A weekend away at Five Star Palace Hotel in Luzern

Luzern, known as the gateway to central Switzerland is truly a magical place! It’s a small, medieval and whimsical town which not only appeals to the scores of tourists visiting every year but also to locals and in my case a sort of local from a nearby town!

After a couple of weeks of gloomy and dismal weather, the sun decided to assert itself finally. Maybe because it wanted me to truly bask in the moment and rejoice the view, which I would not have had any if the clouds persisted.

I already knew the Palace Hotel but was still left in awe by its majestic presence, its architecture and of course the panoramic views – just breathtaking!

ABOUT THE HOTEL

The five-star hotel opened in 1906. The beautiful and symbolic building sits on the shores of the lake Luzern in the heart of the city. In 2005, the hotel underwent substantial renovations which helped it reclaim its position as a leading hotel. While respecting and honoring the past, the Palace Luzern never ceases to evolve and move with the times.

MY FIRST IMPRESSIONS 

At the hotel, the staff was welcoming and extremely helpful, especially Samir, the face behind the reception desk. He was all smiles and warmth. You can tell he truly loves his job, takes his responsibility very seriously and enjoys the human interaction. 

Reception manager Samir
Reception manager Samir

MY ROOM

A spacious and modern suite with an unbelievable view to the lake and mountain Pilatus! To add even more sweetness to the already convivial experience, a very special note awaited me in the room. Mr Raymond Hunziker, Director of the hotel personally welcomed me 🙂

THE WORLD’S ONLY GIANT SINGING BOWL & THE SPA

A MUST-SEE and experience! I already got spoiled once last year! One can never get tired of such relaxing and unique moment. Just imagine your yoga teacher playing the gong but this time it’s a gigantic Gong housing a hammock in which you lay, hit with a gigantic wooden mallet! Unbelievable!

For more details, go to my previous post.

Five Star Hotel | Palace Luzern | Food & Travel | Discover Out Loud
giant-singing-bowl

The Spa, although it doesn’t offer a pool or a jacuzzi still feels cozy. It’s quite small but big enough to fulfil ones need for relaxation away from the daily grind and stress. Guests can also book different types of treatments if they want the ultimate pampering!

For those seeking romance, the Spa hides a private room which couples can indulge in together. The exclusivity and offerings combined with the magnificent views make for an unforgettable experience.

MY COOKING EXPERIENCE WITH MARLIN

I got to watch our Sous-Chef prepare the dish of the house – Marlin’s Seafood Pot au Feu. Best of all, I got to eat it all!

A healthy and flavorful soup with a fusion of multiple textures (from the different seafood and vegetables) and flavors. It’s an easy recipe but getting a hold of the special machine may not be that easy. See recipe below video.

INGREDIENTS (4 servings)

  • Octopus, cooked 60 gr
  • Scallops 100 gr
  • Prawns 140 gr
  • Turbot fillet 80 gr
  • Lobster 80 gr
  • Coconut milk 80 cl
  • Fish fond 8 dl
  • Blue potatoes 80 gr
  • Sugar peas 10 gr
  • Carrots 50 gr
  • Radish 10 gr
  • Root stalks 10 gr
  • Garlic 30 gr
  • Lemongrass 50 gr
  • Lime leaves 40 gr
  • Sherry 10 cl
  • Baguette 1 piece
  • Thyme and Lemon Thyme
  • Saffron
  • Olive oil
  • Salt / Pepper
  • Cress

PREPARATION STEP ONE

  • Clean and prepare the fish and seafood for cooking
  • Cut the bread in slices, pound the garlic and put it with the olive oil on the bread
  • Peel and cut the vegetables in small pieces and boil them for a short time in salted water

PREPARATION STEP TWO

  • Put the fish fond, coconut milk, lime leaves, lemongrass, thyme and saffron in a casserole and heat it until it is boiling, add salt and pepper and filter it
  • Bake the bread in the oven until it is gold-crispy
  • Add the fish, seafood and vegetables and heat it until it is boiling
    Don’t boil it too long in order the ingredients may become dry
  • Add Sherry and simmer it on low heat for 5 minutes, just under the boiling point
  • Take out the seafood, fish and vegetables and nicely dress it on a soup plate.
  • Put the cress on top and pour the soup over the fish at the table in front of the guest.
 
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