Aklin

The story

Aklin Restaurant in Zug | Classic French Dining & Historic Charm

The French kitchen in Zug

Aklin brings classic French cooking to the heart of Zug, guided by chef Olivier Rossdeutsch and patron Gregor Walker. Rossdeutsch directs his brigade to prepare seasonal plates that honor traditional techniques while highlighting regional produce. The kitchen publishes dedicated spring, summer, autumn, and winter cards to track ingredient availability. This steady rotation keeps the culinary program grounded in what actually arrives at the market each week.

Signature plates and seasonal focus

Diners frequently return for the open lobster ravioli served with beurre blanc and tender green asparagus. The kitchen handles veal preparations with precision, offering both the traditional Zug veal schnitzel and a pan-fried chop accompanied by a buttery rösti. Fresh catches from local lakes and distant oceans appear regularly on the weekly specials board. Guests can also order the Zuger Kirschtorte, which the restaurant sources directly from Confiserie Strickler.

Taped rooms and historic character

Located near the Zytturm in Zug’s old town, the restaurant occupies a venerable building that has welcomed residents for decades. The interior features three distinct dining spaces, including the wainscoted Stube for thirty-five guests and the larger Zunft Stube for eighty. Gault & Millau awarded the establishment fourteen points this year, recognizing the consistent service and refined setting. Patrons sit beneath timber ceilings while staff navigate the polished floors with practiced ease.