Posts tagged ‘Stauffacher’
Getting beaten at your own game hurts – the Zueritipp beat me by 18 hours in reviewing the new Helvti Diner. I had a reservation for the second night, my competition was there for lunch the day before. We slid into our seats and study the menu which is only available in english, not sure I buy into that. We start of with a Hot dog laden with sauerkraut. The sausage was excellent, the bun tasty and together with the kraut it almost reminded me of the taste you get from a Silberkugel Original Beefy. The dish might not be your typical appetizer, but it was a good choice and a pretty tasty hot dog. The next dish was just so wrong. It was dubbed as a Casear salad with croutons and anchovies. First major flaw was that the salad wasn’t dried off properly, the whole dish was much too watery and dilluted the flavor. Also the croutons and anchovies were too large plus the little sauce which wasn’t waterlogged was lacking cheese and oomph. The main course was a Wagyu burger with fries. Now if you get the Wagyu burger, you should refrain from any other topping since it’s all about the beef. If you’re more interested in a classic burger go for the cheapest one on the menu and pile on the toppings. I was slightly disappointed with the service, since not only was it a tad chaotic (2nd day) but also I got blue cheese instead of cheddar and only notice after having already eaten half my burger (cheese distribution was uneven). Getting this simple things right goes a long way in terms of customer satisfaction. The chocolate shake was good but 12.50 a put makes me prefer beer. I’m sure the place will do great, they’re turning tables like crazy in there, they’ll need to get service up to speed in the next couple of days and then there isn’t much to complain, except telling the chef to dry and optimise his salad. If you stick to a cheap burger and a beer you’ll get very good value for your money:
Giangrossi is located at the Rebgasse, just opposite of the commendable Restaurant Real. Giangrossi sports the atmosphere of a posher italian restaurant. Seating is a little on the tight end and the crowd is of the classic more mature and wealthier kind. The meal got off to a very good start. The house speciality is a Trio of Triangoli. Light and fluffy, almost melting in your mouth with three different flavors, the appetizer got my hopes up. Looking forward to a sole with some saffron risotto. But I wasn’t happy with what I got. The sole was much too salty and the risotto just had too much bite left in it for my taste. The salty sole was probably a mistake, but the risotto seems to be made this way on purpose and it’s just not something for me. Tiramisu was last, nice but nothing to write home about. The place was too sloppy in execution, for this price range, one should be able to expect more consistency:
The next hot place ? There’s always a couple of them in larger cities. Suprisingly it has been relatively quiet about the Restaurant Real near the Stauffacher. Only a couple of whispers about a new spanish place were surfacing, but this obviously warranted a visit. Assisting in studying the menu was a bite of tortilla, scoring an okay on the chart. Really exciting was the appetizer a serving of pasta with seafood. Seldomly have I seen that much seafood on a plate for 20 CHF. As always with larger, whole crustaceans these dishes get messy, but nothing to complain in terms of flavor. Beef tenderloin a la maison was next accompanied with some spanish potatoes. A nice dish to go with a bottle of Aalto, simply perfectly executed. The downside as in most spanish places is that you always get charged separately for the side dishes. To sum it up a perfect meal, very nice service, unfortunatley it will become harder and harder to get a table here. Countering this effect are the prices:
Yes – even therealpickygourmet.com is subject to errors. In a discussion with one of the enterpreneurs of the Restaurant Helvetia I was politely told that I’ve made some errors. While I agree that I wasn’t quiet sure what a Szeginer Gulash was, it’s made with sauerkraut not with onions, I still think it was a high acid dish. I’m not completely agreeing with the second criticism. Yes it says “Ochsenschwanzsuppe mit Mark” and nothing else on the menu, which doesn’t imply that it there is a bone surrounding the marrow, my personal expectation includes a bone. Why not make it clearer on the menu ? Even though not mentioned explicitlythe Pizzokel and the soup itself clearly showed a crafty and skilled cooked used to work with high quality ingredients.
I was looking forward to visiting the refurnished Restaurant and Bar Helvetia at the Stauffacher. Francoise Wicki, the chef has been cooking in Guide Michelin and Gault Millau decorated kitchens for some time (she even holds courses). The restaurant has an interesting vibe, a mix between cosmopolitan powerhouse and comfy oldtime bar. Be sure that you choose your seating wisely. Even though the booths look nice and cozy, everybody is walking past this spot and you are much too exhibited. We settled for a table by the window. The menu definitely has a major swissness to it. I started off with a oxtail soup with marrow. It certainly was a proper soup, but why was the marrow in there without any bones ? The tasty and fun bit about marrow is always the bone. My main dish was an Szedginer Gulash with Pizokel. A nice serving of onions, tasty pizokel but the acidity of the gulash was over the top and ruined the dish. If you’re looking for gourmet food, Helvetia is not the place. As a gourmet swiss crossover place, Hof Weissbad is the better choice. If you’re looking for decent swiss food it’s okay, especially the prices are fair:
It’s getting worse, again I forgot to take a picture of the main course. Certo is the successor of the Cooperativo, if you read closely that all they had to do is get rid of the oopaiv to turn one into the other. They have a decent lunch menu and we gave it a try. I ordered the Strozzapreti with leek, cream and prosciutto. A small salad was placed in front of me (could have chosen the soup if I’d liked to) which had a lot of variety (spinach, frisee, nüssli …). Unfortunately the sauce was lacking acid and the salad was barely covered enough. The pasta was nice and just what you’d expect from an italian place. Other people seem to think the same because it was packed for lunch. The best thing was, that Manu from the now closed Zentraleck was working here. Finances: