The story
Zum Kaiser Franz im Rössl in Zug has served consistent Austrian cuisine since opening in 2000. Chef Lisa Franz took over the establishment from her father in spring 2025, maintaining the kitchen’s dedication to traditional Austrian cooking while refreshing the dining space. The program draws heavily from Styrian traditions, treating local ingredients as the foundation for every service. Guests encounter a steady rhythm of preparation where classic techniques meet straightforward execution.
The most celebrated plate remains the freshly prepared Viennese schnitzel, which arrives with a potato cucumber salad and homemade cranberries. Kitchen staff also highlight baked prawns tossed in sweet chili sauce, accompanied by a cool cucumber salad dressed in sour cream and dill. Hearty options like the creamy veal goulash with bread dumplings and the Old Viennese Tafelspitz round out the main course selection. Every item follows a strict standard that earned the restaurant a 13 score from Gault&Millau.
An extensive cellar focuses primarily on Austrian vineyards, featuring Sauvignon Blanc from Southern Styria and Grüner Veltliner selections from the Wachau region. These crisp white wines complement this style of Austrian cooking without overwhelming the palate. Dinners typically conclude with the real Kaiserschmarren shredded tableside alongside plum compote, or a slice of homemade apple strudel topped with vanilla sauce. A chilled Viennese iced coffee with whipped cream provides a familiar finish to the meal.
Recognition
Ambience
Details
Instagram