A pleasure that lasts

Every culinary offering at the Berghof is underpinned by our philosophy: quality, innovation and attention to detail. Whether it's dinner at MARILE, a relaxing afternoon on the terrace or a convivial evening in the fondue parlour - every meal at the Berghof is a special moment.

Experience a culinary journey at the Berghof that masterfully combines tradition and innovation.

• Head chef Rick Frank, awarded three toques in Gault&Millau 2025, creates daily changing menus at the highest level in the hotel and à la carte restaurant.
  

• The new MARILE restaurant stands for a cuisine that both respects the originality of our ingredients and surprises with sustainable, innovative preparation. Culinary ideas that not only have an impact on the plate, but also in the heart.
  

• For convivial evenings, the cosy fondue room offers traditional fondue chinoise (meat or vegetarian) in a rustic atmosphere.
  

• At the Berghof Bar you can enjoy our sharing menu in a relaxed atmosphere - perfect for sharing various delicacies with friends.
  

• The sun terrace invites you to savour gourmet cuisine with a view of the impressive mountain scenery and, in summer, the enchanting garden.

Your culinary experience is accompanied by exquisite wines and creative signature drinks that reflect the charm of the Berghof.

Rote Wand Chef’s Table

One of the best culinary hotspots in the Alps.

Built in 1780, Zug’s old schoolhouse accommodated the alpine dairy and the school for a long time. Today, all those looking for culinary delights that are in a class of their own have come to the right place at our Schualhus: they can try the Rote Wand Chef’s Table.

Julian Stieger is the new chef at the Rote Wand Chef’s Table as of October. The Austrian chef is 28 years old and was most recently at Geranium in Copenhagen (3 Michelin stars | No°1 Worlds 50 Best). Previously, he worked in top restaurants such as Eleven Madison Park (3 Michelin stars | Worlds 50 Best – Best of the Best), Steirereck (2 Michelin stars | No°13 Worlds 50 Best), Landhaus Bacher, Le Ciel and Weindlhof. However, he is no stranger to Zug either, as he has already worked with Max Natmessnig at the Rote Wand Chef’s Table.

Experience first-hand how Julian Stieger and his team compose, create, stage, arrange and serve culinary highlights from predominantly regional products before your very eyes. Together with corresponding wines and drinks for each course, an unforgettable gourmet experience unique in the Alpine region is created at the Rote Wand Chef’s Table.

Meeting point is the Rote Wand Gourmet Hotel at the reception. We will be happy to accompany you to the Schualhus, where we start with the aperitif and the first small delicacies. Afterwards, we will continue up to the upper floor, where you will enjoy the remaining courses. But it is best to see for yourself.

Balma Restaurant | Apart:

• Authentic Neapolitan pizzas with 72-hour dough fermentation
• Mediterranean delights and local specialties
• Cozy atmosphere in alpine style

Restaurant & Bar Hours from 10. December:

Open daily from 5.30 PM to 12:00 AM

Kitchen open from 5.30 PM to 10 PM

Our Apartments:

Experience alpine luxury and modern comfort. Each apartment offers a unique blend of privacy and stunning Alpine views.

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