The new Greek restaurant, called Taste of Mykonos, http://tasteofmykonos.com that opened just a couple of weeks ago in Freiruum aims in joining the exclusive list of the best restaurants in Zug. Best as in recognized by the experts to be the best. Awarded based on strict criteria.
This is a very noble aspiration, however I did some research on what it takes to achieve such a recognition. Zug Tourismus lists already the establishments in the canton that enjoy such honors. But what does each honor mean? And which are the restaurants that hold such titles today through their offer? It is all right here below.
Gault Millau rates on a scale of 1 to 20, with 20 being the highest. Restaurants given below 10 points are rarely listed. The points are awarded based on the quality of the food, with comments about service, price or the atmosphere of the restaurant given separately. Based on this rating, high-ranking restaurants may display one to four toques. Gault Millau does not accept payment for listing restaurants. Under its original authors and for many years after they left, Gault Millau never awarded a score of 20 points. The argument was that perfection is beyond the limitations of a normal human being. In 2004, two restaurants, both of chef Marc Veyrat, received this score.
There has been discussion about which guide is more important, the Michelin Guide or the Gault Millau. In the 1970s the Michelin’s continued conservative support of traditional haute cuisine was challenged by the support of nouvelle cuisine by the Gault-Millau. Michelin is more popular and therefore more influential, while Gault Millau has been considered more food-focused due to the main system being based purely on the quality of the food.
RESTAURANTS WITH AT LEAST THE GAULT MILLAU HONOR
Edlibachstrasse 61, 6345 Neuheim
Ober-Altstadt 1, 6301 Zug
Höfnerstrasse 13, 6314 Unterägeri
Sihlbrugg 4, 8816 Hirzel
Kolinplatz 10, 6300 Zug
Michelin Guides are a series of guide books published by the French tyre company Michelin for more than a century. The term normally refers to the annually published Michelin Red Guide, the oldest European hotel and restaurant reference guide, which awards up to three Michelin stars for excellence to a select few establishments. The acquisition or loss of a star can have dramatic effects on the success of a restaurant. The criteria for the starred rankings were published:
*: “A very good restaurant in its category”.
**: “Excellent cooking, worth a detour”.
***: “Exceptional cuisine, worth a special journey”.
Today there are no restaurants in the Canton of Zug with a Michelin star. However since 1955, the guide has also highlighted restaurants offering “exceptionally good food at moderate prices”, a feature now called “Bib Gourmand” and some of the best restaurants in Zug are included. But they must offer menu items priced below a maximum determined by local economic standards. Bib (Bibendum) is the company’s nickname for the Michelin Man, its corporate logo for over a century.
The Swiss Guild of Restaurateurs-Cuisiniers is a professional group made up of experienced chefs who also own a restaurant. The main objective of the union is to satisfy the guests. This is why for the Guild, quality is a top priority: fresh products from the market, creative cuisine, attentive service and a superb atmosphere. The Guild has around 300 establishments throughout Switzerland. The Swiss Guild of Restaurateurs-Cuisiniers was officially founded on May 17, 1954. The establishments all had one thing in common: a great awareness of quality and a creative culinary art.
The 7 golden rules of the Golden Fish Brotherhood:
– The distinction of the Brotherhood of the Golden Fish is attributed only to gastronomic establishments by which the fresh fish is particularly well prepared. If possible, local fish should be the highlight of the dishes offered.
-The supply of fish, shellfish and crustaceans also includes regional and / or house specialties.
– Professional recommendations regarding the choice of dishes are expected.
– The wine assortment is harmonized with the fish proposals.
– The presentation of the dishes must please the hosts.
– The price-performance ratio must be satisfactory.
– We must be able to identify the establishment with the Golden Fish Brotherhood.
In the new Guide Bleu / la Suisse gourmande, over 600 restaurants were rated by anonymous testers. These include many new gastronomic discoveries that are not yet included in any Swiss gourmet guide. Nevertheless only companies that meet high requirements were accepted. The choice of the most recommendable restaurants in Switzerland is based on exceptional long-term performance at the highest level. The restaurant guide Guide Bleu is a guarantee for serious, correct and appreciative gastronomic criticism.
With nearly 25,000 members, the Chaîne des Rôtisseurs is an International Association of Gastronomy now established in over 80 countries. It brings together enthusiasts who share the same values of quality, fine dining, the encouragement of the culinary arts and the pleasures of the table.
The values of la Chaîne demonstrate a commitment to:
– Preserve the camaraderie and pleasure of the table.
– Promote excellence in all areas of hospitality.
– Encourage the development of young chefs and sommeliers worldwide.
– Hold national and international competition to showcase upcoming talent.
– Be one of the key players in the transmission of knowledge.
– Provide international food support and aid to those in need.
– Develop training in the Hospitality and Food & Beverage industries.
RESTAURANTS WITH ONE OR MORE OF THE ABOVE RECOGNITIONS
Kolinplatz 11, 6300 Zug
Breitfeld 1, 6343 Risch-Rotkreuz
Hauptseestrasse 131, 6315 Morgarten
Zugerbergstrasse 46, 6300 Zug
Wart 1, 6331 Hünenberg
Aegeristrasse 58, 6300 ZUG
Given that I have not visited myself all of them recently, I did not include any additional commentary on each one of these awarded establishments. However their facebook page reviews and tripadvisor.com can provide additional perspective on the offerings of the best restaurants in Zug from recent customers.