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Posts tagged ‘Beiz’

Restaurant Hardhof, Albisriederplatz, Zürich

Piroggen

Bärlauchnüdeli mit Eierschwämmli

The Hardhof with the Fässlibar (Barrelbar) at the Albisriederplatz is the type of restaurant where elder men in their sixties drink their beers between lunch and dinner. Surprisingly a face lift was applied and I must say a rather tasteful one. It kept part of the patina of the old (somewhat grimy) restaurant, but in a clean, modern, open and light fashion. There is now a nice coffee bar and it is clearly catering towards the more urban customer. You could have take a business associate here in the old days if he was ready for a small adventure – now you can take him there without judging his risk appetite first. I ordered a Piroggen which I was told was Canadian. It’s a meat filled pastry served on salad. The execution didn’t satisfy me, the dough and the filling had the same texture, the meat was bland and the salad it was served on cut into pieces which were too large. Mains were ramson noodles with chanterelles (Bärlauchnüdeli mit Eierschwämmli). Obviously I got mushrooms instead of chanterelles and politely complained. They apologized for their mistake – the chef didn’t have any and forgot to inform the front of the house – and offered me a coffee. Now I would have preferred chanterelles, since the mushrooms with the tomatoes overpowered the ramson noodles. However the noodles initself were delightful. Overlooking these issue – I was very pleasantly surprised by the remodled interior and the new menu. I’d give them the benefit of the doubt, since they handled my complaint professionally and swift – goes to show that if you take your cutomers seriously, you can turn a potential bad situation into a better one. I’ll be back – skipping the Canadian Piroggen – prices are adequate for the Albisriederplatz:

Rechnung

Schweizer Weinstube, Hohlstrasse, Zurich

Gemischter Salat

Gemischter Salat

Aelplerröschti mit Spiegelei, Wurst und Speck

Unfortunately the real Beiz is dying out and being replaced with idiotic gastro concepts run by corporations. Or have you ever eaten something decent at a train station, mall or airport ? The Schweizer Weinstube is one of the last bastions of real swiss restaurant culture. The interior is rough and so are most of the patrons. We start off with a mixed salad, which is obviously homemade and interestingly enough also has a bit of noodle salad on the side. Quite a surprising addition and actually tasty addition for a beiz. The Roeschti I ordered with bacon, sausage and cheese was on the heavy side and a bit greasy. The waitress said that everything was homemade, but some aftertaste of the potatos reminded us of convenience roestis. We’ll give them the benefit of the doubt since the price levels are extremly fair – three large beers, a salad and the roeschti was less than 40 CHF.

Muggenbühl, Muggenbühlstrasse, Zurich

Chateubriand

Muggenbühl is now being run by Ernst Bachmann (president of Gastro Zurich) after the Restaurant Bahnhof Wollishofen was closed. The restaurant radiates a Classy Beiz feeling and has an interesting garden, including a tarp to keep leaves and other stuff from falling onto the diners. Still if you want traditional Beiz feeling, this is the place to go for. The Chateaubriand was what we went for and were eager to get our hands on the meat. Overall it was a decent piece of meat, but part of the side dishes screamed convenience. The vegetables and the potato croquettes just deterred the dining experience. My personal expectation is to get fresh food and it would do justice to the meat to serve less, but homecooked vegetables with it. In terms of sizing the dish was good, it was served in two separate identical helpings. Finances:

Rechnung

Koechlistube, Koechligasse, Zurich

Tatar

Tatar


Koechlistube is located at the Koechligasse and is your typical Beiz but for a change the number of alcoholics is lower than at other places. In summer, there was some place left on the sidewalk giving this the typical feeling of an oasis in the city. Since it’s a quiet road and has some interesting houses, it’s actually relaxing to eat on the sidewalk. Food is pretty standard swiss fare.
Skipping a starter, the Tatare was the pick of the day. The plate was nicely decorated, the toast was plentiful and the tatare nice. Certainly a decent place to go for dinner. A female friend of mine, was invited to a first date here at the Koechlistube and it went downhill from there. So as long as your not looking for romance, you’ll do okay here.
Rechnung

Rechnung

Moleson, Gruengasse, Zurich

Menusalat

Menusalat

Panierter Cervelat mit Teigwaren

Panierter Cervelat mit Teigwaren

Schnitzel Wiener Art mit Pommes Frites

Schnitzel Wiener Art mit Pommes Frites

Moleson (near the old Eschenmoser, now Fust at Stauffacher) is a rustic restaurant also referred to as Beiz. Entering the Moleson implies that one is looking for quality swiss food and doesn’t mind smoke. Moleson has a small outside dining section which caught our eye. Flicking through the menu an interesting item caught our eyes, a breaded Cervelat (the traditional swiss sausage) with noodles. The feeling when a real gourmet reads something about Chanterelles from Tahiti with a Samoan venison on a menu, hit me. The feeling of tasting something I’ve never had before. With a salad the Panierter Cervelat was dead cheap at 12 CHF. The excitement grew as the dish arrived and suddenly reality hit again. It tasted exactly like one would expect a breaded Cervelat to taste like. The Wiener Schnitzel main attribute was the low price (22 CHF). It wasn’t thin enough and too darkly browned. Fries were okay. Why do you eat here ? Because you need to discuss an important matter with a friend over six pints.