Behind the striking turrets and pristine stonework of Park Hotel Vitznau lies a labyrinth of luxury. Each of the hotel’s 48 suites boasts a unique, flawlessly appointed interior that spills onto a private balcony or terrace – the perfect place to lap up the lake and mountain views. Albeit more than a century old, the hotel is certainly not outdated. After undergoing a complete four-year-long renovation beginning in 2009, the property is now as splendid as they come, and not only in its aesthetics. From the renowned spa to the extraordinary culinary offerings, there’s endless enjoyment just waiting to be discovered.
And it is Park Hotel Vitznau’s gastronomic gold that particularly piques our interest. Yes, one does expect the best in dining from properties of this stature, but it’s quite rare to find even such highly regarded establishments with more than one of its restaurants boasting Michelin stars. But for park Hotel Vitznau, accolades are aplenty for its dining offerings, so you can definitely expect to be wowed on this front, too. Across the hotel’s trio of restaurants, there’s a world of flavour ready to be savoured.
For those in search of a proper fine-dining affair, there’s restaurant focus ATELIER, led by award-winning chef Patrick Mahler and his team. Lauded with 18 Gault&Millau points and two Michelin stars, the fare here is simply superb. Guided by the pillars of French cuisine yet reflecting a global palette of seasonal ingredients, the food is characterised by varied flavours, delicate contrasts and bright colours.
The menu is presented in eight or twelve courses, flowing harmoniously from one elegant bite to the next. Guests can expect dishes such as Hiramasa kingfish with eggplant, radish and vinaigrette; the signature duck-liver ice cream with dehydrated beetroot and smoky beef tartare; tempered egg yolk with caviar, trout and beef bone marrow as well as Norway lobster with pumpkin, lemon and beurre blanc.
It’s no surprise that lip-smacking delights like these are on offer though, since chef Patrick Mahler has always been fascinated by food and passionate about using fresh ingredients and skilful touches to create palate-pleasing morsels.
Don’t miss out on pairing these world-class dishes with a top-of-the-range vintage from the 38,000-strong selection in the property’s six separate wine cellars, one of which is beautifully encased in glass walls.
Michelin-starred PRISMA is a feast for the eyes and palate, offering more casual but still flavourful dining set in a striking glass pavilion. Seated under an almost open sky, guests can revel in the lake and mountain vistas while sampling flawlessly executed fusion cuisine that celebrates nature through colour, taste and balance.
Led by chef Philipp Heid, PRISMA presents Omakase-style fare that fuses European and Asian dining cultures. In the English translation, Omakase means ‘I leave it up to you’, and in line with this, the dishes are served in a sharing style, according to the restaurant’s motto of ‘two cultures, one plate’.
The culinary journey here is filled with surprises and focuses on vegetable-centric dishes, spotlighting the chef’s passion for sustainable dining. At their base, the dishes are loyal to the earth and nature’s provisions, but can be expanded on with fish and meat side dishes. However, the guest’s wishes are always front and centre at focus, so lovers of land and sea treasures can relish solely non-vegetarian dishes should they wish.
At PRISMA, the high quality of the ingredients is showcased to its full extent in every dish, with careful attention to detail and tremendous skill. Menu standouts include cucumber with wasabi and sea flavours; focaccia with Alpine butter and purple curry; lettuce heart, yuzu and Kewpie, as well as a take on the traditional Japanese okonomiyaki (savoury pancake) with red cabbage and chestnuts.
GRILL RESTAURANT LAKE TERRACE
If you’re in search of laid-back lunching on the banks of Lake Lucerne, then the Grill Restaurant is the ideal spot. Indulge in one of the restaurant’s meat specialities, grilled to perfection, while enjoying the rhythmic lapping of the water below.
Using the best fresh and natural products, chef Felix Kattchin expertly delivers his philosophy of “all you need is fire and meat”. In his eyes, there’s nothing quite as beautiful as the sizzle and hiss of a succulent piece of meat, and guests can look forward to cuts of all kinds here, from Wagyu entrecôte to veal chops and free-range beef flat iron steak.
Inspired by Dario Cecchini, a butcher from Italy who has fascinated Felix since his apprenticeship, the chef uses a nose-to-tail, minimal-waste approach at the Grill Restaurant. Everything is cooked over an open flame, a concept that Felix holds dear, as this is how he grew up cooking with his chef parents.
Once you’ve had your fill, enjoy a digestive at Park Hotel Vitznau’s sophisticated Verlinde Bar, which has a selection of around 200 vintage Armagnacs and Cognacs on offer.