Robert Steuri: a breath of fresh air at the "Maihöfli" in Lucerne

Unassuming gem: the "Maihöfli" in Lucerne

Originally built as a station buffet, the "Maihöfli" restaurant at Maihofstrasse 70 in Lucerne knows how to impress foodies today. Talented chefs have been cooking at the restaurant for years.

The "Maihöfli" restaurant celebrated its entry into the GaultMillau when Peter Burri received 14 points from the renowned restaurant guide. This was followed by Oscar de Matos (16 GaultMillau points). And now Robert Steuri is the chef (15 points from GaultMillau).

The 31-year-old moved from the "Glacier" restaurant in Grindelwald to the "Maihöfli" in October 2023. And after the first few months at his new restaurant, it was clear: He’d got off to a successful start. The summer service is particularly lovely in the little garden tucked away behind the house.

Just one click away: forging a career path with online research

Being online and on social media every day is a normal experience for young chefs nowadays. It is for Robert Steuri too: "My first job in Switzerland was at the ʹGrandhotel Giessbachʹ on Lake Brienz. I was hired as commis garde manger, cooking for up to 120 guests every day. I got to know a whole new world and new techniques. After work, I googled for hours, acquiring new knowledge."

The internet also helped him get a job at the "Glacier" in Grindelwald: "I noticed an attractive job offer, which I applied for immediately." He met his wife Liz there and was supported and encouraged by the owners Jan and Justine Pyott. But another career stop left its mark on his journey too: "I cooked at the ʹEdenʹ hotel in Spiez with colleagues who had already worked at the ʹSteirereckʹ or with Sven Elverfeld. I benefited from their knowledge."

Culinary change of scenery: off to Lucerne for the sake of the family

There is no question that Steuri felt at home in Grindelwald, but with the birth of his daughter Lilly, his focus changed: "We wanted her to grow up in a city and started looking for new opportunities." Steuri got the tip for the "Maihöfli" restaurant in Lucerne from a regular guest, the plan worked out, the move was on.

When Steuri replaced the chef Oscar de Matos, the menu at the "Maihöfli" also saw some changes – including some bold ones. Many of the dishes that Steuri and his first-class team conjure up are not often served in Switzerland. For example, beef goulash with Wagyu heart salad and sweetbread in tempura batter.

One outstanding dish is Bremgartner trout with cucumber, smoked fish mayo, Philippine lime and a hidden oyster. "It makes the dish iodized and salty," says the chef. Fish is often served at the "Maihöfli" according to the chef’s preference, and the products are mainly from Switzerland.

From fine dining to lunch: indulgent moments at the "Maihöfli"

The chef’s daily routine: In the morning, Steuri takes his daughter to day care, then he gets started with his team at the restaurant. In the evening, he offers an elaborate 7-course menu at the "Maihöfli", which is also available in a vegan version. "We have worked hard on the topic of vegan nutrition," says Steuri. And the guests are convinced – some have even become regular guests.

The "Maihöfli" restaurant in Lucerne is also worth a visit for lunch. Three of the seven courses from the evening fine dining menu are served at lunchtime. An equally ambitious alternative is the chef’s "Easy Lunch" – for example, tagliatelle with green asparagus, wild garlic, broccoli and almonds.