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faces?”, he opens his phone contacts and shows me the number 6,999. That makes me wonder about the man, who seems to have an elephant memory and who knows so many people without electronic support. I also like his kitchen concept: “The most important thing in a eatery is the food, basta!” Being conservative works very well in Zurich, so does veal Wiener schnitzel, beef fillet Stroganoff, Dorade royal with boiled potatoes and having avocado and carrot salad on the menu. The kitchen conveys a sense of joy, casual pleasure that you should share with others. “I treat my guests the way I would like to be treated myself.” – Seigi Sterkoudis.
of the entrance. Purists. Plates, water and wine glasses. Napkin. Cutlery. A large window gives me a view of the alley “Rindermarkt”. The concept of local ingredients and sophisticated small dishes to share connects with the current zeitgeist and arouses my appetite. Nenad orders for us: Potato soup, leek, nut butter. Pot roast ravioli, sage butter. Fried chicken thigh, pumpkin herb salsa and Stewed beets, my favorite by the way. The presentation by the service staff is pleasant, refreshing and joyfully offered. The teams’ good spirit shines upon the whole restaurant. The dishes have the scent of rich spices, perfect for my sense of smell. We taste the dishes, philosophize about the preparation and the inspiration for the dishes, and Nenad says with satisfaction: “One should not see the effort but only taste it.” With that I can only agree. Tip: If you are very enthusiastic about gastronomy and appreciate true hospitality, quickly order one, two or more tickets for the culinary event in May 2019 in Zurich, with an after dinner party at the Widder Hotel. www.menu1-6.com RAZZIA The team works hard to make Razzia a gastronomic gem in the 8th district. The “Razzia” skilfully combines travel, food, drink and lifestyle in a “Great Gatsby” atmosphere with the much-traveled giraffe Zarafa. The menu is full of classics as well as seasonal creations of meat, fish and poultry, as well as vegetarian dishes complementing the fusion cuisine. The spectacular ambience of the walk-in wine cabinet is a dream come true of every wine lover. Stay inside and taste would be my motto, but I should dedicate myself to the dish that was served to me in the romantic backyard garden. With a plate of Spaghetti Vongole and a glass of Grüner Veltliner Bachgarten by F.X. Pichler, I consider my conclusion and marvel at the twilight: 100 points for an unforgettable experience. Tip: A visit is worthwhile in the new café: juice, breakfast, lunch, cake and a cocktail bar in Zurich Seefeld. Because what rules here: cheerful ease.
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FLAVOURS In Jan E. Brucker we again find such a traditionalist. With the “AuGust” on Rennweg, he brought back varied, tasty Zurich gastronomic culture. He honours the guild of butchers. In a casual brasserie ambience with black and white colored tiles on the wall, the chef pampers his guests with down-to-earth meat and sausage specialties, refined with crispy-fresh market vegetables and seasonal ingredients from the region. Busy people can take home the delicacies thanks to integrated street sales. Regionality for the home. Amen. But the Bruckers, Jan & Regula, have also been preparing for bigger things and offer guests a sense revelation based on a spice guide, namely in the “Widder Bar & Kitchen” (WB & K). It is the heart of the Widder Hotel, which belongs to the group “The Living Circle”, and cleverly combines the city’s history with the modern flair of design and culinary art. Also from the region is the executive chef Tino Staub. His concept art is called “mixing” but might be better described by the catch phrase “food pairing”. The restaurant is a stage for crossover treasures, and so on my plates, which were placed at intervals: Swiss duck with mushroom tartare, seabream ceviche and king prawns with black pepper from Cambodia. In addition, I order a “Prelude Royal” mixed in the in-house bar. All this taken together is an impressive surprise. Imitation allowed.
RESTAURANT KAUFLEUTEN Leaving gastronomic institutions untouched is probably the best advice the “Kaufleuten” crew has taken from days gone by. The Kaufleuten restaurant is as sacred to the people of Zurich as other time-honored institutions in Zurich. Therefore, ordinary people like me and celebrities alike appreciate the cosmopolitan-laid-back atmosphere which is always decorated with fresh floral arrangements and has a homey touch. Seigi and Steli Sterkoudis are responsible for the resurrection of this place. Thank God! Seigi, who is always called by his first name, I had the pleasure to meet one fine evening in the wine cellar of Vini Vergani. In a good mood (who is not, if there is pasta à Tavola), he wears a distinctive beard, is massively warm, congenial and has tattoos that describe his life. It’s nothing new that a culinary establishment needs a face to it. He loves to be in this place and pass on his passion and joy to both staff and guests alike. He definitely has it, Seigi. When I ask him the question: “How many names can you assign to
PIC CHIC Because I still did not have enough of food concepts that day, I trudge over a few streets into the “Pic Chic”. Hardly entering the market hall all senses are already animated. A mural over the bar
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