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Calf's brain here, sesame-chicory there

has decided to sober up a Gastro-Quartet, to take over the Hotel Greulich to open a Restaurant with the name "Blue".

The converted is Locally in-house with blue facade in a circle 4 from Monday and will on 6. December officially inaugurated the line, the enterprising brothers Markus and Beni Ott, with the in cooking Basil Nufer and designer Simon Leuzinger are. They all know each other since Childhood. In addition, the Investor Tobias Rihs comes. With the Restaurant Pointed at the Platzspitz, the group operates since three years ago, another Local with a similarly ambiguous name.

The new Greulich-Crew with chef Basil Nufer (rear). Photo: Andrea payer

after the Nickname of the Blue follows, is good contacts to the Basel Krafft-thanks to the group that has led the Hotel and Restaurant Greulich in the last eight years, and from Zurich back. First and foremost, it is now the time to establish the restaurant operation, who had fallen asleep in the last few years, as a Foodie and neighborhood meeting place. The Hotel, the guys do not take it also, buttons on it but the front hand. "The Hotel is a different business, which we will tackle after the new start of the gastronomy ," says Beni Ott.

Alpine, but also Mediterranean

From the new Era of the Restaurants bears witness to life by the young Designer Fritz Jacob graves redesigned interior. The installation is fresh, airy and, thanks to the walls in powdery Pink, the move, in many Places, into the blue, the female than in the past. To be completed by the rooms on the ground floor with contemporary indoor plants, terrazzo flooring, or oak tables.

We serve "honest food".Basil Nufer, chef of the restaurant "Blue"

this is supposed to be serving "honest food," says Basil Nufer. "Even more pronounced than in the Pointed local and sustainable products will play a role, as well as the alpine cuisine of the local mountain regions," says Nufer, has developed the cuisine concept for the Pointed. "Also Mediterranean influences will be important." He shows a small sample from the map: For the aperitif, there is this year, with rosemary boiled tree nuts, served with hemp seed oil, or pickled vegetables with Puntarelle, pumpkin and oat root. The most exciting Appetizer? Calf's brain, in wool-lard baked in a Paste made of peanut and dried chilli.

A similar dish – Pizokel – there are also in the second Restaurant, which opened today. It is the former Taverna Catalana in the old town, which was incorporated under the name of the New tavern from the Gastro-Trio Valentin Diem, Patrick Schindler and Nenad Mlinarevic – the previous Patron had ceased for reasons of age. This Crew operates with success a Restaurant is 450 metres away, the farmer's tavern in the lower village.

Roasted-boiled-stewed

Meat-free cuisine is in the new tavern concept: There is not a single meat dish. "We talk but be aware not a vegetarian but a vegetable Restaurant," says chef Nenad Mlinarevic, who has Tattoos of different types of vegetables on his right Arm.

For the menu on the evening menu will be set to 15 dishes, of which nearly a third is vegan. They are divided according to types of preparation: Under "fermented" can be found about chicory leaves, with a Korean inspired Chili-sesame Sauce, and Labneh are coated. "Roasted-boiled-stewed" is served gilled Tofu with pumpkin, accompanied by puffed buckwheat and a smoked birch molasses.

leave The Holztäfer interior was in the New tavern to a large extent. Nevertheless, architect Deborah Suter made the restaurateurs a joy: you had to open the previously separate kitchen. A generous Pass-a counter made of a greenish stone, is the highlight. That you could now look in the kitchen, be great, says the Team. "For," says co-owner Valentin Diem, "we can't drill now in the nose."

Blue, Herman-Greulich-Str. 56, 8004 Zurich, New tavern, bell lane 8, 8001 Zurich, Switzerland

Created: 01.12.2019, 23:23 PM

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