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Restaurant Tre, Hotel Bad Bubendorf, Bad Bubendorf

Amuse bouches


Tartare mit Kaviar, Ei und Kartoffelsuppe


Rande, Entenbrust, Pistache

Rehrücken, Selleriepuree, Preiselbeer

Baba au rhum

Sabayone und gegrillte Ananas, Joghurteis und Purple Krokant

Warmer Schokoladekuchen und Texturen von der Mandarine

Süsser Stein im Winterzauber

Interpretationen von Schokolade, Marroni und Vanille

What is my main strength in writing about my dining experiences? It’s my relative anonymity. This virtually guarantees that my dining experience is not going to be any different than yours. I’ve met with the Brian from the and
we decided to go for dinner together at the Restaurant Tre in Bad Bubendorf. Little did I know that his approach was subtly different from mine, where I shine in blending into the surroundings, Brian shows up with a large photocamera, multiple umbrellas to direct the light and asks for a separate table to be setup, where he can take pictures of the food. Another aspect was the fact that he called ahead and announced our visit, leading the kitchen to do a special menu just for us, showing off the savoury and the sweet side of their cuisine. Naturally I was more inclined to test the savoury side of things. You’ll spot the difference in quality of the pictures, mine being taken with a mobile phone without any special lighting. On the savoury side I’d like to talk about a couple of dishes. The salmon variations were a crafty, tasty and well designed dish to ease into a meal. Each of the individual components showed craftsmanship, a modest touch to plating and a strong chef’s palate for balancing the flavours. Another one was caviar served on top of an egg, tartare and some potato soup. Personally I found it almost a tad overboarding in terms of the flavor profile (caviar, yolk, beef) and the fact that it was sitting in a soup I thought to be somewhat texturally offputting. I think the chef’s style again nicely surfaced in the main dish, which was a piece of venison, cranberry, celeriac puree and celery. Reduction to the max with a twist sums up the dish nicely. To me this really showed off why the place received a Michelin star. Moving on to desserts, I’ll leave most of the comments to Brian. I would like to call out the Warm chocolate cake with textures of the mandarine and the interpretation of chocolate, chestnuts and vanilla. Both dishes radiated elegance and sophistication, if an ice cream cone is Blues, then these represent Jazz music. Something which not only satisfies the sensory needs, but also the intellectual ones. Now to the big debate of the evening (and keep in mind, noone in the group new who I was) – the meal was essentially comped (on the house). Hence the whole affair was somewhat two-sided for me, the chef and his pastry chef obviously have tremendous talent and are at the top of their game, on the other hand this wasn’t quite your typical meal. On the other hand
without the skill and expertise in place, there’s not a chance that you’ll ever get food at this quality. This leaves me with only one option, I’ll have to go back again, this time alone and without someone lugging half a photo studio along. I was asked by a couple of people who’s responsible for the delicate food, Kay Baumgardt is the master pastry chef and overall responsability lies with head chef Gianluca Garigliano.

Posted by therealpickygourmet on 13 January 2012

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