Park Hotel Vitznau

The hundred-year-old walls of the Park Hotel Vitznau encompass a world steeped in tranquillity, indulgence, and culture. On the ‘Lake Lucerne Riviera’, guests experience understated luxury, genuine hospitality, and scenery they simply cannot get enough of. Today, the five-star deluxe hotel sees itself as an exclusive guest house with a lot of privacy, exclusivity, and discretion.


47 individual residences, suites, and junior suites

From plush, to baroque, to minimalist: every suite at the Park Hotel Vitznau is one of a kind, equipped with the most innovative technology and supreme comfort. No two floor plans or furnishing concepts are the same. Each of the 47 stylish residences, suites and junior suites places the spotlight on one aspect or quality from one of the three themes.

As to be expected, the medical suites are equipped for medical needs and are part of the Cereneo Center for Neurology and Rehabilitation, a service partner located at the hotel. When the suites are not occupied, their special glass doors allow the furnishings to remain visible. Just like in a gallery, a display case accompanied by text explains the relevant history portrayed in the interior design.

Wine & Dine – Award winning cuisine

Boasting two Michelin-star restaurants and a lakeside terrace with grill, the Park Hotel Vitznau is high on the list of places of interest for the finest Swiss gastronomy. Christian Nickel is the man who pulls the strings behind the scenes: as the Executive Chef, he has been influencing the hotel’s culinary offerings since 2012 and ensuring that things run smoothly in the kitchen. It is important to him that the approximately 30 members of staff and apprentices are given the opportunity to implement new ideas and further their personal development. «I want my staff to be able to grow with each new task», he expressed. The team also includes the two distinguished top chefs Patrick Mahler and Philipp Heid.

« focus ATELIER » – 18 Gault&Millau points, 2 Michelin stars

Mahler began his career at the Aarau cantonal hospital. He then moved on to the gourmet restaurant Lampart’s, followed by the Giardino hotel in Ascona and others, before arriving at the Park Hotel Vitznau. His style? «I want my cuisine to remain open to any inspiration. Guest experience is at the fore». Together, with his talented team, he conjures up creative dishes involving a multitude of flavours, subtle contrasts, and a clear-cut line. «We concentrate on the essentials – the outstanding international produce and its own natural flavours», said Mahler.

The focus ATELIER restaurant is situated in a glass cube in the middle of the spacious garden of the Park Hotel Vitznau. The space merges with its surroundings and atmospherically reflects Mahler's filigree - partly arranged with tweezers - works of art.

« PRISMA » – 16 Gault&Millau points, 1 Michelin star

Going by the motto «European cuisine meets Asian flavour», chef Philipp Heid (34) and his team create European dishes refined with elaborate Far Eastern flavours.

The plain, elegant interior decoration of the PRISMA restaurant offers the perfect contrast to the culinary offer: "The mountain world of Central Switzerland was the source of inspiration for the avant-garde design in warm colours," says General Manager Urs Langenegger.

« Lakeside terrace, Grill & Lifestyle Restaurant » - 14 Gault&Millau points

Fish cooked to a golden brown, juicy steaks, spicy burgers, and crunchy salads: in warmer weather, meat sommelier Felix Kattchin (30) and his team indulge guests with delicious, grilled dishes, right at the waterside.

Six wine cellars containing 32,000 bottles

32,000 bottles and 4,000 locations: the wine cellar at the Park Hotel Vitznau is one of the most exclusive in the world. In line with the philosophy «Keeping the past alive, shaping the future», four centuries of wine history come together here. The bottles are kept in six storage rooms, which are set to 14 degrees Celsius and a humidity of 70 per cent and looked after by sommelier of the year 2021 (awarded by BILANZ) Sven Uzat. «When you have such a plethora of wines, it’s essential to keep bearing in mind which one is at optimal maturity for consumption», he explained.

Spa with aquarium and infinity pool

The spa measuring 1500 m2 invites guests to enjoy some glorious peace and privacy. In the entrance, a floor-to-ceiling seawater aquarium containing up to 1,000 fish in all manner of colours and sizes beckons visitors’ minds to dive into an underwater world. The wellness retreat is designed with clear-cut lines and shapes, where the interplay of daylight creates a serene and sensory atmosphere. The prevalent materials of glass, marble and Corian provide an enthralling contrast between black and white. A rounded staircase leads from the pool area down to the sauna, ice cave, tepidarium, Kneipp pool, gym, chill-out zone and sunbathing lawn.


The Park Hotel is open all year round. Central Switzerland, where the country was born and founded, offers a variety of options for excursions both in the summer and winter – either on foot, by bike or by water from the private jetty. Visitors can follow in the legendary footsteps of freedom fighter William Tell during a hike, adventurous scavenger hunt or boat trip. The latter is also an inventive alternative for winter sports enthusiasts to travel to the surrounding ski resorts. Those who prefer to go by car can reach Klewenalp Stockhütte, Stoos Muoatatal, Andermatt Sedrun and Engelberg Titlis in 30 to 90 minutes.

Meetings and Events

«Creating new offerings and added value for guests is one of the guiding principles of the group of owners», remarked General Manager Urs Langenegger. This is demonstrated by their collaboration with the cereneo neurorehabilitation clinic, for example. At the hotel, conference halls are available for meetings of up to 140 people.



Bellevuestrasse 57

CH-3095 Spiegel b. Bern

[email protected]

+41 (0)31 961 50 14


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