I’ve never like Kolja Kleeberg, he was one of the most irritating chefs I’ve ever seen on television. He’d do a segment K3 – Kolja Kleeberg kocht (cooks) and I’d get annoyed. Later I realized that the gentlemen has quite read more…
Quiet dinner and in the mood for a classic Zürcher Geschnetzletes ? Common logic dictates that one of the Zunfthäuser is a good bet. The Zunfthaus zur Waag fits that category. First dish was veal tongue with sauce ravigote, nice read more…
Stapferstube da Rizzo sends a very clear message, we’re aiming to be the number one of the traditional upscale italian places in Zurich. The decor and interior is more on the traditional than the modern side, but it supports the read more…
Thanks god for the Gastro Taxi in the canton of Thurgau, otherwise we would have never made it to the Frohsinn in Uesslingen. Metzgete is essentially everything you can dream of from the pig. The Metzgete at the Frohsinn is read more…
From the outside it’s a proper pub, on the first floor a small restaurant caters to hungry caterers the Upstairs at the 10 Bells. From the first dish which had pigs head, daikon, mustard and dripping toast you could see read more…
Breakfast led mt to Kipferl an austrian coffehouse located on Camden Passage. They even sported german newspapers, a treat for a sunday brunch. The French toast Holzhacker was good, I liked the way the bacon was cooked but would have read more…
Japanese dining is mostly fancy abroad and Zuma is no exception. From the crowded bar area to the sleek and almost catwalk like lit main dining area it screams posh place. I got a table at the bar, but unlike read more…
A day in London and the options for food are plentiful, luckily http://www.fashionbitsandbobs.com/ made some suggestions. St. John has a couple of outlets in London and it is focused on organic food with a strong english heritage. I failed to read more…
Business finally brought me to Basel and I decided to revisit the Bon Vivant, a place which I’ve been looking to return to for quite some time. Securing a table wasn’t that easy, the Bon Vivant still seems to be read more…
I’m getting pretty good at blind dates. A contributing factor might be that they’re all males and hence somewhat less complicated. In the process of meeting up with David from the enticingly named blog Das Filet I also learned that read more…