Gildo's Ristorante

Palace" owner Andrea Scherz is riding a wave of success and has opened a new restaurant in the white palace: "Le Grand Restaurant". Instead of hiring a star chef, he relies on his right-hand man and tried-and-true dishes. Franz Faeh, who has served as the house's Culinary Director for ten years, offers an impressive 140 (!) different dishes. They shine particularly well in the new restaurant (Scherz describes the style as "a touch of mountains, a touch of château"); the Zug-based interior designers Fischbach & Aberegg have done a fantastic job. The overall concept is impressive: in winter, guests gather in the new, cozy restaurant, while in summer they dine on the stunning "grande terrasse". Chef Faeh features his bestsellers prominently on the extensive menu: take the perfect "Ravioli Palace," for instance, made with Simmental beef, sage butter, and aged Parmesan. Or the sea bass "Façon Hongkong," a "steamed fish" featuring pak choi, soy sauce, mirin, chili, and coriander. "My signature dish," says the chef with well-deserved pride. Naturally, flambéing is also part of the experience at such a classic venue: "Tout feu, tout flamme à table" sets the scene. The "Spaghetti Gildo" and "Crêpe Suzette" are particular crowd-pleasers. The standout dish during our visit was a gazpacho with Sicilian red prawns, a splash of sherry vinegar, and halved cherries steeped in the liquid. We also enjoyed the ramen soup with salmon steaks; the addition of tofu cubes in the deep bowl we simply attribute to the zeitgeist. GaultMillau's advice: don't be intimidated! Make a reservation and step into the elegant "Palace." Non-hotel guests are warmly welcomed and account for an impressive 67 percent of the food and beverage revenue.