Ojo de Agua in Zurich

Zurich – As my travel activities are currently restricted due to Corona, I wanted to travel to one of my favourite countries – Argentina – at least for culinary reasons. It has been less than 11 months since my last visit and I miss the good meat and empanadas a lot.
The restaurant “Ojo de Agua” (n “ojo de agua” is a cave or hole – often very deep – in a salt lake. It can be seen in the Argentinean Puna.) has been around for a while in Zurich and is owned by Dieter Meier, one of the founders of the music group YELLOW (The race).
The menu is described very quickly: At noon there is roast beef or tatar and in the evening entrecĂ´te or tatar 🙂 As a starter you can have a mixed plate or empanadas – of course also filled with meat.

We were there at noon and took two empanadas to start and one tartar and a portion of roast beef each. It was really very good (only the tartar was a bit too cold for my taste). I felt transferred to a restaurant in the middle of Buenos Aires old town – just as I wanted to.
I will probably go again soon in the evening and enjoy one of the good argentine red wines with the meat.
It was a coincidence that our visit to the Ojo de Agua coincided with the funeral of the football legend of Diego Maradona “El Pibe de Oro”, as you can see on the front page of the Neue ZĂĽrcher Zeitung. Rest in peace Diego.

https://ojodeagua.global/en/restaurants/details/zurich

AuGust in Zurich old town (revisited)

Zurich – Meat restaurant in the heart of Zurich.

It has been an unbelievable 5 years since I was last inAuGust (Blog). Why it took so long, I don’t know. I was longing for a place to have traditional “Metzgete” and then I remembered AuGust. So I made a reservation for my hubby and me. We enjoyed the dinner a lot – it was simply super delicious.
I had blood and liver sausage with sauerkraut and Rösti (hash brown, very crispy on the outside and juicy inside, as it has to be). Hubby chose “ZĂĽri Gschnätzlets” (sliced veal and kidneys in cream sauce) with Rösti.
If you’re a meat lover, you absolutely must visit this restaurant in Zurich.
Before or after your visit to the restaurant, it’s worth having a cocktail in the adjacent bar of the Hotel Widder. There is often live piano music.
Make sure to reserve your table.

https://www.widderhotel.com/de/restaurants-bars/boucherie-august

Gattopardo – Mediterranean in Zurich old town

Zurich – A delicious culinary trip to Italy and Spain.

We took the 4 course menu, which is price wise very fair for 98 CHF. As starter we had Pulpo salad, second was pasta with red chicory and ham. For the main course we had a whole sea bass baked in salt coat and for dessert I chose the chocolate tartlet with a warm and liquid centre. The wine cellar is well stocked with good wines from Italy and Spain. Really very worthwhile the visit with personal and friendly service. Reservation necessary.

http://www.ilgattopardo.ch in Hotel Rössli, old town: https://www.hotelroessli.ch/restaurant

Ooki – Japanese Izakaya – Authentic throwback to Tokyo

Zurich

At the moment it is difficult to travel because of corona. Since I miss Japan and the food there very much, I wanted to enjoy some authentic Japanese “pub” cuisine again. In Zurich, I like the Ooki very much. I have been there three times in the last two years and every time the food and the sake was very good. Unfortunately, I never took the time to write a blog entry until today 🙂
For the start we had a breaded pork schnitzel “Tonkatsu” with spicy Tonkatsu sauce with thin sliced white cabbage. We also had the Taki no Tatsuta age, fried octopus with homemade Yuzu mayonnaise, and to add up a bit more, we also took the crispy fried Gyozas….very yummy.

As a main course my hubby enjoyed a spicy ramen soup with extra pork and I had an udon noodle soup, with extra seaweed and pork. I rarely got a soup in another place where I had to look for the broth – the ingredients were a lot! So the soup would not stain our shirt or trousers, we got a bib 🙂


As usual in Japan, we got the matching sake in a glass, which is kept in an additional container (here a little bowl), and the sake is poured over the edge of the glass, that’s how it has to be.
It was a really great evening. Make sure to reserve in advance.

https://ooki.tokyo/