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L'avis du Guide Michelin

This restaurant is as exclusive as every other part of the luxurious Park Hotel Vitznau. In their six- or eight-course set menu, Patrick Mahler and his team combine classic, Japanese and Scandinavian elements in exciting and intricate ways. It all begins with fantastic appetisers – the halved oyster in its shell with roasted leek and caviar, for example, is delicious. Technically flawless preparation and a judicious, harmonious combination of ingredients underpin the particularly impressive langoustine – beautifully cooked, wonderfully tender, topped with a thin slice of lardo and fresh chanterelles, and accompanied by a robust vadouvan sauce with perfectly pitched heat to provide contrast. The signature dish of "duck liver rice, beetroot, beef tartare" also deserves a special mention. The quality of the ingredients is second to none. Boasting around 40 000 bottles of wine, and with an impressive range of vintages, the wine cellar is simply magnificent. The service, too, is top-notch, thanks to a well-coordinated and unflappable team; the chefs talk you through their dishes personally. Set in an elegant glass cube, the spacious, upscale restaurant commands a magnificent view of the lake. In the evening, the moonlight can lend the space a uniquely atmospheric charm. In summer, the terrace is simply idyllic!

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📍 Seestrasse 18, Vitznau, 6354, Switzerland

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