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My personal highlight: observing my friend getting attacked by the feeling of pure delight while swallowing a piece of tender meat

As a foodie apparently my job is to search new places for a great food experience. This time we stopped by at Fork & Bottle. Andreas, a friend of mine, had the pleasure to join me. He finally understands why a foodie never touches the food before taking at least 5 pictures. All the dishes were looking amazing. The labels of all the craft beer bottles were exciting to shoot.

Our dishes obviously did not only look good, the taste of every bite was an unforgettable food experience. Every course came paired with a delicious craft beer. At F&B you find over 80 different craft beers sourced by the owner, Mike Goguen, some of them are local, too. What made me very happy was the attention we got from Rena (events and marketing manager) and the staff.

Being a food blogger is contagious, too. My friend Andreas started to describe his food experience after every single bite! This flatters me and gives me the chance to exchange my impressions, too. Thank you, Andreas!

Let’s get a bit into the courses served

The Starter

I recommend to share the starters, if you choose a menu with more courses.
The first starter is a Warm Winter Root Vegetable Salad. It comes with fresh salad greens topped with grilled Halloumi cheese, roasted root vegetables, mango & chilli salsa and a Balsamic Dressing. Fingerlick’n good and really fresh.

The craft beer paired with this course was Gamma Ray by Beavertown from London. A killer American Pale Ale rammed with juicy malts and huge tropical aromas.  The can is cool and exciting to boot! A great picture for your instagram account!

After the first starter the show went on with some Asian Wings battered in a medley of Asian flours and spices and deep fried in duck fat. Drizzled with sweet chili reduction and topped with sesame seeds and mango and chili salsa. The duck fat gives that amazing tasty flavor.

The craft beer paired was the local beer “Corporate Monkey Lager” by Bier Factory, Jona. It’s a lightly hopped lager beer.

The Mains

This a 10 hour House Smoked BBQ Pork Ribs accompanied by hand cut fries and a cute pot of smoked beans. The fries were outstanding. They get fried 3 times and are really fingerlick’n, too. The best fries found in Zurich so far. The pork ribs are so juicy that they melt on your tongue.

This main course was paired with Gin Inspired Gose, made in collaboration with Pohjala from Estonia and To 0L from Denmark. The taste is mildly sour has a gose with pink Himalayan rock salt, coriander, juniper berries, spruce tips, rosemary, ginger, and rose petals. It’s an explosion of flavors. It was bit too much of flavors for me but a good choice for a summer beer I think.

The F&B Classic Burger was waiting on the second plate for us. It’s a 200 gram Swiss Premium Beef with cheddar, house corn relish, tomato, gherkin and lettuce.

This course was paired with a Tipopils by Birrificio Italiano from Northern Italy. It’s my absolute favorite beer here. The taste is fresh. It’s a crisp hoppy pilsner with a hint of sweetness.

The dessert

As you can imagine our bellies felt quite satisfied after, but it’s a duty of a foodie to go through the dessert menu. Rena suggested a traditional desert of the house: the Chocolate Brownie Sundae. It’s a crumbled brownie with homemade Daim ice creamchocolate ganache and a marshmallow fluff. The pistachio in the chocolate brownie was an exotic and excellent combination.

Rena and her staff spoiled us with super delicious food and drinks. The atmosphere at F&B is very cozy and invites you to stay for a few hours and forget home.

I like their farm to table concept that will be expanded in future to more local products. F&B works with local farmers. I like the idea of supporting local suppliers. And we will definitively hear more about this farm to table concept in Switzerland, too.

Tags : craft beerfarmtotablefork&bottleItalian Craft beerMeat placemeatplaceswiss beerzurich food
Marina Lovefoodish

The author Marina Lovefoodish

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