Fine dining in a relaxed atmosphere

The Cruising Party on 24 August 2026 combines the creativity of GaultMillau-awarded chef Noémie Bernard and the Gastronautic team with the relaxed atmosphere of a summer’s evening on the lake: a culinary journey of discovery featuring live cooking and regional specialities.

Top-class cuisine to watch and enjoy:Guests stroll to the food stations, look over the shoulders of Noémie Bernard from Sternen Walchwil and the Gastronautic crew, and chat over a glass of wine. All the whilst, they can enjoy views across Lake Zug as the sun sets. 

This new dining experience brings together top-class cuisine, producers and guests in a relaxed setting: “Guests gain an insight into fine dining and discover top-quality local produce from regional partners,” says Köbi Fahrni of Gastronautic.

Together with Noémie Bernard
GaultMillau-awarded chef Noémie Bernard is collaborating with Gastronautic to create a diverse world of culinary delights on board the boat. Over the course of the evening, she’ll be preparing five dishes live. What’s on the menu? “Definitely something from the region,” reveals the young head chef. “I love cooking right in front of the guests. You have some fascinating encounters. It’s precisely this relaxed atmosphere and sense of togetherness that make the Cruising Party so special. I’m looking forward to welcoming the guests and to a cool, enjoyable evening on Lake Zug.” 

Culinary delights from local partners
Behind an experience like this are passionate people who share their produce and craftsmanship with the guests. This includes Forster Butchers with their popular mini Florentine sausages, fresh from the grill. Roast beef from Menzinger cattle is carved right in front of the guests and served with Béarnaise sauce. Fresh oysters from Bianchi add a touch of the seaside, whilst the Chäs-Hütte Rust presents a selection of its Walchwil cheese specialities. 

“Cheese is always a good choice – whether as an aperitif or to round off a meal. I’m bringing along a selection of our favourite cheeses, including mature and extra-mature specialities that you don’t find everywhere,” says André Rust. “What I’m most looking forward to is the direct interaction with the guests. That way, they not only get to know our cheeses, but also the people behind them.”

Enjoyment without formality
For Köbi Fahrni, a native of Walchwil, the trip is a labour of love: “The collaboration with Noémie Bernard and the regional producers shows just how much culinary expertise and high-quality produce can be found right on our doorstep – and why the dining scene on Lake Zug has been delighting guests for years.”

Cruising Party, 24 August 2026, 7 pm