This hotel
has a traditional history dating back to the 12th century, from a meat and fish market to a town hall, a tavern to a guildhall, then finally in 1836 it became Hotel des Balances. Peter Buesser has been successfully managing the hotel since 1988. The famous facade paintings are the most photographed subjects in Lucerne. The hotel reminds me of a Venetian palace.
Executive Chef Andy Fluri
creates a versatile and eclectic cuisine with such items as Pan-Seared Pike Fillet with Wasabi Foam, Asian Vegetables with Pak-Choi, Sauteed Canadian Lobster with Chanterelles, Spring Onions and Tomato-Basil Risotto, Braised Veal Shank in Redwine Sauce, Ratatouille and Rosemary Potatoes. A must for your bucket list!
Visit: Weinmarkt, 6004 Luzern; +41 41 418 28 28;
