A Pop-up cooks the urchigsten dishes

We know that pigeon was once a popular festival food, and also that the specimen originated in a temporary Local For the last barrel from a breeding. Neverthele

A Pop-up cooks the urchigsten dishes

We know that pigeon was once a popular festival food, and also that the specimen originated in a temporary Local For the last barrel from a breeding. Nevertheless, we do not order it. The image of the unsanitary city of bird we don't get out of your head. That we mow the pigeon is not really a problem – there is much more to forgotten, seasonal Swiss meat and vegetable dishes, which can be interpreted by the end of March, in the Restaurant Zum Goldenen Fass new: among other things, Brussels sprouts with dark chocolate (9 Fr.), with black-and-cabbage-filled Ravioli (11 Fr.) or "Chruut & carrots" (12.50 Fr.).

As in the scene gastronomy, in the meantime, Standard, shared all the dishes, so as much as possible try can. To second to create, therefore, a loose eight to ten dishes. The portions are rather small, the prices are fair, so you have to pay an average of 12 francs per plate. Appealing is the drink menu. The focus is on mixtures with fruit brandies and liqueurs. The "Fascht en Negroni" (15 Fr.) contains instead of Gin and Apple schnapps. The Drink tastes mainly of alcohol; the by the staff announced Apfelgout we take hardly true.

The interior fit: pub charm in The last barrel. Image: Dominique Meienberg

We start with a ox-tail soup (9.50 Fr.) and immediately respect the young chef Nico Schärrer. The bound soup contains a lot of vegetables and marrow bones, is solid and good old school. A little less of the slightly salty Polenta (12 Fr convinced us.). Instead of thick consistency, it comes in getürmten slices with the edge and with blue cheese AU gratin on the table. Peterli root, corn salad, herb stem, and dried Apples make a surprisingly fresh salad (7.50 Fr.).

try Everything: The portions are to Share. Image: Dominique Meienberg

The rabbit ragout (16 Fr.) catapulted us right in the Childhood – that there were sometimes when the neighbor butchered his Chüngel. The meat is slightly sweet and is more reminiscent of chicken than in the Wild. Of the pheasant meat-filled Ravioli, the delicate taste of Wild, we would eat more than three. Also, this meat we have eaten as a child – the Grandfather hunted in his spare time, pheasants.

Behind the Pop-up For the last barrel of a Crew is to hostess Anigna Gröbli. What happens with the Golden barrel according to the typical intermediate use, is still unclear – the collective, which has taken over the former Knelle a few years ago and currently Gröbli and co. rents, is looking for a successor.

Zwinglistr. 7
8004 Zürich
Tel. 079 105 97 45
Wed–Sat 18-23.30 To 28.3.
www.zumletztenfass.ch

Created: 26.02.2020, 18:33 PM

Updated Date: 02 March 2020, 09:01

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