Yume – Japanese ramen noodle soup in Zurich

Zurich

You crave REAL Japanese ramen soup? I can understand that, but the flight from Zurich to Japan is simply very long.

But now there is finally an alternative in Zurich near Europaallee: the Yume.

The small restaurant could really have been beamed directly from Tokyo to Zurich. You are even greeted in Japanese (very loud and friendly) and said goodbye again when you leave.
The ramen broth was just wonderfully spicy, the onsen egg is cooked perfectly and the noodles are almost the minor matter in the whole dish. Make sure to reserve for lunch or come early.

www.yume-ramen.ch/

Gimenez Riili – Hotel and Bodega

Mendoza Valle de Uco

The hotel and bodega Gimenez Riili is located in the middle of the emerging new wine region “Valle de Uco” near Mendoza. The hotel has only eight rooms but they are already in the process of being extended. The rooms are very nice and modern furnished. The food is excellent and is cooked on an open fire in the middle of the restaurant. You can also try their own wines with the meal.

The hotel is home to people and some animals like guinea pigs, dogs, tarantulas (only one luckily ;-)) and toads that are running around freely. So you should not be afraid of contact with animals.

www.gimenezriili.com/

La Lucia

Mendoza – city center

After our long drive from Colome (near Molinos in the north) to Mendoza (1200 km in two days) we were looking forward to a bigger town and a restaurant where we might have pasta. We found it in La Lucia. The pasta AND also the meat from the charcoal grill were excellent. They also have a few tables on the terrace. But at 35 degrees celcius still in the evening, we preferred to sit inside. We drank a Malbec wine from the Bodega “El Enemigo”, which we had on our list to visit in two days.

www.laluciagrillbar.com.ar/

Don Julio – Simply the best (meat)

Buenos Aires

For me personally this restaurant is one of the best in the world when it comes to meat dishes (Parillada). We have been there on one of our fomer trips to Buenos Aires. If you have never eaten meat in Argentina you might think I am exagerating and that there is good meat everywhere. For me Argentina has the perfect combination of very good quality meat (from the pampa), big charcoal grills, few salt, pieces under 300gr don’t even come on the table and as side dishes just fresh salad of tomatoes, lettuce or carrots and a good bottle of Malbec. What more do you need? Something that might be worth mentioning is the cooking level. The Argentineans tend to like the meat more well done. Therefore you should order your piece “jugoso” (medium/rate). Try also blood sausage (morcilla) or a piece other than the fillet, you will love it.


Well, officially you can reserve tables at Don Julio, but it is always booked out. You better try it at noon or in the evening rather early or very late after 11pm. Even if there are many tourists at this wonderful place it is worth a visit.

www.parrilladonjulio.com/

Patagonia Paradise

Bahia Bustamante – North Patagonia east coast

This hotel and restaurant is really something unique, a hidden gem. It is not at all on the way and does not always guarantee electricity – especially after 11pm.
But in reward, one gets a wonderful fauna and flora right in front of the door. Unspoiled nature wherever you look. After four days on the Peninsula Valdes I thought I had seen all penguins, sea lions and ostriches, but Bahia Bustamante offers all this too, but not as an observer from far away, you are right in the middle of it. It is difficult to describe the place, you have to see, feel and experience it on your own.
The hotel should be booked 6-9 months in advance and you should definitely book the cabins WITH dinner. The food is incredibly good and this at the end of the world and with a view of the vines (yes really vines in Patagonia) and the sea behind. Of course you shouldn’t be picky about what you eat, because there is simply one menu every evening, but if you like local food and wine, you are in good hands.

The hotel and surroundings

Excursions at Bahia Bustamante

The restaurant at Bahia Bustamante Lodge

www.bahiabustamante.com/

www.instagram.com/bahiabustamante/

Tegui – Again

Buenos Aires – Sometimes you get disappointed when you visit a place or a restaurant again after many years. Be it because you have romantic memories, or the chef or the concept has changed.

At Tegui we were not disappointed on our second visit. The restaurant has a fixed menu with or without wine accompaniment instead of the a la carte menu. The menu led us through the whole country starting with little green salty plants from Patagonia (we saw a whole field of these in Bahia Bustamante) to Choique (small type of ostrich) and entire palmitos, which were cut at our table…and much more.
The restaurant is rather expensive in comparison and you should reserve about one month in advance.

www.tegui.com.ar/

El Preferido de Palermo

Buenos Aires – After eight years we were finally back in Buenos Aires. We still had four weeks of vacation ahead of us and the first restaurant we had lunch in was El Preferido de Palermo. I had read about it in the Bubble (https://www.thebubble.com/ a news channel about and for Argentina, especially Buenos Aires, the weekly videos on Friday with Paige I can highly recommend).

The tip was great and we really enjoyed the food and the relaxed atmosphere. Of course we ate too much again, but it was really delicious – including dessert flan with the typical dulce de leche, which is an indispensable part of the Argentinean menu. You can get a great lunch for two with wine and coffee for under 45 Swiss francs.

www.instagram.com/elpreferidodepalermo/

Barranco – Beware of the Pisco Sour

Zurich – I love Peruvian cuisine even though I’ve never been to Peru. Therefore, Peru is still on my bucket list.

Pisco Sour
Pisco sour

I wanted to go to the Barranco restaurant a few times, but it was always fully booked. This seemed to me to be an indicator that the food had to be good. It is also one of the (still) few restaurants that offer “planted.chicken”. This is a meat analogue made of pea protein. The ETH startup “planted” has developed it and is now really taking it to the next level.
Since we were a party of four, we simply ordered the whole menu. I was very positively surprised by the taste, presentation and quality of the food. We were particularly impressed by the vegetarian dishes including planted chicken, but also by the pork belly dish. The wine list has some good drops. I also recommend a Pisco sour for aperitifs and/or to finish off: one of my favourite drinks from South America since my first trip to Argentina.

www.barranco.ch