Speis En Guete!
Menu description Meat For our meat-based dishes, we use exclusively Swiss meat and meat-based products from Engelberg and Muotatal valleys. For the «Kalberei» Nose to Tail menu, we source a mountain calf once a month from suckler cow husbandry, which is guaranteed to be appropriate to the species, from Eigenthal, Mount Pilatus the Lucerne spring water area of origin - from the Alp Unterlauen and the Buchsteg mountain farm. Our «farmer s bratwurst» comes from the Neualp, Eigenthal. Fish Our lake fish are netted at the Nils Hofer Vierwaldstätter lake fishery. Our smoked salmon trout come from the Spielhofer trout farm, Römerswil. Cheese Our «Nidwaldner Bratkäse» comes from the Unterst-Hütte alpine cheese dairy on the Niederbauen, Emmetten. Our two-year-old «Rohmilch Alp-Hobelkäse» (plain sliced cheese made from raw milk) is produced over open fire on the mountain farm Langenmatt-Fräkmünt, Mount Pilatus. Our pasteurised cow milk mozzarella comes from the UNESCO biosphere reserve at Entlebuch and the neighbouring Emmental from the Marbach mountain cheese dairy. Eggs Our boiled egg on the salad we get from the organic farm Wobmann, Schwarzenberg. Ice cream Our farm ice cream is produced by the Vonarnburg farming family in Sempach with fresh milk from their own farm. VEGAN GLUTENFREE Our staff will be happy to tell you about the ingredients used in our dishes which could cause allergies or intolerances on request. All prices in Swiss Francs including 7.7 % VAT.
Welcome to Restaurant Helvetia We know where our products come from. Friendly alpine and farm businesses, fishermen, winemakers, master brewers and master distillers and suppliers from the immediate vicinity are our direct partners. Our sustainable, hand-picked food offering reflects the rural / urban diversity of Switzerland and, where possible, Central Switzerland.
«Helvetia» specialities Trend meets tradition our partners promote classic dishes such as «farmer s bratwurst» from the Neualp farm in Eigenthal. They also enjoy our meat specialities from Engelberg and Muotatal valleys, as well as fish from the Vierwaldstätter lake fishery with smoked fish specialities from Römerswil. We use vegetables from Lucerne and regional products for vegan and vegetarian creations, as well as for tarte flambée. Discover our lovingly prepared culinary delights and evergreens from Central Switzerland. Our food is available until 10 pm.
«Helvetia» Apéro plate with dry cured ham, smoked bacon, alp cheese from Mount Pilatus, fresh horseradish, pickled cucumbers, silver onions, walnuts bread & butter 23.50 Soups & salads Clear vegetable broth with its cubes and herbs 9.50 Creamy green pea soup with fresh mints 10.50 Colorful salad leaves with butter croûtons 9.50 Cucumber-celery herb salad Lemon-agave dressing 11.50 Mixed market salad with boiled egg and sprouts 12.50 Tomato salad with mountain milk mozzarella basil and olive oil 13.50 Starters Vegetable tartar with salad, white toast starter 14.50 main 24.50 Beef tatar from Central Switzerland Brioche-toast, butter; mild, medium or spicy starter (70 g) 22.00 main (150 g) 33.50
Hurni Vegetable Growers, Neuenkirch Marcel and Sandra Hurni-Mäder and their three children farm their own vegetable crops in Neuenkirch. As a second generation business, they produce all their fruit and vegetables according to the «Suisse Garantie» (Swiss Guarantee), mainly a variety of salads, tomatoes, cucumbers and many other types of vegetable, fruit and berries. The Hurnis have a feel for the optimal level of ripeness for their products and they do their utmost to guarantee this at all times. They work with plant-based beneficial insects to ensure pest control, and a well-trained and motivated workforce.
Meat dishes Helvetia market «farmer s bratwurst» Neualp Red wine-onion sauce, risotto with dried porcini mushrooms 27.50 Minced meat burger «Helvetia» Thyme jus, glazed carrots, mashed potatoes 27.50 Bread crumbed and fried veal scallop «Viennese style» fresh vegetables from the market, French fries 39.50 Veal «Cordon bleu» with dry cured ham from Muotathal and fried cheese from Nidwalden fresh vegetables from the market, butter noodles or French fries 42.50 Bone-aged prime sirloin steak «Chez Nous» (200 g) Au gratin with home-made herb butter, fries allumettes 44.00 WITH SALAD All meat dishes can also be ordered with salad instead. Vegan and vegetarian dishes Vegetable curry with chickpeas and rice served with fried mangold, sesame and pomegranate 25.50 Cookies filled with Tofu Warm vegetable salad, red onion chutney 27.50 Whitefish filets from Lake Lucerne baked in «Rathaus beer batter» with pommes nature, French fries or mixed salad, Sauce Tartar 31.50
Buchsteg Mountain Farm, Eigenthal The Buchsteg farm business is located at the back of Eigenthal (1,006 m above sea level). Bernhard und Monika Zemp-von Rotz run the farm with their five children and two apprentices. The agricultural leasehold company extends across an area of 42 hectares, where suckler cows and sheep have space to roam. Around 50 Original Braunvieh suckler cows, Tyrolean Grey, Angus and 50 calves are kept on the mountain farm all year-round. In addition, depending on the season, two Angus breeding bulls, several breeding cattle and approximately 50 sheep belonging to the Heidschnucke and Wollschweine breeds come here with their young.
«Kalberei» Nose to Tail Every month, we source a mountain calf from the Alp Unterlauen and the Buchsteg mountain farm in Eigenthal. The calves are reared in a suckler cow husbandry, guaranteed to be a appropriate to the species, on the Pilatus. There, were the Lucerne spring water also originates, the mountain farmers take real care as they walk among nature and animals. This is very important to us. We strive for use every last piece of meat prepared in a creative and flavoursome way. Every heart, brain, lung and spleen is purposely set aside as small giblets. AS LONG AS STOCKS LAST Please bear in mind that the proportion of prime and meat cuts is limited. Certain dishes might be sold out.
Starters Clear veal broth with raviolini filled with veal shank 10.50 Aspic terrine with cubes of veal head and tongue Colorful salad bouquet, apple chutney 12.50 Veal liver parfait with baked veal kidney Cranberry-redcurrant-jelly, Brioche-toast 14.50 Main dishes Boiled veal cap of rump & shoulder Vegetable vinaigrette, boiled potatoes, root vegetables 28.50 Ragout of veal «farmer woman style» Mashed potatoes, glazed carrots 29.50 Stewed veal breast slices with sweetbread in batter Kernser noodles, vegetables from the market 32.50 Sliced veal with mushrooms from Wauwil Hash brown, butter Rösti 38.00 Veal Saltimbocca Risotto with dried mushrooms, vegetables from the market 39.50 «Nose to Tail» menu in 3 courses Clear veal broth with filled with veal shank Aspic terrine with cubes of veal head and tongue Colorful salad bouquet, apple chutney Trilogy from the mountain veal with filet, back and hip Dauphine potatoes, vegetables from the market menu 59.00
Unterlauelen Mountain Farm, Eigenthal The Alp Unterlauelen (1,061 m above sea level) is farmed all-year round. The business covers 26.9 hectares of agricultural land. Andrea & Hansueli Keiser-Arnold keep around 15 suckler cows belonging to the Swiss Original Braunvieh breed at their farm, along with their calves, three goats with kids, four yaks, two donkeys and two cats. Around 60 cattle and suckler cows also graze on the neighbouring Alp Oberlauelen (1,330 m above sea level) in the summer. Andrea & Hansueli Keiser-Arnold farm the Alp Unterlauelen with their three children and a farm hand.
«Helvetia» tarte flambée Nature with smoked bacon, alp cheese from Mount Pilatus, parsley and crème fraiche 23.50 Spinach with spinach, tomatoes, alp cheese from Mount Pilatus and crème fraiche 23.50 Salmon trout with smoked salmon trout, dill, capers, onions and crème fraiche 26.50 «Forestière» with smoked bacon, alp cheese from Mount Pilatus, mushrooms and crème fraiche 24.50 «Helvetia» with dry cured ham, ruccola, dried tomatoes and crème fraiche 26.50
Langenmatt-Fräkmünt Alpine Cheese Dairy, Alpnach Karin und Andreas Gasser-Niederberger and their children farm the alps of Langenmatt (1,350 m above sea level) and Fräkmünt (1,499 m above sea level) on the Pilatus. The 40 hectare area provides grazing for 30 dairy cows and almost a dozen young cows in the summer. On which, during this period, the alpine couple process 30,000 litres of milk over an open fire in accordance with OIC Certification (Organisme Intercantonal de Certification Sàrl) to create Mount Pilatus cheese. In autumn, the young family move back to the village of Alpnach, where they run their 15 hectare Grabi home business over the winter in accordance with IP regulations.
Sweet dishes & «farmhouse ice cream» from the region Oh you little sweetie! Our home-made dessert compositions bring some «dolce far niente» into everyday life and what a good thing that is! Fresh milk for our «farmhouse ice cream» is provided by the Vonarburg farming family in Sempach, and comes from their own farm. Or would you prefer cheese as your final course? Our head chef buys select cheeses every Saturday at the «Helvetia market». SEASONAL DESSERT We especially recommend our seasonal dessert.
Warm chocolate cake with whipped cream 7.50 with vanilla ice cream 10.50 Puff pastry vanilla cream slice with whipped cream 8.50 «Panna cotta» à la mode du chef with mountain haw flavor and almond-honey 9.50 Ice-coffee «Helvetia» with whipped cream 9.50 with «cherry spirits» 11.50 Sundea «Helvetia» Raspberry- & blueberry yoghurt, vanilla ice cream and seasonal berries 11.50 Our ice cream flavors from the organic farm Ice cream vanilla, chocolate, stracciatella, mocca, pistachio, Grand-Marnier Yoghurt ice cream raspberry, blueberry Sorbets strawberry, lemon 1 scoop 4.00 2 scoops 7.80 3 scoops 9.80 with whipped cream 1.70 Frappés vanille, chocolate, stracciatella, mocca, pistachio, Grand-Marnier 8.50 Dessert cheese from «Helvetia market» Different cheese garnished 12.50
Restaurant Helvetia Waldstätterstrasse 9, 6003 Luzern www.helvetialuzern.ch