Zurich, without attracting attention from a gastronomic point of view, will give odds to many European cities. The main message that restaurateurs and chefs broadcast is the use of local products. And this is not a myth! A blue-eyed potato of violet color and a curved shape carrot is not a flaw, but biological products that European farmers and restaurateurs are proud of.
If you have the time and money, then for the New Year’s trip, add Zurich to your itinerary. And we will tell you the addresses where the locals go. You definitely will not be disappointed!
Note. Keep in mind that restaurants in Zurich work specifically. There is a break in the schedule between daytime and evening service.
A stylish restaurant that specializes in French and Mediterranean dishes and seasonal game. Dishes are like a Continue reading
January 31 in the gastronomic calendar is unofficially appointed the birthday of vodka. The choice of this date is supported by the fact that on this day in 1865, Dmitry Mendeleev defended his thesis on the topic “On the Compound of Alcohol with Water”. The opinion that the Russian chemist was involved in the appearance of the “little white” is perhaps one of the largest myths in the history of food and drink. Why – tell today in our material on vodka.
To understand what vodka is, you need to delve into the history of the production and use of alcohol. The first evidence of the existence of alcohol-containing drinks refers to the X century. BC. Ancient civilizations from China to Mesopotamia consumed drinks obtained by fermentation from cereals, grapes, honey, various fruits – beer, wine, cider and the like. Much later – in the 1st century A.D. – for the first time there are mentions of the distillation of alcohol-containing drinks – distillation, which allows you to clean any liquid from organic substances and impurities.
Alcohol Continue reading
Today’s sweet tooth is hard to surprise: all kinds of shops and coffee houses offer hundreds of desserts from different countries. Here you have Austrian strudel, and Japanese sweet rolls with fruits, and French millefeuille … But if you say that nothing surprising and unknown in the universe of confectionery art is left for you, we will answer – yes!
Spaghetti with chocolate
It is perhaps difficult to describe the power of Italians’ love for pasta: it is eaten even for dessert. There is even a separate type of spaghetti, which includes cocoa. And, on the contrary, pasta is a part of many desserts – it is supplemented with honey, pistachios, fruits and butter cream, sprinkled with orange zest and almond petals, coconut flakes and cinnamon. Prepare ravioli with ricotta, chocolate and any other Continue reading