Istanbul – Really worth going there for lunch on the terrace directly at the Bosporus. Order Mezze, also when they are not on the menu, this is really a perfect lunch accompanied with a nice Turkish wine while you are watching the ships coming and going……
Rust – Sure, if you hear Europapark, you do not think about fine dining. You associate it with screaming children destroying the buffet in the hotel you are locked up at a weekend – no way to escape.
But we went with my godchild on a two day trip to Rust and checked in the new built Bell Rock Hotel. For me the coolest hotel you can book there. And they even harbour a gourmet restaurant – The Ammolite. It was really great, service, food and ambiance! This restaurant is located on the ground floor of the lighthouse and does not really match the rest of the area. I can definitely recommend the foie gras covered with chocolate with rhubarb and the lamb in a heavenly herb crust. You can also get a 3 or 6 courses set menu if you like to taste more of their great food. Even my 9 year old godchild enjoyed the treats between the courses…countless amuse bouches…as they were a little bit hectic and behind the plan in the kitchen.
Definitely worth visiting.
PS: The wine was excellent too: 2009 Winklerberg, Spätburgunder Großes Gewächs
Zermatt – I read an article about kitchen around in the Zermatt Newsletter and was really disappointed that this great action of kitchen around in different restaurants was only happening in autumn.
So I was happily surprised when I saw the flyer in the ski shop and set up our reservation for the other day.
Our first course was cooked and served for us in the Z’Art (www.zermattart.ch). They have a rather small kitchen but made it even cosier. The cook was alone with his assistant for about 25 seats and us. We could even walk around in the kitchen and found out that “Migros Budget” pans are as good as any expensive ones…
After a short walk we arrived at Cervo (www.cervo.ch) where we were served the main course. We had visited this hotel and restaurant already 1 year ago. I was surprised how many young people work in this reasonable sized kitchen. Our white covered high table at the “Pass” for starters and desserts was a perfect stance to observe the whole kitchen. The friendly lady preparing the delicious meals next to us explained us everything although we knew everyone is always on stress in the kitchen.
After we finished our meal (including a small dessert….) we were brought by taxi to the last restaurant – the Walliserhof (www.walliserhof–zermatt.ch). The chef of the kitchen showed us his empire. This huge kitchen serves food for three different restaurants including the hotel. He explained to us that Japanese always want to try a portion of raclette and share it for 4 people, actually they do not like it.
We were served finally the dessert with a lovely dessert wine followed by grappa.
This was a great night and I learnt a lot about the processes in the kitchen and how important the right cook for the kitchen is. An experience I will not forget.
http://kitchenaround.wordpress.com
Zermatt – Last year we discovered this restaurant. Today, I count it to my top 10 restaurants in Zermatt. Actually, I do not wanted to eat any Asian food in a mountain village any more after the disappointing experience we had in a well know Chinese restaurant (that even has Gault&Millau points – for whatever reason…). But….I wanted to give it a try. The restaurant is located in a hotel. As a teen I even spent a vacation with my parents in this house and had very good memories.
The people working there are just adorable and very welcoming. This place could also be somewhere in London, Hong Kong or New York. I also like a lot the whole modern atmosphere with the big glass front and the pop art on the walls.
But not to forget the food. This teppanyaki place serves several menus, one for every “gusto” with fish, meat, vegetables and dessert. The mostly Malayan cooks make a great show preparing the fresh food with a lot of knife jingleling and fire explosion on the hot plates.
It is really worth going as you will eat great food and not be bored at all this evening.
Zermatt – On our first night in Zermatt we booked a table in the restaurant of the Backstage hotel. The restaurant kitchen is managed temporarly by Ivo Adam (www.seven-ascona.ch).
The hotel and restaurant was opened only in 2011 and designed by Heinz Julen, the renewed Swiss designer (www.heinzjulen.com).
No need to mention that the design of the whole house ist just stunning with the known combination of industrial and wooden material. The biggest chandelier is in the welcome area of the restaurant, including champagne glasses, violins, saxophones and even a mirror ball.
The food was just excellent and also the service. Specially to mention the sourdough bread that was baken at the table in a heated stone. After 30 very long minutes of waiting, we ate this fresh bread with different dips, oil and salt. We chose the menu with different wines offered and were amazed.
Although we paid a fortune for the evening I would recommend the visit (if Ivo comes back to Zermatt next winter).
Finally we managed to organise a weekend in Bologna. Of course it is not possible to go to Bologna without visiting Alberto’s lovely Trattoria and Dispensa “Amerigo” in Savigno. Actually that was the reason to go again to Bologna…..
The Trattoria is a kind of its own. It is not a bed and breakfast but a dinner and bed concept. The rooms are all decorated individually and located in a separate house. We chose the disused ancient stable room. It is all very nicely done with a touch of Italian industry design.
But to come back to the restaurant – this is the real Italian eatery you can find with local wine, fresh seasonable food. Antonio and his team offer a warm welcoming atmosphere. It is a real ordeal to choose your menu for the evening, as your stomach will never be big enough for all the good food that is served in the Amerigo. So I cannot put everything in words, but best advise: Go, try and indulge the temptations of fresh cut ham, salami, daily made stuffed pasta, meat from the farmer next door and dolci made by mamma…..
Zurich – The Hotel and Restaurant Florhof is one of the oldest buildings in Zurich with a lot of history. The restaurant is worth a visit in winter with its cosy dining room and in summer with the romantic quiet garden at the back of the house.
Yesterday my best friend needed some TLC and I thought the Florhof will do her a lot of good.
As we could not decide on all the good things on the menu, we asked the sommelier Mr Giacometti if he could bring us three of the starters and one main course to share. No problem for the Florhof and the kitchen crew. So we tried the paté covered with a special bread from Berne, chutney and fresh brioche. Following, we had two ways of tuna, tatar with mango and marinated sashimi. But not enough – our gustative nervs were tickled with scallops on fresh spinach and black truffle – just delicious! The main course was a veal cutlet. The meat was great and cooked perfect, the risotto sadly was a bit disappointing. Jens, the very friendly new cook chatted with us about the food and possible new event ideas for summer.
Together with the food we enjoyed a different wine for every couse. All in all a very fair price for what we received and definitely worth going again soon.
Back some years, Enzo had his restaurant in Zermatt, the gourmet place in Switzerland, but luckily for the Ticinese, he opened his restaurant in Ponte Brolla, 5 minutes by car from Locarno. The house and garden are just stunning – you feel like in wonderland. The food is with no exception exceptional good. You can have spaghetti with lobster, caramelized duck liver with brioche or champagne risotto with scallops, mouth-watering lamb and much more. It may be not the cheapest restaurant but is worth it.
www.ristorantedaenzo.ch
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