My cherished readers will have noticed: 2018 was pretty quiet and some of you even took the time to write me with a personal message to encourage more content. Your feedback was highly appreciated. But there’s an underlying reason for read more…
Calvados / Idaplatz http://www.lecalvados.ch Idaplatz is slowly moving past its prime. Now that everyone has heard about it, it’s always full and has turned from hotspot of habituées to a hotspot for the whole city. Or in true football fashion read more…
My interview with Tsüri.ch: http://tsri.ch/zh/zurichs-scharfster-gastrokritiker-wer-diat-machen-will-soll-zuhause-eine-reiswaffel-essen/
Some would call it PR, I choose to call it an informal, yet informative gathering accompanied by great food. It’s always a bit tricky sneaking into these events. While I keep coming up with new and very forgettable sounding names, read more…
I very seldomly advertise something – but this project is a must: https://wemakeit.com/projects/seri-backhandwerk Learn to make a baguette from a great baker!
One of the more interesting cook books in the last years was written by a former Microsoft CTO and has taken a pretty heady and scientific approach to cooking (http://modernistcuisine.com/). In its wake, interest in the mechanics, physics and chemistry read more…
Being a star blogger with a massive, high quality fan base comes with dozens of perks. Lavish dinners, free booze, surprise visits by women with loose morals,… that kind of thing. Being a man with rigid principles and the highest read more…
So this Ralph Schelling comes with an impressive resume, having cooked at prestiguous restaurants all over the world. He was in Zurich for a while and tried his hand at a popup declaring that it’s only for City slickers with read more…
VP Catering runs a cute bistro between Bezirksgebäude and Bahnhof Wiedikon. It seats about 20 people and also does takeaway. Cusisine clearly being Greek, focussing on what you’d expect from a Greek place. A nice touch are the pre-filled caraffe read more…
I’ve mentioned this sauce from the Restaurant Rietberg before. For years they’ve been serving this homemade delicacy and it is one of the reasons to visit this establishment. And what a surprise I had during my last visit – read more…