was just in Time for the warm weather opened last week, Zurich's latest parlor: The Campo (Italian for "box"), housed in the ground floor of the recently renovated concrete tie, enlivened the centre of the Helvetia square. With the people's house and the Bank, a new gastro triangle is built around the "Piazza Helvetia". 60 Outdoor seats offer an unrestricted view.
The Bar of the city property is an institution of technical throwing. Because the Crew that is responsible for, among other things, the La Stanza, or the Café Long, has worked together with Philippe Stuebi.
The architect who designed over 20 years ago with Damir Masek today, a timeless Restaurant, Josef, has created with the restaurateurs unusually quiet, minimalist interior somewhere between brutalism and Brazilian modernism. Columns formwork concrete are combined with a Lättchen-wall täferung or a bar made from milled Douglas fir wood. Every Detail is instagrammable; in particular, the corner of the sofa with the rubber tree.
Chilled "vino di casa"
With opening Hours from early morning until late in the Campo played on a wide field: in the Morning it acts as a Café, where you can have a Cappuccino from the well-known La-Stanza-mix treat (5 Fr.), during the day and in the evening, the Campo to the Bar, which is specialized in bitter beverages. There are various liqueurs (from 6 Fr.), Bitter cocktails (from 9 Fr.) as well as vermouth (from 6 Fr.).
a nice selection of wines, including Vino della Casa (5 Fr is coming./1 dl). Fantastico: The house of wine, like in Italy usual, a few degrees cooled down directly from the barrel.
minimalist interior with Lättchen-wall täferung: the Bar in the new Campo. Photo: Sabina Bobst
Instead of Snacks you get in the Bar in the Campo right something to chew on. At the weekends, various Brunch will be served-Sets) during the week and Antipasti, as well as a small selection of Primi and Secondi. In addition, a car is ready with ice Cream from the nearby Gelateria Rosso Arancio. The warm dishes are prepared from Max Ceresi, who was specially brought in for the new Local to Zurich.
Ceresi, Scion of a butcher dynasty in Bologna, prepares excellent Meat skewers (28 Fr., with this Supplement), to cut Tagliatelle and served it with homemade Ragù bolognese.
The Ragù tastes great, it seems to us but a tad too dry; the hand-made pasta are a little thicker and doughy than traditional industrial pasta. When we receive the invoice at the time of our first visit two days after the opening, scare a little bit: 27 Swiss francs are hand-made or not, for lunch a steep price for a normal plate of pasta, served neither automatically bread, a salad is not included (the costs 12 Fr.).
in fact, have been adjusted to prices in the meantime. The Pasta now costs 25 Swiss francs and 29 Swiss francs, including a salad.
Tel. 044 291 00 17
mon–Wed 7-23 PM, Thu 7-24, Fri 7-1 am,
Sat 9-1 PM, sun 10-22 clock
Created: 06.06.2019, 18:17 PM