Skip to content

Segantini, Kanonengasse, Zurich

Kartoffellauchsuppe

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:

Rechnung

Advertisements
Posted by therealpickygourmet on 11 November 2010

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Note: HTML is allowed. Your email address will never be published.

Comments Feed

%d bloggers like this: