Skip to content

Archive for

The Blinker, Cham, Zug

Waffle Fingers mit Gruyere und Trockenfleisch

Krabbenküchlein mit Randen Pico de gallo

St Pierre mit schwarzem Reis und Broccoli

Cheesecake mit Walnüssen

Some places I visit are rather unusual and the same holds true for a place called The Blinker. The restaurant is located on the top floor of the AMAG Car Center in Cham. The place sports a bit of a casual elegance and even has a fireplace to create an air of comfort. The menu is a folded piece of paper and sports quite an eclectic selection. I would sum it up as an pan-european menu with a strong asian influence (mainly japanese). The appetizer was a belgian waffle finger from the daily menu with some meat and cheese. Belgium (waffles), Spain (chorizo) and Switzerland (cheese) all merrily arranged on a single plate. A filling and satisfying dish. Next up was my favourite – a crab cake with a nice tartare sauce on top, served over beets and sprinkled with crunchy dried fruit on top. The fruit (unsure what it was) was too much, but the crab cake paired well with the beets and the hearty tartare sauce. Main dish was a John dory fillet, with black rice and broccoli. Nothing to complain here, except that the novelty of the black rice wears of quickly and the broccoli had too much soy sauce on it. I overestimated my appetite and couldn’t finish the heavy cheesecake at the end. The restaurant sports an interesting mix of different type of dishes. Some of the dishes are imaginative and you’ll have a hard time finding them in other places. I’d say the restaurant is trying to combine hearty dishes and gourmet cuisine on your plate. To find out what the means, you’ll have to try it, I’m not aware of something comparable. Prices:


Restaurant Felsenegg, Adliswil, Zurich


Restaurant Felsenegg has its own cable car. It seems that this is a decent place for Fondue with a group or team. We had an Apfelstrudel with vanillasauce, both tasty and homemade. An ideal thing to end a walk from Uetliberg to Felsenegg and snuggle up to the warm oven in the middle of the dining room. Finances:


Segantini, Kanonengasse, Zurich


Fusili mit Artischoken und Speck

Schweinefilet mit Kartoffeln

Zwetschgen Tarte Tatin

Small lunch at the Restaurant Segantini and I’m the only guest. My wellbeing was secured by a friendly and very attentive waiter. Apparently the restaurant was promoted to 14 Gault Millau points – and I’d like to quote Urs Heller (Gault Millau boss) that this is the equivalent a “bessere Landbeiz” (decent county inn). Well I was alone in the restaurant for lunch and was served a glass of italian sparkling wine to celebrate the promotion. The restaurant is smallish and cozy, in summer the small terrace really creates the feeling of an oasis next to the somewhat tougher Kanonengasse. A nice leek potato soup was served, simple, very tasty, especially the flavour and slight crunchiness of the leeks were impeccable. I was hungry so I had a course of fusili with artichokes and a light sauce. If you would have been looking for a light lunch, this is where the meal would have ended. A filet of pork with wirz and potatoes was next. Nice – only downside was that the Maldon Sea Salt was too coarse grained, I would have preferred fleur de sel. Dessert to a lovely meal was a homemade Tarte Tatin with plums. Overall I think this place could be summed up as reducing to the max, it’s all about the taste of the original product without any frills. It kind of reminds me of the Stef’s Zentraleck (now closed). Prices for a lunch, when you don’t have to go back to the office:


Hiltl, Sihlstrasse, Zurich


Tofu ? Soy Milk ? Vegetarian goobelydunk ? While I still get shivers thinking about stuff like this, there is one place which makes very good food and that is the legendary Hiltl. Since roughly a century it’s been serving vegetarian food. My personal highlight is the Riz Colonial and the buffet. It’s not cheap, but the quality of every single salad or other tidbit is high and has been prepared with a lot of care. I’m not going to jump on any vegetarian belief, but I’ll skip a meal with meat once in a while just for the salad bar here. Prices:


SBB Passagio Speisewagen, Zurich, Bad Ragaz


I really like dining in the train and I’m happy that the SBB still keeps the dining cars around. But the quality of the food is debatable. It’s not expensive but it lacks love, attention to detail and excitement looking at the gourmet breakfast in front of you. If you disregard the food, eating breakfast on a sunday while the countryside rushes past you is unbeatable, making it worth spending the 20 or so francs – not convinced that the “gourmet” is worth the extra few bucks:

Restaurant Kornhaus, Limmatplatz, Zurich

Restaurant Kornhaus

Gemischter Salat

Schweinskotelette mit Pommes Frites

Right next to Limmatplatz the Restaurant Kornhaus has been around for a long time. Dated interior, faded trinkets which have hung in smoke for decades and patrons who have come to accept that they’re not allowed to smoke anymore. There is one absolut classic I always have when dining in Swiss restaurants, that’s the Gemischter Salat (mixed salad). This simple dish really shows the passion and skill of the kitchen. All the components were homemade and the sauce was okay, so it exactly matched my expectations. Interesting enough, the place has also invested in corporate identity and is showing off some neat coasters. For smokers, there’s a fumoir outside, which seems cozy enough even for winter. Since I went for a run in the morning, I allowed myself to indulge on the main course. Pork chops, with herb foam and french fries was the heart warming combination. Now the fries (of the curly kind) looked like they’ve come out of the freezer, but any mushiness was successfully fried out of them. Pork chop was drenched in the herb foam (unclear what herbs) and a tad dry. Nevertheless, I got exactly what I wanted, my expectations where met and this is a perfect example for swiss authentic dining. Compare it to a past-its-prime diner serving fat comfort food somewhere in the US. Prices were cheap for five people: