Open Fire. Sustainability. Authenticity.

Grill Restaurant

Felix Kattchin

« All you need is fire and meat – that has always been my motto when it comes to cooking. The sizzle and hiss of a juicy piece of meat is music to my ears. »

Felix Kattchin, awarded with 15 Gault Millau points, trained to become a meat sommelier and is a true grandmaster of the grill. Many fire up the grill in the summer, but few handle fire and charcoal as masterfully as the "Caveman."

His extensive repertoire ranges from Black Angus beef to "old-cows" from the region, with his signature dish, the 16-year-old Omakuh, featured in various dishes. His approach combines traditional grilling techniques with modern trends, creating unforgettable culinary experiences.

Firecraft

Anyone with an idea of classic grilling understands what Felix Kattchin means when he says, "It's all about controlling the heat."

"When you're cooking over an open fire, you need to stay focused," he mentions as he turns and flips vegetables and meat over the glowing logs. "The food must always stay in motion to avoid burning." Nothing is more theatrical than watching this masterpiece in action.

The different heights of the grill grates allow for precise temperature control between the food and the flames, ensuring that everything from delicate vegetables to hearty meat cuts is perfectly cooked. Kattchin's specialty, "Caveman," involves grilling directly in the embers.

Sustainably, no charcoal from overseas needs to be purchased. All the wood comes from the hotel's own forest behind the Park Hotel Vitznau. Storms and other weather events provide a steady supply.

Reservations

Until September 22nd, daily from 12:00 PM to 2:00 PM
and from 6:00 PM.

Book a Table Online

We inform you that the Park Hotel Vitznau is operated as a private guest house. Reservations are required for all offers. Spontaneous visits are not possible.

Thank you very much for your attention.

T +41 (0)41 399 60 60
info@parkhotel-vitznau.ch