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You walk in, pick your cut from the counter at the door, and that transaction is the whole philosophy of the place. It's a steakhouse and butcher shop combined, anchored by Swiss LUMA beef alongside Wagyu and USDA Prime, most of it dry-aged, all of it cooked with the conviction that fire and salt are enough. The room is warm wood and soft light, cosy without being precious. Ranked 64th on the World's Best Steak Restaurants list.
The awards strongest first
- World's 101 Best #64 · World's Best Steak Restaurants
- Michelin Guide Selected Restaurant
One number, weighted & current 75
How we scoreThe dishes from the writeups
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Swiss LUMA beef rib eye
“Swiss LUMA beef rib eye, US bison fillet steak or Wagyu beef tenderloin from Japan or Australia?”
Michelin Guide -
Appenzeller Ribelmais chicken
“Or perhaps an Appenzeller Ribelmais chicken is more to your liking?”
Michelin Guide
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