A very impressive stay at Park Hotel Vitznau

A special celebration at Park Hotel Vitznau

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When we have a celebration we always try to find a very special Hotel. In this case we have succeeded again,  it was even more impressive than we already expected. It began with the warm welcome from the very friendly and helpful staff.  As a surprise we got an upgrade from the Vice director Mr. Moritz Dürler, who we would like to thank very much for this amazing surprise. We had booked a Junior Suite and became a 74m² Deluxe Suite with lake view instead. We had a 2 room apartment with an impressive bathroom, balcony and kitchenette. All of which you would dream we had in this Deluxe Suite. For the festive feeling we had 2 glasses of Champagne waiting for us which the Hotel had offered us.

“The highest and most beautiful things in life are not to be heard about, nor read about, nor seen but, if one will, are to be lived”

-Soren Kierkegaard

 

About the Hotel: build in 1903 in Vitznau a beautiful touristic place at the shores of lake Luzerne. After a variety of owners, renovated to its old glory in 2009 and reopened again in 2013. The Park Hotel Vitznau is been awarded by Gault Millau Switzerland and the title sponsor Carl F. Bucherer as «Hotel of the year 2014» It is a very luxurious 5 star Hotel with 2 excellent restaurants,  restaurant Prisma with 1 star Michelin and restaurant Focus with 2 stars Michelin. The spa is as impressive as the Hotel with a heated infinity outdoor pool, jacuzzi, sanarium, steam bath and ice grotto are just some of the many options available.

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Our beautiful 74m²  Deluxe Suite with Lake view.

We began our journey with a wonderful lunch in 1 star Michelin restaurant Prisma where we started of with a glass of Charles Heidsieck Champagne. With our lunch we had a bottle of white Pinot Gris 2008 from the Alsace.

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Spring salad, Buffalo mozzarella, Granny Smith apple, sunflower seeds and lime dressing
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Marinated King mackerel, cucumber, radish, herbs cream, tobiko and dill emulsion
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Fried Pike-perch with glazed turnip cabbage, radish and verjus beurre blanc
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Sauted guinea fowl breast and braised leg with fave beans, trevisano and summer truffles
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Berries with a Cream Catalan foam on a chocolate and elderberry bed
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Cucumber-Passionfruit sorbet with lemon pie and sour cream

These were beautiful presented gestures from the kitchen.

During the evening we had the 5 course surprise menu which was outstanding, an explosion of flavours and beautiful colours like a painting coming to life. I did not publish many photos of the evening, because the light is not ideal to do the beautiful presentations justice.

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Duck liver terrine and duck liver ice cream, with sweetcorn, peach and smoked almonds
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Sauted red mullet with bouchot mussels, artichokes, dried tomatoes, pine nuts and a foam of shellfish
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A friendly gesture with our coffee from the kitchen

We started off with a Laurent Perrier Cuvee Rose Brut which is always a great way to start. For dinner we had a bottle of white Clos du Zahnacker Alsace 2010. Perfectly fitting to our menu. For the main we had a glass of red Balin Ticino 2012. The dessert wine, a Coburg selektion Beerenauslese Traminer 2012 all very well recommended by our Sommelier Mr. Alexandre Hristov. He took us for a tour after dinner into the 6 very impressive wine cellars, filled with 32,000 bottles which of one is a Champagne cellar. We thank him very much for this special, probably once in a lifetime, experience. We saw a very rare wine, a CHATEAU D’YQUEM 1811 in a golden casket, this was very special. It was like walking into a treasure room when we entered the wine cellars. With so many rare wines you can only dream of. If you ever want to visit these impressive wine cellars, you can have a tour at the Hotel and enjoy this exceptional experience yourself.

“Wine makes every meal an occasion, every table more elegant, every day more civilized.”

– André Simon

 

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Sommelier Mr. Alexandre Hristov

We want to thank all the amazing staff and especially the restaurant team who have served us always with a smile and were patient when I wanted to take another photo.

 

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Also the kitchen brigade who prepared all the great tasting and stunning looking dishes.

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The kitchen brigade lead by the Chef de Cuisine Mr. Patrick Mahler

 

We will not forget this impressive stay, great thanks to everyone who made this experience unforgettable.

“Don’t cry because it is over, smile because it happened”

-Dr. Seuss

 

 

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