Archive for
Funkes Obstgarten, Kantonsstrasse, Freienbach
Amouse bouche
Wachtel und Blumenkohl
Jakobsmuschel und Zitronengras
Schwyzer Lammfilet im Knuspermantel in seiner Consommé mit Ravioli
Gebratener Wolfsbarsch auf grillierter Ananas mit jungem Lauch
Duett vom Frischling an einem grünem Curry mit Kartoffelgnocchi
Exotische Komponenten
One of the biggest food writing publications is the Gault Millau, named Tobias Funke from Funkes Obstgarten the Swiss German Newcomer of the Year. Having made good experiences with a place in Chardonne, I decided to have a look. Now Freienbach is well known for being an anemic town, which attracts tax dodgers from all parts of the world at the cost of a functioning society. As with most serious dining establishment a flurry of different courses make up the menu. It’s a thursday night and the restaurant is pretty packed. First course is a quail with a cauliflower puree. The puree was too sweet and threw the dish off balance. A scallop declination was up next, with different preparations. I have a weakness for foam and the sliced scallop was a nice play. The soup in the test tube was forgettable. Next up was a small disaster. Some lamb with a crunchy covering, served on ravioli with a broth. Now even though each of the components was nice, what happens if you add milk to rice krispies ? They get soggy. There was too much broth in the plate and the lamb crust soaked it up. The best dish was a piece of sea bass, served on top of a grilled pineapple, it worked and was surprising. On the young pork and gnocchi, the sauce once again had a sweet undertone to it. At least on the following dessert the sweetness was adequate. For once I was glad that a frugal friend of mine accompanied me to dinner. When I asked wether he wanted a small (2cl) or regular (4cl) digestif he opted for the small one. Since the small rowan berry (Vogelbeere) schnaps set me back 26 CHF, I was lucky he didn’t go for the larger one. Overall I was slightly disappointed. The quality of the food wasn’t what I expected from the rookie of the year and not what I was looking for in 16 Gault Millau points. Also a nuisance is the sommelier, his bigger than life attitude and false italian coolness is offputting and unprofessional. Prices are steep:
Check the price before ordering....
Rechnung
Timo Konietzkas Restaurant Ochsen, Bahnhofstrasse, Brunnen
Gemischter Salat
Poulet im Körbli
Some of the most predictable interviews in football are from Timo Konietzka. Almost every question is answered with an anecdote which shows his toughness. Together with his wife he’s running a restaurant in Brunnen in the canton of Schwyz. The Restaurant Ochsen is roughly a 5 minute walk from the train station towards the lake. The salad we had to start our meal was average at best, and what always ticks me off if it has tomatoes in the middle of winter. The place is famous for chicken, so we overlooked the salad. And the chicken was just the way it should have been. A half is served in a basket with a pickle and at the bottom some yellowish home made sauce is residing on a piece of meat packing paper. The sauce is delicious (might even have a bit of saffron in it) but will lead to an early grave, hollaindaise is a frothy and light vinaigrette in comparison. It’s great fun tucking in with your hands, the skin is greasy, the chicken moist and with a side of fries this is a meal any kid will love. Prices are cheap if comparing to the city of Zurich, probably average for Brunnen:
Rechnung
Therealpickygourmet's Weblog 