The story
Wildenmann is a classic French restaurant at St. Germanstrasse 1 in Buonas, near Rotkreuz, on the shore of Lake Zug. Gault&Millau awarded it 16 points for 2026, and the kitchen works in a 300-year-old Gasthof.
Dominic Bürli runs the kitchen, having trained with his father and with Nik Gygax. He cooks with a small team of three apprentices and works closely with suppliers from the region. Lake fish sits at the center of the menu, and the cooking stays direct and precise.
The Felchen from Lake Zug, prepared in the local Zug style, is the dish many guests come for. The capon is served as a duo: the breast is correct and restrained, while the thigh is braised like a coq au vin. Southern African langoustine arrives with a lobster soup in place of a sauce, which makes the broth the main event. The charcoal grill offers Irish rib-eye and a tomahawk steak for two.
On warm days, service moves to the garden under chestnut trees, with views across the lake. Michelin lists Wildenmann as Recommended for 2026. Beat Bürli built the wine cellar around Bordeaux, alongside a range of Swiss and international bottles.
Recognition
Ambience
Details
Location