Breakfast

The best way to start the day

Our breakfast buffet features a wide variety of regional delicacies, and we even make our own granola. Breakfast can be booked separately and is served Monday through Friday from 7:00 to 10:00 a.m. and Saturday and Sunday from 7:00 to 11:00 a.m. Vegans and guests with gluten intolerance will, of course, also find something to their liking in the morning; in this case, we ask that you notify our team in advance. By the way, soy and oat milk are standard offerings at our breakfast. Breakfast can be added to all room categories.

Granola – made with "true love"

Homemade and freshly baked: our classic granola is a special blend of rolled oats, pumpkin seeds, sunflower seeds, cranberries and almonds.

Classic Granola - Breakfast - Beau Séjour Lucerne

Yogurt - Breakfast - Beau Séjour Lucerne

Napf yogurt

The Napf-Chäsi dairy in Luthern produces this refreshing and slightly sour natural yogurt. It is made with exclusively pasteurized whole milk from happy cows in the Napf hills and mountains.

Chäsi butter

Known as the white gold from the Luthertal valley, the fine hand-molded butter from the Napf region is also part of our breakfast buffet. From pure, pasteurized "Napf-Niidle" (Napf cream), a flavorful and creamy butter is produced by hand and with lots of love for the traditional craft. Mmm, you can taste it.

Napf Chäsi Anke - Breakfast - Beau Séjour Luzern

Honey

Beekeeper Candid Bucher has devoted himself to producing this liquid gold since 1969. His bee colonies are all at home in the canton of Lucerne and the fine honey they produce bears the gold seal of apisuisse, the Federation of Swiss Beekeeping Associations.

Jams

Our jams come from the Lucerne lake valley – or more precisely – from Ottiger Spezialitäten in the village of Ballwil. The sweet success story started in 1973 in a garage. And while the production site and quantity have long since changed, the same excellent recipes are still used to this day.

Strawberry jam - Breakfast - Beau Séjour Luzern

Core bread - Breakfast - Beau Séjour Lucerne

Wood-fired sourdough bread

This bread clearly has what it takes: baked to perfection with a wonderfully crispy, rustic crust, it delights with a moist crumb and a uniquely mild yet distinctive aroma. The high proportion of IP-SUISSE rye flour and the specially cultivated rye sourdough used generously make this country sourdough bread particularly digestible and keep it fresh for longer.

Wild white bread from a wood-fired oven

This classic wheat bread with its uniquely crispy crust is baked in a traditional wood-fired oven. The fire, flame and amazing aroma are provided by the wood from 100-year-old beech trees in the Bad Zurzach region.

Wood oven bread - Breakfast - Beau Séjour Luzern

Butter plait - Breakfast - Beau Séjour Luzern

"Butterzopf" braided bread

Braided by hand and baked until golden brown, the "Butterzopf" is the culinary crown of every breakfast. This bread – made using an old recipe and from carefully selected ingredients such as pure Swiss flour, Alpine salt and aromatic butter made from Appenzeller mountain milk – is Swiss comfort food.

Butter croissants

Mmm, these fine, flaky, crispy croissants contain more than 20% of our finest Appenzell mountain butter. You can feel, smell and taste it – they are exceptionally good.

Buttergipfeli - Breakfast - Beau Séjour Luzern

Genuine "Bergkäse"

The Kurmann cheese dairy in Gähwil, in the canton of St. Gallen, has been producing sharp Alpine cheese ("Bergkäse") for over 40 years. The varied landscape of Toggenburg, with its lush herb grass, is what gives the cheese its strong flavor. Depending on the aging time, the taste of the semi-hard cheese can be mild and aromatic or nutty and sharp.

Hard cheese - Breakfast - Beau Séjour Lucerne

Tilsiter - Breakfast - Beau Séjour Luzern

Red Tilsiter

The red "Tilsiter" cheese is a true classic among semi-hard cheeses. Its strikes a perfect balance between mild and sharp flavors. The cheese is produced in small family farms in Thurgau, St. Gallen and the Zurich highlands.

Le Gruyère

Gruyère cheese has been produced for hundreds of years near the small town of Gruyères in the canton of Fribourg. Depending on the age of the cheese, the taste is different. The "classic", rather mild Gruyère is aged between six and nine months. When aged ten months or more, the taste becomes stronger and more flavorful.

Gruyere - Breakfast - Beau Séjour Luzern

Camembert - Breakfast - Beau Séjour Lucerne

Camembert Suisse

Camembert Suisse has been produced by the BAER cheese dairy in Küssnacht am Rigi since 1928. Depending on how aged the cheese is, its taste and consistency differ – ranging from firm and fresh to sharp and creamy to full-bodied and nutty.

Napf Chäsi soft cheese

Since 1990, Markus and Lucia Stirnimann have been processing fresh milk from the region at the Napf-Chäsi dairy into many things, including the Napf-Träumli. This soft cheese is made from cow's milk and stands out for its delightful creaminess.

Träumli - Breakfast - Beau Séjour Lucerne

Hohle Gasse soft cheese

This cheese it named after the famous "Hohle Gasse" ("hollow alley") from Schilller's drama "Wilhelm Tell", which is required reading for all Swiss schoolchildren. This is not surprising, since this mild, flavorful soft cheese is produced in the immediate vicinity of the legendary alley by the BAER cheese dairy in Küssnacht am Rigi.

Dallenwiler goat cheese

The Odermatt cheese dairy in Dallenwil is responsible for the small round cheese, which is enveloped in a snow-white mold skin. The milk for the cheese comes from the family's large herd of goats as well as from other dairy farmers in Central Switzerland.

Goat cheese - Breakfast - Beau Séjour Lucerne

Mmmmm, that tastes good.

Our breakfast is frequently mentioned on Tripadvisor.

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