The Gasthaus Adler has made it into the “Gault-Millau” guide for the first time

The “Adler” in Allenwinden has been awarded 13 points by the “Gault-Millau” restaurant guide this year. This has triggered both joy and scepticism for host Pashk Berisha.

Just looking at the menu at the Gasthaus Adler in Allendwinden makes your mouth water. Homemade spaghettini with garlic, fried shrimps, chili and olives. Porcini mushroom ravioli with herbs, grapes and Brussels sprout leaves. And currently, of course, game specialties: sliced venison in a game cream sauce with egg spaetzli, autumnal fruits and vegetables.

What sounds tasty to read has also convinced the “Gault-Millau Switzerland” restaurant guide, which recently reassigned its points. It is said that Allenwinden offers “down-to-earth, skilfully prepared cuisine”. The “friendly service”, the “surprising wine list with many Swiss treasures” and the “fair prices” are also praised. The bottom line is 13 Gault-Millau points. It is the first time that the inn, which reopened in 2020, has made it into the guide. Reason enough to talk to the host Pashk Berisha.

Did you expect the award?
Pashk Berisha: I was a little surprised when we received the letter from Gault-Millau. An award was never our goal. But, of course, it's nice that we're included. This gives us a confirmation that we are working well and are on the right track. At the same time, the award also leaves mixed feelings.

In what way?
We don't want to be a restaurant that aims for points. And an award like this can also lead to the expectations of the guests being too high. We would rather keep a certain ‘down-to-earth’ attitude. From that point of view, not much will change for us.

So you're not aiming for 14 points next year?
No, that's not what we're aiming for. But if it happens, then so be it.

With what did you convince the jury?
We offer home-style cuisine at a high level. That is our philosophy. We use as many regional products as possible and work together with local farmers. This week, for example, there was lamb from Allenwinden.

Has the award made an impact on the guests?
Yes, very much so. We have received congratulations from all sides. The number of hits on the website has also increased and we have received more reservation requests - an award like this always provides a push. As we are already heavily booked, we now have to make frequently turn down reservations. Unfortunately, we don't have any more space.

The “Adler” team with Pashk Berisha, Lara Reichmuth and Joel Meier at the opening in 2020.        Photo: Stefan Kaiser
Pilgrims once took a break on their way to Einsiedeln in the half-timbered house, built in 1768
A down-to-earth but sophisticated cuisine: that’s what the “Adler” stands for.        Photos: zvg

You’ve been running the “Adler” since 2020. How has the restaurant developed over these years?
We have familiarised ourselves well. The first few years were impacted by the corona pandemic, but, after that, we’ve been able to work without having to close. We are now a well-coordinated team.

And how should the restaurant develop?
You can never stand still in the catering industry: you always have to develop, keep an eye on what's new and the trends that are currently happening. This means that there is also more variety for the regular guests too. But we continue to make sure we buy regionally and don't get the food from too far away.

Note: The “Gault-Millau” restaurants in the canton of Zug

16 points
Buonas:           Wildenmann
Menzingen:     Löwen
15 points
Walchwil:        Sternen
Zug                  La Colombe Boutique Hotel / Zur Traube
14 points
Neuheim:         Hinterburgmühle
Oberägeri:       Hirschen
Unterägeri:      Lindenhof
Zug:                 Aklin
13 points
Allenwinden:   Adler
Hünenberg:     Rössli
Zug:                 Zum Kaiser Franz im Rössl