Different by choice: rethinking meat
The meat refiner LUMA was founded in 2010 by two friends, Lucas Oechslin and Marco Tessaro. Their vision: to rethink meat – with uncompromising quality, artisanal care, and scientific precision. Inspired by traditional dry-aging methods and stimulated by the discovery of a natural noble mold, they developed an innovative maturing process that has since become their trademark. The noble mold not only gives the meat its incomparable tenderness, but also a characteristic, slightly nutty aroma – a delicacy that quickly attracted the attention of the fine dining scene.
Today, LUMA is based in Zurich and Neuhausen am Rheinfall. In Neuhausen, in controlled aging rooms, the characteristic cuts of meat are produced, which are now in demand not only in Switzerland but also internationally. Despite its growing success, LUMA remains true to its philosophy: production is deliberately kept to small quantities, with a focus on carefully selected meat – from animals raised responsibly. Today, LUMA symbolizes what modern Swiss delicatessen culture is all about: bold, precise, and delightfully different.
Aging with character: what's behind it
Swiss quality and local specialties are the focus of our Steakhouse Weeks. The veal chop is particularly noteworthy. The meat is refined using a specially bred natural noble mold, which breaks down the connective tissue during the aging process, resulting in exceptional tenderness. At the same time, a pleasant, slightly nutty aroma develops – the hallmark of LUMA's innovative dry-aging technique. A process that combines the highest level of craftsmanship with a modern pioneering spirit – and you can taste it.
In this process, the meat is aged for several weeks in specially equipped, air-conditioned chambers. There, the combination of controlled humidity, temperature, and the targeted use of the natural noble mold ensures optimal aging. Unlike conventional dry aging, this not only creates a special texture, but also a complex variety of flavors that takes the taste experience to a new level. The noble mold is removed after aging – what remains is a delicacy, unspectacular in appearance, but unmistakable in taste.
Connoisseur Weeks in SWISS First
Four times a year, SWISS celebrates the Connoisseur Weeks with an exclusive culinary journey. For two weeks, our guests in SWISS First flying out of Switzerland can enjoy exquisite specialties of the highest quality. This will also be the case from 20 August to 2 September 2025. We invite SWISS First guests to our next Connoisseur Weeks – inspired by the timeless charm of a classic steakhouse.
For starters, guests can enjoy a Caesar salad with a choice of grilled chicken, shrimp, or veal bacon. For the main course, there are three different premium cuts to choose from: the tender LUMA veal chop, a rib eye steak, and an aromatic bison entrecôte. We serve a wide selection of side dishes to accompany the main course, including baked potatoes, sweet potato purée, BBQ baked beans, corn, potato wedges, grilled zucchini and peppers, and marinated mushrooms. Each dish is refined with a selection of sauces – from red wine jus to herb butter and chimichurri to Tsüri sauce and Sel des Alpes Suisse. To finish, our guests can enjoy an American cheesecake as a sweet conclusion to this special culinary experience.
