Taste of Zurich #VisitZurich
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Why a Themed Dossier? This dossier on one single topic is intended to inspire journalists to discover Zurich and the many stories it has to tell. It includes profiles of people who shape our town in diverse ways, each of whom shares insights into their lives and working environments. These people come in as many different facets as the city itself. Their stories give ideas to everyone who would like to visit Zurich and pursue their own research in greater depth. Journalists and editorial departments are welcome to use these texts and photos for free (source: ZĂźrich Tourism). Additional photos are available for downloading at zuerich.com/themeddossier
Preface Whether
no-frills
street
food,
award-winning
The people featured here are creative minds and
gourmet restaurants, experiments with people’s
visionaries who are making a decisive impact on the
taste buds, or manufactories that are reviving age-
city in terms of cuisine – whether with science-based
old traditions: Zurich is a city full of culinary delights
forays into flavors, with experimental molecular
and gastronomes who courageously and creatively
techniques for mixing drinks, with ultra-sharp knife
pursue unconventional ideas
blades, with temporary pop-
and trends. Just like our
up restaurants, with traditional
protagonists on the following
confectionery, or with a food
pages.
festival encompassing around 100 mouth-watering events.
All of them have one thing
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in common: Each one gave
This festival – FOOD ZURICH
up their original profession
– plays a part in enabling
to devote themselves with all
Zurich’s creatives to remain
their heart and soul to their
true to their passion. Here,
passion or hobby. What nicer
over a period of 11 days, these
compliment could there be for
master craftsmen and women
a city than to be regarded by
have the opportunity to show
the up-coming generation as
the public at large who they
a fertile ground that can be cultivated and formed?
are and what they have to offer. FOOD ZURICH
More than that, it is an accolade for both sides – for
celebrates eating culture at the highest level, with
the young, wild entrepreneurs who are successfully
events ranging from cookery courses to a truffle
realizing their vision in Zurich, as well as for this
hunt, through to a grand closing party. Come along
exceptional city that is giving them the space to grow.
and be inspired.
Martin Sturzenegger, CEO Zürich Tourism
Street Food Festival at the freight depot
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Themed Dossier Zurich | Taste of Zurich
Pages 18 – 21
The Lady Behind the Bar | Jennifer Ann Hunziker
Pages 6 – 9
Pages 22 – 25
The Taste Laboratory | Susanne Tobler
Sweet Tradition | Claudio & Silvan Leibacher
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Pages 10 – 13
Pages 26 – 29
The Food Festival | Alexandra Heitzer & Simon Mouttet
Living on a Knife’s Edge | Marco Guldimann
Pages 14 – 17
The Zurich Pop-Up Star | Valentin “ValeFritz” Diem
Pages 32 – 35 ZURICH-NORD
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ZURICH-WEST
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Information, Map, Imprint & Contact
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The Taste Laboratory | Susanne Tobler What do physicists, electrical engineers and IT specialists have to do with good food? Very little, would probably be your initial reaction. However, at her culinary laboratory, the Tastelab, Susanne Tobler shows that without science, cooking would not be possible in the first place. For physicist Susanne Tobler, science and cooking belong inexorably together. To demonstrate this, she puts her conversation partners to the test: “What happens to the proteins in a piece of meat when it’s being cooked?” Generally, no answer is forthcoming. And it is exactly this lack of awareness that the Tastelab concerns itself with. “For many people, cooking is something rigid and inflexible,” Susanne explains. “They learn it from their parents or in a cookery course, but very few actually think about why they do or do not
do certain things when they’re cooking.” The young
more in a pressure cooker than just boiled potatoes,”
physicist aims to explain to both amateurs and
Susanne says. “A sweet potato, for example, has a
professional gastronomes that applying a scientific
high level of sugar, which caramelizes at the correct
approach to everyday cooking can in fact be quite
temperature of 112 °C. In a normal pan, the sweet
useful. And she is convinced of one thing: “People
potato would burn, but in the pressure cooker it
who know what actually happens when you braise,
doesn’t. And the result – a sweet, nutty flavor – is
fry or roast food produce better results.”
incredibly tasty;” she enthuses.
In order to share her knowledge, Susanne Tobler
“The response to the Tastelab has been fantastic,”
has developed the Tastelab – a pop-up restaurant
reports Susanne. People without any scientific
that made its first appearance in May 2016
background had numerous “aha” experiences,
on the terrace of the Swiss Federal College of Technology ETH – offering room for 120 guests and a spectacular 8
“You can make a lot more in a pressure cooker than just boiled potatoes.”
while scientists wanted to discuss various formulae: “With
the
radishes,
fermented we
also
presented the chemical
view over Zurich’s Old Town. For a period of four
formula for the fermentation process. When writing
weeks, the restaurant was a place of cooking,
this on the individual mini-blackboards, someone left
eating – and imparting knowledge.
out the minus sign on one of the molecules. It goes without saying that this particular board was given to
But anyone who associates molecular gastronomy
a science professor,” she laughs.
with test tubes and dry ice is mistaken. “Anyone can make perfect little spheres and creamy froth
Susanne is continuing to make plans; besides
toppings if they know how,” Susanne explains. “Our
requests for books and events, she is already
approach is quite different, and unlike molecular
thinking about the next Tastelab: “You could set up
menus our dishes look quite normal,” she smiles.
five labs just on the theme of wine. Or coffee, which
While at lunchtime the Tastelab creates more simple
is a very multi-faceted product.”
dishes mainly for students and campus staff, in the evenings guests are treated to seven-course menus
CONTACT
and so-called “science contents” – graphically
FOODLAB GmbH
illustrated scientific facts – which are served along
Siewerdtstrasse 10
with the food in the form of small blackboards, printed
CH-8050 Zürich
balloons or video clips. In this way, guests are told
info@tastelab.ch
exactly what is on their plate. “You can make a lot
tastelab.ch
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The Food Festival | Alexandra Heitzer & Simon Mouttet The festival, FOOD ZURICH, is a dream come true for all foodies, gourmets, truffle hunters, bee enthusiasts, partygoers, and people who are simply hungry. Festival organizers Alexandra and Simon relate how a spontaneous idea developed into the largest food event in Switzerland. Alexandra Heitzer and Simon Mouttet make a great team: they laugh a lot, finish each other’s sentences, and can look back on a successful year. Together they have staged their very first FOOD ZURICH – an eleven-day festival that according to Simon “brings together everyone that has anything to do with gastronomy in Zurich”. Quite a tall order, one might think. But in retrospect, Simon was right. Everything was there that gourmets could wish for: prize-winning top chefs, manufactories, restaurants, clubs and
societies, and street food stands. In the course of
a few hours before the party began, Simon could
more than 100 different events held over a period
hardly imagine being able to pull it off. “During the
of 11 days, these gastronomes presented to the
early morning the market is a hive of activity, so
public at large everything that Zurich has to offer
we weren’t able to get going until 8.00am.That
in terms of cuisine. Events were held throughout
left us just four hours to get everything set up. It
the city and in the most diverse of locations:
was crazy. When our trucks arrived, I thought to
Sauerkraut
Stampf
seminars,
cookery
courses, truffle hunts, food-tastings, dinners under the starry sky,
“You could spend the whole evening feasting your way through the three huge halls of the wholesale market.”
myself: How on earth are we going to be able to
create
something
worthwhile here in just a few hours? Then
long communal brunch tables, and countless
at 11 o’clock, I thought: yes, things are slowly
activities focusing on sharing food.
coming together, and I glanced quickly at the tram stop, where people were already flooding into the
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“In addition, we organized a number of FOOD
market hall.” On that day, Simon’s pedometer
ZURICH events,” explains Alexandra. The opening
recorded a record-breaking 45,000 steps.
evening held in Zurich’s centrally located, oldest
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department store, Jelmoli, and in particular the
It goes without saying that the FOOD ZURICH festival
grand FOOD ZURICH closing party at Zurich’s
will be repeated in September 2017. However, the
wholesale market, exceeded all expectations. “I
organizers are not planning to expand further. “Of
was surprised at how successful they were,” beams
course it would be great if our flags would hang on
Alexandra, and Simon nods in confirmation. Around
the Bahnhofsbrücke bridge downtown, like at the
6,000 people attended the closing party – families,
Street Parade or the Zurich Film Festival,” Simon
gourmets, hipsters, grandmothers, tourists, locals
and Alexandra laugh, “but we first have to earn
from the region, restaurant critics, food bloggers,
our spurs. That having been said, we’ve already
friends and work colleagues. And they were all highly
got some great ideas for this year – so watch this
impressed by what was awaiting them: parked
space!”
next to the Saltz restaurant housed in the luxury hotel, The Dolder Grand, was a simple street-food
CONTACT
truck – with both offering their culinary delicacies
FOOD ZURICH
at low prices. “You could spend the whole evening
Stampfenbachstrasse 52
feasting your way through the three huge halls of the
CH-8006 Zürich
wholesale market,” recalls Alexandra, and Simon
info@foodzurich.com
adds: “Everyone was elated!” In actual fact, just
foodzurich.com
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The Zurich Pop-Up Star | Valentin “ValeFritz” Diem At first glance, Valentin Diem looks like a vivacious hipster, with his round glasses, moustache and woolen sweater. The image is completed by his refined taste buds – for he is the creator of unforgettable culinary adventures. Valentin Diem is better known under his pseudonym, ValeFritz. Under this name, over the last four years he has become one of the most creative and industrious pop-up gastronomes in the city. His concept restaurants, Wood Food and Hood Food, are invariably quickly booked out. So it is just as well that his street food outlet, Soi Thai, operates according to the principle of first come, first served.
Thirty-one-year-old Valentin Diem has no formal
that he is already doing so: while three years ago,
training as a chef or suchlike. “I studied Economics
Wood Food was one of the first pop-ups in the city,
at the University of St. Gallen. During my studies, I
his temporary restaurants currently cater for over
sometimes got bored, so spent a lot of time in the
1,000 enthusiastic guests. But one thing is clear to
kitchen cooking. Before long, I was cooking for my
the gastronome: “The food itself is only part of the
friends and friends of friends. Then at some stage
overall experience. If the service or the ambiance
I finished my studies – but didn’t stop cooking,”
are not up to scratch, guests tend to remember
Valentin laughs. Soon, his passion became his profession. “I had the opportunity to run a Bed & Breakfast guesthouse for a year. My business
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“On the opening day, we didn’t even have any change, and I cooked all the meals for the first time in my life.”
the negative things and in the worst case don’t come back.” It is for this reason that his pop-up restaurants are so outof-the-ordinary:
in
the
partner and I had no idea about anything,” he
case of Wood Food, not only did Valentin and his
laughs, and continues: “On the opening day, we
team come up with the appropriate decor, but also
didn’t even have any change, and I cooked all the
designed their own ceramic crockery and even
meals for the first time in my life. Nevertheless, it was
wrote a cookery book featuring the menus. A local
an invaluable experience for me.”
brewery created the “Wood Brew” to perfectly complement the food. And at the Soi Thai, guests
Soon Valentin set up his catering firm, ValeFritz, and
feel that they are in far-off Asia rather than downtown
increasingly established himself as a highly respected
Zurich and after their meal go out onto the streets of
chef. “However, I didn’t want to always just work as
the City on the Limmat as if they have just returned
a contract chef, so I began to create my own event
from a foreign land. Thus at ValeFritz the focus is not
formats.” The results of his efforts were extremely
just on the food, but on the overall experience for all
diverse and successful pop-up concepts. At Wood
the senses.
Food, he mainly cooks with wood, fire, smoke, tar and charcoal, while at Hood Food, the main focus is placed on top-quality regional products. And then there is also Soi Thai – a bustling street kitchen that
CONTACT
completely recreates the Thai original, from the food
ValeFritz food & events
right through to the furnishings.
Bertastrasse 2 CH-8003 Zürich
With ValeFritz, Valentin aims to significantly shape
hunger@valefritz.ch
Zurich’s gastronomic culture. His success shows
ValeFritz.ch
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The Lady Behind the Bar | Jennifer Ann Hunziker Cocktail lovers are delighted when she is behind the bar. As one of the best female barkeepers in Switzerland, Jennifer Ann Hunziker surprises anyone who is open to try new things with her outof-the-ordinary concoctions. “I got into bar-keeping quite by accident,” relates bubbly, red-haired Jennifer Ann Hunziker. “Until then, I had no idea just how creative you can be behind the bar.” As a qualified restaurateur and the daughter of two restaurant owners, Jennifer Ann Hunziker spent many years working in various restaurants in Zurich. But she wanted to expand her skills and experience and at some stage to leave the gastronomy business. And so she decided to study for a business diploma in event management.” I worked in various bars in
the city to finance my studies,” Jennifer explains.
techniques. “Sometimes I am trying out new drinks
And so it was that the manager of the Zurich
until 5 o’clock in the morning and I watch videos
cocktail bar, Raygrodski, came to hear about her.
of other mixologists on YouTube.” In addition, she
“He asked me if I wanted to work for him – and I
loves using techniques from the kitchen behind
haven’t left the bar ever since,” she grins.
the bar and surprising her guests with new taste sensations. “In the Rooftop Bar, we have a drink
Her new boss was so convinced of her skills
that is served with candy floss, which we prepare
that without further ado he entered her in one of
before the guest’s eyes. Everyone else looks on
the largest international bartender competitions, the
World
Class
Competition. “I was really nervous because I didn’t
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“I’m a bit freaky and love fire and crazy molecular experiments.”
in amazement and then they all want one too, even though they don’t even know what’s in it.”
regard myself as one of the front-runners,” Jennifer
Nowadays, Jennifer is Bar Manager at the Rooftop
Ann recalls. However, she overcame her fear and
Restaurant & Bar – a locale belonging to Michel
at the last minute submitted her cocktail recipe.
Péclard. “I always coordinate my creations with
Her “Lola Tender Loving Care” – a drink dedicated
the kitchen staff so that they harmonize perfectly
to her grandmother and reminiscent of French
with the Asian-style food that is served,” she
toast with maple syrup and bacon – impressed the
explains.” Also, fortunately Zurich has very open-
jury, and she was the only woman to rank among
minded, daring and experiment-happy guests.
the top 12 Swiss bartenders. “I marinated the
I’m a bit freaky and love fire and crazy molecular
bacon in rum to extract the smell,” she explains.
experiments. You can see that from our menu –
“Then it was refined with an apricot & cardamom
you certainly won’t find “Sex on the Beach” there.
marmalade. I then cooked the bacon on a small
Do people actually still drink that?”, she asks, and
grill in front of the jury – which included Alex
gives a loud laugh.
Kratena, one of the best bartenders around.” The show element is an important part of the job, says Jennifer. “You have to particularly prove yourself if you’re a woman. A Negroni cocktail wouldn’t have
CONTACT
impressed anyone.”
Rooftop Restaurant & Bar Bahnhofstrasse 74
“I think innovation is important, even with spirits,”
CH-8001 Zürich
Jennifer says. As a result, the young bartender
info@ooo-zh.ch
is constantly experimenting with new flavors and
ooo-zh.ch
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Sweet Tradition | Claudio & Silvan Leibacher In the basement of the house where they grew up, the Leibacher brothers are reviving two age-old, almost forgotten traditional handicrafts: baking gingerbread and carving models – wooden boards with indented traditional motifs, into which the dough is pressed. And what they produce is hugely successful: Leibacher Biber. To get things straight from the start: in Switzerland, the word “Biberli” (lit. little beaver) does not just refer to the cute creatures that live near rivers, but also to sweet-tasting gingerbread specialties. Unlike the traditional gingerbread that is known throughout Europe, the “Appenzeller Biber” – named after the canton where they originate – are often filled with honey and an almond paste.
But what does all this have to do with the brothers,
The decision to work together on Project Biber
Claudio and Silvan? Claudio explains:” I’m an avid
has paid off, as is now clear to see: particularly at
collector – which is probably something to do with
Christmas time, production in the small basement
the fact that I studied History at university. So when
bakery runs at full capacity. The family home is
I had the opportunity to buy some old, hand-carved
filled with the mouth-watering aromas of honey,
Biber models from an Appenzell bakery, I jumped
almonds and spices. The team work virtually
at the chance.” But it didn’t stop there: “I’d loved
around the clock, in three shifts from early in the
baking since I was a child and I wondered if I would
morning until late at night, and they have even had
be able to make a Biber myself.” As it transpired, he was. But before he was able to set up his own business
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“When I had the opportunity to buy some old, hand-carved Biber models, I jumped at the chance.”
to take on extra staff. The
Leibacher
Biber
are made by hand from start to finish – from the carving of the wooden models to the typical
and achieve his current success, Claudio sold his
honey & almond paste filling made using regional
first gingerbread specialties in the village store next
ingredients, to the gentle baking process, right
door. By this time, he had learned to carve his own
through to packing the products in the well-known
wooden molds to make a variety of designs, and he
blue & white boxes.
delivered his home-made bakery products in rustic grey cardboard boxes.
Nowadays, the Leibacher Biber can be found in many of Zurich’s stores, and the brothers are
That gave his younger brother Silvan an idea. The
expanding further. For contrary to popular opinion,
Economics student thought that the boxes looked
gingerbread is not only consumed at Christmas. In
like shoeboxes – and so he spent a long time looking
Switzerland, “Biberli” are often enjoyed as a snack
at suitable shapes, sizes and designs until finally the
or eaten as a dessert accompanied by a coffee.
present-day typical Leibacher box was born. At this point it was clear: while they were very different in character, the two brothers complemented each other perfectly. For where the expertise of the baker
CONTACT
ended, the knowledge of the salesman began.
Leibacher Biber-Manufaktur
There soon followed a logo, a website and an online
Stapferstrasse 1
shop; the basement was gradually converted into a
CH-8615 Wermatswil
bakery and the first employee – the family’s former
info@biber-manufaktur.ch
domestic help – was hired.
biber-manufaktur.ch
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Living on a Knife’s Edge | Marco Guldimann Marco Guldimann always was a keen inventor. He started by making his own tools, which made everyday tasks easier for him and finally led to him taking up his present profession: that of bladesmith. When he talks about his kitchen knives, his face lights up. And he certainly has plenty to tell, this bladesmith who originally trained as a chef and discovered his great passion more or less by accident. His kitchen tools are a far cry from the run-of-the-mill knives that can be found in any supermarket. On the contrary: Gudimann’s knives are all crafted by hand – from the blade right through to the wooden handle. These unique items are designed to give pleasure to their owners for a long time to come. For what Marco Guldimann
creates is, so to speak, the Rolls Royce of kitchen
the material. And my anvil!”, he laughs out loud. “In
knives. Even though in his words it sounds rather
those days, I simply had a vice with an anvil clamped
more modest: “If my customer is happy, then I’m
to it, which of course was not nearly strong enough
happy, too.”
to bear the weight of the blows.” But all beginnings are hard, and Marco Guldimann refused to become
Thirty-year-old Guldimann originally learnt a different
disheartened. Gradually he taught himself everything
craft than that required to make sharp knives: in
that he needed to know, spoke with experienced
Freiburg, he trained to become a chef. “I’ve always enjoyed cooking. Particularly
to
feed
myself, because I get
bladesmiths, and valiantly
“It seems crazy when I look back now. I had no idea about the material. And my anvil!”
rather grouchy when I’m hungry,” he laughs. After
continued experimenting. For example, he worked on a propane tank that he had found in a scrapyard,
and also tested ceramic materials for their durability.
a few jobs here and there, he finally came to Zurich
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to work at the Hotelfachschule Belvoirpark, with the
Today, 10 years later, Guldimann can be proud of
aim of broadening his skills and knowledge in the
himself – for his kitchen knives are highly sought
field of gastronomy. “I immediately fell in love with
after. Renowned Zurich chefs such as Jacky Donatz
the city of Zurich, and after leaving the Fachschule I
or Rebecca Clopath use these high-end professional
simply stayed here,” he says.
knives, which have the uncompromising design of Japanese knives coupled with Swiss precision
Already during his time at the Hotelfachschule,
and
Guldimann began – first in his parents’ garden and
and professional chefs alike can attend one of
then in his own small workshop – to fashion things
Guldimann’s knife-sharpening courses, where they
by hand. “I’d always liked working with my hands
can also sharpen a knife of their choice. Under the
and repairing or inventing things. What is particularly
guidance of professional bladesmith Guldimann,
interesting to me is how I get to the end result, and
they thus produce the perfect blade.
aesthetics.
In
addition,
whether I could perhaps even make a particular object myself.”
CONTACT Messerschmiede Guldimann
In 2006,Guldimann began, amidst rose bushes
Luegislandstrasse 105
and tomato plants, to forge metal objects – initially
CH-8051 Zürich
using charcoal and a vacuum cleaner. “It seems
mg@dasmesser.ch
crazy when I look back now. I had no idea about
dasmesser.ch
amateur
cooks
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A summer evening in Gerolds Garten, Zurich-West
Further Information
Map of Zurich
Susanne Tobler | FOODLAB GmbH tastelab.ch
Marco Guldimann Messerschmiede Guldimann Luegislandstrasse 105 CH-8051 Zürich
toblertastes.ch facebook.com/tastelabzurich ZURICH-NORD
instagram.com/tastelab.ch instagram.com/toblertastes
Susanne Tobler FOODLAB GmbH Siewerdtstrasse 10 CH-8050 Zürich
Alexandra Heitzer & Simon Mouttet | FOOD ZURICH foodzurich.com
Alexandra Heitzer, Simon Mouttet FOOD ZURICH Stampfenbachstrasse 52 CH-8006 Zürich
facebook.com/foodzurich instagram.com/foodzurich Valentin Diem | ValeFritz food & events 32
ValeFritz.ch hoodfood.ch soithai.ch
LIMMAT Valentin Diem ValeFritz food & events Bertastrasse 2 CH-8003 Zürich
ZURICH-WEST
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TOWN CENTER
woodfood.ch
Leibacher Biber-Manufaktur Stapferstrasse 1 CH-8615 Wermatswil
instagram.com/valefritz Jennifer Ann Hunziker | Rooftop Restaurant & Bar ooo-zh.ch facebook.com/ooo.zh Claudio & Silvan Leibacher | Leibacher Biber-Manufaktur biber-manufaktur.ch facebook.com/LeibacherBiberManufaktur instagram.com/leibacher_biber Marco Guldimann | Messerschmiede Guldimann dasmesser.ch
NIEDERDORF Claudio & Silvan Leibacher
SIHL Jennifer Ann Hunziker Rooftop Restaurant & Bar Bahnhofstrasse 74 CH-8001 Zürich
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Imprint & Contact © 2017 häberlein & mauerer ag for Zürich Tourism Photos: Adrian Bretscher | Hangar Ent. Group GmbH Text: Gretta Bott Graphics: Anita Lutz | Kristin Hoos CONTACT International Media Team
Zürich Tourism
Phone +41 44 215 40 96
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media@zuerich.com
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PRESS MATERIAL Information for media: zuerich.com/media Image gallery and video material: zuerich.com/images E-book and press material Themed Dossier: zuerich.com/themeddossier COPYRIGHT Pages 6 – 9 | FOODLAB GmbH: © Susanne Tobler Pages 14 – 17 | ValeFritz food & events: © Valentin Diem All other images: © Zürich Tourism SOCIAL MEDIA facebook.com/VisitZurich instagram.com/VisitZurich #VisitZurich The Viadukt arches at “Kreis 5” district in Zurich
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