Rosi, the new Bavarian restaurant at Lochergut, presents itself from its best side, which is white-blue, smell of wood and paint and tastes wonderfully hearty.
Lunch consist of a single menu (vegetraian option available) and so i chose the Pichelsteiner, a hearty stew made of potatoes, carrots, cellery, horseradish and chervil. Meat eaters received two kind of beef on top. And if you remain hungry after this portion, you just head back to to chef for a second helping. Or dip some fresh bread into your remaining sauce. «The Swiss love sauces», says head of service Elif Okran and laughs, «I told Markus that he has to cook more sauce and he followed my wish.»
Markus, is not just Elif's other hald, but also the man who wants to bring back the spoilt Zurich palates back to good taste with plain fare. After excentric Haute Cusine at Wild Bar and Mexican Street Food at the Taco-Window at Kanzleistrasse the chef wants to go back to his roots: Allgäu. «I always wanted to open a restaurant and this is a matter of the heart», explains Markus Stöckle his motivation, while preparing chicken for dinner. «I just missed the Bavarian cuisine.»
However, when eating at Rosi, you quickly realise that Markus' plain faire comes with a twist - he learned from the best and you can taste the stars in every classic he serves and calls ist «Hardcore-Neo-Tavern. The beetroot salad comes with truffle and walnut crumbs and the Bavarian Cream is pimped with violet-vinegar and Marsala.
By the way: Rosi might be a common Bavarian first name but the restaurant is actually called after the favourite cow of Markus' brother.
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