Food & Tradition

Zuger Kirschtorte is the canton's most famous dish. The Zug confectioner Heiri Höhn is said to have invented it in 1915, inspired by the city's cherry distilleries. It consists of layers of nut meringue and sponge cake with buttercream, where the Kirsch soaks the sponge and flavors the cream.

Zug Tourism also mentions Chriesiauflauf, a warm cherry bake. It fits the region perfectly, since everything here traces back to the fruit: Chriesi becomes cakes, jam, and of course, the spirit. The spirit itself even goes into the batter, lending the cake and the bake their characteristic almond aroma.

The Chriesisturm is a tradition from Zug said to be around 400 years old. At the sound of a bell, townsfolk would rush with ladders onto the common land to pick fresh cherries. The Zuger Chriesimärt has been documented since 1627.

In spring, the standard trees bloom, and towns like Arth offer blossom walks. A glass of Kirsch has no place in a hiker's hand on these walks, but it does belong in the kitchen of the innkeepers who need it for their cakes. Those wanting to try it neat can do so with a visit to the distillery.

Höhn patented his recipe, and according to Zug Tourism, the cake went on to win national and international awards. It shows just how closely distilling and baking are intertwined here: the Kirsch that distillers bottle ends up in the confectioners' cake, and both crafts depend on the very same trees around the lake.