Zurich: For Gourmets and Night Owls

 
Exciting dining in Switzerland? Or you could say Zurich. The city on the Lake of Zurich, with a population approaching 370,000, is the undisputed capital of the confederation, when it comes to entertainment, trend dynamics and top F&B. From the long-established and traditional to the visionary and forward-looking � Zurich�s gastronomic spectrum is always worthy of closer inspection. Our city guide highlights some of the many innovative newcomers, which reflect the vastly creative energy of Zurich�s restaurant scene and a couple of old faithfuls which have been exciting the locals and their guests for decades.
 

 
Zurich has repeatedly been named the city with the highest quality of life in Switzerland. The capital of the canton of the same name is the epicentre of an agglomeration of 1 m people and Switzerland�s most important commercial centre. The financial district is one of the most important in the world. Zurich�s universities and colleges, attended by over 40,000 students, and famous research institutes make it an innovative place for science and research. The Zurich Opera House is one of the most famous in the world in the opera and ballet sector and the Tonhalle and Schauspielhaus enjoy a top-class reputation internationally. Over 2,000 restaurants and around 100 hotels, offering 12,000 beds, and a diverse nightlife with almost 500 bars, nightclubs and discotheques, make the city on the Limmat an ideal leisure and tourist destination.
 

 
A gastronomic welcome Arriving by train, visitors to Zurich get their first impression of the quality of Zurich�s hospitality as soon as they reach central station. Candrian Catering, a third generation business, currently runs 18 outlets here ranging from the Il Baretto coffee bar to the Au Premier Gault Millau restaurant. Imagine, which opened in 2003, is particularly interesting in terms of design.The spacious location�s eight-metrehigh ceiling is stunning in itself. The 180-seat operation (plus 120 garden seats and 36 in the station itself) has a purist look, which allows the original design of the former station restaurant to shine through. Two all-black, open kitchens, where high-quality dishes are prepared on the grill, are located to the side of the bar. Other atmospheric essentials include eye-catching, megasized ceiling lights, plain black furniture, a DJ console and several projection surfaces. Swiss Railways (SBB), landlords of Zurich Hauptbahnhof and Candrian, have jointly invested around CHF3 m creating a unique attraction, aimed primarily at young people in the 25 to 40 age group, welcoming some 2,200 guests/week. The average bill is approximately CHF36 and the F&B ratio is 51:49. Directly opposite, the Brasserie F�d�ral sets beer lovers� pulses racing thanks to its range of over 100 Swiss beers. Traditional Swiss cuisine, either as snacks or full meals, is also available. A set menu is served daily from 11 am to 2.30 pm for CHF18.80. The atmosphere is cosy, comfortable and casual. The restaurant has 200 seats inside and 120 outside and catersto an average of 750 guests per day. The average spend is CHF16.50. Altogether, Candrian Catering run 25 restaurants, 8 take-away units, a catering service and two hotels. In 2006, the company reported net annual sales of CHF78.5 m.
 
www.candriancatering.ch
 

 
For gourmets and night owls The presentation of the new Steinfels restaurant, bar and home brewery (Heinrichstrasse 267) is as multicultural in appearance as Zurich�s 5th precinct. Optically, the venue cheerfully takes its design inspiration from the seventies. The restaurant, from the creative mould of G�nter Specht, KSH Gastronomie Consulting (Munich), surprises with a menu combining modern Californian cuisine with Asian influences and high-end beer culture. The uncomplicated atmosphere in the restaurant (approx. 90 seats), two lounges (46) and bar (45) and long weekendopening hours (Sun-Wed 11 am to 0.30 am, Thur/Fri 11 am-2 pm, Sat 11 am-4 pm) are designed not only to excite night owls but gourmets as well. The self-confident, modern, fresh range is marked by Pan-Pacific influences and outstanding Californian, Mediterranean and Asian cuisine. The menu also features classic dishes like steaks (from CHF42), fish & chips (CHF5), pasta (CHF20-33) and Sushi (from CHF3.50 each), plus surprises like pizza with tuna carpaccio (CHF27), New Style Sashimi (from CHF26) and crisp baked tempura vegetables served with a trio of dips (CHF18). Separated only by a pane of glass, guests can see the brewer at work. The glassfronted kitchen is an invitation to take a look at what�s cooking. The Steinfels (investment: CHF4 m) is managed by Kramer Gastronomie, one of Zurich�s prominent food service operators. Just a few weeks ahead of the Stein fels, the company fired the starting shot for another concept, the Metropol (B�rsenstrasse 10).
 
www.kramergastronomie.ch
 

 
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| 12 February 2008 |