Oct 2, 2021

RECAP | FOOD ZURICH 2021

FOOD ZURICH 2021 - What a festival! Once again this year, FOOD ZURICH saw traditional Swiss dishes meet international trends, established restaurants meet surprising backdrops, and young chefs meet "old hands" of the gastronomy scene. Cooking, tasting and feasting took place at numerous venues in the heart of the Limmat city and the Zurich region.

Over the course of eleven delightful days, more than 100 events centered on the theme of food and drink took place in and around Zurich. These included unforgettable dinners in extraordinary locations, professional cooking courses, tastings, kitchen battles, urban gardening and city tours of Zurich's gastronomic landscape. Countless other highlights rounded off the varied program of FOOD ZURICH 2021.

This year, FOOD ZURICH focused its attention on the culinary future: what we ladle onto our plates should be healthy, but also conserve the resources of our planet.

We were thrilled to participate again in several events at this year’s FOOD ZURICH and take you on a culinary journey around Zurich. All the more we are looking forward to the 2022 edition of FOOD ZURICH, which is scheduled to take place from September 8 - 18, 2022 – stay tuned!

"My Magdalena Cuisine" by Dominik Hartmann

Raw, rough and regional: this chord formed the leitmotif of the evening with newcomer and two Michelin star chef Dominik Hartmann. Since the end of the pandemic-related closures, his restaurant Magdalena has been attracting diners in large numbers to Rickenbach in the canton of Schwyz; they are responding to the enticing call of a cuisine that is full of character, sophisticated and modern, but not sugar-coated with vanity. Instead of luxury products, the focus at Magdalena is on elaborately prepared vegetable specialties, which were the stars of the flying dinner at Dominik Hartmann's evening at Rüsterei. A true experience for curious gourmet aficionados!

Contact:

Soil to Soul

Rüsterei

Kalanderplatz 6

8045 Zürich

Website: www.sotoso.com

Restaurant Magdalena

Rickenbachstrasse 127

6432 Rickenbach

Phone: +41 41 810 06 06

E-Mail: kontakt@restaurant-magdalena.ch

Website: www.restaurant-magdalena.ch

Wild Dinner @ La Rôtisserie, Storchen Zurich

Stefan Jäckel, awarded with 17 Gault-Millau points and 1 Michelin star invited to the Wild Dinner. With him behind the stove the Austrian top chef Sascha Kemmerer, awarded with 18 Gault-Millau points and 1 Michelin star as well as Storchen owner Gratian Anda himself as the surprise chef. The finest game specialties were served with exquisite wine accompaniment as a 6-course menu, which was enjoyed at La Rôtisserie with a picturesque view of the Limmat, the lake and the old town - autumn can come!

Contact:

Storchen Zürich

La Rôtisserie

Weinplatz 2

8001 Zürich

Phone: +41 44 227 27 27

E-Mail: info@storchen.ch

Website: www.storchen.ch

Vegetarian Greek cooking class with Laz

At the Kocheria of Laz we got to know the versatile cuisine of Greece: mezze, dishes to share and many other specialties that the vegetarian heart desires - straight from the Aegean Sea to us. In the large kitchen of the Kocheria we cooked together Greek delicacies with seasonal ingredients and were brought closer to the food culture of Greece - Kalí órexi!

Contact:

Laz uns Kochen

Lazaros Kapageoroglou

Herdernstrasse 12

8004 Zürich

Phone: +41 79 892 83 28

E-Mail: info@lazunskochen.com

Website: www.lazunskochen.com

Kocheria

Hohlstrasse 365

8004 Zürich

Phone: +41 79 411 03 32

E-Mail: kocheria@kocheria.ch

Website: www.kocheria.ch

I like big butts and juicy cuts @ route twenty-six steakhouse

Die-hard lovers of the route twenty-six Steakhouse know that the meat for their steaks and special cuts comes exclusively from Swiss production, from the iconic supplier Jumi. "Local" and "regional" have always been no foreign words, but guarantees for pure, responsible enjoyment. At this event, chef Pascal proved that it doesn't always have to be fillet. We enjoyed five different cuts of Jumi Omoso young beef and Swiss pasture-raised beef, accompanied by matching whiskeys from the Säntisblick distillery. And by the end, everyone knew that "butts" are the large sherry oak barrels used to mature malt whiskeys - and not, well, you know what...