Spices Kitchen & Terrace

How do you prepare a cut like the brisket from Holzen beef so that it can be served at a five-star resort? Dennis Krengel, the new head chef at the Oak, has mastered the technique: Marinate for 24 hours. Smoke for six or seven hours at 85°C. Then finish it in a sous-vide bath at 30°C. Astonishingly, this coarsely fibred beef brisket turns almost buttery tender. The fact that they don’t just rely on ribeyes and massive tomahawks speaks well of the kitchen team. The beef is supplied by neighboring Holzen and by Luma. The sides are far from standard fare either: chipotle aioli, wasabi mustard, and for the brisket, an elderflower sauce featuring thoroughly highlighted parsley root. While the chefs at the Oak rotate frequently, the venue remains the same: dishes are served outdoors by the iconic kidney-shaped pool in fine weather, and indoors in the cozy restaurant during winter. They also feature a few unexpected plates. Take their wide pappardelle, for instance—not served with the usual bolognese, but with rustic sausage, artichokes, and porcini mushrooms. We’d certainly order them again. Over in the Oak’s seafood section: Marennes-Oléron oysters No. 2, scallops with cauliflower, chorizo (!), and grapes. Dover sole à la meunière with Alpine potatoes, lemon, and capers. A seafood tower served in the summer champagne lounge.

The Bürgenstock is famous for its views over Lake Lucerne. It looks most beautiful from the resort’s fairy-tale terrace and from the elegant “Parisa” restaurant, which serves Persian cuisine. The concise menu features lavish starters and a few main courses with meat, fish, or vegetarian options. To begin, there’s a selection of Mediterranean specialties and Persian dishes meant for sharing: green olives with walnuts, mint, and herbs in pomegranate sauce and seeds. A salad of finely chopped tomatoes, onions, and cucumbers, flavored with parsley, lime juice, and olive oil. Fish balls with shrimp in a sweet tomato sauce. Peppers stuffed with rice, zucchini, herbs, and tomato sauce, served with yogurt. And a refreshingly tangy mix of pan-fried baby spinach, garlic, and yogurt. Sharing is also recommended for the main course: a skewer of butter-soft lamb marinated in saffron and onions; corn hen breast marinated in yogurt, garlic, and olive oil; and tender giant prawns. These are served alongside a cold yogurt sauce, pomegranate seeds, and wonderfully light Persian saffron rice. For dessert, the saffron cake with cardamom, pistachio ice cream, and sweet cream, accompanied by a saffron and rosewater sauce, tastes absolutely fabulous. As an alternative, you can try the delicate honey ice cream, made from honey produced by the hotel’s own bees.