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Kantine, CS Tower, Oerlikon

Schnitzel Wiener Art mit Pommes Frites

A new lunch place opened at the CS Tower in Oerlikon. The cafeteria is not only visited by staff from surrounding firms and companies, but apparently has also become a favourite meeting place for retired people, clogging up the coffee break area. The food court is organised in separate isles, each one serving a different daily special. One was offering Schnitzel Wiener Art and fries. Now I normally shy away from fries in cafeterias, since they’ve only seen a fryer before being frozen and morphed into oven fries. But looking at the food, the Schnitzel were thin, there was a real fryer and the fries were golden. I’ve had worse veal schnitzel (this one was pork), It was a serious and successful attempt at real food and not just some feed the masses excuse. Personally, I always compare cafeteria food to what I was served in the army and this one was better. If you figure in the CHF 9.20 this costs, this is a real good lunch bargain, where you do not have to compromise on taste.

Bärengasse, Paradeplatz, Zurich

Entenleberterrine mit Toast

Kresseschaumsuppe mit Belperknolle




After the scare at Goodman’s Steakhouse, I was happy to get an invitation to the Baerengasse. The location (inside Credit Suisse’s main building at the Paradeplatz) and it’s owner, the always trendy Dieter Meier, make this a natural powerhouse place. Most people dining here feel very comfortable in fashionable and expensive places. It sports a nice aura, and is surprisingly tastefully decorated. Note some of Meier’s paintings which complement the dining room. I start with some duck liver served on Bärengasse’ own china. Normal in execution, nothing to come back for. Much better was my second course, a frothy watercress soup. To make it a bit more special, a bit of Belper Knolle was grated on top. Belper Knolle is an intense cheese and the dish was simple, creative and tasty. Also surprisingly unpretentious for a place of this magnitude. Finally it was time for the piece de resistance, the entrecote. Simply put, nothing to complain. Accompanied with a sauce bernaise and some nice potatoes, it becomes crystal clear, the place isn’t just packed because it’s next to the heart of the banking district, but also because it has great food. The cheeses didn’t rock my boat, but then again maybe I should have gotten the bigger cut of meat, and skipped cheese altogether. I’m too well mannered to ask to look at the bill, whenever I’m invited, but my dining colleague offered on his own accord. It goes to show, that he’s a generous type of guy:


Dini Mueter, Langstrasse, Zurich

Eggs Benedict

Dini Mueter on Langstrasse rocks. After a rough evening I landed here for some breakfast and looking at the menu I got excited. On Saturday and Sunday they carry a breakfast dish called “Dini Mueter”, which is swiss german for your mother and is used in a football chant to imply to non FCZ supporters that she’s working in the adult entertainment industry on Langstrasse… Nevertheless they call out Dini Mueter as an Eggs Benedict dish. Now purists will argue that with the spinach thrown in, it’s neither Eggs Benedict nor Eggs Florentine, but at the end of the day as long as it’s delicious I don’t care. Free range, organic, poached eggs, served over toast, sauce hollandaise, bacon and some spinach – what else do you need for a breakfast ? Ovomaltine…
One small downside – the croissants on Sundays are horrible. Not a light and fluffy affair but a lumpy, doughy, heavy concotion halfmoonshape.

Nice place – we’ll be back – prices:


The Restaurant, Grand Hotel Dolder, Zurich

Ei mit Trüffel

Amuse bouche with fish

Bread and four types of spreads

Amuse bouche Suppe

Warmer Fisch

Amuse bouche Fleisch


What is true joy? Walking into the Restaurant at the Dolder, realizing your the only one in the room, being shown to a table where you can see the Glarner Alps and the Uetliberg plus upon request being handed a NZZ to complement the Blick. Having a flat in Zurich (and so far not having been ejected by a certain female companion over a different understanding of tidiness) I’ve no idea what it is to stay in a hotel in Switzerland’s biggest city. But looking at the dining room at the Restaurant, I’m sure it’s a seriously nice experience. I’ll cut right to the chase, still on holiday and having started my day with a run in the early morning, followed by a rerun of Frauentausch, I treated myself to a Gin Tonic. Now I’m not sure if modern sports medicine has caught on to the trend of Gin Tonic after exercising, but it makes you feel great. Such is the destiny of living on the border of scientific avantgarde. Being not short of time I opt for the five course amuse bouche menu. The amuse bouche to the amuse bouche menu had a very memorable egg with truffles, I was thrilled and the waiter brought me a second one, since he sensed my enthusiasm. Call me bribable or a sucker for freebies, I call it excellent services. As always in these places a selection of bread was presented together with four different spreads. The best one was the most simplistic, pure organic butter, layered finger thick on a still warm piece of bread. To be honest, It doesn’t make sense to list every tidbit served, it’s a fun way of dining, receiving three little intricate dishes with every course for you to taste and try. Personally I’m not a big fan of the sweet orgy which follows after the savoury dishes. Interesting was the red wine ice cream which was served towards the end. Noteable mention were the two gentlemen entering for lunch themselves in the middle of my meal. One of the “blokes” was wearing a track suit…. It seems I wore a suit for nothing…. The other negative thing was, that they serve Hildon mineral water – very tacky to import water with an abundant supply available locally. Of course it was over the top for a lunch in terms of price. If you figure the work that goes into the food, the level of service, quite frankly the 98 CHF for the menu is good value, and if you stick to tap water you won’t rack up something like this:


Pot au vert, Central, Zurich

Salat vom Buffet

Randenrisotto mit Meerrettichsauce und Blumenkohl

A transcendental experience led me to become a new man. In order to reach higher spiritual levels meat is no longer an option. That would have been an understandable explanation why I visited, the vegetarian Pot au Vert restaurant. Reality was much more mundane, I felt like trying it out. The place was rather empty and we chose a corner table. The salad bar was our goal for the appetizer. About 15-20 different varieties, all very fresh but not as diverse as at the Hiltl. But some very interesting man courses were featured on the menu. I went for a beet root risotto with horseradish and cauliflower. Now the presentation was a hot mess and the cauliflower boring, but the risotto had a very nice taste and the horseradish married nicely with the beet root. I think the restaurant is a classic place which needs a little bit of Kitchen Nightmares (Gordon Ramsay)/ Restauranttester (Christian Rach) help to get back on track. They have ideas, they can cook but it’s lacking sexyness and needs some revamping. Prices: