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Posts tagged ‘Al Fresco’

Belvoirpark Restaurant, Belvoirpark, Zurich

Süssmais, Lachs, Holunderblüten, Nostrano-Gurke

Kalbfleisch, Rahmsauce mit Champignons, Rösti

Dessert

Finding a nicer terrace than the Belvoirpark Restauran is going to be difficult in Zurich. The restaurant is part of the associated hospitality management school. All of the staff (or at least I presume all of the staff) are part of the school and are learning and prepping themselves for management careers in hotels, restaurants and affiliated industry. The course started off with an imaginative course which combined sweet corn, elderberry, salmon and cucumber to a light summery dish with a soup and a bit of fish on the side. Someone in the kitchen was showing creativity and also restraint by not going overboard. Main course was a very traditional Zürcher Geschnetzeltes including kidneys (upon request) with Rösti. To my dismay the Rösti was somewhat caked up, the strips of potatoes lost their individual texture. I would have enjoyed a creamier version of the minced veal, it would have added more velvetyness to the dish. A highlight was the dessert wagon. A beautifully crafted two dozen dishes (eg. swan pastries) are assorted on the wagon (which is lifted by four unfortunate members of staff down the stairs and back up depending on where the next order is placed). You’d want everything and only through great self-control is it able to make a selection of a few small tibits. Overall this seems like a great place for stopping by for some after-shopping sweets after an afternoon of shopping. Prices:

Rechnung

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Pflug, Brauerstrasse, Zurich

Sardische Ravioli

Lambkoteletts provencale mit Polenta und Erbensouffle

It was getting late but a quick phone call to Pflug confirmed that they had an al fresco table for two. We rush down there and sit down at the sidewalk table just to get up again a second later, since the menu is only on the wall on the inside of the restaurant. My appetizer was a fantastic sardinian (?) ravioli. Nice cheesy filling and a strong, bold sauce – what else do you want ? The main course was disappointing. It was lamb chops provencale, unfortunately it wasn’t a blend of flavours more like a heap of herbs on top of the lamb. To be fair the tenderness of the meat was unbelievable. What really sort of pushed me over the edge on this dish was that it was advertised as having a pea soufflé and it really was a flan. I’m okay if people get creative in their menu writing, but creating the image of a soufflé and serving a flan – isn’t. It’s not the mistake per se, but the fact that I was looking forward to a very light and airy, high rising component on the menu and got a much heavier side dish instead. I was inconsolable. Prices:

Rechnung

Bauschänzli, Bürkliplatz, Zürich

Capuns mit gefüllter Tomate

Capuns mit gefüllter Tomate

Wienerschnitzel mit Pommes Frites

Wienerschnitzel mit Pommes Frites

Pommes Frites

Pommes Frites

Emmi Shalin Pfirsich Glace

Emmi Shalin Pfirsich Glace

The Bauschänzli is a small island located in the Limmat, next to the Buerkliplatz. It has a bar, a selfservice restaurant and a regular restaurant. A perfect saturday noon, with beautiful weather led to a lunch here. If you’re sitting on the the Limmat side of the place, this is one of the prime people watching spots, overseeing the river and the quay bridge. The menu features all kinds of dishes, making it hard to identify a clear direction. I started off with Capuns, a traditional swiss dish from the mountains. It was a bad rendition of an otherwise delicious staple of Buendner cuisine. The dough was rubbery, it lacked a milk-bouillon and was accompanied by some molten cheese. The worst thing however was the half tomato filled with deep freeze vegetables as a garnish. The poor tourists which eat this and are led to believe that this resembles something real, have my full sympathy. The place is known for Wienerschnitzel, which led me to give it a shot. A large serving of a real Schnitzel should be paper thin and fill the whole plate. The panade should be very loosely attached to the meat and give it a crisp and airy touch. The taste was okay, but it was served in two separate small Schnitzels and wasn’t quiet as thin. The French fries were too salty and too mushy at the center. Weird were the sprouts which were added to every single dish to give it some flair. The dessert was a standard Emmi Peach Ice Cream. The Bauschänzli has a beautiful location, unfortunately the food isn’t quiet up to it. It screams convenience products and could be done in a better way. With this type of location, I doubt that there is an incentive for the owner to change much. Lunch for 7 with aperitif, a single bottle of wine, coffee, appetizers and mains came in a bit north of 500 CHF.