the mood not only for the romantics, but for all diners, as there is a sense of being on the Venecian Grand Canal.