Fumagalli, Bergstrasse, Uetikon

Erbsensuppe mit Pfefferminze

Auberginen-Tasche gefüllt mit Tomaten und Couscous Rucolasalat, Tomatenelixier mit wildem Origano aus Sizilien

Leicht pikante Muschelteigwaren mit gebratenem Tintenfisch, Romanesco, Cherry-Tomaten und Rucola

Gebratene Poulardenbrust an Thymianjus mit Risotto und Lauchgemüse

Fumagalli in Uetikon has become sort of a hotspot. I keep hearing about it and decided to go for a quick dinner. Looking at the menu gluttony got the better of me and I turned the quick dinner into a longer one. Peas are in season and my first dish was a pea soup with mint. I was thrilled and looking forward to it. Unfortunately the soup reminded of Sportmint, the swiss bonbon. The taste wasn’t balanced, the mint was too overpowering. Next appetizer was an eggplant pouch filled with cous-cous and tomatoes, served on a arugula salad, tomato elixir and wild oregano. Very good dish, the combination of the arugula salad and the two different tomato aromas (elixir and fresh) as well as the couscous and eggplant made this a complex and tasty dish. Creaminess, bitterness, sweetness, saltiness, crunchiness all came together to make this an enjoyable course. The Fumagalli prides itself on making their own pasta. My pick was pasta (slightly spicy) with octopus, romanesco, tomatoes and arugula. Also if you look at the caption of the picture you see that the romanesco has been substituted by zucchini, something which the waiter told me and I thought was a better choice. The pasta was excellent, the dish had a nice summery vibe to it. My main course was a mix of poor execution and bad choice on my part. I chose a poultry dish with thyme jus, risotto and leek. The choice was poor because it’s more of an autum dish and doesn’t really replay the vibrancy of spring. The execution was bad, simply because I thought that leek as a choice of vegetables didn’t match the elegance of the other dishes, and the poultry was oversalted. I was slightly disappointed of my meal, two dishes I didn’t like and two which I enjoyed. On the other hand I have to credit the restaurant, next to the ususal italian fare, there are some gutsy dishes where the chef is taking a risk. I was really excited while flicking through the menu. I’ll be back but will probably stick to pasta.

Prices are what you pay for a decent place on the gold coast:

Rechnung