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Hotel Central, Meierhof, Obersaxen

Lachsmousse

Lachsmousse

Cordon blue mit Pommes Frites

Bündnerpolenta mit Milken

Cordon bleu

Cordon bleu

The Hotel Central in Obersaxen is one of the classier places around Illanz. They started us off with an amouse bouche of salmon mousse. It was okay, but why wasn’t something local served to us? Maybe a bit of ligonga nera on a piece of paun casa. (To show off my impressive humanistic education, that’s rumantsch for black sausage on farmer’s bread). I could be mistaken on the Salmon though, and it is already travelling up the Rhine all the way to Illanz. I continued with some sweetbreads on polenta. Slightly fried in some light batter and served on a creamy polenta, this was a nice mix of traditional food with a newer interpretation. The cordon-bleu I had as my main course was okay. Only downside was that the cook must have been in love, since there was way too much salt on the meat and on the french fries. Okay place, okay food, decent if you’re there anyway.

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Zum roten Kamel, Niederdorfstrasse, Zurich

Ziegenfrischkäse

Ziegenfrischkäse


Ochsenmaulsalat mit getrockneten T omaten, Kapern und frischen Kräutern

Ochsenmaulsalat mit getrockneten T omaten, Kapern und frischen Kräutern


Zürcher Geschnetzeltes von der Kalbsnuss mit Leberli und Nierli, dazu knusprige Rösti

Zürcher Geschnetzeltes von der Kalbsnuss mit Leberli und Nierli, dazu knusprige Rösti

Zum Roten Kamel makes a very nice impression. I liked the web site, liked the reviews and was anxious to drop by for a meal. Interior and service met my expectations. A small amouse bouche was served, a fresh goat cheese with honey. I though this to be a strang amouse bouche, since goat cheese is not the most liked ingredient by most people. Looking at the menu, I found the same thing under the dessert section. I’m assuming something in the kitchen walk-in fridge was reaching it’s due date… I ordered a Ochsenmaulsalat and actualy had nothing to complain, except that it wasn’t very exciting. I would have enjoyed a bit more pizzazz. I was really curious on the staple dish, a Zuercher Geschnetzeltes including veal, veal kidney and veal liver served with roeschti. What a disappointment It was for 45 CHF (including the cheaper veal offal meat). The serving of meat was small, the sauce was rather boring (lacking creaminess, kick and mushrooms) and the roeschti was just plain bad. The inside of the roeschti wasn’t cooked enough, the potato strips had the texture and flavor of raw potatoes. The roeschti looked nice and crispy but it was just a superficial crispiness. A restaurant which places itself as a younger interpretation with traditional cuisine, must ensure that they get their food right, which isn’t the case here.

Prices for four:

Rechnung

Rechnung