"Accommodation" Restaurants in Canton of Nidwalden
The magnificent Bürgenstock not only impresses with its priceless view of Lake Lucerne. This is where Ritzcoffier meets the French brasserie feeling - only sharpened up. Timeless classics rethought with sophisticated modern accents.
Fantastic views over Lake Lucerne - and into the open kitchen - as well as tasty pan-Asian dishes. Whether Indian, Japanese or Thai, the food is cooked authentically with selected produce. The experienced chefs come from the countries of provenance.
It almost seems as if fate has brought the two top chefs Mike Wehrle and Christian Scharrer together. After all, they have been connected since childhood by the Black Forest, where they grew up just a few villages away from each other. The fact that Scharrer has now been managing the culinary signature of the "Verbena" in the "Waldhotel" on the Bürgenstock since March should therefore please Corporate Culinary Director Mike Wehrle just as much as the new head chef himself. After all, the dishes served here evoke memories of home: potato rösti with smoked salmon are just as much a part of the menu as the veal maultäschle in aromatic lovage broth, which is much loved by Swabians - served with Baden potato salad, of course. As down-to-earth as the dishes may seem, their execution bears the unmistakable signature of a two-star chef. The onion roast from Luma beef with egg noodles and young vegetables is exemplary of Scharrer's craftsmanship and quality. Incidentally, Scharrer's partner Nathalie keeps an eye on the atmosphere and the guests herself. The two are a well-rehearsed management duo. Wehrle also has a hand in the dessert: the biscuit base of the Black Forest gateau - a surprisingly unconventional interpretation - still comes from her mother's recipe. The rest is from Head Pâtissier Damian Carini. The Verbena has once again impressively proven that you can dine excellently 500 meters above Lake Lucerne. Christian Scharrer has a promising new culinary chapter ahead of him. We are keeping our fingers crossed.
In the panelled parlour, the kitchen wields the creative cooking spoon: a daily fresh three-course menu, elegantly composed with a regional touch - from steaming Alpine salmon to veal fillet and exquisite cheeses. A perfect address for gourmets.
The wood-fired grill in the barbecue restaurant is manned by grill masters who are masters of their craft. Succulent meat specialities and seafood cooked to perfection are served with a fine selection of sauces. Super: the Oak Burger with bacon confit.
High above Lake Lucerne, Parisa at the Bürgenstock Resort offers Persian cuisine based on a concept from Qatar, charmingly combined with a Swiss panorama. A four-course sharing menu is served in the elegant lounge, accompanied by the sunset over the lake.
The kitchen at Villa Honegg works with precision, stylistic sensitivity and a clear signature. Seasonality is taken seriously, as is quality. If you like, you can reach the house by boat. The terrace is characterised by tranquillity, far-reaching views and understated elegance.
This cosy inn shines with seasonal delicacies. In summer, it serves barbecues - preferably with Swiss meat -, in autumn it serves display - including display from its own hunt - and in the cold season it serves butcher's meat - which is sausaged on the premises.
At the Engel in Stans, down-to-earth Swiss cuisine meets a stylish bistro ambience. Regional, fresh produce on the menu of the day, plus a cosy parlour inside and a sunny terrace with a view of the village square - elegant, relaxed and inviting.
The charming lakeside restaurant focuses on regional ingredients that are transformed into seasonal delicacies. The menu tells the story of the products so lovingly that you will want to visit the goats responsible for the delicious cheese straight away.