La Brasserie

La Brasserie

La Brasserie – Saveurs du Sud

LA VIE EN FRANCE at Park Weggis. La Brasserie reflects the Southern lightness with its sun, joie de vivre and the delicious scent of aromatic herbs. Indulge in a casual atmosphere crisp salads, delicious vegetables, fresh fish and selected Southern French specialities.

Well-chosen wines from Bordelaise, Burgundy and furthermore French wine-producing regions accompany the culinary voyage. SOYEZ LES BIENVENUS!

Opening hours
open daily
from 7 a.m.

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Park Grill

  • Park Grill


Park Grill - pure and authentic
by André Jaeger and Park Weggis

Awarded with 14 GaultMillau points.
At the Park Grill, you will enjoy gourmet preparations made from the finest of ingredients sourced from natural and sustainable farming, foraging and hunting, which are carefully selected by André Jaeger* and will be paired with exceptional wines from our legendary cellars. While you treat yourself to these delights, you will also get to feast on breathtaking views of Lake Lucerne, the Alps and Central Switzerland.

Park Grill is the expression of true passion for simple and honest cuisine, first rate cuts of meat, scrumptious crustaceans, field fresh vegetables and quality without compromises.

* André Jaeger, formerly Fischerzunft Schaffhausen, is one of Switzerland’s most acclaimed celebrity chefs and has repeatedly received the “Chef of the Year” award. For 20 years he has been honoured with 19 GaultMillau points. His signature style is evident at the Park Grill thanks to the support he provides through a friendship-based cooperative arrangement.

Opening hours

Monday - Tuesday
Wednesday - Saturday from 6 p.m.
Sunday and holidays noon from 11.30 a.m./evenings from 6 p.m.


Menu Wine list
Wine list – Wine by the glass
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  • Florian Gilges and André Jaeger
  • Park Grill ingredients
  • André Jaeger, Fischerzunft Schaffhausen

Prepared authentically, true and traditionally. Beef of the Western pasture of the middle of America, pig from Spain, exquisite calf from Swiss farms. Grown up without hormones and antibiotics on vast pasture, produced under strict editions. And from unequalled taste. The meat is ordered by quantity – in that way every meat lover can devote by himself to his passion exactly on 100 grammes. The garnish to every meal, if meat or fish, is chosen individual by the guest after own taste: from salad over different vegetables up to all variations of potatoes, in Park Grill each is creating his dinner exactly as he wants it.

Together with André Jaeger, a longstanding friend of Park Weggis, the concept of Park Grill was constituted in only four months. The former chef from restaurant "Fischerzunft" in Schaffhausen takes part in the circle of the best cooks in Switzerland, he is numerous called "cook of the year" and named 19 points in GaultMillau for twenty years. His passion and constantly open minded attitude for the newest enabled him in Switzerland an unique concept. The common passion for America and its culture of grills as the Capitol in Boston or Smith & Wollensky in New York are celebrating marked the restaurant basically. A very nice slice of meat and a simple garnish but perfectly prepared – the whole team was dedicated to this.

In Park Grill courage of simplicity is lived. Or in other words "reduced to the max". Only the best ingredients of natural and lasting production, as well as chosen by André Jaeger, are served. Florian Gilges, chef cuisine Park Weggis and his team use these products purely and with highest quality requirement. Dishes are accompanied by exceptionel wines of the cellars of Park Weggis. The only one who is not reduced or simple is the incredible view on Lake Lucerne to the Alps.

André Jaeger assumed the restaurant "Fischerzunft" in 1981 from his father. The cook and qualified of the hotel management school of Lausanne was himself the cook of the restaurant "Fischerzunft" until 2015 and displayed his whole knowledge day after day. This personal commitment assured the restaurant a genuineness and individuality which searched similar ones in German-speaking Switzerland.

Linked to the renewal and change of the hotel and restaurant in a luxury establishment André Jaeger rised up to one of the best cooks and received twice from GaultMillau the award as "cook of the year". From 1995 until 2015 GaultMillau assessed André Jaeger with 19 points. In 2010 he was honoured from guide Bertelsmann as "cook of the year" in Switzerland and he carried a guide Michelin star until his retirement in 2015.



Park Grill Serviceteam

From the left to the right: Conny Neefe, Sandra Brandstätter und Anna-Lara Hartlieb.



Park Grill Küchenteam

From the left to the right: Dennis Krengel, Florian Gilges, David Mondel und Sébastian Jäggi.

Florian Gilges is skilled cook and sees himself as an inventive practitioner. After different stations in Germany, France, Switzerland and Canada, he came in 2001 to Park Weggis. First as a member of the kitchen crew of restaurant Annex, after as sous-chef of the restaurant Sparks. Since 2014 he manages as chef with creativity, sense for pleasure and courage for renewal the Park Weggis kitchens with its three restaurants – La Brasserie, Park Grill (14 points GaultMillau) and The Grape.

Park Grill meat

Park Grill is passion for excellent meat, well-chosen by André Jaeger and with lasting effect prepared by the kitchen crew of the Park Grill. The suppliers from Switzerland, Spain and America produce under highest quality claims and stand for a sustainable production. The animals spend most time of their life in free nature, enjoying a appropriate treatment and are held after the newest animal protection regulations. For indulgence of which the guest feels comfortable.



US greenline organic beef

US prime Black Angus
USDA Kansas, Nebraska, Oklahoma

Nebraska Wagyu

Iberian pork

Swiss veal handselected

Sine Qua Non
  • Sine Qua Non; Manfred Krankl
  • Vinothek im Park; Christian Bock

The Austrian emigrant and restaurateur Manfred Krankl was astonished about the exorbitant prices of hip cult wines in California. In 1994 he founded the winery "Ventura Avenue" to produce wines of his own, very successful restaurant in Los Angeles. There he selects the best possible grapes (above all the Rhone varieties like Syrah, Grenache and Mourvedre) and produces his legendary Sine Qua Non's. The microamounts (only a few of thousand bottles), the ongoing high rating by Parker (more than 10 times 100 points) as well as constantly varying names, courageously formed labels and bottles did Sine Qua Non in a minimum of time to a popular collective object for wine lovers all around the globe.

Park grill has the biggest choice by far in whole of Switzerland and is proud to serve you these unique wines also from the barrel.


OUR SOURCE FOR FINE WINES is the to the Park Weggis belonging wine store. The high-profile is the purchase and sales of marvellous wines. Within the 2'000 different wines only the best Bordeauxes, Burgundians and Cabernets from Napa Valley as well as wines from all around the world are found. The sales team under the direction of master sommelier Christian Bock fulfils your wishes at the highest level.


Sine Qua Non

Wine list

Wine list – Wine by the glass


You can use our products also at home in your kitchen. Please note that there is a postage surcharge with the retail price (settled at CHF 5.00).

Get in contact with us, with pleasure we will send you the desired item.


Extra Vergine di Oliva

The fine own taste with its light acid adapts harmonical to the flavours of comestibles and is suited ideally to lend a nice Mediterranean touch to salad sauces. Medio is the ideal oil for a potato salad, for vegetables and mushrooms, for fish and in particular tuna, for crustaceans, fowl, in a meat tatar as well as for deep-frying of desserts.

CHF 24.00 per bottle



Extra Vergine di Oliva

The young, perky with a distinctive own taste is the perfect oil for rocket and cress salad and supports smart the flavours of artichokes, tomatoes and sweet pepper as well as legumes. Ideally for a superior pasta Fagioli as well as for regular pasta and lamb meat. And thanks to his intensive own flavour the pure intenso becomes with a fresh French stick the irresistible amuse bouche.

CHF 24.00 per bottle



Mustard aroma in its finest form, smooth and aromatic. This is a very mild mustard mixture which suits many courts as garnish. To grilled meat of all kind, to mild sausages, to cheese and cold cuts. However, the mixture is also suited as a base for salad sauces, marinades and to spice creamy sauces.
Soggy, tepid potato salad with cream mustard is worth an attempt.

CHF 7.10 per glass




Wasabi, the hot Japanese horseradish root, once quite differently. As a mustard infers with figs it receives a new taste dimension. The spiciness is no longer that dominantly, the popular flavour, nevertheless, fully present.
Wasabi mustard fits to many comestibles like salmon, smoked, cooked or grilled, to tuna as well as to cold and warm white fowl. It is suited as a base for dressing of every kind. TIP: Cooked beetroot with Wasabi mustard dressed as a salad!

CHF 7.10 per glass



The blades of the Kai Shun Premier knives with a core of VG-10 steel and a hardness of 61±1 HRC do not only have a beautiful grain, which is created by corroding the 32 layers of forged steel, but also have a hand made hammer stroke surface, which is known in Japan as Tsuchime. Thanks to this extreme hardness and the polished edge, this blade cuts food like a razor.

CHF 756.00 per set in a wood box with 4 knives
CHF 378.00 per set in a wood box with 2 knives





Black apron with overprint «Park Grill»

CHF 35.00 per apron





  • Park Grill – entrance with bar
    Park Grill – entrance with bar
  • Park Grill – table with lake view
    Park Grill – table with lake view
  • Park Grill
    Park Grill
  • Park Grill – table in niche
    Park Grill – table in niche
  • Park Grill – meat and wedges
    Park Grill – meat and wedges
  • Park Grill – lobster
    Park Grill – lobster
  • Park Grill – key lime pie
    Park Grill – key lime pie

The Grape

Restaurant The Grape

The Grape

Californian wines from the Napa Valley and specialities from around the world, as crispy pizzas and tasty burgers. Only three minutes on foot from the hotel.

Take away menu orders: from 6 p.m. to 10 p.m. (except on Wednesday).
There is also a wine selection for direct sale.

Opening hours
Monday–Tuesday and
noon from 11.30 a.m.–2 p.m./evenings from 6 p.m.
Sunday from 11.30 a.m.


Early booking required, phone: +41 41 392 07 07.

The Grape Homepage

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LALIQUE Caviar Bar

LALIQUE Caviar Bar

LALIQUE Caviar Bar

In the LALIQUE Caviar Bar magnificent artworks by the French crystal producer LALIQUE sparkle, providing a distinguished atmosphere. The place to rendezvous for relaxation and enjoyment, with spectacular views over Lake Lucerne. Delicious caviar creations, as well as a large selection of cigars and malt whiskies.

Bar menu

Beach Bar Lounge

Wine Cellar

  • Wine Cellar
  • Wine Spectator

Wine Cellar

A love of and passion for detail are reflected in the architecture, the culinary experience and of course the wines. Lovengly and authentically restored vaulted cellars for small and larger private (wine) functions. Total seating for 32 guests.

With about 2'600 items on offer the Park Weggis boats one of the best assorted wine lists in Switzerland. The extensive choice also includes absolute rarities. A choice selection that spans the vineyards of the world and lends a new dimension to enjoyment of wine.

The award-winning list is a consistent winner of The Wine Spectator's "Best of Award of Excellence".

The second-tier award, created to give special recognition to restaurants that clearly exceed the requirements of the Award of Excellence; these lists display vintage.


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