Toscano, Puls 5, Zurich

Artischoken und grüne Spargeln vom Grill auf jungem Spinat

Tagesfisch (Wolfsbarsch) gegaart in einem Artischokensud mit Risotto

Sgroppino

Meeting up with a real celebrity, we headed to the Toscano at Puls 5 for dinner. Not everyone might be familiar with Heinz, but if you ever need expertise in Java, your favourite diner can vouch for the quality of his training and depth of his experience. Now from the outside Puls 5 looks a bit to modern for good food. Opening a restaurant in the now out of business Zuppamundial (opened by Kurt Aeschbacher) seems like a challenge as well. But you can always be pleasantly surprised, as happened here after opening the menu. Appetizer were some grilled artichokes and asparagus on spinach. A nice late spring dish, slightly bitter yet fresh and vibrant in a surprising combination. Sea bass (Wolfsbarsch) braised with artichoke liquid and risotto was next. Nothing to complain, a better sea bass than at the Da Angela, simply a nice dish. Dessert was something called a Sgroppino. Essentially a mix of lemon sorbet, wodka and prosecco, the whole concotion is a tad more fluid than a sorbet colonel. Toscano offers decent italian cuisine, with some of the dishes being a good bit more surprising. If you ever need to take a South African out for beer, head to the Helsinki Bar, it’s a good choice for live music and beer.

Prices:

Rechnung