Gandria, Rudolfstrasse, Zurich
The restaurant Gandria is tucked away from the Seefeldstrasse, close to the Höschgasse. Upon entering, the restaurant makes a small, lovely impression and is obviously owner run. A nice contrast to the “concept” places appearing in Zurich all over town. I had some time on my hands and was looking forward to an excellent lunch. The place sports 14 Gault Millau points, which is okay, but not stellar. I’m shown to a nice booth where I sit down, order a glass of wine and study the menu. My first dish is some scallops on leek. The scallops were accompanied by a tomato sauce with some chili. I wasn’t too fond of the dish, I would have preferred the scallops a tad more cooked. The chili added a nice spice to the sauce, but overpowered the scallops and cut through the sweeteness of the leeks. The main course smelled nicely and I eagerly tucked into the wild-caught shrimp with spaghetti and zuchini and dressed with a lemon sauce. I’m a big fan of pasta and zuchetti strips which was a nice combination, pairing nicely with the fresh lemon taste of the sauce. My favourite protein really is shrimp, but there was something a bit off with the ones served on top of my spaghetti. They were either overcooked or already a bit old. Shrimp cooked perfectly have slight resistance to your bite, but your teeth cut cleanly through the meat, like a sharp knife through a ripe tomato. These shrimp had a slight mealy consistency and was lacking in beauty. Dessert was very good, a sourcream gelato with 40 year old Balsamic vinegar. To be fair I wouldn’t have noticed if the vinegar was only 35 years old. The sweet and creamy ice cream held up nicely with the acid of the vinegar, a simple yet creative way to finish of the meal. Prices are somewhat steep, but not off the chart for a place like this. Looking at the ambition of the place, next time I’ll go for the meat, I’m sure It’ll be a tad better than the seafood.