Grill Restaurant Lake Terrace

Our new meat sommelier

In 2014, Felix Kattchin completed his apprenticeship as a chef at the renowned restaurant The Brooklyn Berlin - as valedictorian. Immediately afterwards, the native of Berlin was named Berlin's youngest chef at the time in the same American Fine Dining Steakhouse. The 30-year-old has been in charge of the kitchen team at the
Grill Restaurant Lake Terrace in the Park Hotel Vitznau since 2017. Last year he completed his apprenticeship as a meat sommelier in Augsburg, Germany.


I can officially call myself the first meat sommelier in Central Switzerland

... says Felix Kattchin, «and I am happy when I can explain everything about the origin and processing of the products to our guests.» The award of 13 GautMillau points came as a surprise for him and his team, but it is without a doubt one of his personal highlights, as he says with a smile.

A fascination with product diversity and nature

In the region around Lake Lucerne, he is impressed by the density of regional partners who offer products of outstanding quality. "If I want to buy eggs in the region, I can go to the farmer in Vitznau and pet the chickens."

Growing up in the big city of Berlin, Kattchin is always fascinated by this bond with the region. This diversity - crowned by the proximity to the mountains and the lake - offers him a unique work-life balance, Kattchin continues.


The «Signatures Dishes»

Under the motto «We want it real, we want it pure, we want it passionately», he and his team prepare dishes from the charcoal grill, such as the porterhouse from Spanish charra beef or double entrecôte from US Greater Omaha beef. Fried Patagonian wild-caught prawns are also among the exquisite specialties that are served right on the shores of Lake Lucerne.

The grill and lifestyle restaurant is adjacent to the spacious garden with old trees; As well as another piece of the hotel's jewelery: an imposing bronze fountain with the figures «Bull and Bear» by the artist Gerhard Müller from Brunnen in the canton of Schwyz. With its 45 seats, the restaurant offers an unmistakable view of the mountain peaks and the lake and is open daily from 12 noon during the summer months on days with good weather conditions.

Meat sommelier

The two-week training course to become a meat sommelier for specialists from the catering and retail trade in the meat trade training center in Augsburg includes the following topics: the cultural history of meat, keeping, races and origins of the animals, processing, BBQ and preparation of the pieces of meat, as well as nutrition and sensory analysis.


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