79
celebratedliving.com
FALL 2011
WhenVarry is in the
mood fora
tasteof
local cuisine
,
hemakeshisway to
Zunfthaus
zurWaag
: “The
classicdish fromZurich
ismincedveal served
withmushroomsand
onions inacreamsauce.
AtZurWaag, youget it
with thinlyslicedpota-
toes thathavebeen
cooked inbutter, so they
areniceandcrisp.The
restaurant feels likea
bistro inabuilding that is
150yearsold.”Munster-
hof 8, 011-41-44-216-99-66,
zunfthaus-zur-waag.ch
IfVarrycravesan
after-hoursmeal
,
hestaysup late for
BrasserieSchiller&GoetheBar
: “This isa
modernbrasserienext to theoperahouse.Onmostnights the last
seating isat11p.m., butwhen there’sanoperayoucanget thereat
midnight.Apopulardish there ismussels inwhitewineandcream
saucewithonionsandherbs.Thecrowd tends tobeon theartistic
side.Schilleralsomakesagreatspot foranightcapof locallybrewed
beer.”Goethestrasse10, 011-41-44-222-20-30, brasserie-schiller.ch
JérémieVarryknowshe’ll geta
great
business
meal
at
Kronenhalle
: “This isoneof themost
famousrestaurants inZurich.Kronenhalledisplaysoriginal
workbyPabloPicassoandMarcChagall.The food isanice
mixofFrench, Italian, andSwiss-German.Favoredentrées
includegrilledyoungchickenandentrecotecafedeParis
[acutofprimebeef, servedwithacomplexsaucewitha foun-
dationofbutter].Fordessert, order the fantasticmousseau
chocolate.”Rämistrasse4, 011-41-44-262-99-00,kronenhalle.com
Zurich ismost
often abusiness
destination for trav-
elers, but that’s no
excuse formissing
out on some of the
city’s excellent
cuisine, inspiredby
the neighboring
countries of
France, Germany,
and Italy. Jérémie
Varry (chief con-
cierge of thehighly
respectedBaur au
Lac hotel) tells us
where tomake our
reservations.
Zurich
RESTAURANTS
Top Taste Tour
