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Posts tagged ‘Nice’

Café (Kafi) Dihei, Zurlindenstrasse, Zurich

Sheperd's Pie mit Salat

After an ill-fated steakhouse which lasted four months, a new Café has sprung up at the intersection of Zurlinden and Martastrasse. Quite frankly it’s beautiful. The handwriting screams gay interior designer with taste, but actually it’s two ladies with a lucky hand at the Brockenstube (thrift store). The furniture is spot on and even though nothing really matches, it’s as tasteful as the petit salon at my grandmother’s house. The menu sprouts an somewhat english influenced menu, since every afternoon you get fresh scones. I was there during the morning and decided to stay on and grab lunch. The special of the day was a sheperds pie with salad. Now the salad alone was great. Instead of just a couple of leaves of lettuce, it contained seeds, avocado, zucchini and tomatoes. The sheperds pie was a tad small for your average non-gay, non-vegan, non-lactoseintolerant male, but together with the bread it was enough. The other option is to press your nose to the glass case showing off homemade pies and cakes which you can grab for dessert. You might have noticed that I was pretty ecstatic with the place. People flock to places like Z am Park or Sisu, I think they pale in comparison to Kafi Dihei. Unfortunately this place will be overrun pretty soon, especially for brunch on Sundays and I then will no longer have a tasteful and quiet place to read my newspaper or work. Life is tough, just like for Jack Bauer in 24, who never get’s a moment of peace either. But you as my valued reader (and if you’re female I’d like to add that you are looking beautiful today) and trusted companion on my gastronomic ventures, should hold me sharing this gem with you in high regards. And while I’m on a roll I’d like to add that Zurich geht aus have a motley crew of food writers instead of a a select fews, causing wildly diverging reviews. So to finish up – if you want to check something new (which I’m sure you’ll see here eventually) go to Café Dihei. Prices:

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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:

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Restaurant Markthalle, Viadukt, Zurich

Mark

Polenta, Pommes Allumettes, Hackfleischtätschli

Polenta, Pommes Allumettes, Hackfleischtätschli

Rüebli und Pilz

Rüebli und Pilz

Seldom am I truly happy at discovering a great new location – Markthalle wins an unconditional recommendation. Beware that you actually enter the Restaurant Markthalle and not the Restaurant Viadukt which is also close by. The place has a bistro like feeling. Next to the market stands roughly 20 tables are available for dining. The clou is that the menu is mirrored according to what’s being sold at the market stands. So you’ll get fresh, seasonal produce and some inspiring ideas on what you could cook with the ingredients yourself. I started off with a great bone marrow, huge portion, lovely taste – absolutely up my alley. The only point which could be critiqued – and I never thought I would say this – the portion size was too big. All dishes are served at once and everyone helps himself. I wasn’t too big a fan of the veal hamburger (Hacktätschli), but enjoyed the Pommes Allumettes, the mixed carrots and the mushrooms. All were nicely seasoned, simple and delicious. The biggest surprise for me was that this quality of food was rather cheap – Dinner for two – including appetizers, mains, 5dl wine and one dessert were less than 150 CHF (and this in a trendy location in Zurich):

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Vapiano, Sihlcity, Zurich

Linguine Granchi di Fiume

Linguine Granchi di Fiume

Ever heard of a working german food concept ? Vapiano is one. Surprising to see the Germans actually successfully making italian food. An italian friend once told me that when the german engineers started analyzing water pressures, temperatures, flow rates… of espresso machines, suddenly decent coffee started appearing in Germany. So with the same seriousness and determination Vapiano was created as a franchise system. To cut to the chase, the food is surprisingly good. You get in line at the pasta station, pick your type of pasta (roughly 10 varieties) and choose a sauce. My choice was a Granchi di Fiume (River lobster) with linguine. The gentleman at the pasta station asked me wether I wanted chili with that and I was so stupid to say yes. The pasta was good, the sauce nice, the only thing which wasn’t good was the heat of the chili which overpowered the subtle crustacean taste. If this is where fast food is moving, fresh ingredients, nicely prepared at decent prices (keep in mind that you get a plate of pasta for the same price as a large Whopper menu with Onion rings) then the future is looking good.

Nordbrücke, Dammstrasse, Zurich

Omelette mit Käse und Schinken

Omelette mit Käse und Schinken

Kleines Zmorge

Kleines Zmorge

Next to the Bahnhof Wipkingen Nordbruecke is a small cafe / bar, which is mainly geared at Wipkinger locals. Sunday noon the place was packed, but a sofa with a coffee table was free. Briefly looking at the menu a couple of different sized breakfasts, omelettes, muesli and scrambled eggs were available. The small breakfast and an omelette with cheese and ham, were selected as the breakfast items of this sunday. After having read two sunday papers and having had a double espresso, the waiting time did seem a bit long for an omelette and the inclination to complain grew. Just before reaching for the third sunday paper, finally the food arrived. It was absolutey worth the wait. The small breakfast was okay, but the omelette was fantastic. Just a little cheese and a little ham on the inside, the batter was filled with basil and other herbs, panfried in a bit of butter. This gave it a great deal of aroma, a nice balance and essentially making this one of the best breakfast omelettes in Zurich. Priced at CHF 12.50, this is a great way to spend a rainy sunday noon.

Gruental, Breitensteinstrasse, Zurich

Geflügellebermousse mit Erdbeeren und Akazienhonig

Geflügellebermousse mit Erdbeeren und Akazienhonig

Homemade ravioli with pears

Homemade ravioli with pears

Tarte Tatin

Tarte Tatin


The Restaurant Gruental is not exactly something you’d find by walking around town. Located near the Gemeinschaftszentrum in Wipkingen it is slightly outside the center, making it perfect if you’re looking for a meal without tourists and travelling salesmen. The vibe is a bit alternative and radiates cozy & comfy. The menu is right up my alley, small, changes often and obviously homemade. Starter was a livermousse with strawberry and watercress. Nice and smooth, but a bit too much on the chilies, still even the strawberries worked. The real fascination lay in the main course. Homemade ravioli, made after an old recipe from the canton of Graubünden accompanied with butter, cheese and some onions. The sweetness of the pears was mirrored by the onions and all encompassed in the velvety butter, quiet frankly I wasn’t expecting something this good. Dessert was a tarte tatin with whipped cream. Looking at the quality of the food, comparing it to the prices, the Restaurant Gruental deserves a recommendation. It is not necessarily the place for a romantic dinner yuppie style or a formal event, but the quality of the food makes it perfect for a nice getaway during your working week. On a side note, if the Gault Millau decides to give the Restaurant Helvetia 14 points (2010 Guide), then Gruental should be rated as well.

Financial details:

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Restaurant Arts, Schloss Schadau, Thun

Stunning view

Stunning view

Tartar vom Piemonteser Rind mit Hollandaise Espuma, jungem Salat

Tartar vom Piemonteser Rind mit Hollandaise Espuma, jungem Salat

Roulade vom Saibling auf sautierten Krautstielen, konfierte Ofentomate und Nusskartoffeln

Roulade vom Saibling auf sautierten Krautstielen, konfierte Ofentomate und Nusskartoffeln

An optimisation in the personal schedule of the Real Picky Gourmet led to the Chateaux Schadau for lunch. Sitting on the shores of the lake of Thun under a nice porch with the Moench, Eiger and Jungfrau mountains in the back, this seemed like the proper way to kick off an army repetition course. The good looking, bikini clad female sun bather on the lawn added to the cheerful mood. The first dish was a tatare made from Piemontese beef topped with an espuma hollandaise. Asides from the salad, the taste was there and the slightly moussier hollandaise gave it a more interesting texture. Main course was a char (Saibling) from the lake of thun. No complaints, really lovely where the noisette potatoes, which had an almost Gnocchi like texture. Together with the confit tomatoes this was a well executed dish. A bit quirky was the chefs inclination to put chervil (Kerbel) on to every plate including the amouse bouche. Musing over the next couple of weeks ahead of me, looking out the beautiful lake of Thun, I’ve really come to agree with the Secretary of Defense Ueli Maurer – the Swiss Army really is the best army in the world. If you ever wonder what you have to do to start your army service off like this, volunteer for guarding everyone’s personel belonging, while they run over to the armory and leverage the Gepäckaufbewahrung from the local train station.

Bill:

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