On our breakfast buffet you will find a variety of regional delicacies, we even make the granola ourselves. The breakfast can be booked separately and can be enjoyed Monday to Friday from 7 to 10 am and on Saturday/Sunday from 7 to 11 am. Of course, vegans and guests with gluten intolerance also get their money's worth in the morning, in this case we ask for an early notification to our team. By the way, soy and oat milk are part of our standard breakfast offer.
Made in-house and freshly baked: our classic granola with rolled oats, pumpkin seeds, sunflower seeds, cranberries and almonds.
The Napf-Chäsi in Luthern, Lucerne, produces, among many other specialties, this refreshing and slightly sour tasting natural yogurt. It is made exclusively from pasteurized whole milk from happy cows in the Napf hills and mountains.
It is also called the white gold from the Luthertal: the fine hand-modified butter from the Napf region. From pure, pasteurized "Napf-Niidle" (Napf cream), a spicy-creamy butter is produced by hand and with much love for the traditional craft. Mmmhh, you can taste it.
Beekeeper Candid Bucher has been dedicated to 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 the Federation of Swiss Beekeeping Associations apisuisse.
Our jams come from the Lucerne Lake Valley, more precisely from Ottiger Specialties in the village of Ballwil. The sweet success story began in 1973 in a car garage. Of course, the production site and quantity have long since changed, but the fine recipes have remained.
This bread clearly has the knack: shaped by hand and baked in a wood-fired oven until wonderfully crispy, it tastes uniquely aromatic and heavenly moist. The high proportion of pre-dough and the refinement with high-quality swelling pieces make the Chnorz so digestible. It also contains rich Swiss wheat flour from the Lindmühle Birmenstorf as well as other high-quality and purely natural ingredients.
This classic wheat bread with its unique crispy crust is baked in a traditional wood-fired oven. Fire, flame and a great aroma are provided by 100-year-old, best beech wood from the Bad Zurzach region.
Braided by hand and then baked until golden brown - this is the fine Landfrauen butter plait that puts the culinary crown on every breakfast. This plait - made according to an old recipe and from carefully selected ingredients such as pure Swiss flour, Alpine salt and spicy Appenzeller mountain butter milk - tastes simply wonderful.
Hmmm, these fine-flaky, tender-crispy and literally butter-tender croissants contain more than 20% of the finest Appenzell mountain butter. You can feel, smell and taste that - they are uniquely good.
The Kurmann cheese dairy from Gähwil in the canton of St. Gallen has been producing the spicy mountain cheese for over 40 years. The varied Toggenburg landscape with its rich herb grass forms the basis for the strong aroma. Depending on the ripening period, the taste of the semi-hard cheese is mildly aromatic or tangy.
The red Tilsiter is a true classic among semi-hard cheeses. Its taste perfectly balances mildness and spiciness. The cheese is produced in small family farms in the cantons of Thurgau and St. Gallen and in the Zurich Oberland.
Le Gruyère AOP has been produced for hundreds of years around 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. From ten months, the taste becomes stronger and more aromatic.
Camembert Suisse has been produced by the BAER cheese dairy in Küssnacht am Rigi since 1928. Depending on the stage of maturation, the taste and consistency of the soft cheese change - from firm-fresh to spicy-creamy to full-nutty.
Since 1990, Markus and Lucia Stirnimann have been processing fresh milk from the surrounding area in the Napf-Chäsi - among other things, into the Napf-Träumli. The soft cheese is made from cow's milk and is characterized by a wonderful creaminess.
The famous Hohle Gasse is the namesake of this cheese; all Swiss* know it from Schiller's drama "Wilhelm Tell" since their school days. This is not surprising, since this mild, aromatic soft cheese is produced in the immediate vicinity of the legendary alley by the BAER cheese dairy in Küssnacht am Rigi.
The Odermatt cheese dairy in Dallenwil is responsible for the small round cheese, which comes in a snow-white mold coat. The milk for the cheese comes from the family's large herd of goats as well as from other farmers in Central Switzerland.
Beau Séjour fully booked?
Then take a look at the Hotel Schlüssel, our third hotel in the heart of Lucerne's old town.
