An intimate and refined restaurant
Gourmet chef Luis Haller has a simple philosophy: take a few natural ingredients and transform them into an interesting and powerful creation.
At the Luisl Stube, you’ll be amazed by his culinary art. Working with unusual ingredients such as special beef, wild asparagus, and Swiss pine nuts he works to create a unique creation – a harmonious blend of textures and flavours with every ingredient making a special contribution. Combined, they amount to an unsurpassed delight.
Gault&Millau : three toques (16,5 points)
Guide de L'Espresso: two toques "due cappelli"
Falstaff Guide : 92 points
Gambero Rosso : 82 points
Gault&Millau : two toques (15 points)
Guide de L'Espresso: one toque "un cappello"
"Service of the Year" for our service team
"Chef of the Year" for Luis Haller
"Premio Godio" for Luis Haller