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Old 10.08.2018, 20:57
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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Only up in the German speaking bit, here it's not the case.

Tom
I can vouch for that.
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  #102  
Old 10.08.2018, 21:01
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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Can you please name 5-10 restaurant in Switzerland which were recommended as good and disappointed you, 5 restaurants in Switzerland which you like (if there are any), around 10 restaurants abroad in France, Italy, Germany, USA, UK which you think are a good counterexample and what you are actually looking for? Preferably not in the remotest corner of those countries, as well as will try them out, but if they are really good ones at hard to reach places, please be free to list a few such gems as a bonus.

Thank you.
If you want restaurant recommendations use Trip Advisor or Guide Michelin.

Obviously what I like and don't like isn't the same as others on the forum.



Or perhaps you could explain, in clear English, what the point is that you are trying to make?
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Old 10.08.2018, 21:07
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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If you want restaurant recommendations use Trip Advisor or Guide Michelin.

Obviously what I like and don't like isn't the same as others on the forum.



Or perhaps you could explain, in clear English, what the point is that you are trying to make?
The point is that if you are going to disparage all the restaurants in Switzerland where you ate, it's useful for the rest of the participants in this thread to understand which restaurants you are referring to, to add weight to your assertion. Otherwise it just looks like an unsubstantiated impotent rant.

SITUS is not looking for recommendations himself.

HTH.
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  #104  
Old 10.08.2018, 21:10
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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What do you think of this menu card, Tom1234? How would you describe it in terms of blandness, nursery-food-iness, etc?
Lamb entrecote covered in sausage? Seriously?

Better than most around here as they've got liver etc.

But Corden Bleu?
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  #105  
Old 10.08.2018, 21:14
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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Trip Advisor or Guide Michelin.
I can also go to Spotfy to listen to Music or Netflix to watch movies. But would I know what you like? No.

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Or perhaps you could explain, in clear English, what the point is that you are trying to make?
As said, to eat with your spoon. Try to understand your taste, what you like and what you do not like. No rating, no judgment. It easier to actually taste and try the food than to talk about it. And hopefully I will have eaten well and know about some Swiss restaurant which are not as good as claimed.

You can also PM me the list.

PS: Maybe with a suggestion what I should order, not that I try the famous Tuscany Cheese Burger No, kidding I will of course order the Pizza Wurstel e Patatine, what I am, a savage?
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  #106  
Old 10.08.2018, 21:20
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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The point is that if you are going to disparage all the restaurants in Switzerland where you ate, it's useful for the rest of the participants in this thread to understand which restaurants you are referring to, to add weight to your assertion. Otherwise it just looks like an unsubstantiated impotent rant.
Sure, I could give you a list. It would take some time to get together. There would be only a few in the last year or two as my wife and I have basically decided to only eat out here in extremis.

I think you're missing the point though. It's the ones I haven't eaten at that are relevant - I walk up to the menu and see the same old Corden Bleu, Geschnetzeltes, Bratwurst etc and walk on. Sorry but they don't inspire me and I have no interest in eating at them.
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Old 10.08.2018, 21:21
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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Lamb entrecote covered in sausage? Seriously?

Better than most around here as they've got liver etc.

But Corden Bleu?
That's not really what Siedwurstmantel means. How many times have you had Siedwurst btw? What about Fleischvogel or Maisauflauf? Goldbrasse?

I'd also like a comment on the prices (a short one is Ok).
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  #108  
Old 10.08.2018, 21:25
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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That's not really what Siedwurstmantel means. How many times have you had Siedwurst btw?

.
Er, loads of times - usually at the Rathaus Brauerei in Luzern overlooking the river.

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I'd also like a comment on the prices (a short one is Ok).
Seem okay for here.

Where is the place?
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Old 10.08.2018, 21:28
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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Er, loads of times - usually at the Rathaus Brauerei in Luzern overlooking the river.
I doubt they have Siedwurst. Does not look like they would have https://www.rathausbrauerei.ch/en/food "sausage specialities made after recipes from Lucerne's master butchers"

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Where is the place?
It's somewhere in Appenzell. Why? Because they have Siedwurst.
https://www.hotelheiden.ch/de/kulina...rte-restaurant
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  #110  
Old 10.08.2018, 21:31
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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Sure, I could give you a list. It would take some time to get together. There would be only a few in the last year or two as my wife and I have basically decided to only eat out here in extremis.

I think you're missing the point though. It's the ones I haven't eaten at that are relevant - I walk up to the menu and see the same old Corden Bleu, Geschnetzeltes, Bratwurst etc and walk on. Sorry but they don't inspire me and I have no interest in eating at them.
Walking up to a menu, not liking what you see and walking away again doesn't make you a gourmet though does it? Most people do that.

For the record, I wouldn't go into a restaurant for a Bratwurst either. It's something to grab on the run at a fairground, if you fancy it.
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  #111  
Old 10.08.2018, 21:39
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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I will of course order the Pizza Wurstel e Patatine, what I am, a savage?
Ironically, a true Itallian classic:



Meanwhile, back to listening to Angel Dust while awaiting for my wife to do the last sushi rolls (I did 5, including soft-shell crab in whatever batter it is that Tom1234 doesn't like)

Tom

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  #112  
Old 10.08.2018, 21:59
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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For the record, I wouldn't go into a restaurant for a Bratwurst either. It's something to grab on the run at a fairground, if you fancy it.
A Bratwurst is completely disctinct from a Siedwurst. But you're not claiming to be a foody and bored to death by what's typically available locally. Plus you're forgiven by default anyway.
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Er, loads of times - usually at the Rathaus Brauerei in Luzern overlooking the river.

Seem okay for here.

Where is the place?
The Rathaus Brauserei have Weisswurst on the card, not Siedwurst. If you mixed that up you just failed miserably. No, I'm not saying you did because I've never been there, and they could easily have Siedwurst on during Metzgete, for instance. I'm saying "if ...".

It seems very telling that you don't reply to the rest. If I understand you correctly you complain about variation, yet you appear to not even have tried a good many of the local dishes.

aSITUS is right (no surprise there ), the menu card is Bö's in Heiden, IIRC adorned with 14 Gault-Millau points last time I checked. There are many more gems in the rough if you know where to look. No need to spend +100 CHF if you know where to look, or go home hungry after midnight - but you won't learn about those diamonds in the rough by complaining and offending those who may know more.

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Old 10.08.2018, 23:27
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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Touchy subject. Question answered.



Calm down.

Can't you just get back to the subject rather than trying to project intelligence?

It's obvious that I have a different view of food here in Switzerland than 99% of the forum.

That's okay. I'm not a sheep. Sorry.
Not a touchy subject at all. On the one hand, your question wasn't a question, on the other, my ex wife's opinion is hardly germain - amongst other things we've barely had contact in the last 12 years.

I'm perfectly calm.

I'm not projecting anything, that's your game. 99% of the forum are culinary Philistines, and passive-aggressive Tom has the low down on taste. Anyone who disagrees with Tom is a sheep.

Ladies and gentlemen, our salvation is nigh, for Tom will surely lead us along the path to salvation.

Amen, can I get an Amen?

How about a Halleluja?
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  #114  
Old 11.08.2018, 00:43
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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Yes, because we all eat at Michelin-starred restaurants every week.

It's a shame that the quality and inventiveness of the top end does not filter down to more 'normal' restaurants which mostly seem to do the standard Corden Bleu, blah, blah blah....

Eating out, in the U.K. or Italy for example, can be exciting and interesting without seeking out Michelin starred restaurants.

This point has been mentioned many, many times on this forum already.
The Guide Michelin does not only feature Michelin starred restaurants, but has many other great recommendations (besides Bib Gourmand). There are plenty of interesting restaurants with creative cuisine in CH - just because they also have a cordon bleu on their menu you shouldn't dismiss them from the start. And about the quality of the top "tier not translating down to the "normal" restaurants": do you really think Michelin star rated restaurants just pop out of the blue? Yes there are some of these cases, but usually it's an organic development that takes years of great work without any stars.
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  #115  
Old 11.08.2018, 07:46
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

There are good restaurants here as well as bad ones, don't see why this discussion is going on and on. After all Switzerland doesn't have to have it all - best banks, best "trains", best watches, best food, best....I don't understand why we have to agree on everything.

And criticising the food you get in restaurants and not only is not like you're a horrible xenophobe picking on the poor Swiss. Some like it, some don't. I can eat in any restaurant if there's at list a couple of salads and soups on the menu, oh and fresh bread, no such a big drama for me if the menu is not over the top.. Others have different expectations, whatever. Although frankly I don't get the criticism on the type of food people seem to enjoy more here - not everyone has to like the heavily seasoned or the very exotic (different) one. We all have an acquired taste for food, no matter how much I try I can't like anything with coriander for instance. I tried, the taste is nauseating for me. Same with other types of food or condiments. It doesn't mean anything.

Anyway...it is so expensive here that I am honestly surprised that people with 2-3 kids dine out that often, good or bad they cost you the same anyway. We are cooking a lot and have guests relatively often, also get invited by other people who cook quite often. When we go out we carefully choose the restaurant, perhaps that's why we didn't have so many disappointments as Tom.
But yeah, each to their own..

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  #116  
Old 11.08.2018, 08:13
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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Amen, can I get an Amen?

Nope. Repent, 1st.

Let me remind ya'll - this is a complaint corner. The anti-complaint police has mistakenly squatted a wrong subforum Enjoy and support interesting exchanges, groupthink is usually not so interesting.

Mod hat off - food is getting so much better, imho it will offer better quality health/taste/overall experience soon. The top notch ingredients are usually there, just what often (even in Swiss Romandie) gets done with it are culinary sins. If I wanted to eat out decently, I'd always have to take a train somewhere and that's a shame. The city size we live in and the price tags should offer more to the customers. It is getting there! In the meantime, I will continue to cook for a bunch of friends/neighbors/etc.

The food truck craze finally slowly made it here, which will push the competition and quality, I think. If they knock down the illogical prices a notch, it will improve even faster. Not the same market, but food is food. The food trucks at uni aren't doing so poorly.
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  #117  
Old 11.08.2018, 08:20
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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There are good restaurants here as well as bad ones, don't see why this discussion is going on and on. After all Switzerland doesn't have to have it all - best banks, best "trains", best watches, best food, best....I don't understand why we have to agree on everything.

And criticising the food you get in restaurants and not only is not like you're a horrible xenophobe picking on the poor Swiss. Some like it, some don't. I can eat in any restaurant if there's at list a couple of salads and soups on the menu, oh and fresh bread, no such a big drama for me if the menu is not over the top.. Others have different expectations, whatever. Although frankly I don't get the criticism on the type of food people seem to enjoy more here - not everyone has to like the heavily seasoned or the very exotic (different) one. We all have an acquired taste for food, no matter how much I try I can't like anything with coriander for instance. I tried, the taste is nauseating for me. Same with other types of food or condiments. It doesn't mean anything.

Anyway...it is so expensive here that I am honestly surprised that people with 2-3 kids dine out that often, good or bad they cost you the same anyway. We are cooking a lot and have guests relatively often, also get invited by other people who cook quite often. When we go out we carefully choose the restaurant, perhaps that's why we didn't have so many disappointments as Tom.
But yeah, each to their own..
I feel like anything without coriander is missing something essential, lol..Have you tried loads of lime or at least lemon with it? It takes the edge off. Coconut cream, spring onions, a bit of cinnamon? Raisins! The blendness of meals here remind me hospital food back at home, but then cooking with a lot of readily available fresh herbs in stores and spices turns simple dinner into a festival. I can't get those so easily unless one has a garden, so I really miss cooking when I am out of CH. My kid makes fun of me that I make happy noises when I cut fresh herbs and grind spices, lol.

I can't do Aromat. So eating out is always hit/miss, en plus it is too expensive, anyways. It all makes people cook at home, though. It is like with daycare, the limited access makes families/grandparents needed, overall not such a bad outcome. People share a lot if something isn't immediately available. Loads of young people now cook..instead of wine/dine dates, you get people impressing eachother with culinary skills, honestly - I love that kind of silver lining. BBQs at the lakes, etc. Ol' school.

Hiltl is great, except the sogginess. But you often get sogginess with bufet type of stews. C'est la vie. Jesumpetes, I am starvin'.

I saw they opened one in Bratislava, I am curious how it will do in a land of goulash (and a lot less $)
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  #118  
Old 11.08.2018, 08:41
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

It's not a question of someone's particular taste in food - everyone has likes and dislikes, and posting a restaurant menu is just silly. Though I'd say that any restaurant with cordon bleu on its menu doesn't deserve to survive. As my French brother-in-law told me, that's what they give school kids for their lunch in France - no self-respecting restaurant would serve it.

It's a question of cooking skills and interest in food - you can have the best quality ingredients and Switzerland generally does, but if the cook doesn't know what to do with them then it will be a mess. And in my experience, even basic culinary skills are in short supply, along with zero interest and a pervasive sense that it doesn't really matter if the chef doesn't know how to cook a steak properly. This might not matter so much if they didn't charge an arm and a leg for the privilege.
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  #119  
Old 11.08.2018, 08:53
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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Nope. Repent, 1st.

Let me remind ya'll - this is a complaint corner. The anti-complaint police has mistakenly squatted a wrong subforum Enjoy and support interesting exchanges, groupthink is usually not so interesting.
Member hat on - so only opinions which agree with the complainant in Complaints Corner are welcome in some kind of touchy-feely, "there-there", affirmation of "group-think"? No counter discussions? No suggestions to broaden peoples opinions and views?

We just let people stew in their own furious juices (although probably much better flavoured juices, sourced from far superior sources than any of the culinary dunces of the Swiss restaurant scene could manage, eh?)

Fine by me. Seems most of us have some nous and found decent restaurants by the sounds of it. We can leave the moaners to stand bitterly outside restaurants with Czech hospital / children's nursery standard menus with a clear conscience in that case...

Bon appetite! Or not, eh..?
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Old 11.08.2018, 08:57
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Re: when I leave Switzerland I'm going to open up a Swiss restaurant

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Anyway...it is so expensive here that I am honestly surprised that people with 2-3 kids dine out that often, good or bad they cost you the same anyway. We are cooking a lot and have guests relatively often, also get invited by other people who cook quite often. When we go out we carefully choose the restaurant, perhaps that's why we didn't have so many disappointments as Tom.
I don't eat out that often. When I do I generally go to places I know nowadays. Either because that place has something on the menu that I particularly like, or because I know the menu has enough range to satisfy my guests.

What is missing here is what I call "Tuesday restaurants". Not greasy spoons, not Nischstros, not overly fine but rather non chain "Family restaurants". The kind of place where you call your partner on a Tuesday just before you leave work and say "I can't face cooking tonight, let's go out for dinner".

The one just around the corner from my Mum's in Toronto closed last year.

Moderately more expensive than cooking yourself, it had about 25 tables, nothing particularly fancy, you could get a nice 8oz steak, with some well prepared vegetables, soup of the day, and a simple salad. There was also fish, a couple of veggie meals, and something for kids. There was zero turnaround of waitresses, and they recognised me even though it was sometimes 3 years between visits.

The kind of place where you know you can say "I'll have the special, and a glass of the house red" and you knew you'd get something pretty much like what you might have made yourself.
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