Gift Tips: 7 Unique Zurich Treats

The name Martin Walker might not sound like a traditional Zürich name but with books such as «Baden Gehen In Zurich», «Stille Nacht. Nicht nur eine Weihnachtsgeschichte» or «Hotel Schräg» under his belt he knows his way around the city. And as the author of «Zürich by Food» he knows the gastronomic paths around the city. I caught up with him to find out which seven Zurich delicacies he will be serving up…

1. Le Saucier
Fabian Lange is the Zurich sauce chef. His sauces for veal, fish, vegetables and poultry are a must in every kitchen. We are particularly fond of the bouillabaisse made to a recipe by Antonio Colaianni. Simply bring it to the boil, refine it with butter, fry the fish and crustaceans as desired, add it - and imagine you are enjoying the View Port in Marseille.

2. Brioche im GlasStar chef Tobias Buholzer has also created a matching bread roll to go with his vegetarian «noix gras». A brioche in a glass, long lasting, quickly baked and delicious. Should always be kept in the refrigerator though.

3. Züri TirggelThis ancient Zurich specialty, first mentioned in 1461, is available from the St. Jakob Stiftung. The honey dough is pressed into a mould by hand and then baked for a short time at a very high temperature. A pleasure to let the «Tirggel» slowly melt in the mouth.

 4. Anima PomponAnet Strusinski is Armenian with Russian roots and was born in Tehran. As Anima Pompon she bakes and produces all kinds of delicious things. We especially like the granola with cranberries, oats, almonds, sesame seeds, sunflower seeds and linseeds. They bring a drop of sunshine even on long winter days.

5. LöwenküsseIf you are not familiar with Baci from Italy then give them a try. Then try Laura and Fabia Löw’s much tastier Zurich alternative, « Löwenküsse», literally Lions Kisses. They are available in different flavours and, of course, produced without palm oil.

6. Zweimal ZürichipsHow can chips save the world? Well Zürichips are doing their bit with croutons made from old bread that would otherwise be disposed of. The chips are crunchy and look and taste good in a bouillabaisse (or any other soup). And during the winter months there are also the Züri Fondue Chips, very nice for aperitifs - and your apartment doesn’t smell like a cheese gone mad.
 

7. Zürcher TrüffelEmma dei Silvanbull is the name of Zurich's most beautiful female truffle hunter. Together with owner Thierry Garzotto she searches the whole canton for the coveted tubers and finds, for example, winter truffles (tuber brumale). Go on, treat yourself.