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Löwen, Seestrasse, Meilen

Albondigas

Albondigas

Tortilla Chips

Tortilla Chips

The Löwen in Meilen has a restaurant and a more informal bar and dining area. An important meeting led me here and before it started I grabbed a bite to eat. The Tortilla Chips were rather dull and of the standard out of the bag type. The best value for money deal here, are the Albondigas, the meatballs with tomatos sauce. The sauce could be better but for less than 10 CHF you also get some mediocre bread which is quite filling. While this might not qualify as the perfect meal, as a 5 minute substitute before the general assembly of the local football club it is okay. The other nice touch is that on Fridays there’s a free buffet to go with your TGIF drinks.

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Hot Pasta, Universitätsstrasse, Zurich

Pasta kurz con carne

Pasta kurz con carne

Hot Pasta on Universitätsstrasse is a really low key place. You grab your drinks out of a fridge and order your food at the bar, before getting a table. Perfect place to grab a quick bite to eat. I opted for the short pasta with meat (Pasta kurz con carne) and after about 10 minutes it was dropped off at my table. Pasta was cooked nicely but the sauce was lacking excitement. I’m pretty sure the students around University and ETH won’t notice or mind, this is probably going to be the hotspot for dinner. Prices are low and make this a decent alternative to a typical fast food joint:

Rechnung

Rechnung

Restaurant Cult, Quellenstrasse, Zurich

Amuse bouche

Amuse bouche


Crevetten Ceviche auf Mango

Crevetten Ceviche auf Mango

Rindsfilet

Rindsfilet

Gemüse und hausgemachte Nudeln

Gemüse und hausgemachte Nudeln

Restaurant Cult is one of the strangest place I’ve been in a long time. The owner is a tad hyperactive and I’m pretty sure he’d try to grab your balls in an all male sauna. The decor of the place is ecclectic to say the least. Only two tables were booked, so I’m not sure how well the place is doing. The amuse bouche was a tomato with herbs over some olive oil, nice. The starter however didn’t deliver on the promise. The ceviche over mango was badly executed and didn’t connect on the flavours. It was lacking sublety and tasted like some random components thrown on top of each other. Main course was really nice, a beef filet with homemade pasta. High quality food done right, this was nice. Ordering the digestif menu we just get served two full glasses, the place doesn’t have a selection, the owner tells us. Never had swedish pear brandy before, tasted okay. The young man being the waiter is a bit easily intimitated but he’s doing his best. On the other hand, the aggressive cheerfullness of the owner is just too much, but I’m assuming that some people like this. On a side note, check out the reviews on the tagesanzeiger web site. They’re obviously doctored, since a place like this on Quellenstrasse would never gain this much traction, and the writing styles of each of the comments are very similar. Place is a bit higher in price, but the quality of food is good. The cook seems to know what he’s doing, not sure about the owner though. It is worth mentioning that the garden area looks nice and during summer this could be a neat place for al fresco dining.

Restaurant Picasso, Mattengasse, Zürich

Sepia

Sepia

Lammkoteletts mit spanischen Bratkartoffeln

Lammkoteletts mit spanischen Bratkartoffeln

Picasso is near Langstrasse and is poised as yet another Spanish place. Only two tables were occupied this night, making the place a bit empty. Why both parties were seated just directly behing each other didn’t really make much sense to me. Again I ordered a sepia, it had a nice tang but the one at Metzg I liked better. My main course was lamb rack with spanish potatoes. I really have a soft spot for these spanish potatoes and these ones again had the same effect, nice crisp, nice spicyness – just one of the best side dishes I know. The lamb was cooked the way I expected it to be, the nicest thing is that 34.50 CHF is quite a decent price for a spanish place in Zurich. I’ll definitely be back here. Details for two with wine:

Rechnung

Rechnung

Lade, Nietengasse, Zurich

Fenchelsalat

Fenchelsalat

Randentürmchen mit Risotto und Poularde

Randentürmchen mit Risotto und Poularde

I went to the Lade about two years ago. The owner welcomed us, offered a drink and apologized that his cook got sick. Since he didn’t have my phone number, he couldn’t call us and he can’t serve any food tonight. Roughly two years later I finally got the chance go back. I started off with the fennel salad, not really my thing. Main course was poultry with a beet tower. Now even tought he beet tower taste nice, it was a bit difficult to eat, but that’s no wonder since it was prepared by a cook and not by a structural engineer. Asides from the difficulties in tower building, the poultry dish was a nice one.

Finances:

Finances

Finances

Pizzeria Azzuri, Hohlstrasse, Zurich

Nüsslisalat

Nüsslisalat

Pizza Salami et Cipolla

Pizza Salami et Cipolla

Called a friend up for lunch and he suggested the Pizzeria Azzuri near Farbhof. This can be a bit tricky because on Badenerstrasse there is also the Pizzeria Zuri, and if you don’t listen correctly you can get the two mixed up very easily. After some driving around I made it to the correct venue. The story is quickly told, 22 CHF for a lunch menu with a salad (lamb’s lettuce) and a pizza. Quite surprisingly the pizza is really good. I’m not sure what type of oven is actually used, but the crust still has that light crunchiness while remaining to be thin. Good value for money for a quick lunch, just skip the espresso it’s nothing to write home about

Restaurant Fischerzunft, Schaffhausen

Panierte Wachtelkeule mit violettem Kartoffelsalat

Panierte Wachtelkeule mit violettem Kartoffelsalat

Spargel mit Lachs

Spargel mit Lachs

Hummercocktail mit Thaimango, Hummernavarin fumé, Crème Brûlée mit Fivespice

Hummercocktail mit Thaimango, Hummernavarin fumé, Crème Brûlée mit Fivespice

Langoustine in frittierten Reisnudeln

Langoustine in frittierten Reisnudeln

Saiblingsfilet in Butter sanft pochiert auf Schwarzwurzelpurée mit soufflierten Rosenkohlblättern, Beurre Blanc mit Vanille und Seeigel

Saiblingsfilet in Butter sanft pochiert auf Schwarzwurzelpurée mit soufflierten Rosenkohlblättern, Beurre Blanc mit Vanille und Seeigel

Pojarski von Lammrücken mit marokkanischen Gewürzen, Gurken-Tomaten Fondant mit Estragon, Shanghaiessig-Jus, Bramata mit Parmesankräcker

Pojarski von Lammrücken mit marokkanischen Gewürzen, Gurken-Tomaten Fondant mit Estragon, Shanghaiessig-Jus, Bramata mit Parmesankräcker

Interpretation von Emmentalerrösti mit Spiegelei und Vacherin Mont d’Or

Interpretation von Emmentalerrösti mit Spiegelei und Vacherin Mont d’Or

Puffreis mit Maracaibo Schokolade, Koriander-Thymianeis, Schwarze Kirschen mit Bittermandeln

Puffreis mit Maracaibo Schokolade, Koriander-Thymianeis, Schwarze Kirschen mit Bittermandeln

Cognac dispensing contraption

Cognac dispensing contraption

Continuing our series of Saturday lunch outings, we headed to Andre Jaeger’s Fischerzunft. It actually has a very nice dining room, comfy and classic, an air of grandeur and a bit of Grand Hotel charm can be felt. Something which always startles me if they serve you an amuse bouche before handing you the menu. Ever since I’ve ran into a scam in younger years in a tourist trap, I go into full battle mode, the same way you would do in sleazy strip joints in Eastern Europe if suddenly a bottle of champagne appears on the table. The maitre de reassured me that we will get a proper menu after our amuse bouche and I was able to relax. Gluttony is my favourite sin and I attempt to commit it on a very regular basis. We opted for the menu and added another dish, some Langoustines with fried vermicelli. Look at the pictures and compare it to Didier de Courten. Mr. Jaeger’s artistic line is much less strict, more flowery and elaborate but beautiful and special, just look at the pictures. On the second amuse bouche a truly perfect green asparagus and a piece of salmon were served. Never have I eaten such a perfectly cooked and slightly sweet asparagus. This simple piece of greenery showed perfectly what can be achieved if you buy absolute top quality food and prepare it expertly (taking into account about 25 steps instead of 3 as you would at home). You’ll find yourself balking at anything else you get in normal restaurants if you oversaturate yourself with Michelin star places… The most interesting dish was the duo of lobster served in two glasses. One was upside down filled with black tea smoke around a lobster navarin, really displeasing, the flavours were off and the smoke a joke at best but it certainly didn’t add to the experience. On the other hand the lobster cocktail was perfect. A combination of lobster tiered with an advanced adaption of a cocktail sauce and a biscuit like layer inbetween. You got the creamy- and crunchyness as well as the distinct lobster taste and texture. I’m not sure if this is the Ying and Yang concept of having a screwed up and a faboulous bit of food on the same plate. The dish which made me chuckle was the intepretation of roesti and eggs with some Vacherin cheese. Quite frankly, Mr. Jaeger’s roesti is nice but it isn’t stellar. Such a comfort food must be done in larger portions, I’m here to try the sea urchin sauce and necessarily the roesti. He took a risk on that dish and it only played out partly. The funniest thing were the other guests in the place, a gay couple around 50, celebrating the birthday of one of the gentlemen. It became quite clearly who was the wife and who was the husband in this group. The elder of the two kept ordering for both of them. It’s very strange if a 50 year old grown man states that Mr. So-and-so will be having this and that as if Mr. So-and-so was an 8 year old boy…

Moving over to the salon, where smoking is allowed, there is a huge cognac bottle held in some kind of tipping contraption to pour for guests. Only Mr. Jaeger is allowed to operate this machinery and the price for a glass is rather steep with 36 CHF. Speaking of prices, even if you only stick to tap water the hit is rather steep, and I once again let censorship prevail:

My personal economical stimulus package

My personal economical stimulus package