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Restaurant Spice, Rigiblick, Zurich

Thunfisch, Glasnudelsalat und Suppen amuse bouche

Thunfisch, Glasnudelsalat und Suppen amuse bouche

Lachs Variationen

Lachs Variationen

Fisch mit Flammkuchen

Fisch mit Flammkuchen


Filet im Lebkuchenteig

Filet im Lebkuchenteig

I’ve tried for some time to get a table at Restaurant Rigiblick. The lesson here is call three weeks in advance for a Saturday night. We had a reservation for 20:15 and the Seilbahn Rigiblick conveniently brought us to the restaurant. Felix Eppisser used to cook at the Bären in Nürensdorf, a place where roughly 10 years ago I actually had my first encounter with fine dining. A colleague of mine and I decided to go out for a “real” meal and we since we knew this guy working as a cook at this place, we went to Nuerensdorf. I’ll never forget how corteous we were treated even though we were a bit out of league in an establishement which didn’t have many 20-year old diners. Naturally I wasn’t recognized by either Mrs. or Mr. Episser when walking into “Spice”, the gourmet restaurant on the first floor of the Hotel Rigiblick, must be the graying hair… At places like these, I always like to look at their wine specials to see how much many I’m saving by going with a regular priced bottle instead of some Mouton Latour de Quelquechose and I found a couple of good examples on the “Tresorkarte”. Essentially the meal paid for itself by picking a decent priced bottle. I’m not going to go into all the details on the food. There are two menus Aurum and Spice, one more asian, the other more french influenced. You can mix and match any way you desire. The best dish I had was a trio of salmon, intricate, delicate flavours and a perfect balance. I did commit a cardinal sin, I was enjoying the food so much I forgot to write down what I ate in detail……. The only thing I disliked was again the dessert. Together with the plate of friandises – there was too much sweetness after the cheese. I’d prefer another warm, savoury dish instead of the endless dessert orgy overpowering my palate. Two dessert courses plus a plate of friandise puts the complete meal off balance. The place is great but expensive:

Rechnung

Rechnung

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Posted by therealpickygourmet on 2 December 2008
1 Comment Post a comment
  1. 12/13/2011

    Seems like you can truly have too much of a good thing. The next there’s a dessert orgy in a Michelin-starred restaurant, bring me along and I’ll take that sweet burden off your shoulders and eat it! 🙂

    Reply

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