Mairübe (early turnip) is a hommage to an old root vegetable that defies the cold and is a real powerhouse.

We stand for a cuisine that rediscovers and reinterprets old ingredients and in which humble vegetables can become real superstars.

As creative minds we love using local and seasonal produce that can be used root to leaf.

Our food is prepared fresh in house and reflects our passion for creative, plant-based cooking.

We only produce as much as we can sell, so we recommend you book a table or take-away in advance. This helps us to plan ahead and to minimise food waste.

For take-aways you are very welcome to bring your own tupperwares – this way, we can reduce waste together.

We are continuously working towards a gastronomy that is environmentally and socially sustainable. Follow our journey on mairuebe_luzern

We practice a root to leaf philosophy and use as much as possible of our organic vegetables: from slow-cooked home-made stock to the old arts of pickling and drying.

Chimichurri made from carrot leaves or a hot dawg topped with raddish leaf mayo? Come on over and let us twist your palate!

Maiübe is run by married couple Sally and Phil Künzler and their team.

Chef and owner Phil’s journey started in high-end gastronomy in Lucerne and Zurich and brought him to the Carribbean and finally to vegan pubs and restaurants in Glasgow and Dublin. At Mairübe he combines these experiences with a passion for local produce. Follow him on Instagram @wee_veganchef.

Sally is responsible for our social media profiles and the website and continuously develops our sustainability concept.

Challenging times call for new solutions. We are excited to team up with Fiona & Domi Meyer from Meyer Kulturbeiz to share the venue at Bundesplatz 3.

Mairübe runs the show until 4 pm (non-smoking), after which Meyer Kulturbeiz take over (smoking premises).