Tradition meets innovation

70 years ago, Franz Elsener took over the Guggital together with his parents. As a trained confectioner, he brought with him many sweet recipes that have not lost their popularity to this day. Some of these desserts, which are based on his templates, can still be found unchanged in the Guggital and are true classics.

But newer creations have also found a permanent place on our menu due to their continued demand.

The Zuger Kirsch ice cream cake and the vegan eggplant tartare are also among Guggital’s popular specialties.

All classics, with the exception of the summer plate, can be found on our menu all year round.

The Guggital deserves a special mention in literature: the famous writer Johannes Mario Simmel mentioned the restaurant in his well-known work "It doesn't always have to be caviar". Simmel, a regular guest in the Guggital and who had also lived in the Guggital for a while, was so enthusiastic about our dishes that he included the restaurant as a setting in his literary world. This makes the Guggital a special place for his readers and thus carries a piece of literary history.