Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Food Zurich

Between 07. and September 17, 2017, Zurich hosted the second edition of Food Zurich , a stage for the gastronomic creativity and culinary wealth of the city and region. Focusing on the themes of Switzerland, innovation, new talent and sustainability, the festival highlighted traditional cuisine and promoted new-age creations and ideas.

During eleven days, more than 150 events presented the city as a culinary hotspot and a true paradise for food aficionados of all stripes. The food was served and cooked in every imaginable location: in established restaurants as well as in the tunnel, in the museum, in the castle or in private homes.

Over a long weekend, I made the trip to Switzerland’s largest city to check out a few events from the extensive program.

Under the motto Vörigs, i.e. the further processing of leftovers and products that are usually disposed of during preparation, more than 50 restaurants presented new ideas and their own creations for sustainable cooking.

Various workshops, talks and seminars took place in the beautiful Chuchi, a large open kitchen installation. In addition, there are numerous exhibitions, lectures and individual culinary events spread throughout the city.

However, I was particularly excited about the really huge Street Food Festival. More than 150 restaurateurs, vintners, street food stands and producers gathered between and under two large circus tents. The spectrum here was diverse and actually outshines pretty much everything at street food markets. The spectrum ranged from churros to ceviche, tacos al pastor, oysters, taiyaki, flaming salmon, Gommer cholera, lobster rolls, cocktails, wine and, of course, burgers in many variations.

During my short stay in Zurich I also discovered two small and very chic hotels. The first night I spent in the beautiful Marktgasse Hotel, a listed building, soon to be 600 years old. The rooms are gently and very tastefully modernized – and the location in the middle of the old town and almost directly on the lake perfect. I spent the second night at The Yard Hotel, in the former Redlight District of Zurich. Cool rooms and the Yard Bar invite you to stay. And, if it’s not Sunday (or Monday) as in my case, the restaurant also serves Meatballs, Fishballs, No-Meat-Balls and Grossi’s Hacktätschli.

When the third edition of Food Zürich takes place next year, I can only strongly recommend getting there. But also apart from the event, Zurich oh is definitely worth a trip from a culinary point of view…

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