The lowbrow Poulet im Chörbli (chicken in a basket) goes haute at this worn-wood tavern with red shutters sitting on a tranquil stretch of Lake Zug. Switzerland’s iconic chicken dish is especially crispy, tender, and juicy here. The sauce comes in a silver gravy boat, while green or mixed salads arrive with the word Engel (angel) drizzled in balsamic across them, elevating the whole experience. Don’t miss the tangy hausgemacht (homemade) dressing or the excellent Swiss wines like the delicate oeil de perdrix rosé from Canton Bern's Marolf Weinbau, or the almost funky (in a good way) humagne rouge from Canton Valais. Ask for a lake-facing table, and don’t skip dessert: The damson-plum sorbet doused in vieille prune (cask-aged prune schnapps) and the Zuger Kirschtorte, with its layers of nut meringue, sponge cake, and buttercream and spiked with kirsch, are two standouts.