Blog Archive Page

We’re not quite there yet!

Sunday, August 31st, 2014

But we sell both – in different bottles tough ;-)

Water into Wine - Jesus was here

Engineering Challenges?

Saturday, August 30th, 2014

Take the pie out of the fridge and place it in the oven at 140 degrees
opens a lot of space for interpretation – it seems.

Tecnische Interpretation

But there are alternatives!

One could be to parking yourself at the VespaBar and chose a yummy delight from our extensive menu.

Then enjoy a glass of wine or an ice cold beer over a chat while our team of kitchen engineers finish the task to meet the challenge ;-)  

Coffee versus Wine?

Friday, August 29th, 2014

We serve both!

Coffee vs Wine

Glowing Crispy sticks?

Thursday, August 28th, 2014

Ticino Making of Crissini

We had a special Amuse Bouche the other day and some people asked, if and how we made them.

Well, our Crissini are hand made in-house; we knead the dough, leave it to rest for 30 minutes and then rolled into sticks, bake for 20 seconds and then wrapped by Parma ham.

As Crissini have a shelf life of half an hour or so before they turn soggy and limpy in this climate it remains something for special occasions.

We strongly believe in in-house products rather than preserved food with stabilisers, emulgators, MSG and GMO ingredients. Those purchased products are sometimes loaded with chemicals – just wondering, why they do not glow green at night! 

Why does the kitchen ……

Wednesday, August 27th, 2014

….. start working hours before the restaurant opens for you? 

Well, it’s all about readying the kitchen – for tonight – and every night:

- Mise en place finished √
– Plate warmer hot √
– Salamander up √
– Pizza oven steadied at 331° C √
– Kitchen briefing done √
- “Hildi” our Dish Washer ready √
- Order printer has enough paper √
– Air vents running √

Well, lets start cooking then, shall we? 

140827 Readying the kitchen

Some things you better ….

Monday, August 25th, 2014

…. leave to the professionals. Cooking meat is one of them. Why not enjoy a chat and a glass of wine while the Chefs get into gear and cook your dish the way you like it!

Grilling Types

Apart from caffeinated coffee …..

Sunday, August 24th, 2014

….. we also cater to the lovers of decaffeinated coffee.

No sleep to waste – yet all the taste!

140730 CdO

Something to celebrate?

Saturday, August 23rd, 2014

Then call us for whatever arrangements you might need. And yes, we try to get it right as we know how important such events are for you …… and for us!

Suzanne's birthday cake

We listen to what you would like ….

Wednesday, August 20th, 2014

We listen to you

Augustic delights!

Friday, August 1st, 2014

Marinated Mushroom Salad with freshly baked Garlic Bread

1408 Cold Mushroom Salad

 Pan Fried Sea Perch with Cold Cucumber Noodles and Glazed Carrots

1408 Sea Perch

 ……. or the Australian Beef Tenderloin Escalope served with Baked Potato, Swiss Beans and Horseradish

1408 Beef Escalope

 and the sweet finish for this month’s special menu is a Melon Jelly Panna Cotta in a White Chocolate Shell and Cranberry Sauce – as good as it gets!

1408 Melon Jelly Panna Cotta