Hotel Schatzmann

The story

Hotel Schatzmann Vivid Triesen | Regional Fine Dining in Liechtenstein

The kitchen and its guiding principles

Vivid at Hotel Schatzmann in Triesen presents a refined regional cuisine under Chef Heiko Krüger. His approach pairs ethical local sourcing with international technique to deliver consistent quality. Vegetables travel straight from the Rhine plain while fish arrives daily from Lake Zurich. The Gault&Millau guide recently awarded the restaurant a score of fourteen, praising his precise handling of dense, aromatic soups.

Seasonal plates and precise technique

The preparation emphasizes seasonal produce from the Rhine valley and lake-caught perch fried skin-side down. Diners often begin with a silky Jerusalem artichoke foam or a chilled Swiss salmon sashimi. Weekday specials feature hand-cut beef tartare dressed with fresh truffle and avocado. A simple apple tart finishes the service with baked fruit notes and light ice cream.

The dining room and wine selection

The venue sits quietly within the historic Hotel Schatzmann, offering a calm backdrop for focused tasting. Guests frequently pair their meals with bottles from Liechtenstein estates and the Bündner Herrschaft. The wine list complements this regional cuisine by highlighting dry whites from the Burgenland. The pacing deliberately avoids rushed turnover, allowing guests to linger over multiple courses.