Wirtschaft zum Wiesengrund, Uetikon, Zurich

Apr
2015

27. April 2015
  • Wirtschaft zum Wiesengrund, Uetikon, Zurich
    Minipizza, Gemuesemousse crevette, Kohlrabisueppli
  • Wirtschaft zum Wiesengrund, Uetikon, Zurich
    Amuse bouche
  • Wirtschaft zum Wiesengrund, Uetikon, Zurich
    Mosaik von Thunfisch und Hamachi
  • Wirtschaft zum Wiesengrund, Uetikon, Zurich
    Jakobsmuschel und belgischer Endivie
  • Wirtschaft zum Wiesengrund, Uetikon, Zurich
    Zanderfilet in Spitzpeperoni
  • Wirtschaft zum Wiesengrund, Uetikon, Zurich
    Schmorbratenravioli an Salbei und Nussbutter
  • Wirtschaft zum Wiesengrund, Uetikon, Zurich
    Gitzi confiert mit Spargeln und Pfifferlingen
  • Wirtschaft zum Wiesengrund, Uetikon, Zurich
    Rhabarbertarte, Erdbeersauce und Mandeleis
  • Wirtschaft zum Wiesengrund, Uetikon, Zurich
    Mignardises
  • Wirtschaft zum Wiesengrund, Uetikon, Zurich
    Rechnung

Recently I received an email which called me a lot of things and among others pointed out that Das Filet was great (unlike therealpickygourmet.com which sucks). Seldomly could I have agreed more – das Filet is simply marvellous. And the best thing – I had a dinner date with the entertaining and knowledgable Mr. Schnapp (the curator of das Filet). A lovely little touch on going dining with Mr. Schnapp is that he always brings an interesting car. An electric BMW i3 was the car of choice, complete with interior elements made from recycled materials and sporting a panel of Bamboo. I know nothing about cars, but ever since the Phänomena exhibition in 1984 and the Chinese Bamboo tower, I’ve come to like this material. But I digress – Wirtschaft zum Wiesengrund in Uetikon was the goal of our roadtrip.

The lovely garden looked inviting enough for us to have the Apero there. A small selection of tibits made it our way, the Minipizzas were lovely since it reminded me of an Apero Gebäck I’d use to get from the Migros (a good thing) and I also liked the Kohlrabisoup. Moving inside we tucked into the amuse. Different Salmon elements, the best one being the combiantion with a farce and saffron.

The first course was slighlty off-balance, too much salt and too much acidity took away from the salmon and hamachi dish, also overpowering the avocado mousse on the edge. High points on presentation, liked the white cross on reddish background.

My favourite dish was the sliced scallop with a slightly bitter belgian endive (chicoree) tucked underneath had me at the edge of my seat. A hint of spice and the crunch of a potato ring wrapped around the whole concoction made every bite a great one. This dish had all the basic tastes, was perfectly balanced and had textural contrasts. Loved it!

The pike perch (Zander) tucked away into a pointy pepper, covered with a parsley coulis was simple, strong and showing impeccable execution. One could argue that hiding the fish in a pepper is fitting for the time just after easter where one has to search for food, but it wasn’t quite that big of a challenge.

The brasato ravioli were good, but not necessarily the best ones I had ever eaten. Strangely enough, the cheese was slightly overpowering, the delicate ravioli where overwhelmed and might have been better off without it.

Main dish was great – a confited goat shoulder (Gitzi) with asparagus, miniature carrots, sauce onion, chanterelles and a lovely rosmary sauce made a strong finish to our meal. There might have been a bit of sand in one of the chanterelles, but the plate was great. Simple & strong flavours, no nonsense executed with great skill.

The Wiesengrund is a great place for dining out if you like expertly prepared meals without any overdue frills. You’ll get seemingly more complex dishes elsewhere, but the more elements one puts on a plate, the higher the chance of ending up with a mediocre plate. Hans-Peter Hussong and his crew make sure that onThe dining room has a certain intimacy, and seems to be well-frequented with regulars. Price for dinner is what you pay for 2 Michelin star, but the 2 or 3 course lunch almost seems like a steal (and good if you want to get a feel for the place).

Another nice touch were the engaging discussions with my co-diner, he can defintely cook, write and photograph better than yours truly. But you needn’t worry – the longing glances from other female diners cast at your truly seem to indicate a slew of other talents at the disposal of your favourite food blogger.

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