In the exclusive Rote Wand Gourmet Hotel – formerly a modest inn in Zug's old schoolhouse – guests are treated to a very special culinary experience. After an aperitif and a selection of appetisers in the little parlour downstairs, you proceed upstairs to a chic dining area in which warm wood meets sleek design; there you take a seat on one of the comfortable bar chairs arranged around a horseshoe counter. A special atmosphere reigns here, and this is due in no small part to the well-coordinated, charming and laid-back service team. Julian Stieger, who comes from Upper Austria, brings his highly unique and modern style to the table: his dishes are very modern, complex yet devoid of unnecessary frills. For example, his delicious "Blutwurstbrot" is a fine-crumbed, moist bread topped with an apple and black pudding compote that is at once fruity and delicately spiced, and sprinkled with truffle shavings at your table. The dry-aged duck is also wonderful – crispy on the outside, tender on the inside – served with an aromatic creamy cep mushroom and chive oil sauce, lent an interesting texture by just the right amount of tonburi seeds. They have a surprise set menu, which can be made vegetarian if ordered in advance.