Gandria, Rudolfstrasse, Zurich

After over 10 years the Gandria reopened with a fine-dining italian approach. The interior is still tasty and is certainly a good fit in the Seefeld. The restaurant has just opened a few days ago, so there are not that many patrons on a Thursday night.

The first course was delicious. A duck liver served with Tropea onions and a sauce with Mosto (?) make this a great appetizer and left us wanting more. Especially the Tropea onion go superbly well with the rich liver. The next dish disappointed. While the Spaghetti were expertly cooked, a Scampi Carbonara combination just doesn’t work. The hearty saltiness is lacking in order not to overpower the sweetness of the Scampi, so there’s a conceputal challenge which doesn’t seem to be solveable.

The pulpo was nicely done, like the potatoes, but the sauce lacked a bit of punch. Dessert resembled an egg composed out of Amalfi lemons, mango and Campari. The white outer part was a bit one note, but then again is that true for most egg whites ?

The first visit here showed skill and curiosity, but there’s room for improvment, which we’re sure will happen as they find their stride. Especially the duck liver and the Spaghetti (minus the sauce) are two component we’ll keep in good memory. Prices are at a normal Seefeld level.