The small tasting menu is back at Loumi. Join us on Wednesdays and Thursdays for a more compact journey through our seasonal cuisine — carefully composed, expressive, and full of depth. The same precision, the same creativity — just in a smaller format. €110 per person Wednesday & Thursday Reservations via the link in bio

We’re hiring: Sommelier / Sommelière (m/f/d)🍷 We are looking for a passionate and experienced Sommelier / Sommelière to join our team and shape an exceptional beverage program. What you can expect: • Responsibility for wine service and pairings during evening service • Development and presentation of both wine and alcohol-free pairings • Independent management of the wine cellar and beverage inventory • Planning and evolving the wine list in close collaboration with the kitchen • Direct contact with winemakers and producers • Guiding guests through the beverage experience with confidence and warmth • Presenting dishes as part of the full dining experience • Training and supporting the team in beverage knowledge • Contributing to a culture of hospitality, professionalism, and curiosity What you should bring: • Solid experience as a sommelier, ideally in fine dining • Deep and dynamic knowledge of wine, regions, and producers • Interest and creativity in alcohol-free pairings • Confidence, clarity, and elegance in guest communication • Passion for thoughtful food and beverage pairing at a high level • Strong organizational skills and a reliable working style • Ability to inspire and support a team • Fluency in German and English • Hands-on mindset and willingness to contribute beyond your role Sound like you? Send your application with the subject “Application Sommelier” to [email protected] We look forward to hearing from you.

Once part of the menu. Dry-aged kinmedai from the Azores, grilled on the skin. Steamed komatsuna glazed with lobster XO, bouillabaisse sauce, and braised sea cucumber ragout. 📸 by @neda.rajabi___

Marinated French kiwi with sudachi and shikuwasa crème sorbet, finished with sudachi zest and a clarified vinaigrette of kiwi, white tea, and sencha tea oil. Balanced with fresh shikuwasa juice and wasanbon sugar. Created as a light, refreshing reset after the main course.

Truly grateful to be mentioned by the @michelinguide as one of the World’s Best Chef’s Table Restaurants. More than happy to be mentioned 🫶🫶🫶

Our menu currently ends with fresh citrus from the Pyrenees. Depending on the day: Pomeloquat with oolong & amanatsu tea powder or cedro with roasted Sichuan pepper 📸 @neda.rajabiiii

On the menu right now: lightly grilled teardrop peas from Catalonia, paired with steamed and pulled Norwegian king crab. A deep broth of smoked eel and rendered lardo, resting on a soft seaweed custard 📸 @neda.rajabiiii

Crevette Bouquet from Brittany 🦐 Lightly grilled over embers, gently cured with key lime and Mandarine zest. Served with a karashi & daikon radish sauce, French evoo, pulled buntan pomelo, mustard greens, and togarashi with mandarin. Enjoyed with the beautiful mahagony chopsticks by @akiko_ken_made 📸 @neda.rajabiiii

The start of our current menu. A delicate one-biter of bluefin tuna belly with wasabi oil and finger lime, balanced by crème Bordier, champagne vinegar & sudachi. Daikon oroshi and oxalis for freshness, all coming together on a softly steamed scallop–miso blini. 📸 @neda.rajabiiii

From our summer menu ☀️ Brittany blue lobster, silky kinako panisse, sweet heat of strawberry hot sauce, sun-kissed Amela tomato & a whisper of crispy seaweed🦞📸 by @neda.rajabiiii

We’re on vacation – but you can still book your table or purchase a voucher anytime. In the meantime, a throwback to a classic: Abalone from Brittany, Koshihikari rice “Yuk”, liver sauce & black OZ truffle. 📸 by @neda.rajabiiii

Dear guests, Loumi will be closed for summer break until August 20th. We look forward to welcoming you back soon with renewed energy and inspiration. Wishing you a pleasant and relaxing summer 🌞 Your Loumi Team 📸 by @neda.rajabiiii