IntlTraveller21stc (intltraveller21stc)

Wir haben Chefkoch Patrick Mahler gekocht, als er im Prisma war, und umso mehr, seit er an der Spitze der Küche von Focus steht.Die Gerichte zeigten wirklich di... leer más Wir haben Chefkoch Patrick Mahler gekocht, als er im Prisma war, und umso mehr, seit er an der Spitze der Küche von Focus steht.Die Gerichte zeigten wirklich die Talente eines Küchenchefs, der an der Spitze seines Spiels steht und sich mit seinem Stil auskennt, so dass sie sicher sind, perfekt ausgeführte Gerichte mit genau der richtigen Anzahl von Elementen zu verschicken, um Geschmack zu erzeugen, ohne dabei die Dinge unnötig zu berücksichtigen um der Technik willen.Der Service wie bei allem im Park Hotel Vitznau war natürlich vorbildlich und die Weinkarte kann nur als außergewöhnlich bezeichnet werden.

This year Focus won its 2nd Michelin star back for the first time under head chef Patrick Mahler. As a diner it was wonderful to experience Patrick's developmen... leer más This year Focus won its 2nd Michelin star back for the first time under head chef Patrick Mahler. As a diner it was wonderful to experience Patrick's development as a chef. This kitchen is producing some truly superb dishes which combine complex flavours, techniques and textures and overall seem to be on a higher level than last year.Patrick's use of top notch ingredients continues to be evident such as his stunning king salmon and caviar dish with a champagne sauce; it tasted as wonderfully decadent as it sounds!I can't wait to see what new developments are in store for next year!

It is good to see that Prisma and Focus now have two very clearly delineated styles rather than both being variations on a similar theme.The menu here I would p... leer más It is good to see that Prisma and Focus now have two very clearly delineated styles rather than both being variations on a similar theme.The menu here I would probably describe as French Asian fusion with some dishes having more of the former than the latter and vice versa. The flavour combinations all worked well for me although one gets the sense that this is a chef who is still very much on the ascent and is perfecting their style. The desserts were particularly good with the whole comprising multiple elements showcasing lots of technique from a strong pastry section. Of course being Park Hotel Vitznau, the service is superb. All in all a really interesting dinner.

As a hotel guest one is spoilt for choice with both a 1* and 2* Michelin rated restaurant to choose between. Prisma offers food prepared with generally classica... leer más As a hotel guest one is spoilt for choice with both a 1* and 2* Michelin rated restaurant to choose between. Prisma offers food prepared with generally classical technique combined with Asian flavours. The result is something that is decidedly different and very interesting to eat. Overall it was a very enjoyable dinner although a couple of the dishes felt as if they would have been more successful with one or two less things on the plate, but this is nitpicking.The dinner here evidenced that the chef here is growing and growing in confidence I look forward to seeing what the next year brings.

The restaurant itself is located in a building that is approaching its third centenary so from the moment that you enter, there is a certain antique charm. The... leer más The restaurant itself is located in a building that is approaching its third centenary so from the moment that you enter, there is a certain antique charm. The dining room with its low ceilings and exposed beams and wood panelling is a particularly warm and cosy environment. The same warmth and hospitality continues with the service which is very attentive. The cuisine is classically French which in my opinion can never be a bad thing, in fact it is infinitely preferable to the world of sous vide cooking and molecular gastronomy. The sauces were sauces that took time to make and develop their flavour using traditional techniques you won't find any foams here! Even the dessert course showcased wonderful pastry work and finesse. Bread and cheese served from a trolley table side were another nice touch and not something that you see all that often these days.The kitchen here is also very focused on using as much local produce as possible and with each course the origins of the key elements was explained, which also showcased the knowledge of the front of house team too. This is a restaurant where the chef is interested in producing beautiful plates of food that absolutely deliver on flavour; nothing is too complex in terms of the number of main ingredients and as a result the flavours are precise yet also retain the necessary complexity.If you want to enjoy traditional haute cuisine served in charming surroundings then you need to ensure that you dine here!

Nachdem wir letztes Jahr unser Abendessen hier so sehr genossen hatten, beschlossen wir einen Gegenbesuch. Der gleiche altmodische Charme fasst die gesamte Erfa... leer más Nachdem wir letztes Jahr unser Abendessen hier so sehr genossen hatten, beschlossen wir einen Gegenbesuch. Der gleiche altmodische Charme fasst die gesamte Erfahrung zusammen, die ein Familienunternehmen ist.Die Speisekarte bietet eine sehr begrenzte Auswahl, aber was sie bieten, sind sehr hochwertige, unkomplizierte klassische Gerichte mit traditionellen Geschmackskombinationen. Die Küche passt perfekt zu ihrer gemütlichen Umgebung, da sie tröstlich und doch mit viel Finesse zubereitet ist.Wenn Sie ein traditionelles Gourmet-Erlebnis wünschen, werden Sie in der Nähe keinen besseren Ort finden als hier!

We have been going to the original 2* Michelin Don Alfonso restaurant (and hotel) for nearly a decade so are familiar with their unique and generous approach to... leer más We have been going to the original 2* Michelin Don Alfonso restaurant (and hotel) for nearly a decade so are familiar with their unique and generous approach to hospitality. This sister restaurant in the San Barbato resort (see separate review) shares this same DNA using the best quality local ingredients combined with generous hospitality. There is an a la carte as well as tasting menu option and the price point especially for a Michelin 1* restaurant is very reasonable for the high quality of the dishes. The wine list offers a great selection of bottles, many of which have very kind markups which is a nice contrast to so many restaurants around the world that look to gouge their customers on wine pricing. The dishes had the same lightness of touch and ethos that makes the original Don Alfonso the legendary restaurant that it is, and it was great to experience a slightly different take on the same theme. The fact that this is a hotel restaurant makes it even more remarkable as San Barbato is a real foodie destination with (probably) the world 's best pizza and Don Alfonso all under one roof . Definitely worth a detour!

Due Camini is located in the luxury Borgo Egnazia hotel which to some may feel like something of a Puglia themed resort, although despite this, it provides a ge... leer más Due Camini is located in the luxury Borgo Egnazia hotel which to some may feel like something of a Puglia themed resort, although despite this, it provides a genuine idealised Puglian experience under one roof . Either way, whether you like it or not, Due Camini is the flagship 1* Michelin restaurant of this resort. The restaurant itself is incredibly spacious with large tables spaced very far apart making for a luxurious dining experience. The service from all of the local team was impressive, from the maitre d ' to the sommelier. Their passion for both the chef 's food and the regional cuisine paired with their local knowledge was evident throughout the entire dinner. As a diner this is exactly what one wants to experience rather than just indifference. There are a couple of menus to choose from and both are a tasting menu only format which given the style of the cuisine makes complete sense as it is very much a journey around the region rather than the sort of food that can be upscaled into a few a la carte style courses. From the bread right the way through to the dessert, all of the ingredients were firmly rooted in Puglia so it was a wonderful tour around the region with a contemporary take on traditional ingredients and dishes. The chef 's skill at combining different tastes and textures to reimagine some classic dishes was very impressive. A tour of the kitchen combined with a pre-dessert was a nice touch. Even the dessert which was very contemporary in style ate very well despite my preference for classical cuisine. Overall it was a fantastic presentation of the best produce of the region fashioned into contemporary dishes executed with a high degree of care and finesse. For me the level of cooking here was so impressive that this is very much a candidate for promotion to 2* Michelin and is the most impressive restaurant in the region that I 've dined at.

This is a pizza restaurant in the style that is typical of the region comprising a large, spacious room with a good number of covers. Of particular note were th... leer más This is a pizza restaurant in the style that is typical of the region comprising a large, spacious room with a good number of covers. Of particular note were the deep fried pastas a cacio e pepe version and a pesto one were fabulous. The pasta remained al dente and the batter was very light and not at all greasy. These were really impressive both in terms of flavour and technique and were probably the best I've ever tried. Continuing the theme of subtle tweaks and updates to classic recipes, the standout pizza was a pizza Nerano which had a courgette cream base as well as fresh courgettes on top. The flavour of the courgettes was superb and the dough was beautifully soft too. All in all well worth trying for some top notch pizza!

This is a pizza restaurant in the style that is typical of the region comprising a large, spacious room with a good number of covers. Of particular note were th... leer más This is a pizza restaurant in the style that is typical of the region comprising a large, spacious room with a good number of covers. Of particular note were the deep fried pastas a cacio e pepe version and a pesto one were fabulous. The pasta remained al dente and the batter was very light and not at all greasy. These were really impressive both in terms of flavour and technique and were probably the best I've ever tried. Continuing the theme of subtle tweaks and updates to classic recipes, the standout pizza was a pizza Nerano which had a courgette cream base as well as fresh courgettes on top. The flavour of the courgettes was superb and the dough was beautifully soft too. All in all well worth trying for some top notch pizza!