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Restaurant Waldheim, Waldheimstrasse, Bern

Sandwich mit Tomate und Büffelmozzarella

Sandwich mit Tomate und Büffelmozzarella

Rindfleisch mit Eierschwämmli

Rindfleisch mit Eierschwämmli

Risotto mit getrockneten Tomaten

Risotto mit getrockneten Tomaten

Waldheim caught my eye a long time ago and finally the chance arose to grab lunch here. The place was a quarter full and seats in the garden were freely available. The location is in the middle of nowhere, which is helping the availability of seats. Waldheim sports a business lunch at a hefty price. In the pursuit of fine dining and ensuring that our readers are well informed, we went for it. First up was a sandwich of buffalo mozzerella and tomatoes. Classic ingredients and a very tasty mozzerella were noted on the plus side. However the whole sandwich approach fell apart. It was a bit difficult to eat and it wasn’t a good idea. The accompaning pepper sauce gave it a nice little twang. Main course was beef with chanterelles served with a risotto. The main didn’t come together in terms of flavor. The sauce was simply to overpowering and the dish wasn’t balanced well. The risotto was okay, the dried tomatoes enhancing the flavor profile. Even the nice garden can’t save the day, the place is simply too expensive for what they offer. CHF 41 for this type of lunch in an obscure side road in Bern is too expensive. Compare it to the “Weisses Rössli” in Zurich which has 13 Gault Millau points serves a business lunch of the same level for CHF 29. It must be the high level of government workers which are invited for lunch by lobbyist why a place like this can get away with these prices. Just to prove my point, a former high ranking member of the consumer advocates group is dining next to us, why she wasn’t protesting the prices couldn’t be determined.

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Fugu Nydegg, Gerechtigkeitsgasse, Bern

Frühlingsrolle mit Entenfleisch

Frühlingsrolle mit Entenfleisch

Thunfisch mit Spinat Knoblauch Dip

Thunfisch mit Spinat Knoblauch Dip

Gebackene Rispentomaten mit Honig und Ingwer

Gebackene Rispentomaten mit Honig und Ingwer

Luckily we had a reservation when walking into Fugu on a lovely late summer night. Fugu depcits itself as a Japanese-Thai crossover, but the menu (asides from the sake) makes only a minimal japanese impression. The appetizer, a homemade springroll with crispy duck meat and glass noodles was offending. No taste of duck, the noodles mushy and lacking any sensation – why wasn’t something fresh and vibrant added to the spring roll? The main course didn’t really give me a good vibe either. While the Yellowfish tuna was good, putting radishes on top is dumb. The crunchy and spicy radish completely overpowers the delicate tuna and the level of oil used in the Spinach Garlic Dip was way too much. Strange was the side order of tomatoes with honey and ginger. The sweetness of the ginger which was caramalized with honey overamplified with the slight sweetness of the tomatoes. The ginger would have been interesting on a dessert but not on tomatoes. Looking around the restaurant it seems to be clearly very popular with groups of women. This is always a bad sign when it comes to dining, since women rate calories higher than the quality of the food. Summarising it’s a run of the mill “pan asian” eatery, ideal if you need to invite your secretary for lunch, otherwise stay away. Prices were steep for Bern with 14 CHF for the spring rolls and 39 CHF for the tuna.

Auberge du Chene, Charmey, Fribourg

Salat

Salat

Entrecôte de boeuf Poya

Entrecôte de boeuf Poya

Pommes allumettes

Pommes allumettes

Sometimes you need to get lucky and just hope that you find a decent restaurant sitting on the road. Stumbling across the Auberge du Chene in Charmey. The thermometer was hitting 35° C and the sun shades were well appreciated. The waitress recommended an Entrecote de boeuf Poya which we went for. Starting of a small salad is sent out some nice ideas by adding salsifies (Schwarzwurzeln) and melons, but unfortunately the salsifies are from a can and the melons have salad sauce one them. After the salad it got interesting. A big rechaud was lit and a pan filled with sauce bernaise was put on top of it. For every person a bleu entrecote, cut into little strips was swimming in the bernaise. The concept dictates that you finish cooking your pieces of entrecote in the middle of the pan. As a side pommes allumettes go with it. Now the pommes allumettes where nice and crispy, together with the bernaise you just can’t stop eating them. The entrecote was okay, it’s the idea of poaching it in bernaise which doesn’t add that much to the flavor. Especially towards the end of the meal, the bernaise separates and the butter rises to the top. If you’re in danger of clogging your arteries, you would want to stay away from this. Prices were a bit high for the middle of nowhere by charging 38 CHF per head.

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Restaurant Arts, Schloss Schadau, Thun

Stunning view

Stunning view

Tartar vom Piemonteser Rind mit Hollandaise Espuma, jungem Salat

Tartar vom Piemonteser Rind mit Hollandaise Espuma, jungem Salat

Roulade vom Saibling auf sautierten Krautstielen, konfierte Ofentomate und Nusskartoffeln

Roulade vom Saibling auf sautierten Krautstielen, konfierte Ofentomate und Nusskartoffeln

An optimisation in the personal schedule of the Real Picky Gourmet led to the Chateaux Schadau for lunch. Sitting on the shores of the lake of Thun under a nice porch with the Moench, Eiger and Jungfrau mountains in the back, this seemed like the proper way to kick off an army repetition course. The good looking, bikini clad female sun bather on the lawn added to the cheerful mood. The first dish was a tatare made from Piemontese beef topped with an espuma hollandaise. Asides from the salad, the taste was there and the slightly moussier hollandaise gave it a more interesting texture. Main course was a char (Saibling) from the lake of thun. No complaints, really lovely where the noisette potatoes, which had an almost Gnocchi like texture. Together with the confit tomatoes this was a well executed dish. A bit quirky was the chefs inclination to put chervil (Kerbel) on to every plate including the amouse bouche. Musing over the next couple of weeks ahead of me, looking out the beautiful lake of Thun, I’ve really come to agree with the Secretary of Defense Ueli Maurer – the Swiss Army really is the best army in the world. If you ever wonder what you have to do to start your army service off like this, volunteer for guarding everyone’s personel belonging, while they run over to the armory and leverage the Gepäckaufbewahrung from the local train station.

Bill:

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Restaurant Seidenhof, Seidenweg, Bern

Gurkensalat mit Joghurtsauce

Gurkensalat mit Joghurtsauce

Schweinsfilet mit Gemüse und Spaghetti

Schweinsfilet mit Gemüse und Spaghetti


The Restaurant Seidenhof is located in the Laenggass area in Bern. Looking for a bite to eat, it has a lovely garden located under some big chestnut trees giving it plenty of shade. For lunch the place offers six menus all accompanied with your choice of one from four different salads. The waitress seemed a bit overwhelmed by waiting on four good looking men. That’s the only explanation as to why it took thirty minutes to deliver a cucumber salad with yoghurt sauce. It wasn’t worth the wait simply because someone forgot to add salt and pepper to the salad. After asking the waitress to check up on our food since now we were sitting down for 45 minutes finally our main courses arrived. The pork filet was dead on arrival, cooked to an arid texture. Again the vegetables were lacking salt and pepper. The place is probably good to drink beer in the shade but waiting 45 minutes for your main course when ordering from the lunch menu is a joke, especially if the quality of the food is abysmal. The dry pork filet cost a whopping 34 CHF.

Casa Novo, Laeuferplatz, Bern

Herrliches Rindstatar Casa Novo mit Cognac verfeinert

Herrliches Rindstatar Casa Novo mit Cognac verfeinert

Sautierte Kalbsleberwürfel an Portweinsirup mit Olivenlinguine und Sommergemüse

Sautierte Kalbsleberwürfel an Portweinsirup mit Olivenlinguine und Sommergemüse


Casa Novo is located on the banks of the Aare, the river snaking through Bern. If you reserve here on a sunny day, make sure that you get a table on the lower terasse right next to the Aare. The Fräulein Wunder you’re trying to seduce or the mother-in-law you’re trying to impress will all think that you’re a smooth player with excellent taste. The beef tatare was slightly disappointing, since the medium spicyness did not generate any hint of heat. The service for refilling our toast was impeccable and as soon as the basket was empty a new one appeared. Mains were very tasty veal liver cubes with a port wine sauce and vegetables. Nothing to complain, well executed food, however the side dish of Olive linguine was lacking a bit of aroma. The prices reflect the location, but when you look at the people jumping the bridge into the river and you enjoy the majestic flow of the Aare, you’ll be able to cope with the impact of the bill. The CEO of a major swiss telco company sitting behind us clearly indicates that Casa Novo is best visited on a company lunch expense account:

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Toscano, Puls 5, Zurich

Grüne Spargeln und Artischoken

Artischoken und grüne Spargeln vom Grill auf jungem Spinat

Tagesfisch (Wolfsbarsch) gegaart in einem Artischokensud mit Risotto

Tagesfisch (Wolfsbarsch) gegaart in einem Artischokensud mit Risotto

Sgroppino

Sgroppino

Meeting up with a real celebrity, we headed to the Toscano at Puls 5 for dinner. Not everyone might be familiar with Heinz, but if you ever need expertise in Java, your favourite diner can vouch for the quality of his training and depth of his experience. Now from the outside Puls 5 looks a bit to modern for good food. Opening a restaurant in the now out of business Zuppamundial (opened by Kurt Aeschbacher) seems like a challenge as well. But you can always be pleasantly surprised, as happened here after opening the menu. Appetizer were some grilled artichokes and asparagus on spinach. A nice late spring dish, slightly bitter yet fresh and vibrant in a surprising combination. Sea bass (Wolfsbarsch) braised with artichoke liquid and risotto was next. Nothing to complain, a better sea bass than at the Da Angela, simply a nice dish. Dessert was something called a Sgroppino. Essentially a mix of lemon sorbet, wodka and prosecco, the whole concotion is a tad more fluid than a sorbet colonel. Toscano offers decent italian cuisine, with some of the dishes being a good bit more surprising. If you ever need to take a South African out for beer, head to the Helsinki Bar, it’s a good choice for live music and beer.

Prices:

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Weisses Rössli, Bederstrasse, Zurich

Fenchelsalat

Fenchelsalat

Pasta mit Kalbsvoressen

Pasta mit Kalbsvoressen

Mousse au chocolat

Mousse au chocolat

The Weisses Rössli is the typical place you walk by day after day and you do not even realise that it’s there. Upon closer inspection it sports 13 Gault Millau points and on the inside clearly a powerhouse air. On Fridays a couple of the patrons will smoke cigars after lunch. The menu is a bit confusing, that’s why on lunch it pays to go with the special of the day. This day the appetizer was a fennel salad. A slight bitternes to it, well executed and a nice change up to the regular soup or plain salad you get elsewhere. The Rössli prides itself on the pasta and the main dish was veal ragout with noodles. This dish almost made me cry, everything was perfectly cooked and the sauce was simply to die for. Complex, rich and simply full of love. My inner lust and desire for food was stirred and my craving increased. To finish up I ordered a chocolate mousse, nicely accompanied with some strawberry sauce. Looking at the presentation it became obvious that the cook had a bad incident with a Rorschach test. All in all, my favourite lunch place in Zurich, since 29.50 CHF for an app and a main of this quality is simply unrivaled:

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Pizzeria 99, Bederstrasse, Zurich

Menusalat

Menusalat

Kebabteller

Kebabteller

You’re in need of a quick lunch and your companion sets his sights on Pizzeria 99. The same feeling creeps over you when your first grade buddy brought over a pair of matches and a gallon of gasoline to your parents chalet. It literally meant trouble was brewing and you were too late to get out. Staying in that tradition of bad decisions I chose the kebap plate on the daily menu. To keep me busy a small menu salad was served. It doesn’t get much more average than this, the high fructose corn syrup in the sauce would have made Usain Bolt break another world record. The kebab was a discgrace accompanied with bland rice. The pita bread was soft and tasteless, the sauce was from a two gallon container and the meat was the bland factory type. Instead of the real deal, layer upon layer of different bits of meat, it’s the meatloaf type of kebab. The garnish is pathetic, two thin slices of watery tomato and sprinkles of of green stuff. Looking for a decent lunch, go across the street to the Weisses Rössli. Finances:

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