Zum in Zug, Suiza

If you leave Zurich and take the train to a small cow filled town called Zug, you will find yourself in a place with buildings dated back to the 1300s and a gorgeous lake front view with a sweeping mountain range in the backdrop. Switzerland is indeed grandiose from its lakes, to its mountains and most importantly to its food. One evening I found myself in a gorgeous Austrian restaurant, Zum Kaiser Franz im Rossl, in the heart of old town Zug, a few feet away from Lake Zug with an owner eager to please and some delicious Swiss-Austrian food. 

Amuse bouche- beet, pistachios, ginger

Amuse bouche- beet, pistachios, ginger

Special appetizer of the day- burrata, salsa verde, heirloom tomatoes, cilantro.

Special appetizer of the day- burrata, salsa verde, heirloom tomatoes, cilantro.

Grilled perch from the Lake of Zug sautéed in butter with  spinach and boiled potatoes (not shown)

Grilled perch from the Lake of Zug sautéed in butter with  spinach and boiled potatoes (not shown)

Homemade viennese apple strudel with vanilla sauce and whipped cream (Riesenradl & Stephansdom) and shredded pancake like cake with a plum compote (Kaiserschmarnn)

Homemade viennese apple strudel with vanilla sauce and whipped cream (Riesenradl & Stephansdom) and shredded pancake like cake with a plum compote (Kaiserschmarnn)

Favorites

Burrata with heirloom tomatoes- The acidity of the heirloom tomatoes and the hints of spice in the salsa verde is perfectly paired with the burrata. 

Local perch from Lake Zug- The perch grilled in butter was delicious and the fish itself was fresh. I enjoyed the sautéed spinach and appreciated that it was cooked simply and did not overpower the fish. Although I am missing the potatoes in this post, the potatoes were boiled and tossed with salt, pepper, butter, some cilantro and made the perfect accompaniment to the fish and spinach!