Finally a memorable meal on this trip! I do hope to get back here someday not too far in the future and if so I will be back. I loved to sort of casual atmosphere with fantastic service. It is rare that I pick a vegetarian tasting menu, but the mood struck and I do think they are more difficult to pull off successfully. There were too many snacks and extra courses to list but regular menu as follows:
Mesa Restaurant Zurich
Nettle velouté – parsley root, carrot croutons
Artichoke – red pepper, tropes onion, courgette, eggplant
Pasta fatty in casa – prezzemolo, cima Di rapa, Parmesan
Onsen egg – potatoes, chanterelle, asparagus, peas
Strawberries – ricotta, lime, avocado
Is it possible to overdose on cheese? If so I am doing a very good job at trying but only to get in as much good food as I can before returning to Germany. But to back up a few days, I wish I could contribute more from my first full day in Basel but unfortunately photos weren’t allowed on campus. That said dinner in one of the many restaurants on site was really very good and based on where I was, I was very impressed.
Brasserie Quadrino – Zurich
Hotel Rivington -at least I am having some success in finding cocktails. I am told that nobody drinks them in Germany and they are as sparse in Switzerland so far. I think the Swiss will catch up in a few more years. Anyway loved the space and the bartender and their classic cocktails were quote respectable.
I’ve made it to Switzerland and it’s night and day. Not only is my hotel fantastic in comparison to the Munich work ‘approved’ hotels, but the food seems to be head and shoulders above Munich. Dinner one, planned by colleagues, and after a few days in Germany my expectations are so low that this meal was amazing. Actually objectively it was quite good. Well except for the first course of asparagus soup. Ok I will admit was great despite being totally over the German asparagus.