the Name of The festival with Zurich without ü makes clear how the fourth edition would like to position the international. Ten active Happening with over 140 Events and a big festival in the centre of the HB input Sihlpost to make the culinary diversity of Zurich's visible. This is greater than ever, is also in the "Züritipp" clearly noticeable: Daily invitations trickle in for new Restaurants, cafes, wine tastings or food work-shops.
at Least every two weeks a new Restaurant, a Bar or a Café. The density has increased to events. The Cool Crowd met to load earlier openings, tilts the glass of Champagne today to pickling-Openings. No wonder in a time in which food is hyped and self-Nati-goalie Yann Sommer is blogging about it.
Food Trends from Zurich
One of the biggest differences to earlier, says Food Zurich-Co-Director of the Simon Mouttet, was that Zurich is set for a couple of years, self Trends, and "not all chasing". So the Kin presents its own Interpretation of Asian cuisine, Restaurants such as the Gul or the Rosi exploring in a relaxed manner, the potential of a modern Turkish or Bavarian cuisine, the Lotti has defined comfort and simplicity, and the Gamper puts on a super - regional, reduced card and waives reservations: Who has space has space.
Such a Local are just as much a pioneer as a number of older Restaurants that have been recently taken over by young Beizern. The Rechberg 1837, where Carlos Navarro only cook with products that in the 19th century. Century were available, or the farmer's tavern in the old town. The tradition is locally operated by Nenad Mlinarevic and Valentin Diem.
"The are no 30-year-old dreamer, who want to realize themselves,"Dominik Flammer
That Mlinarevic a top chef and with Diem a graduate business economist the rich tradition of the Bauer tavern, say a lot about this new Generation, says the Zurich-based food researcher Dominik Flammer: "these are not 30-year-old dreamer, who want to realize themselves, but people, consider catering as a Business."
Not only is Valentin Diem and Nenad Mlinarevic, even newcomers like Sami Khouri, who has worked his way up from trendy Pop-up restaurateurs to the operator of the Les Halles and the lake-restaurant Samigo at Mythenquai high, have significant experience in temporary projects.
National Food of the capital city
the First big Pop-ups such as wood, food, and helped to make five years ago, not only because of the food, but also because of the staging caused a sensation, were something of a litmus test for the new flowering Zurich gastro scene. This comes today, so relaxed like never before. Restaurants on time are essential in the development of Zurich to the culinary capital of Switzerland.
not all of these "young and Wild" gastro-entrepreneur in Food Zurich and perform throughout the year our events. Food in Zurich, says Mouttet, however, is not avant-garde event, but a "Spotlight event", the bundles of larger and smaller, and already-established events such as the street food Festival.
Without the pioneering generation of Beizer such as René Zimmermann (Restaurant Neumarkt) or the former Alpenrose-Operators Katharina Thoughtful and Tine Giacobbo, the level today is not so high: In a time when no one of Local Food of the language, these restaurateurs to domestic products.
"Zürich is for me, both professionally and privately, the first Destination in Switzerland, when it comes to gastronomy,"Claudio del Principe
don't forget the Slow Food Youth scene to the restaurateur Laura Schälchli. In this environment, many new urban food went to entrepreneurs, the witnesses of a new culinary self-consciousness. Like the chocolate factory, La Flor, or the back workshop of Seri Wada, produces the best Baguette in the city. That's a lot of food to maintain entrepreneurs and Beizer a consistent Regionaliät and sustainability, is a unique strength of the Zurich, but the Swiss Gastrozene. Such topics are at the Festival, with a strong presence.
Although there is in other cities, decent pickling scenes. In Zurich, this is by far the largest. Nowhere the guests are also nightlife and payment joyful. Also, the Basel cookbook author Claudio del Principe, signed during Food Zurich in the Orell Füssli his books observed. "Zürich is for me, both professionally and privately, the first Destination in Switzerland, when it comes to gastronomy." In Basel, everything is a lot of laid-back; people are less curious and generous.
the Stated aim of the Food-Zurich-organizers, therefore, is that tourists in Zurich to visit because of the food scene and the image of the "Boring Banking City," and finally dissolves. Simon Mouttet mentioned the word "Boutique City" to the foot where all of the objectives or with the public TRANSPORT. The more one wishes that the occasion fäscht in the next few years, more in-house events such as the "city court" or the "Chuchi" on the legs. The scene has done the groundwork – now is the time to mark out the course.
Do 16.5. to Sa 25.5.
more about the tips and registration via Website
Created: 15.05.2019, 10:05 p.m.