Restaurant Reussbad
Lucerne · Fine dining · €€€€ · 34 dishes · CHF 5 – CHF 78 · Vegetarian-friendly
Opening hours
- MondayClosed
- Tuesday11:00–14:00, 18:00–23:00
- Wednesday11:00–14:00, 18:00–23:00
- Thursday11:00–14:00, 18:00–23:00
- Friday11:00–14:00, 18:00–23:00
- Saturday11:00–14:00, 17:00–23:00
- SundayClosed
What to order here
No dishes match.
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Tatare de veau « Piémontaise »
Veal tartare with nut butter, garlic oil and parmesan.
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Fresh truffle tagliatelle
CHF 16≈ €17.33Tagliatelle fraîches à la truffeHomemade tagliatelle with white truffle.
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Escalope du cerf
Venison schnitzel patty with cognac porcini sauce, potato-celery mash as well as chestnut red cabbage and Brussels sprouts.
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Émincé de gibier à la vigneronne
Sliced venison and deer in a grape-chanterelle sauce with autumnal sides.
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Filet de fera aux câpres
Poached whitefish fillet with caper sauce, rice and vegetables.
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Risotto de betterave
Beetroot risotto with breaded goat cheese and Piedmont hazelnuts.
Our cold appetizers Nos hors d’œuvre froid
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Duck foie gras terrine and its brioche bread
CHF 29.50≈ €31.95Terrine de foie gras de canard et son pain briochéDuck liver terrine with two types of plums and brioche.
Our soup Notre soupe
Our hot appetizers Nos hors d’œuvre chaude
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Pan-fried duck liver
CHF 34≈ €36.83Foie de canard poêléFried duck liver with caramelized apple slices and balsamic raspberry jus.
Our main courses Nos plats principaux
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Beef fillet "Rossini"
160 g CHF 70≈ €75.82140 g CHF 78≈ €84.49Filet de bœuf « Rossini »Grilled beef fillet with white wine risotto and vegetables.
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Grilled entrecote "Café de Paris"
CHF 56≈ €60.66Entrecôte grillé « Café de Paris »Grilled entrecote with matchstick fries and vegetables.
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Roasted venison saddle
CHF 72≈ €77.99Selle de chevreuil rôtieRoasted venison saddle with game jus-cognac cream and autumnal sides.
Selection of starters Sélection d’entrées
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Salade de mâche
Lamb's lettuce with bacon, mushrooms, pumpkin seeds and pumpkin-chestnut sauce.
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Crevettes « Tempura »
Black Tiger prawns in tempura batter with lentil salad and wasabi mayo.
Selection of main courses Sélection de plats principaux
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Filet de bœuf «Stroganoff»
Beef fillet cubes in paprika sauce with rice and vegetables.
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Civet de cerf
Venison stew with mushrooms, bacon, silver onions, croutons and autumnal sides.
Selection of desserts Sélection de desserts
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Variation autour de la prune
Plum compote with cinnamon mousse ice cream and crumble.
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Burnt Catalan cream.
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Chariot de fromages
Cheese selection with four different varieties from the cheese trolley.
The pastry chef's specialties Les spécialités du pâtissier
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Sabayon au marsala
CHF 18.50≈ €20.04Warm Marsala foam cream with vanilla ice cream.
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Thin apple tart and vanilla ice cream
CHF 19.50≈ €21.12Tarte fine aux pommes et la glace vanille
Traditional desserts Les desserts traditionnels
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Lemon and vodka sorbet
CHF 15.50≈ €16.79Sorbet citron et vodka -
"Homemade" coffee ice cream
CHF 13.50≈ €14.62CHF 15.50≈ €16.79Café glace « Maison»Coffee ice cream with kirsch and espresso.
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Dame blanche
CHF 13.50≈ €14.62CHF 15.50≈ €16.79Vanilla ice cream with chocolate sauce and whipped cream.
Our ice creams Nos glaces
Prices as published by the venue; they may have changed. Dish pictures are illustrations based on the menu description, not photos from the venue.