The Dins Santi Taura restaurant was recently awarded a Michelin star. The head chef demonstrates his culinary skills and the gastronomic experience with three things: authenticity, perspectives and exclusive ingredients.

Santi Taura has dedicated itself to the study of the origins of Majorcan cuisine and the preservation of traditional recipes. The Michelin distinction is the culmination of his many years of work. “When there is a story surrounding the dish, the guest appreciates it much more”, according to the head chef.

He produces dishes that manifest his passion for old recipes. To the delight of the connoisseurs. Santi Taura does not invent anything and only cooks things that are anchored in gastronomic history. He gets his products from the region and consequently presents his guests with the richness of Majorcan island.

The El Llorenç Parc de la Mar lies in the heart of La Calatrava, one of the oldest districts in Palma. The modern hotel opened in 2020 and offers 33 exclusive guest rooms and an Infinity Pool on the multi-level rooftop terrace with a cocktail bar. Whether relaxing on the deckchairs in Balinese style or dropping in for a drink, the guests can enjoy the sweeping view of the bay of Palma, the cathedral and the charming rooftops in the old city. The spa facilities offer treatments with the Spanish luxury brand Natura Bissé and an indoor pool.
www.elllorenc.com

Photos Copyrights: Restaurant DINS Santi Taura & Hotel Llorenc de la Mar, Tarek Serraj

Books carry us away from home to distant lands. In our heads the most beautiful places are created and fantastic areas on the edge of the imaginable are formed through surreal dream worlds. On the next few pages you will be immersed in Chateau Life – the new photo book from Assouline – and enter into a culinary dream. The French have been extolled as culinary experts for a long time. The emphasis is particularly on the time they spend together around the table. Jane Webster and her Australian family live in Château Bosgouet in Normandy and have adopted the tradition of the French table with surprise and joy at every turn. From strolling around the market, to setting the table through to the use of a vegetable garden. Their adventures are captured here through the sophisticated eye of the photographer Robyn Lea.

Our current six favourite restaurants

No plans this evening? Then we know what you can do. You do have plans? No problem, this is better! We will show you our current favourite restaurants in Zurich and surroundings.

Maison Manesse

Feel like a little lavender-mascarpone crème with blueberry ice cream? Preceding that for example gnocchi with mushrooms and spruce shoots or mangalica pork chops or cod with Jerusalem artichokes, saffron pear, chanterelle mushrooms and sesame. You will be spoilt for choice. The wise connoisseur orders the Maison Experience consisting of six courses with the accompanying alcoholic beverage and can leave the Michelin extolled restaurant hours later with a warm stomach and the comforting knowledge of not having missed anything.

Bauernschänke

”Sharing is caring“ is the motto in Bauernschänke in Niederdorf. On the menu: pork belly gröstel (fried potatoes with meat) with Shiso radish and lettuce, aubergine Tatar with herb salad and crisp bread or braised meat ravioli with sage butter and parmesan and other delicious dishes from the head chef and linker of senses, Nenad Mlinarevic. The dishes are made to share, of course it could be the case that you, once you have tried it, are no longer in the mood to share.

Huusbeiz

Huusbeiz is located between Lochergut and Albisriederplatz on Badenerstrasse. It is a stylish and extremely comfortable local pub with honest, good Swiss cuisine. Metzgete (traditional hearty dish with warm blood and liver sausage and boiled pork) is on offer in Huusbeiz from 12th until 14th November in line with the „Nose to Tail“ philosophy. It is served in the form of an elegant 5-course menu and promises – to quote those making the dishes – a big mess. The whole menu costs 94 Swiss francs; if the accompanying wine is served, there is a supplement of 49 Swiss francs.

Huusbeiz
Badenerstrasse 310, 8004 Zürich
+41 43 931 77 90
www.huusbeiz.ch

Gamper

Gamper restaurant welcomes its guests from Wednesday until Saturday. You cannot book a table, just call in spontaneously. In general, a table opens up after a short waiting time (at the wine bar) and Gamper is always worth the wait. The dishes by Marius Frehner are seasonal and strongly reduced to the basics like everything in Gamper. There is no menu; instead a sensational 5-course surprise menu is served.

Trube Zollikon

Trube in Zollikon, directly beside a small cheese shop, captivates with an inviting atmosphere and tasteful furnishings. You actually feel at home here before you have even sat down. The gourmet cuisine by Claudio Obrecht then ensures that you will want to stay seated for as long as possible. Such is life: You sometimes get what you expect – you often do not – and in rare cases you get much more. Then you order ricotta gnocchi and think to yourself, the restaurant has 14 Gault Millau points so they will be really good gnocchi, but then, then they are the best you have ever had in your life.

Trube Zollikon
Alte Landstrasse 94, 8702 Zollikon
info@trubezollikon.ch
+41 44 390 11 60
www.trubezollikon.ch
14 Gault-Millau-Points

Fedt

When you enter Fedt (Danish: cool), you immediately comprehend: Those responsible here are passionate about what they do. The concept is aimed towards vegetarian and vegan cuisine that surprises and delights. The Churros on caramel for example are simply a poem, however in no way outshine the other dishes. The pop-up is open until 18th December – and will then hopefully remain forever. And if it is the case, that the joy you give to others comes back to you, then the head chef and innovator, Alain Pinto, must be a very happy man, because his dishes promise pure joy.

Photos Copyrights: Maison Manesse, Bauernschänke, Fedt, Bauernschänke, Depositphotos, Huusbeiz, Gamper, Trube Zollikon, Fest