The Freihof on Badenerstrasse is under new management and one of the most prominent signs is one touting Free WiFi while another one is advertising the Kegelbahn (Swiss Alpine Bowling). Even though it was past the classic lunch hour, the read more…
Saturday night and my colleague I was supposed to meet is no longer responding, since apparently (which I learnt later) he fell asleep in front of the television. Anyway one of the options I had planned out was going to read more…
The Alte Post in Seebach, prides itself on being one of the few swiss restaurants with real soul. The interior certainly sends a clear statement, this is old school swiss Beiz. Dark wooden walls, a sign forbidding to play Jass read more…
Rifling through the menu there’s a page to explain who created and designed the dishes. This time it’s Stefan Meier from the renowed Rathauskeller in Zug. He has given his good name to vouch for the quality and the integrity read more…
I thought Swiss International Airlines had alread reached the Abyss, but apparently there’s an even deeper trench down there. On the flight back from Dublin to Zurich, my fellow travellers and myself were handed a cardboard box. Opening up, a read more…
The Greulich has a new head chef, which also brought a new type of cuisine. Instead of the flavours of Catalan, we’re now closer to home, echoing a trend of increased localisation in our globalised world. Feeling like experiencing what read more…
Right next to Limmatplatz the Restaurant Kornhaus has been around for a long time. Dated interior, faded trinkets which have hung in smoke for decades and patrons who have come to accept that they’re not allowed to smoke anymore. There read more…
How bad does it get in terms of airline food ? Swiss Airlines have scored a new record. A pack of Mediterranean Chargrilled Vegetables from the well known british purveyor of fine foods Monty’s Bakehouse were distributed evenly among the read more…
The Johanniter is an institution in Zurich. It’s a place which has been around forever and it caters mainly to smokers, drinkers and staunch supporters of good old swiss food. Smoke-aged wood and a big bronze vat make up the read more…