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Where asparagus tastes this spring is particularly good

Who likes to cook, also has shopping pleasure. For the visit to the market on Saturday, it takes time, Leisure and a watchful eye, the small track producers. Th

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Where asparagus tastes this spring is particularly good

Who likes to cook, also has shopping pleasure. For the visit to the market on Saturday, it takes time, Leisure and a watchful eye, the small track producers. The supermarket is on the left, in the Knowledge that this only causes hassle and headache. In the Region of Basel, the St Matthew's market in the city or to the border in Lörrach, the atmospheric farmer's market. Here are the Markgräfler farmers sell their seasonal vegetables, cakes, breads, wines, brandies, sausages and bacon. Two of the more colorful markets are found in the Western neighbors in Saint-Louis and in the cast-iron market hall from Belfort, in the cheese and all kind of poultry is offered, not to mention the sumptuous terrines, from the dewy vegetables such as asparagus, Radishes, peas and the first tomatoes from the South.

In Switzerland, the markets are worth in Thun, Bern (in the Munster alley, and only the), Biel, Solothurn and Lucerne. Only shopping is a thirst and an appetite – well, the next economy for the lunch close, and well, stove, evening, and guests.

Without Fendant

photo: Marco Schnyder

Albinen, it gets difficult to spread with its culture of building in nature as a Juggernaut. Beautiful and originally it is in the village core at the Church. Where there is a sign indicating that the Parking space is reserved for the priest. For the normal mortal, the conclusion is already Riding with no Handlebars to the adventurous approach unhappy to have his horse staking. The Name of the pub is a tongue Twister, but after the second glass it gets Fendant better. The host couple Hannelore and Sasha celebrates a careful cuisine, expertly seasoning and arrange the dishes with the eye for Detail. That pleases the eye and the palate. Rhubarb is a cold shell, with book-filled turnip greens wheat on a green bed of lettuce from the garden at the edge of the village, red lentil meatballs with currant Relish, eggplant vegetables, potato curry with tomato and basmati rice, elderflower cream, or simply an aromatic Gigot or a tender piece of beef from the Meadow next door. Enjoyment can be so easy.

host house Godswärgjistubu,
3955 Albinen, VS
Tel. 027 473 21 66
mon, Thu-Sat from 17, starting at 11 a.m.
by appointment only, open


photo: Manuel Felber

In the Restaurant of Charles herb, no meat, no cheese and no eggs on the plate. Here, the Vegan is celebrated. There are no missionaries at work, but the enjoyment of people who can cook well and for me, the perfect Ambassador for an exciting vegan cuisine. There are Apple-pea soup with mint foam, fennel-Carpaccio with pomegranate and caramelised lemon and walnuts, Summer Rolls with peanut Sauce, lemon-Polenta, zucchini roulade, wild garlic Gnocchi and other excellent dishes. Who is smart, comes with friends, shares the food and eats through the whole offer, including the Lemon Cake. I'm not a Vegan, but what's going on here is a pleasure full of palate dance, accompanied not only tea, but also from a careful selection of vegan provenances. Of cry so that are not fined with milk or egg products.

Charles herb,
6004 Luzern
Tel 041 534 77 77
Tues to Fri for lunch and dinner, Sat from 11 PM

open Talk makes me thirsty – listen up!

photo: PD

The beautifully aged Kreuz in Solothurn, a historic retreat for everyday use. Suitable for lunch time, and for the short or long sacrament, without the impoverished. Here all alone, the guests, the Local. Culinary highlights are not to the fore here – eat well. Be Evergreen, the Cordon bleu of veal, impresses with Finesse, Gruyere and Belper Knolle, and comes without the ham, what baffled, but tastes good. For those who prefer meatless, will be taken seriously and not with a limp vegetable dishes, offended. Currently, delicious spinach-and-Ricotta-buffer, marinated asparagus, and Penne with monk dished out a beard, the back of the lamb, and the Flat Iron Steak smooth. Well almost. The Solothurn literary days, for the seeds in the cross more and more to the Spiritual and Drinking as the Culinary paying homage to. Talk about thirst caused. Listen also. So anyone who wants to experience the cuisine in its highest form, before or after the literature of captains in the cross of the anchor.

cross, 4500 Solothurn, Switzerland
Tel 032 622 20 20
mon. to Fri. from 11, Sa from 10 and from 17 o'clock



In Biel dream of the native French and speak English. In Bienne, it is Vice versa. Bilingual only the residents, but also the life in the second largest city in the Canton of Bern. But Plat du jour sounds better than the dish of the day, and against the Swiss-German daily grind of a Tour in the old town of Biel miracle. A glass or two, or for a small lunch. Biel is an ideal environment for days thieves, to take after exploring the city, in the St. Gervais square and often longer remain seated, as you would like. Here, the politicians, the old rocker, the Retired and Single parents will meet with the stroller – tout Bienne is guest. Not only that, but also because of the kitchen performance has improved compared to earlier times noticeably and no longer between "serene" and "unfortunately" varies, but with aromatic dishes, is convinced such as asparagus ravioli in the orange dough à la cream or fresh cheese mousse with sorrel Pesto. A pub for all cases, a social Institution, of which there are not in Switzerland, too many.

St. Gervais, 2502 Biel
Tel 032 322 48 22
mon and Wed to Sat from 9.30 am and from 16 PM

lightness of Being

photo: PD

Manuela Buser's cooking rather as she rants in front of the guests about their cooking skills. The Salute and say Goodbye leaving you to your business partner Beat Rubitschung, accompany this sovereign with a seasonal menu by night, the Manuela provides fresh from the market daily. All the eaters and vegetarians will be here at the same time, happy wine nose anyway. Rubitschung proffers bottles, the find in Switzerland is rather rarely the way into the glass. Pigato from Liguria, Lambrusco from Emilia and a variety of bottles from less well known wine regions such as the Pyrenees. Peas fit cream soup with Basil, Arctic char with Watercress Mousse, Ricotta crispy buffer, or current asparagus Knusperli on saffron spinach. The restaurant is smart, comfortable and a little urban oasis with warm hosts. For the Aperitif offers compared to the in-house aka invino wine bar (Tuesday to Friday, from 17 p.m.), which has a beautiful courtyard that you can relax. To the kitchen of Manuela calls.

Rubino, 4051 Basel
Tel 061 333 77 70
Tues to Fri for lunch and dinner, Sat from 18 clock

opened Without much around

photo: PD

of Course, there are a number of Restaurants that understand it, with the asparagus and not deal with the boil or crisp serving, the give him a gift at the rush of the necessary attention, so he comes in guests to the table, as he must come: with a light bite, full of flavor and without fuss. Connoisseurs eat it by Hand, Snobs with a knife and fork. In the beautiful patinated and stylish Trotte leg, Raw handed and veal ham, there is also a hollandaise Sauce and Mayonnaise. Butter with Parmesan cheese would also be a possibility, what is married for me, but it's better with the green asparagus. The Rest of the good house make their own wines and brandies. The Whole thing is a relaxing retreat for pickling-goers, the need to prove anything more.

the economy and the wine to Trot,
8415 Berg am Irchel ZH
Tel 052 318 11 32
Tues to Fri 18, Sat and sun at noon and in the evening

Jenni on open covers: In this section, the enjoyment of a journalist and book author (including restaurant leader, presented "Picked up") Martin Jenni once-a-month wage at the end of Local. Today, on the topic of asparagus

This Text is from the current issue. Now all of the articles in the E-Paper of the Sunday newspaper, read: App for iOS App for Android – Web-App

(Sunday newspaper)

Created: 05.05.2019, 14:43 PM

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