Menu - Focus Atelier
Menu
A comprehensive menu of Focus Atelier from Vitznau featuring all 60 dishes and drinks can be found here on the list.
Food Images
Menu
Snacks
Signature Duck Liver Ice-Cream
Pujisan
Thon Balfegó
Imyogalaguachile
Kaviari Paris Caviar
Coquille Saint-Jacques 20Gr Kristal Caviar Crudo
50Gr Kristal Caviar Signature
100Gr Kristal Caviar
Carabinero LangoustineFischgerichte
Sea WolfSelezione Crudi
Norway LobsterWagyu
DashiToast
Sour Dough BreadSalads
Sea Bass SaladMain Course
Miéral PigeonAtelier Snacks
Cero Mackerel Radish
Duck Liver Ice-Cream
Belp Ball
Venison Maitake Lovage RapeseedSets
Fujisan Menu Dégustation
Version RaccourcieGeneral Notes
Tous Les Prix Sont En Francs Suisses (Chf) Et Comprennent 8.1% TvaSignature Dish
Cassis Beef Tatar
Mussel Vinjaune
Reine Claude Dulce De LecheFocus
Raviolis Selle De ChevreuilPetit Four
Tartelette Pâte À ChouxSmalls
MaitakeNigiri
Balfego Tuna
Feedback
We were simply blown away. Patrick Mahler and his team perform culinary art at the highest level. The name Atelier is so fitting because this is where art is truly created for the eye and the sense of taste. Each individual course is a work of art, but the entire tasting menu is also perfect as it was put together, like a symphony or even a kaiseki menu. I was excited about the Japanese components, but also skeptical. As a half-Japanese woman, I have high standards, especially when components from the Washoku kitchen are installed. But the kitchen team managed to create an excellent interpretation of the chawanmushi. But the shitake dashi soup for the snack was also fantastic. I really liked the play with the mushrooms, which particularly brought out the umami flavor without becoming too hearty and still remaining delicate and light. Rande is the only thing I really don't like at all. But the signature dish, which contains beetroot, was one of my favorites. For me, that always shows true skill when you can serve a guest something so tasty that they would otherwise spurn. The pear and hazelnut dessert with the skilfully incorporated Japanese elements (miso and oolong) was by far the best dessert (in terms of taste and visuals) that I have ever tasted. My suggestion for improvement is aimed at the service team, who were all very friendly, personable, attentive and not intrusive. I consider the description of the individual courses to be an important part of the overall presentation. Unfortunately, because of the server's accent, we often didn't understand the explanations and didn't want to ask every time. But she was able to make up for this with her charm and subtle humor. Things also got lost/forgotten when ordering drinks. You should be more careful here. What we really liked was that the courses were served by different people, which meant you came into contact with almost the entire team, even the youngest in the kitchen. Congratulations on the stunning and unforgettable work of art!







