I am currently in Zurich on a short unplanned holiday (leaving tomorrow!), and this morning I decided to do one nice restaurant in the city. Having experienced a pretty expensive tourist trap the evening before (well, Zurich is expensive everywhere, and I needed to find food conveniently since I had arrived late yesterday) and not knowing any better about the culinary scene, I decided to look up Tripadvisor as usual, and came upon Restaurant Spice in first place, with overwhelmingly positive reviews. It has held one Michelin star since 2007, one of only few such establishments in Zurich. Their prices, though not cheap, are reflective of living costs in this city, and in this case I figured fine-dining might actually be better value if I was going to pay so much for food anywhere else in Zurich anyway. It was surprisingly easy to get a last-minute lunch reservation through my hotel, and off I went.
Restaurant Spice, now headed by Dennis Puchert who took over from the Nickel siblings just this year, is located on a hilltop on the edge on the city, admittedly rather out of the way but nonetheless a very tranquil environment well away from the hustle and bustle of the city centre. It can be reached by funicular (Rigiblick line) followed by a short walk. It is part of the Hotel Rigiblick which also houses a more casual bistro called the Quadrino on the ground floor. In Spice itself, diners can choose to sit out on the terrace if weather permits. I would have loved to do that, but it was a scorching day and I wasn't going to pespire in a suit throughout my meal (for that matter, I felt severely overdressed for lunch - other customers I saw were astonishingly casual compared to the usual practice for such restaurants).
Considering its top spot on Tripadvisor and Michelin-starred status (and in hindsight, the quality of the food) I was extremely surprised by how empty the restaurant was on a Friday afternoon - there were just 4 tables out on the terrace (how did they like eating under the burning sun, I wonder!) and I was alone within the restaurant the entire time. When I enquired about this to my server he explained that people normally come for dinner because lunch hours in Zurich are too limited for a multi-course meal and more relaxed pace of service - a fair reason I suppose!
I was hoping to try the full tasting menu of 9 courses advertised on their website but was told by my waitress that the restaurant only does this during the evenings and Saturday lunch, which was a little disappointing to begin with, since Michelin-starred establishments in Europe typically offer a choice of tasting menus at lunchtime as well. Had I known about this earlier I'd have chosen to come in the evening (the only reason I do lunch if I can help it is because the natural light is so much better for food photography).
Moving on, Spice does a cheaper multi-course lunch menu starting from 56 CHF for 2 courses, and 10 CHF for each additional course up to a maximum of 6 courses. This concept is very similar to that practised at Silvio Nickol in Vienna, which I visited recently (see my review from July). Also, the flavour combinations looked pretty interesting, and I was eager to taste whether they would work as well as at Silvio Nickol (well, most of the time anyway). Of course, I went for the maximum of 6 courses since I had time to spare!
Bread and butter came first. Not much of a choice for bread really, but both (with poppyseed and multigrain toppings) were extremely agreeable - very light, fluffy and still slightly warm. The salted butter was excellent - very smooth and creamy in texture, and delicate in flavour.
Amuse-bouche: roasted duck with barbecue sauce, herb mousse, remoulade, cress garnish.
The duck was a tad dry and chewy, but the tasty barbecue sauce and creamy remoulade (very similar to tartar sauce) made up for it. The herb mousse and slightly bitter & spicy cress garnish were refreshing touches to the dish.
First course: veal tartare, mixed pickles, sour cream, baby Swiss chard garnish.
The tender, succulent and well-seasoned veal tartar was enhanced by with dollops of surprisingly rich and savoury sour cream. The crunchy mixed vegetable pickles and cubes of fresh beetroot were a good balancing touch for this luxurious dish, and also contributed further textures. The only component I didn't understand was the bed of pumpernickel 'glued' to the plate by a thinly-spread layer of sour cream. Apart from its role in the overall presentation of the dish - which I must admit was very pretty - the coarsely-ground grains had no taste whatsoever, and their hard texture would have been quite unpalatable if not for the other excellent components on the plate.
Second course: Riesling soup, tarragon, fish praline.
A simpler, but no less outstanding dish, each spoonful of this light and tasty dessert wine cream soup was perfumed with the refreshing scent of fresh tarragon, and a crispy breaded ball on the side contained a moist & well-seasoned mixture of minced white fish - no frills, just delightful.
Third course: king prawns, mussels, passionfruit, cucumber, fennel.
This was a most welcome palate cleanser before the two main courses of fish and meat. The prawns and mussels were wonderfully executed, allowing them to retain all their natural flavours & juices and a good springy bite. Their freshness was enhanced somewhat unusually by a very clean-tasting cucumber (in fresh, pickled, puréed and sauce forms) and passionfruit pairing. Sprinklings of fennel throughout the dish imparted a subtle aniseed-like aroma that complemented its overall delicate taste very aptly.
Fourth course: sole, broccoli, cashew nuts, potatoes, white pepper sauce.
This was my favourite course of the whole meal. The texture of the fish was incredible - juicy and succulent with a nice spring to every bite. Its delicate flavour was aptly matched by broccoli (in both poached and puréed forms) and a very slightly spicy white pepper sauce that gave the dish more character without disturbing its overall finesse. I also thought that the careful sprinkling of roasted cashew nuts was an inspired touch, with its crunchy texture complementing the springy flesh of the fish perfectly, and its characteristically rich taste imparting a greater depth of flavour without being intrusive.
Fifth course: lamb, peas, ras-el-hanout, potatoes.
This was terribly disappointing, coming after the perfect fish course. The meat was extremely overcooked - no pink areas at all - one look and I knew that it would be dry and tough without even tasting it. The meat was somewhat (but not completely) redeemed by an excellent roasting jus, infused with the enticing aromas of ras-el-hanout (a popular North African spice blend). The accompaniments were the real stars of this dish; a smooth & thick pea purée laid the foundation for an extremely pretty arrangement of potatoes, in the forms of puréed dollops topped with spicy twigs of cress, as well as lightly curried fried beignets. I particularly loved the latter - crispy on the outside, and hot, creamy & savoury on the inside. Still, it was rather difficult to forget the letdown that the meat caused; only the reluctance to waste food prevented me from sending this dish back to the kitchen. I did give my honest opinion about this dish to the server who collected my plate, but no further remedial action was taken, apart from the customary apology.
Sixth course: blackcurrant sorbet, milk chocolate parfait coated with cocoa powder, and apricot profiterole, paired with a glass of Sauternes (Chateau Doisy-Védrines, 2009 vintage).
This was much better than the last main course, and perfectly acceptable though not particularly distinctive. I liked the sorbet best - intensely fruity with a smooth and surprisingly luxurious mouthfeel. Next was the parfait which I found served a tad too cold and hard, and bits of it promptly flew off the plate and stained my shirt when I tried to cut it with my fork (argh! and I'm usually very careful). Otherwise, it was actually pretty rich and good. The component I liked least was the profiterole; the diced apricot filling was nice and juicy but the pastry itself was strangely soggy. The little piece of popcorn/rice cracker in the foreground was also very limp and chewy - why was there a need for it in the first place?
The glass of Sauternes which I chose to accompany this dessert (at a very reasonable supplement) was surprisingly good for its young age - fresh, rich and sweet, with strong notes of honey and apricot, and a woody and mildly acidic aftertaste. Smooth, with a relatively high alcohol content (14.5%) which warmed the throat nicely, and made it extremely easy to drink.
Finally, an array of petit fours to finish the lunch, including two pieces each of warm dark chocolate cake (my favourite, very rich and moist, almost like a moelleux but without a melted chocolate centre), milk chocolate sponge sandwich with blackcurrant jam, blackcurrant jelly, butter sponge, and dark chocolate truffle. All in all very well made, and a nice way to end a generally pleasant afternoon:
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| Terrace |
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| View of the city of Zurich from the terrace |
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| Overview of Hotel Rigiblick |
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| The adjoining theatre which is still in active use for small-scale performances |
Summary notes: generally very good cooking (shame about the lamb dish though) and always beautifully presented. Great value for money at lunchtime (by Zurich standards), even if the dishes are not always as adventurous as the restaurant might like to claim them to be, and there are none of the numerous complimentary bites in between courses as described in online reviews, apart from the usual amuse-bouche and petit fours - but to be fair the lunch menu is a lot cheaper than the evening menu, so one can't expect the kitchen to pull out all the stops. Service was warm and professional. The menu comes only in German, but all staff speak fluent English and are happy to elaborate on the dishes. The atmosphere was generally very casual and relaxed.
This first experience was certainly promising, and I would love to return to experience the real capabilities of the kitchen in the full tasting menu, upon my next visit to Zurich.
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