fbpx
close

Marina Lovefoodish

AccomodationAsian FoodEuropeGUIDESRestaurant GuideTravel

Wellness & Contemporary Thai Food overlooking Zurich Lake at Panorama Resort Feusisberg

My personal highlight: Relaxing mind & soul in a secret hideaway – Enjoying Contemporary Thai food with a unique view overlooking Zurichlake in a sea of lights!

Where do you travel to if you are in the mood of a Spa Weekend? Sometimes a short car drive is preferred. The hideway has to be away from the city hustle. Th wellness resort Panorama Resort & SPA in Feusisberg is what you are looking for.

Here fascinating worlds of harmony and balance come together. Its location is fantastic. High above Lake Zurich you will find enjoyment, relaxation and a warm hospitality. The view is magic to admire either from the infinity pool, from the hotel room or by having dinner at the Contemporary Thai Restaurant Loy Fah. In their Rooftop bar called Mongomoon Sky Bar for a moment I thought to be in Bangkok. Watch the movie to understand why!

What makes The Panorama Resort & SPA special?

Being countryside makes one immediately feel serene because the pace is slower! No matter if the desire is relaxation of mind & body, excellent food ora a romantic weekend. Feusisberg is a small village about 35 kilometers distant by car from Zurich, easily to reach by train in less than an hour. The place is known for being the ideal conference place, too.

An absolute highlight is the infinity pool. It’s heated up to 30 degrees. I could not stop keeping my eyes away from all of the little bright lights shining over the lake!

The Akari SPA offers all you need when it comes to spoil your body. Find a wellness paradise on over 2000 m2 including outdoor & indoor pools, whirlpools, jet bubblers, seven different saunas and steam baths, foot whirlpools, cozy rest areas, a healthy spa buffet, spacious outdoor area and a professional gym. Absolutely try the offer of massages, too. It’s the cherry on the top after a wellness day.

Find their weekend specials as of 310 CHF/night (Book until Dec. 21, 2018). More details are available here.

Panorama Resort & SPA in a glimpse

  • 102 luxurious rooms & suites
  • Price start as of 200 CHF (classic Single room, incl. breakfast)
  • Contemporary Thai Restaurant Loy Fah with a stylish Mangomoon Sky Bar at the top of the resort, as well as the gourmet Restaurant “Collina”
  • 10 plenary rooms & 8 meeting rooms of various sizes, all with magnificent views over the Lake of Zurich
  •  Ideal place for wedding reception or other family celebrations
  • Wellness & Spa on over 2000 m2S
  • a hearty and service oriented staff

Accommodation

The hotel offers 102 modern rooms in different categories. I found the ambience in the Asian Junior Suite very warm decorated and spacious. The interior is equipped with natural materials as wood and fabrics combined with matching light colors.  Find all details for the booking here.

Food & Drinks

Try one of the three different restaurants or get a fancy drink with typical Thai ingredients as ginger, mint, butterfly pea flower or essences of lemon grass at the Mangomoon Sky Bar. For food there is a choice between the Restaurant Collina, the Contemporary Thai Restaurant Loy Fah or the Restaurant Körnlisegg, about 15 minutes drive from the hotel.

My experience at Contemporary Thai Restaurant Loy Fah

The interior at Loh Fay Restaurant is astonishing. Its design radiates cosmopolitan flair, at the same time it embodies the culture of ThailandLoy Fah Thai Chef Pich Tongurai and his staff spoiled us with a 4 course dinner, a delight for belly and eyes. Get an interpretation of traditional Thai cuisine in a surprising way. Authentic ingredients of the highest quality and freshness are used: Explore exquisite seafood or extravagant vegetarian dishes. No problem if you are more into meat, everybody finds the perfect choice.

4 course dinner to recommend

Appetizer

Tuna Tatar “Laab” – A fresh Tuna tatar with spices from the north-east region Isaan, with crispy fried mushroom & tapioca chips

or

Ceviche salad “Share Nham Pla”- Thai style king fish ceviche (raw) with lemongrass, sea grapes & chili lime dressing

First course

“Tom Kha” Cappuccino – comes with Galangal root and coconut broth, Thai herbs served with a grilled scallop

or

Pomelo Salat Vegi “Yam Som O” – Thai pomelo salad with grilled palm hearts, toasted coconut flakes & Thai basil

Second course

Sea bass “Pla Ob Kamin”  – In baking-paper steamed sea bass “Thai papillote” with Thai vegetables, turmeric & galangal root butter

or

Beef Curry “Massaman Nua” – Braised beef cheek in Mussamun curry, coconut gnocchi, edamame bean salsa & cashew nuts

Dessert

Mango-Stickyrice “Khao Niau Ma Muang” – Comes with a spring roll, flamed mango & black sesame ice cream

or

Thai Sago Pudding “Phuket Style” – The pudding (tapioca) comes with young coconut and mango ice cream

The restaurant is open from Wednesday to Sunday from 6 – 11 pm. The costs from the menu (set menu or free selection from the menu) are for the 3 course menu 80 CHF and for the 4 course menu 95 CHF.

My personal highlight: the Beef Curry “Massaman Nua”. The beef cheek was extremely tender and the exotic coconut gnocchi combined with a not too intense curry an the ideal contemporary interpretation.

Absolutely try the SPA buffet, too. I loved the fact that plenty of products, including the breakfast buffet are hand made and very genuine in the taste. The scrambled eggs were super creamy, the jams and the “Butterzopf” of excellent softness.

In the mood to get inspired by other travel & food stories? Find more here.

read more
STORIESZurich Blogging

How Spanish excellence in wines & gastronomy is best paired with Swiss excellence in cuisine

My personal highlight: Visiting Schloss Schauenstein in the smallest city of the world called Fürstenau, taking a flight through the Spanish Wine world, enjoying Molecular gastronomy from 3 Michelin Star Chef Jordi Cruz and excellent genuine Swiss Cuisine from 3 Michelin Star Chef Andreas Caminada

Sometime you need few words to describe the emotions that food transmits, the hight quality of the product speaks for itself. This is why all of my senses found a very natural flow during this very unique event at Schloss Schauenstein. Nevertheless, this blog story goes covers some details, so that you can get a feeling of what I experienced, too!

Together with a selected group of food passionate media colleagues we had the honor to experience how Spanish excellence in wines and gastronomy is best paired with Swiss excellence in cuisine. The Association Foods and Wines from Spain invited to this magic day at Schloss Schauenstein, the home of 3 Michelin Star Chef Andreas Caminada.

The special guest for this event: Chef Jordi Cruz from Spain/ABaC Restaurant Barcelona. He added the perfect Spanish touch with his modern interpretation as for example a dish prepared with molecular gastronomy (more on this in the article below). The wine part was presented by David Schwarzwälder (Golden Nose Award).  He made us fly to the diverse wine world of Spain with all explanations and recommendations.

Discovering award-winning Spanish red wines – best known and avant-garde – My highlight: The red vine Cerro Gallina 2015 – 100% Bobal grape

Going on the tasting with Golden Nose Winner David Schwarzwälder was a pure adventure. Every “Flight” as he titles the tastings, has its own touch. We all know fantastic Spanish red wines from the regions of Ribera del Duero (20’000 ha) or Rioja (63’500 ha).

Spain is the country with most hectares of vineyard in the world with 953.607 hectares vineyard, this represents the 13,8% of world’s total hectares of vineyard. Most Spanish vineyard (61%) are devoted to the production of D.O. wines (quality wines). Spanish wine production stands for the 12,9% of total world production.

I am fascinated by the grape named Bobal. A dark-skinned wine grape variety native to Utiel-Requena in southeast Spain close to Valencia. The region encompasses three DOsD.O. ValenciaD.O. Alicante and D.O. Utiel-Requena. Outside Spain, Bobal is grown in small amounts in the Languedoc-Roussillon region of France and the Italian island of Sardinia, where it is known as Bovale or Nieddera. Its name is derived from the Latin word bovale – meaning bull – and refers to the resemblance the grape bunches have to a bull’s head. The region features two main types of soil, alluvial-river bed– and clay with limestone deposits. The Continental climate defined by long and cold winters and relatively short, dry and hot summers is homogenous throughout the region.

Take the flight Celebrating Ripeness!

The flight for the Wine Cerro Gallina 2015 100% Bobal was named: Celebrating Ripeness! This because the cultivation of this grape is challenging, due to its exposure to the climate. Production is made on 6 hectares here. Depending on the vintage and harvest, the production ranges between 10 and 15,000 bottles. It may be a rarity to get one of this bottle! I love the wonderful taste of black berries and fruits. Fresh, full-bodied and supple at the same time.

An exotic/organic flight: 1771 Casa Los Frailes 2013 – 100% Monastrell grapes

What I loved from this wine is the fact, that it s organic. The family estate Casa Los Frailes is located in the southern part of the Valencia DO, Fontanars dels Alforins. The main grape of the estate and region is Monastrell. The cultivation and growth of the vineyards here is done through the process of biodynamic agriculture, created by Rudolf Steiner. All vineyards and wines are certified by organic farming. With 130 hectares of own vineyard, belongs to the Association of wine growers and producers “Terres dels Alforins“. The wine named 1771 is from the estate’s oldest, most coveted vines of 85 years. It is elegant I tasted some fabulous coconut and pepper note. Sounds exotic, right? I love the fact that it has no sulfates.

When 4 magic hands meet authentic premium quality products

Let’s start the aperitif with the most traditional Spanish delicacy, Jamón Ibérico de Bellota. The one we had is 5 year matured – Cinco Jotas Sánchez Romero Carvajal. I have shared with you the experience with this excellent product in my Seville travel story. Ibérico products are unique gourmet products from Spain due to their characteristics of their production, flavor and properties. The perfect pairing to this ham is the premium Cava Pere Venture Gran Vintage Brut 2012 GR.
It is made from 50% Macabeu and 50% Xarel·lo, that are old vines that through their fight to survive allow greater terroir character and complexity and a balanced taste.

Pere Ventura Gran Vintage 2014 has obtained the category “Cava de Paraje Calificado”, the highest quality distinction for premium cavas in DO Cava based on the singularity of its landscape of origin and the high standards of the production process.

Cultivation takes place according to ancestral Penedès wine tradition. Its color is bright golden, on the nose: clearly very aromatically elegant, clean, fruity and citric with a dash of lemon zest as well as lime and mandarin. I love the very elegant bottle design.

After a detailed introduction into these precious Spanish drops the attention was all for the culinary creativity. We got spoiled with four parallel courses of the three-star chefs Andreas Caminada and Jordi Cruz. The culinary interpretation of both Chefs was a pure delight. High quality seasonal products as for example cheeses, herbs and fruits common in the Graubünden region combined with Spanish delicacies as Jamon Ibérico, sea food as the carabinero or the turbot as well as premium quality olive oil. Every course was accompanied by Spanish wines selected by David Schwarzwälder.

The menu at a glance

Appetizer:

White cabbage bowl by Andreas Caminada – Wine pairing: Sálvora 2011, Bodega Rodrigo Méndez

Starters:

Fals egg yolk with Iberian textures and parmentier by Jordi Cruz – Wine pairing: Tras da Viña 2015, Adegas Zárate

Carabineros 2 plates: Cold carpaccio with pickeld cepes and kalamansi. Warm Carabineros with nage and pumpkin crème and lemon confit and chili sauce by Andreas Caminada – Wine pairing: Escalada 2016, Adega Algueira

First course:

Swiss cheese dish and 12 fermented vegetables by Jordi Cruz – Wine pairing: Trossos Tros Blanc 2011 Magnum, Portal del Priorat – Alfredo Arribas

Milken coliflower by Andreas Caminada – Wine pairing: Pairal 2014, Can Ràfols dels Caus

Second course:

Turbot suquet & picada with romesco sauce by Jordi Cruz – Wine pairing: El Caribe 2016, Bodega Luis Pérez

Gams pear drypear beetrote by Andreas Caminada – Wine pairing: Rumbo al Norte 2015, Comando G

The resourcefulness and creativity of generations of Spanish mothers transformed scarcity or monotony of ingredients into culinary combinations that fed bodies and warmed souls

Dessert:

Fermented wind fritter with frozen vanilla by Jordi Cruz – Wine pairing: Moscatel No 2 Victoria 2016 Moscatel No 3 Old Vines 2014, Bodegas Jorge Ordóñez

Friandise by Andreas Caminada – Wine pairing: Brandy Single Barrel No 7, Ximénez-Spínola

I will always remember!

The highlight prepared by Andreas Caminada was the Gams pear drypear beetroot. The plate reflects purity and harmony. I love the way ingredients as the sea ​​buckthorn or the beetroot are integrated a pleasure for all senses.

The dish prepared from Jordi Cruz which absolutely amazed me: Pearls filled with different liquid cheeses. It is high level molecular gastronomy! This modernist dish consists of spherified liquid cheeses that remind of gruyere or a local mountain cheese for example. He used an infusion lightly acidulated with fermented veggies. This menu according to Chef Cruz is the sweet transition to the dessert.

My take home message from this Swiss Spanish experience

Food brings people together. It feeds our social connections and provides a space to discuss, to share and live. No matter if we do this at home with friends or in the restaurant or in a Tapas Bar. Experiencing it through skilled and creative Chefs opens even more the horizon of the varieties that can be created in a kitchen.

A warm thank you to Foods & Wines from Spain and Woehrle Pirola for the perfect organization of this event.

Foods & Wines from Spain is a brand created by Spanish Trade & Investment government agency www.icex.es to promote Spanish foods and Spanish wines in the international markets. Find more about it here.

Foto credits: Foods and Wines from Spain

read more
EuropeSTORIESTravelZurich Blogging

How to plan your own wine tour in Piedmont – Barolo

My personal highlights: 48 hours wine trip in the UNESCO heritage Barolo discovering wine rarities & meditative landscapes in Langhe

When you hear the word Italy, the chances of being surrounded by good food & drinks are very high. I am very thankful of my Italian origins, they thaught me to appreciate and recognize a pure taste. There are several facts about True Italian Taste and its provenience that need to be known.

In occasion of a campaign promoted from the Italian Chamber in Zurich I got in touch with the topic “True Italian Taste” and “Italian Sounding”. This is how the Barolo Trip in Piedmont organized by “Strada del Barolo e grandi vini di Langa” came along.

What means Italian Sounding?

Italians sounding is the marketing of food and beverage produced worldwide, often labelled with Italian names and misleading Italian words and pictures. This misleading information is extremely dangerous for our Italian heritage! Reason enough why the Italian Government realized a unique mark against fakes. The project considers a brand to print on the product’s labels to fight forgery, starting from the food industry.

Important quality products have their origins in Piedmont. The world knows Barolo, the white Alba Truffle or Fiat. All of these brands have been created in this region.

Let’s mention Fiat first, since I had the pleasure to travel with a cozy Fiat500 Cabrio, Anniversario edition all the way to Alba. FIAT was founded in Turin in 1888. The Anniversario edition is dedicated to the 60th birthday of the Fiat 500. It comes in a fresh Riviera green! This retro model caught much attention all around the Langhe Piomentesi! We cruised through the valleys feeling safe. What a fun having the wind blowing through the hair listening to legendary Italian songs. The car trunk offers enough space to bring back home exquisite wine bottles! Thanks FCA Switzerland for this great opportunity! Get more information and facts about the Fiat500 Anniversario Model here.

Let’s dive into the culinary part of my travels.

Discovering Barolo & Barbaresco – UNESCO World Heritage since 2014

UNESCO rewards this region of Italy not only for being a land of vineyards, castles and medieval towers, but also for the labor of men and women down the ages. The soil of Langa has always been difficult and demanding to work: the malora, a term used by Beppe Fenoglio to describe a painful condition, reminds that the farmers who used to live in Langhe in the 1950s, had a lot of difficulties working the land.

The UNESCO site comprises the Barolo DOCG communes of Barolo, Castiglione Falletto, Grinzane Cavour, La Morra, Monforte d’Alba, Novello & Serralunga d’Alba, including the Barbaresco DOCG communes of Barbaresco and Neive.

The charm of the landscape and the geographical viticulture add ideal circumstances and incredible value to this travel experience.

During every wine tasting I appreciated much the way all the winemakers presented and shared their precious knowledge. The sparkles in their eyes can not be overseen while they explain the history of their winery. Some of the history goes back hundreds of years.

Standing between the yards, absorbing the smell and colors with all senses allows a whole picture on what wine making means.

On our Barolo trip we visited 5 wine yards in 48 hours!
That was a real challenge. Thanks to the perfect organization of  “Strada del Barolo” we managed to absorb all the facets offered by this region.

Piedmont red wine: appreciated and popular in the whole world –
What means DOC and DOCG?

It lays down the rules for its production and for admission to the market, that it has this fame. Barolo and Barolo Riserva wines have obtained the DOC with DPR 04.23.1966 and subsequently the DOCG with the DPR 07/01/1980 (Italian law). These laws and the subsequent amendments define the Production Regulation of Barolo wine.

Important characteristics of Barolo DOCG wine:

  • It’s made exclusively from Nebbiolo grapes, grown in the territory of 11 municipalities  designated by the mentioned Production Regulations.
  • It must be bottled and can age only in the defined municipalities.
  • The minimum aging of the Barolo wine is 38 months and 62 months for Barolo Riserva wine. 18 month must follow in a wooden barrel.
  • The release for consumption is permitted from 1 January of the fourth year following the harvest for Barolo wine and from 1 January of the sixth year following the harvest for the Barolo Riserva wine.
  • The grape yield must not exceed 8 tonnes per hectare.
  • The yield of wine per hectare must not exceed 5,600 liters.

The Barolo and Barolo Riserva wines must also have the following characteristics:

  • minimum alcohol content 12.5% by volume
  • They must have a ruby red color
  • The taste must be dry taste and full, elegant and harmonious.

This regulation may explain, why so much hand work is put into the production of these wines.

Piedmont Food delicacies

Everyone know, the famous White Truffle of Alba or hazelnuts, (one of the best quality hazelnuts in the world and main ingredient of many handmade sweets of the local tradition). What about Dop cheeses, hand made pasta or any kind of salumi? Gastronomy in Langa is robust and tasty. The dishes are simple and genuine.

How to plan your Piedmont tour in Barolo – Langhe – Roero and Monferrato

This blog article shall inspire to offer a good mix in term of size and region of the wineries. It can be used as a help to book a wine trip on your own. Find all the coordinates below.

Important: Absolutely schedule tasting appointments in advance, you will be grateful to all the attention and precious knowledge the winemakers can share with you. If they know about a visit, they can plan and organize this accordingly.

The partner that organized our tour was “Strada del Barolo e grandi vini di Langa“. Mario put together a tailored wine tasting experience that led through Langhe, Roero & Monferrato. You can check for a driver that makes all of the transfers.

How many wineries to visit during your weekend trip?

I recommend 2 wineries per day, if possible focus on a one area per day. With this agenda you have time to enjoy the cultural offer around the region, too. Explore some hiking or biking. Go for a shopping afternoon in picturesque Alba.

The season to travel if you’re in love with truffles is October. Spring is recommended, too. This time is less touristy and gives you the chance to see blooming wine yards!

How to find wineries for your Barolo wine tour

In this section you get introduced to a selection of wineries I have visited personally and absolutely recommend.

The grapes cultivated at Malvirà are: Nebbiolo, Arneis, Favorita, Chardonnay and a small part of Barbera.
Malvirà cultivates 42 hectares and exports all over the world, (Switzerland included). Today the estate is run by two brothers, Massimo and Roberto Damonte and their sons.
Plenty of the wines produced are 100% organic. All of them follow the defined strict regulation of Barolo. When you walk into a cellar of such a size you understand how much work is behind that business.

My personal highlight: Enjoying a dinner with one of the founder, Roberto Damante. Exploring the pairing of precious drops with delicate ingredients as the white Alba Truffle or local beef tartar. This combination makes evolve the palate with completely new flavors!

Contact:

Azienda Agricola Malvirà dei F.lli Damonte
Via Case Sparse, 144, Loc. Canov, 12043 Canale d’Alba (CN), Tel. +39.0173.978145, e-mail: malvira@malvira.com

Accommodation:
For your first night I recommend to stay at Villa Tiboldi. It is managed by the same family of the winery. The house is surrounded by a breathtaking view over the hills of Langa and Roero. The boutique hotels offers 10 comfortable rooms around 170 Euro/night. A restaurant and a swimming pool with a view over the Langhe make your stay memorable!  Experience the ideal pairing of exquisite traditional Piemontese Food with premium wines!

  •  Josetta Saffirio, Loc. Castelletto 39, 12065 Monforte d’Alba – Langhe
    This winery is located at Monforte d’Alba on Castelletto hill, facing south east, for a total of 5 hectares of vineyards mostly planted as Nebbiolo. In the early twentieth century, Josetta’s father, Ernesto, began cultivating the vineyards inherited from his father. 1952 she creates a unique Barolo, which in the nineties amazes the Italian wine scene. Josetta is the first woman giving a label to the Barolo wine. The gnomes decorating the bottles are inspired by childhood stories she was told by her father!


    My personal highlight: Putting on boots to walk inside the wine yards gives makes you smell the earth! Marco, one of the managers, guided us through his favorite hill called “Persiera”. From here you admire the complete Langa valley. Lange means tongue (IT: Lingua).  This is the shape of the wine yards! I am taught, that the color of the leafs explain the sort of a grape.

Check their project called: adopt a row! You can buy your own row and experience onsite the huge work that lies behind winemaking. Learn all the steps of wine making as the harvesting, the aging and finally the bottling. More details here.

Contact:
Josetta Saffirio Farm, Località Castelletto, 39, 12065 Monforte d’Alba (CN), info@josettasaffirio.com,
Tel. + 39 0173 787278

  • Agricola Gian Piero Marrone, Langhe
    The Company “Agricola Gian Piero Marrone” is a Family for four generations dedicated with passion to the works in the vineyards. The business is in hand of three sisters in the 4th generation. Here you experience a friendly and honest hospitality with genuine and home made dishes at reasonable prices. This place is very authentic. Find excellent products as wine olive oil, truffles and local sweets at reasonable prices.The winery is beautifully located in the middle of the Langhe hills and has a admirable terrace facing the wine yards. The restaurant invites to take a seat at tables “between” the wine barrels.
    For those who love cooking: Attend a cooking class in the winery and learn the secrets of this typical cuisine! Get more information here.

My personal highlight: Tasting an excellent Langhe doc Chardonnay “Memundis” and learning from Marco Bertone one of the managers that sulfates (mostly in white whine) are often cause of headaches. They remove oxygen from the stomach, which in turn takes it from the brain. The lack of oxygen causes headaches! Now I know where my headaches come from: no wines with sulfates, please!

Contact:
Agricola Gian Piero Marrone, Frazione Annunziata 13, 12064 La Morra (CN) Italia, tel +39 0173 509288, e-mail: marrone@agricolamarrone.com

  • Cantina Cascina Castlèt – Between Alba and Asti
    Costigliole d’Asti is one of the most enchanting centers in Alto Monferrato. From the valley of Tanora the landscape rises to gentle hills up to the 300 m above sea level. M. Frazione San Michele, from where you can enjoy a magnificent view to the Alps. The soil conditions are ideal for viticulture.
    Local grape varieties are: Barbera, Moscato, Uvalino and NebbioloCabernet Sauvignon and Chardonnay. This variety has been grown in Costigliole since the late 18th century. Cascina Castlèt used to belong to the Borio family for generations. Mariuccia inherited it from her father in 1970.

    My personal highlight:
    Exploring a wine cellar with a mystic touch. It reminds me of a place where the magic happens. The wine is refined until it gets to the result to be a rubin red Barbera.

    Contact:
    Cascina Castlet
    Str. Castelletto, 6, 1405 Costigliole d’Asti, Tel.: +39 0141 966651, Email: info@cascinacastlet.com

    Accommodation:
    Villa Loreto, Strada del Loreto, 33, 14055 Castigliole D’Asti – www.villa-loreto.com
    A little paradise for your relax with an amazing view managed by a Swiss couple that fell in love with this region. The stylishly furnished homes with private pools are located in a private estate of 35’000 m2. Maria introduces me into the exploration of Asti Spumante in food recipes! I love to share my favorite Piedmont Dessert with you, it’s prepared super fast and easy!

Zabaione al Moscato d’Asti

Ingredients: 1 egg, 4 egg yolk, 1dl Moscato d’Asti, 50 grams of sugar

Preparation:
In a saucepan placed in a bain-marie, add the Moscato d’Asti and the sugar to the egg yolks and the whole egg. Use a wire whip to mix slowly until it gets warm, stir until the mixture is soft and creamy. Remove from heat and immediately strain with biscuits or a hazelnut cake.

  • La Casaccia – Monferrato
    This area is somewhat overshadowed a bit by Barolo and Barbaresco. Be prepared of very exclusive and delicate wines made with the Grignolino or the Freisa grapes. At La Casaccia they produce elegant traditional drops interpreted in a modern way. Giovanni loves to experiment with the grapes and offers very intellectually wines that reflect the positive elements of the character of Giovanni and his family.
    The winery La Casaccia is located in a house from the 17th century. Today it is renovated to a jewel including a cozy B&B. Walking in the base where the wine cellar is feels like visiting an ancient museum. Some bottles are hundreds of years old. The cellar excavated in the underground is a rarity. It made this region become a World Heritage Site of UNESCO, too.

Do you know the Grignolino grape?
I did not. It’s a famous grape from the region of Monferrato. It is a wine of character and full of discoveries. With its natural spiciness it’s perfect for those who love the intriguing flavors. Grignolino is very delicate wine and difficult to cultivate. The grape is sensitive to diseases and requires a lot of care and attention.

My personal highlight: Try their wines at dinner, spend a night at their cozy B&B and get spoiled by the traditional and genuine cooking skills of Elena. I absolutely loved their La Casaccia metodo classico sparkling wine made of Chardonnay grapes.

If you are planning a longer time off from home and are interested in helping in the wine yards, this is a place to do such a project. Get in contact with them!A specialty we tried was a flan made of broccoli, a veal involtino stuffed with artichokes and some fresh cheese and salumi. Feel like eating at a family table. We shared lovely stories of life zipping on our glass. The breakfast in the morning is the cherry on the top. A lukewarm hazelnut cake made only with egg white and local hazelnuts! No butter and practically no sugar. Thank you Giovanni, Elena, Margherita and Marcello for this very hearty evening spent with you sharing our stories of life.

Contact:
Azienda Vitivinicola La Casaccia, Via Barbano Dante 10, Cella Monte, 53010, Tel. 0039 (0)142 489 986, E-Mail: vini@lacasaccia.biz

Accommodation:
Simple but very cozy and authentic rooms. It’s a very typical historical building in Cella Monte from the 17th century renovated with much love. Get more here.

Interested in other travel stories? Visit my travel section here.

read more
STORIESZurich Blogging

Pizza restaurants you should not miss in Zurich City

Pizza is not equal Pizza – Have you ever tried a Neapolitan Pizza with bufala mozzarella or other quality toppings? What makes the difference? A slice of history for you!

Where everything began – the invention of Margherita Pizza

Back in time the ancient Greeks were the first one topping flatbreads with tasty ingredients. The term ‘pizza’ came up near Rome or Naples (depending on who you like to trust) around 1000 AD. This is why we differentiate between Neapolitan and Roman Pizza. Later more about this. By the 18th century, pizza had become a cost-effective way of feeding the peasantry. The Italians discovered a new fruit brought over from the New World. So easily the humble tomato made its way onto this traditional flatbread. We are all happy about this accident, since than the Pizza is desired on the whole planet. We cannot think it out of our plates.

Queen Margherita and King Umberto back in 1889 influenced their personal Chef to create a Pizza showing the Italian flag. The green comes with the basil, the red with the tomatoes and the white by using mozzarella. He named the pizza after the monarch, that is how we got today’s Margherita pizza !

What is an authentic Neapolitan Pizza

Most know a pizza with a thin-to-medium crust and soil, this is the so called Roman Pizza. It tends to be crunchier than the pizza in Naples. Roman-style dough is typically left to rise for about three or four days, then baked at 500°F-600°F — much cooler than the temperature in which Neapolitan pizza is cooked (at least 800 F°). When it comes to a thicker, soft and elastic crust that is easy to fold (also named pizza al portafoglio), we talk about the Neapolitan Pizza. There is a governing body called the True Neapolitan Pizza Association (TNPA) that keeps the standards of true Neapolitan pizza alive.

Only the Pizza Margherita and Pizza Marinara are regarded as authentic Italian pizzas. The Marinara comes with tomato, garlic, oregano, extra virgin olive oil and possibly basil. The Margherita exceptionally with certified mozzarella di bufala cheese or fior di latte mozzarella. A Place where you get delicious fior di latte Mozzarella is the Ristorante Più at Schiffbau for example.

By reading all of this Pizza knowledge you may understand, that pizza is not equal pizza. It is a real complex topic. At the end your stomach and eyes will decide. I promise you, these three spots will make it difficult for you, to return to other standards.

3 places to get Neapolitan quality pizza in Zurich

Ristorante Più Schiffbau

My recommendation: Pizza Margherita (tomato sauce, fior di latte, basil) The only place I found so far with real juicy fresh fior di latte Mozzarella. The dough they prepare at Più gets enough time to rest, at least 48 hours, this makes the dough ideal to digest. Get the whole food experience here on my food guide.

Costs: Pizzas start with CHF 17.– (Marinara) to CHF  27.–

Opening hours: Monday – Thursday:  11.30–14.30 / 17.30–23.30 , Friday: 11.30–14.30 / 17.30–24 .00, Saturday: 11.30–24.00, Sunday: 11.30–23.00

Address: Hardstrasse 259, 8005 Zürich

Ristorante & Pizzeria NA081

My recommendation: Pizza Vesuvio Gold. A combination of ingredients you can’t find somewhere else in Zurich. comes with sweet sour yellow cherry tomatoes, ricotta di bufala, provala affumicata, grana padano, pancetta and some tarallo sbriciolato. Get the whole food experience here on my food guide.

Costs: Pizzas start with CHF 19.50 for a Marinara Pizza – The Vesuvio Gold is 28.50 CHF.

Opening hours: Monday – Friday: 11:00 – 14:00 / 18:00 – 00:00, Saturday: 18:00 – 00:00, Sunday: 18:00 – 00:00

Address: Konradstrasse 71, 8005 Zürich

Pizzeria San Gennaro

My recommendation: Prosciutto & Funghi. Best selection of fresh ingredients, not overloaded with mozzarella. In summer a must do due to their marvelous terrace overlooking the river. The pizza is authentic Neapolitan style. I liked the consistency of the dough very much!

Opening hours: Monday – Friday: 11:30 – 14:00 / 17:30 to 23:00, Saturday – Sunday: 17:00 to 23:00

Address: Hönggerstrasse 43 – 8037 Zürich

read more
STORIES

Obrist SA – Discovering exquisite Swiss Wines that pair well with an aperitive or Cheese fondue

My personal highlight: Delicate white & red drops tickling my senses to discover Switzerland’s wine heritage month by month

How better way to discover the selection of a wine producer than having a surprise wine box flattering directly into your letterbox? It’s the ideal way to get introduced to one of the most important wine producer and distributor in Switzerland.

Who is the wine company Obrist ?

Back in the year 1896 Emile Obrist recognizes the importance of owning vineyards to ensure the production of quality wines. He gradually acquires prestigious wineries such as the Cure d’Attalens, the Clos du Rocher and the vineyards of the Château de Chardonne. Since the 1960s, Obrist has worked closely with the traditional wine cellar Maurice Gay to cover wine demands from the canton of Valais.

What I learn today, is that Obrist belongs to one of Switzerland’s most important wine producers and distributors. They own 83 hectares of vineyards extending from the La Côte region, through the Lavaux terraces, to the Chablais.

Lavaux Vineyard Terraces – A world heritage nominated by UNESCO

The Lavaux Vineyard Terraces stretch for about 30 km along the south-facing northern shores of Lake Geneva. They go from the Chateau de Chillon to the eastern outskirts of Lausanne (Vaud region). This valley is breathtaking, traveling by train will give you the opportunity to catch the beauty of this spectacular landscape. It demonstrates in a highly visible way the evolution and development over almost a millennia, through the well preserved landscape and buildings.

The different soils and microclimates of the vineyards create an captivating variation of flavors in the wines of this area. At the edge of the lake, the vineyards gorge themselves on the triple effect of the sun: the rays directly from the sky, those reflecting off the lake and the warmth stored in the walls forming the thousands of terraces of Lavaux. The famous grape variety of the region is the Chasselas, a fruity and dry wine.

Talking about how to experience the wines best paired with food, discovering my favorite white, rosé and red drops from Obrist

Shared happiness is double happiness

Together with my foodie friends we prepared an aperitivo Italian Style containing healthy grilled veggies, prosciutto e melone, tomato bruschette and tasty Swiss Cheese as the tête a moin.

The wine we paired with this aperitivo is the rosé Nr. 1 Cuvée E. Obrist 2016. A wine offering a smooth delicate note on your tongue with a cherry and pepper note.

Price / bottle: 7.30 CHF – Order it here

Best white wine to use for a traditional Cheese Fondue

An excellent wine to pair with an aromatic and creamy cheese fondue moitie moitie is the Arvine from Yvorne Chablais – Cloes de Rennauds AOC 2016. Dry and fruity with a lightly sour note from the rhubarbs. It just points out perfectly the flavors of the cheese. Wine & Cheese made our belly go boom!

Price / bottle: CHF 19.40 – Order it here

Find here the basic recipe for 4 persons – 800 grams of cheese fresh grated, moitie moitie (Gruyère AOP and Vacherin Fribourgeois AOP)

  1. Cut half kilo of bread in little squares (bread with a crust is recommended)
  2. Take 2 cloves of garlic and rub it all over the caquelon pot
  3. Boil 4 dl of wine together with garlic on a small heat in the caquelon pot
  4. Add 800 grams of the pre-grated cheese. Melt the cheese over medium heat and stir constantly
  5. Dissolve 2 teaspoons of cornstarch (for example maizena) in 2 dl of kirsch Schnaps and stir in the cheese
  6. Continue to stir patiently. If the cheese and wine do not bind, add a little lemon juice or some more maizena
  7. Season with pepper and grated nutmeg
  8. Remove the caquelon from the heat, light the heater and place it on the table on your heater
  9. Stir constantly and get ready to start the pleasure

A red wine for a special occasion, time for some romance with your romeo?

The perfect choice is a red drop. Valais d’Or” Humagne Rouge 2017, Valais AOC from the producer Maurice Gay. This is  is one of the most outstanding representatives wine producers from the Swiss region Valais. Here in-depth know-how with advanced technology are combined to produces exceptional products. This red wine won the silver medal for “sélection des Vins du Valais September 2017“. Characterized with a full body, intense and fruity.

Price / bottle: CHF 21.30 – Order it here

An other good drop is this assemblage: MASC Assemblage Rouge 2016, also from Maurice Gay. This wine is awarded with the Grand Prix du Vin Suisse – August 2018. It convinces due to the perfect mix of Merlot, Ancellotta, Syrah and Cabernet Sauvignon, best to pair with delicate grand cru chocolate. You Romeo or Giulietta will melt away!

Price / bottle: CHF 28 – Order it here

Now its your turn. Explore all the choices online! www.obrist.ch – use Promocode MARINA15 to get 15 CHF discount on your order!
CHEERS!
read more
Asian FoodGUIDESRestaurant Guide

Pinatubo Philippine Restaurant Zurich

My personal highlight: The cross-cultural mix reflects best in food: trying the first time ever a dynamite spring roll Philippine Style!

“Stay hungry and foolish” is doubtless my motto of live! Foodblogging is made 100%  for me. My curious mind brought me to discover Pinatubo Restaurant – a Philippine Restaurant located at Klingenstrasse 33 close to Limmatplatz in Zurich. My travels did not make it to this magic country, yet, this is going to be my first experience of Philippine Food.

Julius Pozon the manager, introduces me to their culture and food. The Philippine Cuisine is influenced by a tremendous number of countries. China is one of the influencers, this explains spring rolls on the menu. America seems to have an other impact, too. I find buffalo wings and banana ketchup used in the preparation. Even similarities to Indonesian and Spanish food! The most famous Philippine dish is called Lechon (roasted pig). Ingredients that catch my attention are toyo (soy sauce) and patis (fish sauce), as well as the method of stir frying and making savory soup bases. Due to the countries’ vast coastlines there is of course an abundance of excellent seafood, too.

All that said, lets discover their menu! For all Indonesia lover, check my travel section here. Get inspired about the beauty of South East Asia. Traveling to the Philippine Islands is on my bucket list!

Signature dishes: Roasted crispy deep-fried pork, beef stew or milkfish?

Are you planning a big group dinner, absolutely go for the Boddle fight! Sounds weird? A Boddle fight originates from the Philippine Military. A big pile of food served in the middle of a long table. It’s originally eaten by hand. It used to symbolize brotherhood and equality in the military. The word fight refers to the act of grabbing and eating as much food as possible before it runs out.

The Buddle fight menu is the best choice to get an introduction into the Philippine Cuisine!

As starters find chicken buffalo wings Philippine Style, dynamite spring rolls that come in a long green pepper (not spicy) filled with minced beef and cheddar cheese.

Try main dishes as the Tapsilog: Beef stripes with a fried egg on top, cucumber, tomato and fried rice. The dish called Caldreta is a good option for a beef stew with veggies and rice. Must try: The Philippine Pilsener Beer San Miguel (obviously a Spanish influence) and for dessert: fried banana roll with ice cream and caramel sauce.

Lunch Menu are available for 11– 15.50 CHF, take away. The boddle fight for 78 CHF (2 P), main dishes starting with 18.50 CHF

Opening hours: Lunch buffet (no à la carte) Monday – Friday 11:30-14:00,
À la Carte Monday – Sunday 18:00-22:00

Address: Pinatubo Restaurant Klingenstrasse 33, 8005 Zürich, TEL: +41 44 273 76 70

 

https://www.pinatubo.ch

read more
STORIESZurich Blogging

5 reason why you should consider visiting the Emmental Cheese Region in Switzerland

My personal highlight: Making my own cheese up in the Bernese Emmental – Feeling the origins of this Original Swiss Cheese directly under my fingers

The whole world knows it, one of Switzerland’s heritages is the Cheese. I love to share with you the story of the Swiss Original Emmental Cheese. Let’s get into the history of this delicacy with the famous holes.

The name of the cheese comes from the valley of the Emme located in the canton of Berne. Hundreds of years ago the farmers stayed at the alp from summer to winter. To survive during their stays they needed food! Soon they found out, that with the remaining milk of the healthy cows cheese can be created to still the hunger.

What makes the Emmental region unique

The region of Emmental is famous for its wide green juicy fields and happy cows. They graze peacefully, following their instinct to eat so much that their udders explode. Around 120 farmers belong to a corporation that delivers fresh high quality milk to produce the Original Emmental Cheese. The farmers feed the animals with healthy power food as soy or barley for example but also grass and hay (not silage). The cows live in a healthy and clean surrounding. These farmers know, that the care for their animals is essential to get quality milk for the Emmental Cheese.

How to recognize the one and only original Emmentaler Cheese AOP

It comes with a diameter of 80 to 100 cm, weighs 75 to 120 KG  and follows a maturation of at least 4 month in a selected cheese cellar. He contains little amount of salt and a unique nutty-mild aroma. The holes are probably the most typical feature of the Emmentaler AOP. They are cherry to nut sized and arise during the ripening process. The temperature and the humidity play an important role on the maturation process.

Did you buy a piece of Emmental? Want to know where your Emmentaler AOP was made? It’s easy and unique to track that. On every piece of Emmentaler AOP, you will find a cheese number on the bark, that is the number of the cheese dairy in which your Emmentaler AOP was made. Find out where your Emmentaler AOP comes from. Get more here.

Why does the AOP Emmentaler Cheese have these typical holes?

The bacteria begin to ferment and get trapped in the milk. They give give off carbon dioxide, and the carbon dioxide forms bubbles in the cheese. The Emmentaler AOP exists in various degrees of maturity. There are mild and more aromatic ones. The aromatic “reserve” one is matured for at least 8 months, the extremely aromatic “Höhlengereift” (cave-aged) are matured for at least 12 month.

What means AOP

The Emmental is AOP certified. AOP means: Protected term of origin. This official quality mark is reserved for traditional products with deep-rooted regional origins. Once protected designations have been registered by the Swiss Federal Office of Agriculture, they may only be used for products that meet the specified requirements regarding origin, production and quality. Independent certification centers check that these standards are adhered to. For the AOP cheese the use of any additives is prohibited, as is the use of genetically modified ingredients.

Where to experience best how this Swiss Original Cheese is made from scratch – The Emmentaler Schaukäserei

Find four cheese dairies from different eras at the Emmentaler cheese factory The Küherstock (1741), the Chäshütte (1900), the old village dairy (1954) and the show dairy (1989). We start our tour at the old Küherstock, where Karin introduced us to the authentic way of creating the cheese called Mutschli.
I am fascinated about the ancient huge pot where the milk is fired on the wood and cheese processed to the shape of a round loaf. We have the privilege to help her in the production steps of the cheese making.

It’s a unique sensation to have fresh produced soft cheese under the fingers.

As of 1989 the fabrication takes place in modern production facilities. This is where our tour continues. Here we have the honor to put the original label on a huge original Emmental Loaf. Beside that we learn about the importance of hygiene and security tracking of every single instrument used for the production of the cheese.

Are you planning a trip with friends & family to Emmental?

Absolutely consider to stop at the showdairy from April to October: 09.00 – 18.30 and from November to March: 09.00  – 17.00. Get all of the information here.

On our trip we had the chance to visit one of the 120 farmers that deliver the milk to the cheese factory. It’s the farm of Roland Ryser he manages in third generation with his family. The house is from 1766. A typical construction from the region of Emmental. The garden transmits much care and love in every detail. I can feel why cows here are happy, they get professional care and are fed with high quality food. Brand ambassador and “SchwingerkönigMatthias Sempach introduced us to the food concept chosen for their animals. I was curious enough to even try one of their feed sort!

In the Emmental the large residential houses with stables attached are traditionally built in wood. The enormous hipped roofs are very typical. They reach down low on both sides of the building.

Where is the Emmental stored until it gets his unique Original taste?

Every Emmentaler AOP loaf ripens naturally for at least 120 days to develop its mildly nutty flavor and the typical holes. This happens first at the cheese dairies and then in a larger cheese cellar such as the one from Gourmino AG we visited. Here the “affinage” takes place.

Affinage: The art of aging your cheese gracefully

You cannot imagine the intensity and variety of odors that come together in such a cellar. Here is where I tasted the first piece of a 3 years old Emmental Cheese ever in my life. An intense aromatic Emmental never tried before. Unique.

The last step on our Blogger Trip was the visit of the an historical mill. Caci’s Mühle is a construction from the year 1969, today renovated to a true pearl for events. The house is managed by a wonderful family that puts plenty of care and creativity you notice at first sight. The house is open to public and can be rented for special events. Here we had the honor to cut the a piece of a aged Emmental Cheese and enjoy a true Emmentaler brunch Caci style!

A special thank you for this unforgettable tour goes to Mimmo Caci. He shared with us all of his knowledge and passion of the Emmentaler Cheese story and Luana Monopoli. And of course to the wonderful staff of Compresso that organized our days to be magic & unique.

In the mood to get inspired by more  blog stories & Swiss specialities? Get more here.

 

read more
GUIDESMediterranean FoodRestaurant Guide

NA081 Pizzeria & Restaurant Zurich

My personal highlight: A firework of flavors on the top of Pizza Vesuvio Gold made from the Pizza Champion 2018 Capuozzo

Once you start looking for good food there is no way out. Gladly my friends support me in the research of new spots in town, that is how I came across this new Pizzeria & Restaurant called Na081 located at Konradstrasse 71 between Mainstation and Limmatplatz. If you never made it to Napoli, never mind, now you find a precious slice of this mediterranean pearl in Zurich.

A pizzeria where you feel the real Neapolitan food and life culture

Entering the door I followed the beautiful soul vibes from the unique Neapolitan Singer Pino Daniele. His words throw me back to my summer holidays in Italy. You need to check his songs! Pino has a high and soft voice unique of its kind and he plays wonderful guitar!

The smiling and singing staff with the authentic easygoing and hearty Italian way invites to take a seat and start the culinary experience!

My first question to the owner Paolo: what means NA081?
NA is the car registration no. for Napoli, 081 the phone prefix of Napoli.

The ambience at the restaurant is easy and relaxed. Find carefully selected, regional ingredients and selected premium products from Italian delicacy factories. Here you get original Bufala Mozzarella, warm and cold appetizers from the region, seafood and of course the traditional Napoli Pizza made by the Pizza World Champion named Capuozzo.

I suggest to also try the variety of dishes they offer for lunch. Following NA081 on facebook makes you super hungry every time you log in.

My culinary experience – signature dishes to recommend

We got to try starters typically from the Campania region as Polpette al Sugo as nonna used to make them. Millefoglie di Melanzana or Freselle Primavera with fresh ricotta cheese mousse and grilled vegetables. It’s hardly to find these appetizer somewhere else in town!

As mains: Cozze and Vongole with a perfectly prepared boiled Polipo on top, Purple Potato Gnocchi with eggplants and calamari also a delight for the eyes. The dishes came paired with delicious wines from the Vesuvio region.

Pizza Vesuvio Gold – Campione del mondo 2018

This Pizza lead Capuozzo to win the Pizza World Championship in the category “pizza classica” this year.

Vesuvio Gold comes with sweet sour yellow cherry tomatoes, ricotta di bufala, provala affumicata, grana padano, pancetta and some tarallo sbriciolato! If you prefer a classical pizza, go for the marinara pizza with only fresh tomato sauce that is prepared à la minute.

Sitting in the restaurant you can observe on a giant screen how the pizza is prepared live.

The prices are in super relation for what you get. Starters as of 9.50 CHF, Pizza as of 19.50 CHF

Opening hours: Monday – Friday: 11:00 – 14:00 / 18:00 – 00:00, Saturday: 18:00 – 00:00, Sunday: 18:00 – 00:00

Address:  NA081, Konradstrasse 71, CH-8005 Zürich

www.na081.ch

 

read more
STORIESZurich Blogging

Bear’N’Stein Craftbeer & Brewpub Zurich

My personal highlight: aromatic craft beer can be brewed in your own cellar – few equipment, passion and right portion of creativity: The story of a Zurich based Craft Beer Brewery

I was not a big beer connoisseur back in time. Dedication and curiosity taught me how to recognize the variety of flavors and tastes that beer can offer. That is how I fell in love with Craft Beers first. Their taste is aromatic, strong and full of different flavors. Some are sweet and herb, some fruity and sour.

This article shall bring you the choice of craft beer closer and introduce you to a brewery I discovered in Zurich. Just by case I got introduced to the Zurich Beer Brewery called Bear’N’stein. Pierre and Urs the owner of the brewery shared their story and passion with me.

Where everything started, who are Bear’N’Stein

Bear=Urs, Stein=Pierre, so “Urs & Pierre“ are brewing beer together for five years. In 2016 they founded Bear’N’Stein, a microbrewery in Zurich. Very soon they received positive reviews (award: Best Newcomer 2017 from the renowned beer critic Bov (www.bov.ch).

Some people store bikes in their cellar, other brow their own beer. Pierre and Urs have this passion in common since several years and I am very happy to have been invited to see these tasty drops flowing out of a big metal tank. Making beer seems a bit complex to me. Pierre reveals about the instruments needed as a hydrometer to measure the alcohol value for example or several simple cans and bowls. A crucial ingredient I found out is having chemistry knowledge and creativity!

Your individual taste for Beer?

Brewing beer means individualizing the amount of alcohol and taste for the batches you create. Pierre experiments with citrus fruits to create a sour and fruity beer. Interested to know more about the blending of beer with fruits? I found this very interesting article online.
Out in his garden grow herbs and ingredients he integrates in the beer brewing. This is where I catch a picture of hops and understand how much sophisticated work is needed.

The basic ingredients of beer are water; a starch source, such as malted barley, able to be fermented (converted into alcohol); a brewer’s yeast to produce the fermentation; and a flavoring, such as hops, to offset the sweetness of the malt.

Which ingredients are needed for Home Brewing Beer?

  • Water
    Water is the most varied chemical substance we have. Elements dissolved in pure water make big contributions to beer.
  • Malt extract
    This is the lifeblood of home brewed beer. Choose a malt extract based on the variety of beer you desire to brew: amber, pilsner, or wheat?
  • Yeast
    Hello live organisms! They turn sugars into carbon dioxide and alcohol and are available in dry and liquid form. They top or bottom fermenting, depending on the type of beer to be created.
  • Hops
    Find them as whole leaf hops, pellets and plugs in dozens of varieties. Ask specialized suppliers for the best products to choose of.

Modern brewers rely on tools developed in the field of chemistry to achieve their goals. That explains the exact and thought-out approach applied. Tools used to measure the alcohol content of beer will help ensure that an India Pale Ale doesn’t develop alcohol levels more suited to an Imperial IPA, and thus compromise the balance of the brew; tools borrowed from the chemist also ensure that the next bottle of IPA from a given brand will taste and feel the same as the one enjoyed yesterday.

Let’s have a look at the offered beer types at Bear’N’Stein

Blond Ale, Pils, IPA, Bitter Ale, Stout or for example Belgian Style the a wide range of delights are available to spoil your palate. I love the variety of flavors that every single beer offers. There is a beer sort for everyone. And they are all made locally.

Your favorite beer is…

Usually I love aromatic wit beers that are bit sweet. Pierre introduced me to a beer with a really light, fruity and sour taste that is ideal for hot summer days! The names and labels of their beers tell a story.  Some take you into a movie, some into a famous music song. Enjoying a beer evolves into a special moment of pleasure.

Two favorite beers I suggest

Smooth Criminal: Blond Ale

Taste: Fruity – bitter – herb – refreshing

Formidable: Belgian Style

Taste: Strong – sweet – fruity

Find more on their selection here

Coming soon BearN’Stein Brew Pub called BIER LAB in Zurich

Thanks to all the positive feedback and because the ambition to offer local products brewed onsite, Bear’N’Stein decided to open the first brewpub Bier Lab in Kreis 4 Zurich. It will be located at Grüngasse 7.It is now in the middle of the preparation. Find a friendly and cozy atmosphere where people can meet for a fresh beer and admire the brewing procedure from close.

Interested in discovering the Lovefoodish food guide in town? Get some inspiration here.

read more
GUIDESMediterranean FoodRestaurant Guide

Ristorante Chianalea Zürich

My personal highlight: Throwback to my roots and traditions from Calabria discovering a cozy place in Kreis 4, Zurich

The food discoveries in Zurich continue covering restaurants that offer Italian Cuisine from the south. After traditional food from Puglia in May it’s time to move more south towards the heel of the Italian boot. Calabria!

This is the region where I was born, here is where my heart gets emotional.

What food specialities is Calabria famous for?

Extra-virgin olive oil, wines, bergamot liqueurs, peperoncino and jams from Calabria are incomparable. One world famous delicacy is the red onion called Cipolla rossa di Tropea which is mild and a bit sweeter than other varieties. Another speciality is the Nduja. A paste consisting of noble pork meat, fresh cream of red hot chili pepper and extra virgin olive oil.

Chianalea is a place in Reggio Calabria. A pearl where the beaches are turquoise and small fisher houses make you feel remote from the world. Enrico is the owner of the Ristorante Chianalea in Kreis 4. He ist the perfect Calabrian host and cook when it comes to make your soul and belly happy. The ingredients are simple with a genuine taste. All is hand made, so the sweet sour peperoncino jam on the bruschetta or the eggplant pickles.

Experience food & entertainment at Chianalea. The music is on, the staff moves dynamic from table to table. Find a uncomplicated and homy ambience. The path of Enrico’s journey since he came to Zurich is displayed everywhere in the restaurant on beautiful pictures and articles. His love for food & Italy is obvious.

The only restaurant in Zurich where the owner shouts through the megaphone to tell you to lower the voice and enjoy the silence for a moment

Enrico doesn’t shy to remind you by shouting into his megaphone to slow down and relax. He loves to communicate with his guests. Making jokes is an easy way to remind that life is simple! I fall in love with the story he shared driving with his fiancé on a Vespa from Zurich to Sicily!

Signature dishes at Chianalea Restaurant

Enjoy a traditional antipasto plate to share. It’s the best way to get introduced to the culture of Calabria. As a second plate try their pasta with tomato sauce and pork salsiccia. The daily menu varies. Find fish or meat with side dishes as grilled seasonal vegetables. The wine selection is from Calabria, too. Absolutely to recommend is the fruity bit dry red wine called Scilla IGT rosso from criserà.

The pizza is worth trying, too! To end your dinner order a typical digestif called Vecchio amaro del Calabro. This is the moment when you finally should fee a bit Calabrese! It’s a must! Curious to experience it by yourself? Make a reservation here.

The prices are in super relation for what you get. Starters as of 8.50 CHF, main dishes with pasta as of 24 Chf.

Address: 

Chianalea, Brauerstrasse 87, 8004 Zürich

Opening hours: 

Monday – Friday: 11.30-14.00 & 18.00-24.00 Saturday: 18.00-24.00

 

www.chianalea.ch

 

read more
1 2 3 4 5 15
Page 3 of 15