de MATOS, Lucerne
Punk rock to accompany a five-course menu? Chef Oscar de Matos has found his match made in heaven. A fan of the unconventional, both in terms of what he plates up and the music he plays. Fine dining with a difference
Strong beats for equally strong sauces
Anyone familiar with the top culinary spots in Lucerne has likely already come across top chef Oscar de Matos. The talk of the town for many years, de Matos has recently launched his latest venture: de MATOS. A historical restaurant in Lucerne’s new town has been given a facelift with modern furnishings and extra large art. One of the first things de Matos installed? His beloved record player. And the kitchen? Unremarkable. The food it produces? Remarkable! At de MATOS restaurant, culinary influences from Spain and Japan merge and complement each other with punchy sauces and plenty of fermented ingredients working in harmony. This ingenious approach has been met with much acclaim.
What do the guests order, what does the chef love?
What do guests enjoy most? "First and foremost the fermented produce," explains the chef with 16 GaultMillau points to his name, "along with both of our menus, which unite entirely different flavor profiles." And what does de Matos cook up for himself at the end of a long shift? Côte de Bœuf old cow aged in beeswax accompanied by his favorite record: Joy Division, Unknown Pleasures.
