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Culinary Journey through Time
Tradition meets innovation
70 years ago, Franz Elsener took over the Guggital together with his parents. As a trained confectioner, he brought with him many sweet recipes that have not lost their popularity to this day. Some of these desserts, which are based on his templates, can still be found unchanged in the Guggital and are true classics.
But newer creations have also found a permanent place on our menu due to their continued demand.
The Zuger Kirsch ice cream cake and the vegan eggplant tartare are also among Guggital’s popular specialties.
All classics, with the exception of the summer plate, can be found on our menu all year round.
The Guggital deserves a special mention in literature: the famous writer Johannes Mario Simmel mentioned the restaurant in his well-known work "It doesn't always have to be caviar". Simmel, a regular guest in the Guggital and who had also lived in the Guggital for a while, was so enthusiastic about our dishes that he included the restaurant as a setting in his literary world. This makes the Guggital a special place for his readers and thus carries a piece of literary history.
Guggital Specialties
Starters & Main Courses
Perch Zug style
An absolute classic and an indispensable part of the Guggital!
Perch Zug style
The freshwater fish is poached to perfection and served with a light white wine cream sauce. This Zug speciality has delighted our guests for generations.
A little anecdote: It is said that the famous writer Hermann Hesse tried the Egli Zuger Art during a visit to Zug and was so impressed that he mentioned the recipe in one of his letters to a friend. This delicious creation is still a highlight in our kitchen today and is very popular with young and old.
Beefsteak tartare
"You eat tartare at Guggital" , our guests have always said.
Even though we love tradition more than anything, this dish has undergone minor adjustments and has been perfected with nice little details.
The last change was the switch to organic beef.
Eggplant tartare (vegan)
It may seem unusual, but a vegan dish is actually one of the most popular dishes in the Guggital, which makes us extremely happy!
A few years ago we introduced our first vegan dish to the menu. We decided on a steak tartare because our beef steak tartare already had an excellent reputation.
Our eggplant tartare immediately became a favorite of many guests and continues to enjoy great popularity on our menu to this day.
Guggital Summer Plate
The most important question from our guests in summer:
Are Guggital’s summer plates available again?
This dish has been with us for 30 years and has become an absolute summer highlight.
A wonderful combination of tender grilled chicken breast, fresh salads, creamy cottage cheese, crispy fried potatoes, juicy fruit and aromatic garlic bread - the perfect treat for warm days.
For around 15 years, we have expanded our favorite summer dish and now also offer baked perch fillets, tender beef and a vegetarian and vegan summer plate variation.
This variety makes our classic summer dish an unforgettable experience for every taste.
Tarte flambée
Guggitals Tarte flambée – A delight for every occasion
Our tarte flambée is a real classic and is a hit at any time of the day: whether as an aperitif, as a snack, for lunch or dinner – it is always perfect.
We offer three varieties as standard, supplemented by a seasonally changing vegan/vegetarian variation:
Original with bacon and onions : The classic, hearty and crispy.
With smoked salmon : A delicate variation for lovers of fine fish.
With date tomatoes and mozzarella : fresh, light and full-bodied in taste.
Seasonal vegetarian/vegan variation : Creative, seasonal ingredients for a constantly new taste experience.
Zug iced coffee
A Zug speciality and incredibly popular in the Guggital
What is a Zug iced coffee?
Our stirred, homemade mocha ice cream together with a freshly brewed espresso forms the basis for this classic Zug dessert.
And don't be surprised if we ask when you order: "With or without Zug?" - This means whether you would like to enjoy your iced coffee with or without Zuger Kirsch.
Mini Coupe Espresso
A creation of the house
This classic dessert deserves some flattering words.
The Mini Coupe Espresso is a small, popular delicacy consisting of homemade mocha ice cream, an amaretto, crispy amaretti and freshly brewed espresso. This combination of intense flavors and different textures makes it a real delight.
A dessert that has been on our menu for a quarter of a century and never fails to delight.
Glace (ice cream) & sorbet
Homemade ice cream and sorbet
70 years ago, when the Elsener family took over the Guggital, the restaurant business faced a major challenge. The previous owner had acquired a bad reputation due to his sympathy for the Third Reich, and so the people of Zug avoided the Guggital.
In order to restore the house and its unique location to its former glory, the trained confectioner Franz Elsener began producing ice cream. Just imagine: There were no refrigeration systems or electrical devices. Franz Elsener made the ice cream by hand in the saltwater bath. The ice cream was cooled using blocks of ice that were stored in a chest and had to be replaced by breweries as soon as the block had frozen away.
It was a laborious task, but it was successful. The walkers appreciated the fine ice, and over the years it was possible to purchase a refrigeration system and an ice machine.
Even today, the ice cream is prepared according to old recipes, without any artificial additives, but of course it is no longer stirred by hand. It doesn't last as long and doesn't stay stable forever, but that's something you accept in order to enjoy it to the fullest. Guggital's ice cream contains no preservatives or plasticizers. It is only produced in small quantities to preserve the taste, and the range changes according to the season.
For several years now we have also been offering a homemade vegan vanilla almond milk ice cream. (Almost all sorbet varieties are also vegan)
Cassata
Cassata – A classic with tradition
The original Cassata is prepared by hand and is a classic dessert that has its origins in Sicily. The preparation of this dessert takes a whole day in countless steps.
Always popular, this delicious dessert has been with us for almost 60 years.
If you wish, we will be happy to serve them with Italian Maraschino cherry liqueur – a real treat!
Zuger Cherry Ice Cream Cake
Zuger Kirsch Ice Cream Cake – Probably the most ingenious creation of the house
This special creation comes from Satha Satchithanantham, who has enriched the Guggital with his creations for 14 years and gives you an unforgettable taste experience.
What awaits you?
A heavenly combination of cherry parfait and Zuger cherry parfait envelops a sponge cake soaked in Zuger cherry on a real Japonais base, refined with a delicate buttercream layer and crowned with a fine sugar topping.
A true delight that you will love!
