Zurich Blogging

STORIESZurich Blogging

Studio31 Pop-up Le muh Restaurant by Sascha Friedriechs

Discovering a special pop-up restaurant in Zurich close to heaven on level 31 of the Swissotel – Next chance to book it: December 31, 2017!

Studio31 pop-up restaurant took place from 8. –  17. Sept. this year. It’s one of the food places I suggest to go for a special occasion. Invite your special friend, your love or your mother. The atmosphere up here is really unique. Admiring the sun going down reflecting the food art on the plate made this moment memorable.
Up on level 31 of the Swissotel in Zurich Nord, Sascha Friedrichs, Executive Chef of the hotel restaurant Le Muh (15 Gault-Millau-Points) and his staff prepare real genuine food art.

Fresh and local ingredients are used for every dish and prepared with an eye for detail. Every course is accompanied by a delicious wine. Here you eat with your eyes, too. The food does not only look good it offers an authentic and intense taste in every course.

Explore the menu

At the bone matured filet of Charolais cattle with celery, passion fruit, reed beet, nut butter and valle maggia pepper

Char with pea cream, caviar, speck crem and finger limes

Duck breast from the Appenzell with bio egg yolk confit, chanterelles and smoked duck jus

Toblerone Dessert with black currant sorbet, popping sugar crisps (that reminded me my childhood), montélimar nougat and honey cress

The ambience is modern and stylish but not too noble, you feel comfortable.

Enjoy Silvester 2017 close to heaven at Studio31

Since the pop-up is temporary you have to be patient until its next opening. I felt really privileged to be a guest here.
You can book your table and plan your Silvester night over the roofs of Zurich right now. The spaces are limited and well requested. The menu has 7 courses, incl. wine, welcome Champagner for 269  CHF p.p. Find all details here.

I hope to have Studio31 back for further food exploring next year. For more food inspiration check my food guide here.

read more
STORIESZurich Blogging

Where to find the best Summer cocktails in Zurich made with Williams Pear Schnapps?

This summer I discovered a new way of enjoying cocktails. There is a Schnapps, or let’s call it Eau-de-vie branded Williamine from the company MorandIt’s made of Swiss William Pears originating from the region of Wallis. My first thought when hearing that Schnapps can be mixed into a cocktail was bit skeptical. After having tried it with different sweet components as for example home made lemon/orange sirup I got fascinated from its mild and fruity taste.

On tour through Zurich Bars to find Summer Cocktails with Williamine

A Zurich blogging tour through some Cocktail Bars showed me how to combine this delicious schnapps best. My tour started at Kronenhalle Bar where Christian, an experienced Barkeeper in town, mixed Williamine in a simple way with some Lemon skin, Bitter lemon and a flower flavor called Blütenzauber of the brand The seventh sense. By the way, Restaurant Kronenhalle has probably the best Zürich Geschnetzletes in town. Get more on my foodguide here.

I continued the summer cocktail tour at Tales Bar located at Selnaustrasse. Here Jakob mixed Williamine with egg white, fresh lime juice, home made lemon/orange sciroppo, orange bitter and maraschino. This combination was super sweet and my favorite I have to say.

My last stop was at Cinchona Bar at 25Hours Hotels Langstrasse. Here Sebastian mixed the Williamine with Ginger Beer and some lime juice. Their signature cocktails are with Highballs. I stopped by here in the afternoon to follow their philosophy of Daydrinking! I absolutely enjoyed that one, too!

Which is your favorite way to drink Williamine? Do you prefer a sweet, dry or sour cocktail?


Win a bottle of Williamine!

I have one bottle of Williamine for you. You can perfectly enjoy it at home, too. Maybe even pure for cold winter days in a hot tea.

Here is the question:

I enjoyed Williamine as a Cocktail at Tales Bar. The Williamine Cocktail is called LeeLoo. This name is of a caractere that plays in a movie, do you know which one it is?

A) Lord of the Rings

B) Games of Thrones

C) The Fifth Element

Send me your answer at or comment below by September 22, 2017 and enter to the price drawing. Follow me on instagram !

Leave your comment here!

Who is Williamine and how is it produced?

A premium Eau-de-vie produced in the Swiss region of Wallis made of the Williams pear AOP. In this area of Switzerland the climate is just ideal to give these fruits an intense, harmonic fresh taste. The William pears are picked green. They mature in crates until they reach the ideal maturity level, then they are sorted out, crushed and fermented. After they are distilled and stored at least 6 months before they are sold on the market. The company Morand is a well experienced distiller, get more information on the company and its product selection here.


This is a sponsored article in collaboration with Morand.

read more
STORIESZurich Blogging

Discovering Food Zurich 07–17 September 2017

My personal suggestions for the upcoming Food Zurich 2017: Gin & Chocolate, Craftbeer, Coffee & Cocoa, Eco-friendly beef

Foodblogger arrives in Foodie’s paradise. Do you want to learn how to enjoy Beef eco-friendly or how Gin tastes paired with chocolate?

Than follow me on Food Zurich 2017. Lovefoodish will be there to share food stories with you. I have selected events that fit all budgets, as a free of charge coffee & cocoa event at Café noir.

It’s kind of difficult to choose out of such an amazing program. There are more than 150 events taking place the next 11 days. I made my little list of events. My curiosity will bring me to food pairings, meatplaces and much more.
September 7 is the opening party where all food lovers will come together and kick off this year’s Food Zurich. Further there will be the streetfoodfestival going on at Hardturm Brache from 7. – 24. September 2017, so be prepared for a FOODISH September!

My top 5 choices to experience Food Zurich best

It’s kind of a difficult mission to choose out of this wide offer. I made my little list of events keeping in mind my preferences of sweets & meat. That’s when my heart goes bum.

No. 1 – Gin & Chocolate Tasting – Fri Sept. 08, 4 pm

I am curious to know all about Gin. After having met local Zurich Gin producers personally and also being introduced to a bean to bar chocolate concept, now it’s time to bring this two delicacies together.
I will be there!  Get to try local Swiss Gin and Swiss pralines handmade by Max Chocolatier.

Costs: 7.00 Chf per pairing (gin & praline)  a total of four different pairings are offered

Location: Motel One Zürich, Brandschenkestrasse 25, 8002 Zürich

Doors open at 4:00pm

No.2 – 6 Eco-friendly Ways to Enjoy Beef, Sat 09 Sep, 6pm

„Prepared the right way, every part of an animal is just as fine as filet mignon or the loins“. Under this topic you will experience guest Chef David Martínez at Restaurant Limmathof. He created a beef menu dedicated entirely to the cooking trend nose to tail. Guest can choose from a 3 – 6 course menu.

Costs: 3 to 6 courses  à 90 to 150 Chf

Location: Restaurant Limmathof, Limmatstrasse 217, 8005 Zürich

No.3 – Sausage Course x Beer Tasting Session, Mon 11 & Tue 12 Sept, 6 pm

Smith & Smith are well known in the city for their outstanding wine, elegant location and delicious prime meat by Luma. Their Taste Accademy will introduce you how to make sausages that are grilled and enjoyed afterwards. The food is paired with beers from Chopfab.

Costs: 190.00 Swiss francs (ZVV public transportation ticket Zone 110 included)

Location: Smith and de Luma, Grubenstrasse 27, 8045 Zürich

No.4 – Craft Beer Tasting Session, Wed 13 Sept, 7.30 pm

Who remembers what Fork & Bottle stands for? I discovered them back in Winter last year (see my foodguide) and I am still a big fan of their excellent meat and craft beer choice! The super crispy chicken wings make me dream still today. Try the Swiss rarity beer Good Morning IPA and new launched other Swiss brewers.
Get a seasonal and a local farm-to-table food menu in complement to the tasting.

Costs: CHF 40

Location:  Fork & Bottle, Allmendstrasse 20, 8002 Zürich

No.5 – Coffee and Cocoa – the Truth is in the Roast, Sun 17. Sept, 10 am

I love this little cofee place close to the mainstaition. The coffee selection at Café Noir ranges from classical dark roasts to fruitier interpretations. Add a piece of hand made bean to bar chocolate from the company Garçoa. You will notice the difference of a processed small batches immediately. A photo gallery illustrates the path from bean to finished chocolate bar.

Costs: Free of charge

Location: Café Noir & Garçoa, Neugasse 33, 8005 Zürich

Doors open at 10:00am

Who is Food Zurich?

The association has beeen found in 2016 from Zurich Tourismus together with gastro and hotelier people. Their aim is to spread the good food vibes in our city. They offer a stage for local gastronomic productions as well as a wide range of culinary delights. Focusing on the themes of Switzerland, innovations and sustainable projects, the festival invites to get to know the national cuisine. It further promotes modern food creations. Discover local producers opening their doors to the public and sharing all of their passion for food and production.

read more
STORIESZurich Blogging

Zurichblogger discovering coffee habits

Which coffee type are you? Coffee at the bar, coffee to go or coffee at home?

In occasion of the launch of the limited edition barista and the brand new machine creatista by Nespresso I was invited to taste their coffee and get the feeling on how to prepare a latte as a barista with the new machine Creatista Plus.

If you get to try such high class products the chance that your coffee preparation fails is quite small.
This experience made me think about my coffee habits, since I take into consideration buying a coffee machine at home since quite a while. Today I use a small bialetti moka to brew my coffee.

What about discovering our coffee habits?

  1. Did you ever try to do a real great coffee with micro foam at home?
  2. Do you have the right equipment to makes a proper milk foam?
  3. Maybe you are you just a bit lazy to concern about it and prefer to go for an espresso or flat white at your favorite bar on your way to the work?
  4. Or you don’t  have the budget to buy an expensive machine?

I questioned these topics for myself and would like to share with you my thoughts in this article. Further, I want to give you  suggestions on available options to find the best coffee choice or equippment for your habbit.

One of my previous article was all about specialty coffee and about where to find it here in Zurich. I share content about  grinding coffee beans at home. This plays an important role when making coffee at home. For those who did not get the chance to read it, get it here.
Coffee beans are the base of all what comes after. I love the taste of a flavored, strong coffee. l want to know where my coffee comes from and how it is roasted and processed.

What specialty coffee is…

A coffee which scores 80 points or above on a 100-point scale is graded „specialty.“ Specialty coffee grows in special and ideal climate. They are distinctive because of their full cup taste and little to no defects. The unique flavors and tastes are a result of the special characteristics and composition of the soils in which they are produced.

Are you the type that loves to brew your coffee at home or taking it at the bar?

If it comes to my coffee habits I know, that I am a mix of both. I am a coffee at home brewer and coffee shop drinker. Waking up in the morning and smelling the coffee notes from the moka machine is how I grew up. The sound of the coffee bubbling is something I cannot think out of my dayly routine. That is why, I personally think, that i cold not replace having my coffee at home in the morning.
What I tried out, too, is the nespresso milk foam maker called Aeroccino, (costs ca. 89 CHF). This product is a perfect alternative to buying a complete machine and making a latte or cappuccino at home.

At weekends I love to stop by at a bar where I know they have specialty coffee. I let my barista prepare the delicious thin micro foam with latte art on my coffee.

Barista corto, barista chiaro, barista scuro – Creatista Plus by Nespresso

Nespresso just previously launched new Limited Edition coffee blends called barista corto, barista chiaro and barista scuro. These blends were especially crafted by Nespresso experts.

The Barista corto creates a Ristretto Nero with an extra-intense taste, thick syrupy texture and marble dark crema.
The origin: Monsooned Arabica from India, washed Robusta from Guatemala amongst other origins.

The Barista scuro is meant for a dark Espresso Macchiato. It keeps its strong, flavourful, full-bodied coffee character when combined with a gentle touch of milk foam.
The origin: Washed Arabicas from Costa Rica and Cundinamarca region of Colombia amongst other origins.

The Barista chiaro is ideal for a an indulgent Cappuccino Dolce or a flat white. It  has a smooth, creamy taste and round, exceptionally delicate biscuit notes.
The origin: Unwashed Arabica beans
from the Cerrado region of Brazil and washed Arabica from Kenya amongst other origins.

With these coffee sorts comes a new machine called creatista plus that is designed to help you out at home and give you the barista feeling. The machine is simple in use and the micro foam is really as enjoyable as at the coffee bar. The price of the machine start from 579 CHF.

This mixes up my habits now! Should I make my flat white at home or go out and drink it at the bar?

Ideally I would have both option available, but what about the coffee smell that my moka machine giftes me ?

You see, I cannot really find a solution to my coffee dilemma.

Anyway, there are options, and that is always good in life, so let’s keep it open.
Depending on the type of coffee habit you have, you will find the right choice for you!


*not sponsered article


read more
STORIESZurich Blogging

Zurich blogging at sake shizuku Store

Zurich blogging at sake shizuku Store – handpicked corns of rice processed to an exquisite drop of joy. Sake is pure life.

My personal highlight: Finding out that sake is more than a drink, it’s an integral piece of Japan’s culture reflecting a multifaceted life full of traditions.

Curiosity for blogging in Zurich brings me all the way to the Letzigrund area in Zurich Kreis 9, where Marc Nydegger since September 2013 is running his company shizuku GmbH and since October 2016 the sake shizuku Store. In Japan shizuku GmbH is supported by J. Kobayashi Co., Ltd. to guarantee a personal and immediate contact to the local breweries.

shizuku means “the first drop falls”. That is why here you discover premium drops from Japan. Find more than 30 different sake, from classic premium drops up to modern interpreted sparkling sake. There is a large selection: A sweet umeshu (plum wine), a shochu (distillate) or Japanese rum. shizuku supplies to private and gastronomic consumers and offers also an onlineshop ( In any case I suggest stopping by at the sake shizuku Store to get all of Marc Nydegger’s professional advices to find the type of sake you like the most.

I for example learned that sake pairs perfectly with grilled meat or a Cheese Fondue beside classical dishes such as Sushi. Some sorts are enjoyed with food, some are ideal as an aperitif or digestif.

Find here a suggestion of sake brands to be found at the shizuku Store

Inatahime Ryokan: Salty and leathery nose. Aromas of lime blossom and soja mix withnotes of dark chocolate, coffee, tobacco and nutmeg. Price: 37 CHF, moreinformation here.

Karaku Amakuchi: Intense and vivid Junmai Ginjo. Fruity, sweet with notes of lychee and fresh strawberries.
Price 39 CHF, more information here.

Kachiumamai: Gentle, sweet and slightly fruity Junmai Daiginjo. This premium drop has won 3 Golden Stars by the iTQi (International Taste & Quality Institute). Price: 72 CHF, More information here.
(Sake types from left to right)

Why a Swiss guy decides to bring the heritage of Japan all the way to Zurich

Marc Nydegger left the country for an exchange year in 1997/1998 at Minami Highschool in Nagoya and 2005/2006 at Waseda University in Tokyo. His fascination about Japan brought him to study Japanology beside Economics/International Law.

Talking to Marc makes me understand, that today one of his motivations is to pass over his personal Japan experience with unique traditional heritage through a product that incorporates these values the most. The sake. It takes only a few minutes to catch that his knowledge about sake is remarkable and full of personal dedication. Marc is a Certified Sake Professional that lives the passion through his veins. Besides sake he loves to cook Japanese Cuisine, too.

The history behind sake-from a beverage of the gods to a drink for the common people

Getting in touch with the Japanese culture is enriching for me, too. I knew there is more behind the production of sake. Sake is Japan’s traditional alcoholic beverage. It is so persuasive that in the Japanese language, the word for alcohol is simply “sake.”

I found out about the existence of a god of sake. The same god of rice growing and harvesting. Many centuries ago, when people prayed for ideal growing conditions they used to thank the god for the successful harvest. This drop of alcohol linked everybody to their gods and brought people together in congeniality. That is why, sake took on a vital role in religious festivities, agricultural rites, and many different ceremonial events, from marriages to funerals to business achievements.

Marc suggested me a movie called “The Birth of Sake”. If you are interested to see the whole picture of sake including the production and what it means to Japanese culture I absolutely recommend it to you, too. Watch the trailer here!

Some technical facts on how sake is produced

The techniques used to make sake are unique in the world. Rice is milled to a fine white grain and steamed, and then two simultaneous processes occur. The rice is broken down into sugar through the action of koji microorganisms, and at the same time the sugar is fermented into alcohol through the action of a natural yeast.

In general, there are five basic types of sake. Each requires different brewing methods and a different percentage of rice milling. For example, there is rice which is unmilled (100%), there are grains where 15%, 40% or 65% are polished away.

The grade of polishing can somehow influence the quality of the sake. The husk, or outer part of the rice grain, contains kind of nasty impurities. By grinding them away the husk and move toward the kernel, the impurities become fewer and fewer, until the pure starch is hit.

Some important facts about available types of sake
(source and

  1. Junmai-shu (pure rice wine; at least 30% of rice polished away; no adding of distilled alcohol)
  2. Honjozo-shu (at least 30% of rice polished away; a tad of distilled alcohol is added)
  3. Ginjo-shu (at least 40% of rice polished away; with or without alcohol added; if bottle is labeled Ginjo, it means distilled alcohol was added; if labeled Junmai Ginjo, it means no alcohol added)
  4. Daiginjo-shu (at least 50% of rice polished away; again, with or without added alcohol; if bottle is labeled Daiginjo, it means distilled alcohol was added; if labeled Junmai Daiginjo, it means no alcohol added)
  5. Namazake (special 5th designation for unpasteurized sake; incorporates all four above)

Did you know that?

  • sake differs from other alcohols. It’s created out of three major types of microorganisms found in the natural environment: fungi, bacteria and yeast. Popular alcohol, whether beer, whisky, brandy, vodka, gin, tequila or rum, use only one type of microorganism – yeast.
  • sake brewers use three components: koji spores to make the koji mold, lactic acid bacteria to stabilize the mash, and yeast to ferment the mash into alcohol.

Sake cheese pairing September 12, 2017, Store, 7 pm

Are you interested in getting to know more about these delicious drops of Japan? Marc and I are planning a sake cheese pairing on September 12, 2017 at shizuku Store.

Save the date and or send me an email to get more information.

Useful links for your next Japanese Travel

read more
STORIESZurich Blogging

Best Swiss Streetfood Festivals 2017

A guide to the best Swiss Streetfood Festivals

What happens when a Travel vlogger and Food blogger in Zurich decide to put their minds together for a few hours and stroll through a multi cultural food festival? Bye Bye Mimi a travel vlogger and myself Lovefoodish strolled through the 80 food trucks! We gave it all.

The result?

Afresh inspiring movie making your mouth watering and your mind traveling out to many continents.

For those who did not have the chance to experience the Streetfood Festival in Zurich in July 2017 here the tasty video that introduces you to the food trucks we explored!
Korea, Japan, Italy, Tibet, Switzerland, countries with amazing specialities!

My personal favorite were the Momo’s from the Zurich food truck Tenz !

The black chocolate ice cream with activated charcoal from the Swiss Chocolate manufacturer Taucherli conquered my heart, too!

Stay tuned for more Food Festivals and join our food travels on youtube!

A superb Food Event is coming up in September organized from Food Zurich. This is more than a Food Festival, it’s 10 days of Food experiences and sharing of knowledge and skills.

Food Zurich, 7.-17. September 2017

Find over 200 producers of food from Switzerland and the world that present their food knowledge to the public through workshops, special dinners or food related speeches.
10 Days of real food experiences spread all over the city wait for you! Get introduced to nose-to-tail at courses, a lecture about how to manage Food waste starting in your mind, or assist a Gin Chocolate tasting! The full program is available here.

More Street Food Festival in Switzerland

Want to know where to eat best Asian food in Zurich? Check my food guide here!


read more
Zurich Blogging

Experimenting detoxing summer recipes with Beneva Black Water

Exploring a new food trend for detoxing: Beneva Black Water made of activated charcoal

The life of a food blogger can be very tuff! You try a lot of fancy food. Further you get in contact with plenty of product trends by following social media channels. I love food and I want the right balance to keep my body fresh and juicy. Lovefoodish is a curious foodie. It’s very obvious that I want to try this new detox water called Beneva Black Water from the Swiss company Beneva International. Knowing that behind that brand stands a Swiss company gave me the trust bonus I always care about when it comes to new products.

But first of all, how does it taste?

The black water is neutral in the taste and fresh. It brings plenty of benefits to your body. After a hangover it is the perfect natural medicine, too. I love it cold or in my chia pudding. Get some recipes below!

What is activated charcoal made from?

Activated charcoal is made of coconut shells that have been heated to high temps, then treated with steam or other natural activating agents like phosphoric acid until it becomes a highly porous powder.

What is active charcoal doing to your body, why should you use it?

Activated charcoal is used as a detox agent to absorb a host of heavy metals, chemicals, and pharmaceutical drug. It absorbs the toxins from your body and since it is not absorbed by the body, the toxins along with the charcoal are expelled, leaving your body cleaner and more toxin-free.

So in a brief:

  • Removes heavy metals like lead and aluminum.
  • Deodorizes foul smells.
  • Removes symptoms of traveler’s diarrhea.
  • Reduces ulcers in the stomach.
  • Can be used as a toothpaste to whiten teeth and eliminate foul breath since it kills bacteria.

I experimented a bit with it and created two detoxing refreshing summer recipes

Chia black pudding with blueberries and coconut yoghurt

  • half bottle of Beneva Black water
  • 2 spoons of chia seeds
  • 250 grams of blueberries
  • 2 spoons of light coconut yoghurt, coconut flakes

Blackwater ice cubes with blueberry and grated lime & lemon skin

  • Beneva Black water
  • grated lime and lemon skin
  • blueberries

Who is Beneva International ?

I met the CEO Raphael Rohner from Beneva International in person to get the whole picture of the company and their products. I understand, that their philosophy is to offer alternative products to the actual conventional food choice. Products that are made of clean and healthy with guaranteed organic origin. Beside the Black water they launched the Beneva Black powder that is used as a natural teeth whitener. The industry is fascinated about its efficacy! Get some more information here.

How about some history to prove this is all working?

Hippocrates, the Greek physician considered the father of natural medicine, used activated carbon to cure many patients suffering from epilepsy, swindle or flatulence. I like the fact that activated charcoal has been called black magic due to its color and healing abilities.
This already back in the year 1773. Further experiments and scientific studies confirmed around 1963 (Holz and Holt, Activated charcoal vs. “universal antidote” as an antidote for poisons) that activated charcoal is an antidote for poisons. So if you eat something wrong or bad, this helps, too!


read more
Zurich Blogging

Chef Alps – International Cooking Summit 21 & 22 May, 2017, Zurich

My personal highlight: quotes, life stories, flavors. Woman Chef are best story teller ever!

After attending the St. Moritz Gourmet Festival this winter I could not wait to get in touch with more passionate International Chefs! For those who missed that story, you can dive into it here.

My experience at Chef Alps 2017 starts with Chef Dominique Crenn. She is a French born raised in a family of artists. You can feel her creative heritage in the way she prepares and presents the dishes and in the stories of life she tells. Today she lives in San Francisco where she runs two restaurants, Atelier Crenn (2 Michelin Stars) and Petit Crenn, a third one to be opened soon. Her easiness and authenticity inspired myself. If you feel your own fire inside, it’s what brings you forward in life. One of her attributes is the fact, that she loves to transmit a poem with food.

„Food is a language“ she says. It’s more than a sophisticated dish you get on your plate.

A focal part of my interview: Crenn’s personal story about working as a Woman Chef in South East Asia

In 1997, she made culinary history being the first female executive Chef in Indonesia leading the kitchen at the InterContinental Hotel in Jakarta. Crenn mentions during the interview that this time was one of the most challenging of her life. It touched my heart, how she approached and supported the Indonesian women staff she was managing by that time.  Giving them believe in their qualifications and professional goals. Due to the political turmoil in Southeast Asia, she returned to California in 1998.
At her restaurants in San Francisco food waste is a number one topic. On stage she presented to the audience how to prepare the marrow from the swordfish. It turned out to be a real delicacy.

Why a food blogger should visit an International Cooking summit like Chef Alps

It’s the place where creative people come together for sharing life and food stories. The event is an inspiring platform for Chefs, gastronomesfoodies and media. After attending the St. Moritz Gourmet Festival beginning of the year I was very honored to be part of Chef Alps 2017.

It’s a unique experience talking in person to world famous Chefs.

You understand, why food has such an important influence and it bridges cultures and humans.

It’s more than tasting a piece of delicious prepared meat or admire a good looking plate. It’s the procedure, the origin of a Chef, their motivation and struggles. Their complete life.

Hearing Antonia Klugmann from Italy (1 Michelin Star) explaining, how a menu is created and that it includes complex, thoughtful steps with several months of tests until it appears on the menu, left me with an open mouth. On the stage she presented two of her own original dishes.
The tomato strawberry spaghetti and the beef carpaccio aromatized with herbs from her garden at  Restaurant L’Argine a Vencò in Dolegna del Collio, Gorizia Italy. Using a variety of alpine herbs is a signature of her recipes.

„Respecting the use of fresh and local ingredients by an accurate preparation is only one parameter to be considered,“ says Chef Klugmann. Further, it’s essential to be a good example for ongoing Chefs and to stay as authentic as possible.

How to be a good leader

Being a leader for the employees and sensitive enough to understand when the team needs a break is a topic that Chef Ana Roš mentions during her session on the stage. She is the World’s Best Female Chef 2017.  While traveling to Zurich she got a phone call from her Sous Chef. They were discussing the need of a break due to a very intense time at her Restaurant Hiša Franko in Kobarid, Slovenia.

Her cuisine focuses an avant-garde approach with local and seasonal ingredients from her home country. One of the dishes Chef Roš prepared on the stage is a cooked tongue of a milk cow. It came paired with a home made Dashi, pickled celery, smoked celery purée, light sweetened algae and a scallop. A complete surprise. That is how she loves to cook, creative, sustainable and full of energy.

Ana Roš achieved her international fame overnight, thanks to an episode of her cookery skills shown in the series „Chef’s Table“ on Netflix. ‘The visitor numbers on the website increased from 200 to 10,000 a day. They were absolutely swamped with reservation requests.

What impresses me much is the fact, that she started her Chef career from scratch by autodidactic tools. She was a former professional skier and studied politics. Her way into cooking was completely new.

These my friend,s are more than just Chefs preparing food to satisfy guests or winning awards. These are inspiring personalities that motivate all of us to follow our dreams and passions.

Thank you for reading the Lovefoodish food stories!


read more
Zurich Blogging

Launching Lavazza in Switzerland

My personal highlight: Being thrown back in time with two simple inventions: A vacuum pack full of delicious strong coffee and a small smart can called moka bialetti.

My relatives in Italy used to give us a present when we left after a visit. Offering a coffee is a tradition, a way of saying GRAZIE. Seeing this Lavazza packs all over the room at Restaurant Le Chef in Zurich, together with the most simple metal coffee maker Moka from Bialetti gave me back some moments of my childhood I love to think of. Lavazza invited journalists and bloggers to share bit of the history and future plans in the world coffee.

Did you know that Lavazza is the inventor of the vacuum packaging?

Coffee caviar. Experimental Coffee Food & Lavazza Training Centre

It’s about fascinating people with an own passion and dedication towards a high quality product. This is how Michele Pulver, Coach and Trainer at Lavazza’s home office in Turin, introduces us into the world of Lavazza.

Lavazza produces and distributes coffee and coffee machine systems for private and business use for over 25 years. It’s a family business founded 1895 in Turin, run in forth generation today.

Luigi Lavazza discovered the different origins and characteristics of the coffee plant. He studied the art of blending to meet the tastes we desire. The Lavazza coffee we drink today is a result of his idea. It combines coffees from different parts of the world. These are coffees that are harvested, processed, mixed and roasted to create many different and balanced blends.

Have you ever had coffee caviar? It’s super delicate, and cool to prepare.

Who invented coffee blending?

For lots of people coffee brands as Lavazza describe a culture and a lifestyle. It’s the moment of the day to lean back and sit at the bar with a little cup of espresso. The moment to enjoy the taste and smell of fresh coffee beans.

After some Coffee Caviar Chef Meta Hiltebrand, host at Restaurant Le Chef, Zurich, demonstrated how to integrate coffee in food recipes. Some of them where really exciting, although I prefer coffee best pure and natural.

Want to get a Lavazza expert and know how to prepare your coffee best? Visit a Lavazza training Centre. They are happy to assist you and introduce you to the world of Lavazza.

read more
STORIESZurich Blogging

Top 3 Ice Cream Shops Zurich

gelateria di berna

Zurich Blogging in Summer throws you back south! Get inspired by 3 Gelati shops I discovered for you with the rating: TOP TOP TOP

What happened the last month in Zurich makes every gelato lover happy. The choice of artisan gelato in Zurich is wonderful! I put the top 3 Zurich gelato shops together for you. Feel free to add one, should I have missed it!

Criteria that make the gelato land on my top 3 list

  • fresh ingredients
  • homemade, not artificial in the taste
  • no food additives, no concentrates, no sirups nor food colorings
  • low sugar content/cream taste
  • light in the belly
  • creative flavors

Here my favorite gelati shops in town

Want to have a look on my Zurich Coffee Guide, too? Get an inspiration on Specialty Coffee here!

Gelateria di Berna

Gelateria di Berna is a term to everybody that has A. been in Berne already and B. loves homemade organic ice cream that is not too creamy but genuine and pure in the taste. Get Gelati di Berna now in Zürich at Weststrasse 196, Brupbacherplatz close to Lochergut.

Between Livorno and Follonica, where all began

The history of Michael, David and Hansmartin is lovely. They used to eat Gelati as they were kids during their camping holidays somewhere between Livorno and Follonica in Italy. The desire of having this summer moment back home motivated them to create their own artisan Gelati in Switzerland. That’s how Gelati di Berna was founded in Berne 2010.
That’s where I had my first best Gelato out of Italy.

Their recipes follow ancient Italian Gelato traditions. They trained gelato making in Verona from artisan Gelato makers. This to create their ice cream as authentic and tasty as possible. Find 30 creative flavors to choose out. Vegan and lactose free.
Creative gelato combinations as strawberry sorbet with Aceto Balsamico, seasonal rhubarb ice cream or a scoop of Fior di Latte Lavender, wait for you.

More than fair is the price. 3.50 CHF for 2 scoops and on top of that you get a flavor to try.

Hasta Ice cream Shop

This company produces ice cream out of a family passion, too. Paulo’s father Rolf is a passionate food lover since ever. That is how he started producing ice cream 20 years ago in Argentina. Back in Switzerland he wanted to make this delicacy available to the Swiss folk. The first shop opened in Sion/Wallis 15 years ago, now they are in Zurich at Spitalgasse 5 close to the Niederdorf.

Hasta stands for Heladeria Argentina-Suiza Totalmente Artesanal

The whole family loved this ice cream and motivated Rolf to start running a ice cream shop back in time. Paulo is running the shop in Zurich. His brother contributed to the company, too by drawing the logo at the age of 6! I love the drawing!

Their Gelato is 100 % natural, fresh and mostly seasonal ingredients are used. The selection of fruity flavor is creative and variegated. My favorite is the bergamot flavor that is a crossing between a orange and a lemon. For the chocolate flavor you get best swiss chocolate from Felchlin.

Price is 4 CHF a scoop.

Gelateria Leonardo

This ice cream shop is offering traditional home made Italian ice cream since 1999. Leonardo Perizzato came to Switzerland to make his dream reality. They started with a small shop. Today Leonardo’s gelato is available all over the city, even in selected restaurants or for catering.

I love to stopp by at their pop up in front of Globus at Bellevue. Find them also at Sihlcity or at their Gelateria & Bar in the shopping mall Glattzentrum.

Their flavor selection is mixed from seasonal fruits as creamy nutella or zuppa inglese. Some flavors are really experimental. I tried the Linzertorte  which is a typical swiss cake with hazelnuts and raspberry jam, it was delicious! Their gelato is 100% natural and prepared following ancient Italian gelato recipes.

read more
1 2
Page 1 of 2

Warning: Cannot assign an empty string to a string offset in /home/lovefood/public_html/wp-includes/class.wp-scripts.php on line 447

Warning: Cannot assign an empty string to a string offset in /home/lovefood/public_html/wp-includes/class.wp-scripts.php on line 447

Warning: Cannot assign an empty string to a string offset in /home/lovefood/public_html/wp-includes/class.wp-scripts.php on line 447