The Hotel Vitznauerhof celebrates summer – which has finally arrived in Switzerland. The Sens restaurant has been a stage for top chefs since 13 June. Now another star chef has signed up. Florian Neubauer will be cooking at the restaurant on Lake Lucerne from 5 to 29 September.
Text: Malin Müller
Bilder: provided
Flo, from 5 to 29 September, you will be cooking from Thursday to Sunday evening at the Sens «summer residence» on Lake Lucerne. What can guests expect?
I’ve always wanted to create a fish menu. So I spoke to Raphael Herzog, General Manager at Hotel Vitznauerhof, and suggested it to him. He liked the idea, as the concept also fits in very well with the location that the Sens offers. Now the guests at Sens can look forward to a great surprise menu with products mainly from the water.

You can normally be found in Zermatt in winter at the Backstage Hotel, where you cook with great passion at the «After Seven» (17 GaultMillau points) and the «Diner’s Club» (15 GaultMillau points). How did the cooperation with the Sens come about?
It’s actually quite a funny story I cooked at a kitchen party that Raphael was also at. Christian Vogel then introduced me at the after-party, where I was DJing. Raphael liked my style and we immediately hit it off. Unfortunately, I still don’t know whether he liked my dish or the music more. In any case, he then made the enquiry and et voilà! here we are.
Describe the Sens in three words:
Elegant – relaxing – dreamlike!
What is your absolute highlight at Sens?
The location directly on Lake Lucerne.


How do you create your new menus?
I’m always making notes, usually on my mobile phone, when I spontaneously come up with an idea. Whether it’s products, combinations or even entire dishes that occur to me spontaneously. When I’m writing a menu, I look at my notes first. I usually end up discarding half of the ideas because I first pre-define the flavour and cooking method for each course, for example: should the dish be spicy or sour? Is it better to poach or grill? And then, of course, I cook it. And to be honest, that’s when I actually come up with the right ideas about what to do and what works well. I’m very flexible when it comes to creating new dishes and I always like to change things at the last minute, which can be stressful for my staff (sorry!)



Apart from cooking, what is your greatest passion?
It always depends on where I am and what time of year it is. At the moment, my passion here in Zermatt is climbing. But when I’m in Bali, it’s surfing. In winter, it’s snowboarding and DJ’ing. I also like travelling and discovering the world in my own way. I don’t like to limit myself, the main thing is that I enjoy it and don’t get bored.
What is the biggest no-go for you in the kitchen?
Dirt and crybabies and a big mouth with nothing behind it. Dirt is the death of any kitchen. I also need people who support me in what I do and who can tackle things and persevere. Nowadays, far too many people sell themselves above their worth, whereas in the past it was the other way round.
What is your signature dish?
Halibut with Champagne Beure Blanc, sea asparagus, tomato and char caviar
Describe your kitchen in three words:
fresh – international – edgy
What makes you happy?
Satisfied guests who appreciate our work for a successful evening. And, of course, a great team that you can rely on.
What drives you up the wall?
Disrespectful behaviour towards my employees.
Will we meet you again in Zermatt in winter?
At least that’s the plan.