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  #61  
Old 08.02.2021, 12:47
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Re: Switzerland Food is.....

At least I know what I will eat and enjoy:

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  #62  
Old 08.02.2021, 12:48
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Re: Switzerland Food is.....

Still no names of the 2 restaurants OP found good.
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Old 08.02.2021, 12:49
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Re: Switzerland Food is.....

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There are many way's to rate food. and here are a few of mine
* I will return
I could add -

*I will return the next night.
*I will return every night this week.

(and not only on an expense account).

Food can be that good.
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  #64  
Old 08.02.2021, 12:58
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Re: Switzerland Food is.....

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I asked because I know of a Slovenian couple who complained every single time we went out..
My rather limited sampling of Slovenian food was rather disappointing. I mean ordering trout just next to the Soča should be a non brainer.
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  #65  
Old 08.02.2021, 13:03
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Re: Switzerland Food is.....

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Subjective to a degree. For example, a restaurant that serves reheated risotto rather than fresh is not serving good food. Absolutely nothing subjective in that.
I would rather eat cold leftover risotto (or fried) than reheated.

Tom
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Old 08.02.2021, 13:08
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Re: Switzerland Food is.....

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My rather limited sampling of Slovenian food was rather disappointing. I mean ordering trout just next to the Soča should be a non brainer.
I was definitely spoiled when I visited, I was with locals who knew the best places to go to. We had two nights off from them and we also found excellent food alone, but I am also quite skilled at finding good places.

I personally think if anyone complains about Swiss restaurants / food, they are rather privileged & out of touch. The only thing that I could find fault in, is the service, and that is just the way things are here - you have to come to accept it. I'm always taken back when I go home and the service is overly friendly - I've gotten rather used to the Swiss way.
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  #67  
Old 08.02.2021, 13:14
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Re: Switzerland Food is.....

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Good food is subjective, what some people really like others might really hate.
Good cooking is not subjective. The question is not one of personal preferences - everyone has those - but of whether the chef/cook has the right skills and expertise and knows how to treat the ingredients, and whether the restaurant owner knows what they're doing. Which too few seem to do.
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  #68  
Old 08.02.2021, 13:14
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Re: Switzerland Food is.....

I know what you mean OP. It’s a frustrating oddity of Switzerland.

They do exist, but they are few and far between. Chances of having an unpretentious but well prepared meal out are far higher in Italy, London or New York.

Still - it beats Germany!

We’re fortunate to have a couple of places near us but it would be nice to have more choice.
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  #69  
Old 08.02.2021, 13:21
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Re: Switzerland Food is.....

I've had some very good meals at restaurants here and some pretty awful ones. What I do wish is that there was a bigger variety. Sometimes it feels like a lot of the restaurants here all have the same menu -- or extremely similar at least.

But hell, as long as I don't end up with food poisoning, that's a +1 for me. I had food poisoning once from a restaurant in Trieste, Italy. Not fun.
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Old 08.02.2021, 13:27
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Re: Switzerland Food is.....

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I've had some very good meals at restaurants here and some pretty awful ones. What I do wish is that there was a bigger variety. Sometimes it feels like a lot of the restaurants here all have the same menu -- or extremely similar at least.

But hell, as long as I don't end up with food poisoning, that's a +1 for me. I had food poisoning once from a restaurant in Trieste, Italy. Not fun.
Restaurants adapt their cooking and menus to local tastes/customers. There's still a lot to choose from if you ask me. I think prices are the biggest problem here.
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Old 08.02.2021, 13:36
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Re: Switzerland Food is.....

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knows how to treat the ingredients
This is one of my conceptual and ideological problems with cordon blue A butcher takes great effort to remove all the fat and the skin from the chicken breast. Of course, no matter how you cook that chicken breast the outcome is bland and dry. So, cheese and pork has to be added in order to save the it from mediocrity. But what if you don't remove the chicken fat in first place? Or, what if chickens with actual fat become popular again (older ones)?

My pet theory is that Switzerland was poor for a very long time. Farmers could not afford to eat their very own farm animals. That may explain why people know how to cook great kuttelns or stew but awful steaks.

After the post WW2 wealth, people took inspiration from what is sold as luxury: cuts with neither bones nor fat. I'm surprised that there's not a large local tradition about how a cow or a pork should be cut and cooked. If I'm wrong, please educate me. I know it's 1st world problem but I find no pleasure in rupmsteak, filet mignon and similar cuts. I know only a few Swiss restaurants that cook non-premium beef parts, and they're great.

One happy exception is charcuterie from Jura. The montagnards respect pork and make miracles with them. Indeed, I'd prefer more restaurants simply offered cheese, charcuterie, dry meat, beer and wine and stopped pretending they can cook.

PS. another happy exception, there's popular knowledge on how to cook a hunted boar or deer.
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  #72  
Old 08.02.2021, 13:38
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Re: Switzerland Food is.....

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This is one of my conceptual and ideological problems with cordon blue A butcher takes great effort to remove all the fat and the skin from the chicken breast. Of course, no matter how you cook that chicken breast the outcome is bland and dry. So, cheese and pork has to be added in order to save the it from mediocrity. But what if you don't remove the chicken fat in first place? Or, what if chickens with actual fat become popular again (older ones)?
Well - there's your problem right there, cordon bleu should be made with pork or veal, not chicken! Seems like you are eating at the wrong places...

And you can get some excellent steaks in Switzerland ... proper dry aged, even at the local Coop.

https://www.williamsbutcherstable.ch/
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  #73  
Old 08.02.2021, 13:55
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Re: Switzerland Food is.....

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Well - there's your problem right there, cordon bleu should be made with pork or veal, not chicken! Seems like you are eating at the wrong places...
In the last discussion on food here, someone wrote that people should stop going on about cordon bleu as if it were a gastronomic delight and in France, it's what the French served their school children for lunch!
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Old 08.02.2021, 13:56
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Re: Switzerland Food is.....

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I would rather eat cold leftover risotto (or fried) than reheated.

Tom
It's great fried as balls with taleggio inside.
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  #75  
Old 08.02.2021, 13:57
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Re: Switzerland Food is.....

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I know what you mean OP. It’s a frustrating oddity of Switzerland.

They do exist, but they are few and far between. Chances of having an unpretentious but well prepared meal out are far higher in Italy, London or New York.

Still - it beats Germany!

We’re fortunate to have a couple of places near us but it would be nice to have more choice.
Down here in Ticino (and also in western Switzerland) is many times better than north of the Gotthard.
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  #76  
Old 08.02.2021, 14:03
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Re: Switzerland Food is.....

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Restaurants adapt their cooking and menus to local tastes/customers. There's still a lot to choose from if you ask me. I think prices are the biggest problem here.
Ye, prices are the main problem. A bad restaurant is doubly bad if you have to pay through the nose for the privilege.
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  #77  
Old 08.02.2021, 14:03
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Re: Switzerland Food is.....

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I'm surprised that there's not a large local tradition about how a cow or a pork should be cut and cooked.
There is around here.

Tom
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  #78  
Old 08.02.2021, 14:04
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Re: Switzerland Food is.....

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Well - there's your problem right there, cordon bleu should be made with pork or veal, not chicken! Seems like you are eating at the wrong places...

And you can get some excellent steaks in Switzerland ... proper dry aged, even at the local Coop.

https://www.williamsbutcherstable.ch/
Please tell about a right cordon blue place within the triangle made by Zurich, Basel, Luzern

About steaks,maybe I made up my head. If I'm going to leave a month of gasoline budget at the restaurant, I like the version of the cuts with the bone such as ribeye, t-bone. I think 99% of customers don't like to pay for bones, but bones give je ne sais quoi to steaks. Even in the link you shared there's a guy holding a nice t-bone/porter rack in his hands, but all the steaks in the menu are served boneless. Only veal, pork and lamb kotelleten have bones.

I love my local COOP above the local restaurants. Steaks are good and tuna is great raw.

PS. I grew up in a town where mostly all 1.5-3 years old beef was sold to cattle traders. Big trucks took the beef to slaughterhouses far away and this meat was for the cities. All was left in the town butcher shops was the meat form old milking cows and oxen. This meat has a very deep red color and the fat is yellow. I eat every chuletón de buey every time I can and I'm not from Spain

Last edited by Axa; 08.02.2021 at 14:23. Reason: added the chuletón de buey reference
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Old 08.02.2021, 14:04
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Re: Switzerland Food is.....

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I had food poisoning once from a restaurant in Trieste, Italy.
How did you manage to do that?

Tom
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Old 08.02.2021, 14:27
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Re: Switzerland Food is.....

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Please tell about a right cordon blue place within the triangle made by Zurich, Basel, Luzern
Does Olten count? Sort of in between all of those cities...

Love this place & cordon bleu right next to the train station:

https://www.xn--flgelrad-75a.ch/

I worked at some of the best steak houses in Texas in college ... I do miss a good bone in steak. To be honest, we mostly eat steak at home as we know how to do it...you are correct, Swiss steak houses are largely to be desired.
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