With two star restaurants and a lakeside terrace with grill, the Park Hotel Vitznau is right at the top of the map of top Swiss gastronomy.
Christian Nickel is the man who pulls the rope in the background: As Executive Chef, he has been shaping the culinary offerings of the house since 2012 and ensures that the kitchen runs smoothly. It is important to him that the around 30 employees and trainees have the opportunity to implement new ideas and develop personally. The crew also includes the two respected top chefs Patrick Mahler and Philipp Heid.
Patrick Mahler and his team (18 GaultMillau points, 2 Michelin stars) offer an accessible fine dining experience by merging elegant cuisine and stylish service in the focus ATELIER. Culinary elegance is combined with a variety of flavors and fine contrasts. The French cuisine is transformed into colorful creations with seasonal products from all over the world. The filigree works of art are presented in eight or twelve impressions with harmonious ease.
Chef de Cuisine Philipp Heid (16 GaultMillau points, 1 Michelin star) delights in the PRISMA restaurant with a casual fine dining concept and uncomplicated cuisine. With the Omakase menu you go on a culinary surprise journey through the PRISMA aromatic kitchen. European dishes with the sophistication of Far Eastern flavors and the taste of the finest regional products in sharing style. Let yourself be surprised!
The nostalgic pavilion with its lake terrace (14 GaultMillau) is right on the shores of Lake Lucerne, next to the landing stage. It is worth taking a break here, listening to the splashing of the bronze “Bull & Bear” fountain and enjoying the panoramic view of the Alps. The GRILL & LIFESTYLE specialties from meat sommelier Felix Kattchin are also on offer in the cold season.
Park Hotel Vitznau
P +41 41 399 60 60
F +41 41 399 60 70
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