TEPE Zurich

I ordered a six-person meal, only ten dishes, and each dish is only a little bit, not enough to eat at all, close to the Swiss appetite is very small, maybe the cold environment, not moving. The taste is not bad.

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The grape juice is delicious, the steak is good, very quiet, you can enjoy Lake Zurich by the window, the scenery is beautiful. I feel that everyone who comes to eat is wearing a formal dress. . . . It&#39;s a pity that it rained today and the scenery by the lake was average.

A restaurant in the dolder hotel, the most worthwhile is his scene, really beautiful, especially after the winter snow, I feel that there is heating to eat inside, and then the snow outside is particularly good. The food is good, the cooking is very thoughtful, very delicate, the taste is good, especially his fish is very beautiful, the service is also very good, the materials are first-class. After dinner, milk tea also provides a small dessert, there are gold foil on it, really high, the price may be a bit expensive, but the Swiss price itself is not too low. Is a good restaurant.

We go to Royal Panda regularly. The food and service are always great. As a side effect, it is getting busier and busier, especially this time of year, so the restaurant was packed.

A restaurant popular with Zurich locals, just off the square of the Cathedral of Our Lady (M&uuml;nsterhof), has been around for more than 700 years. It was the home of the private doctor of the convent of Notre Dame, who later sold the building to the linen weavers&#39; guild, one of the seven oldest guilds in Zurich, and some textile scenes can still be seen on the window of the restaurant. The owner of the restaurant, Sepp Wimmer, took me to the floors, where the densely-painted badges were the hallmarks of the members of the guild, on the left, the time of the company&rsquo;s establishment, and on the back, the time of joining the guild. The fountain in the square is also his magic: &quot;I can let the fountain spew wine and fill the whole pool.&quot; Still ordering my favorite Zurich veal (Z&uuml;rcher Geschnetzeltes), unlike many other restaurants that are used to cutting or shredding beef, The beef was cut into huge chunks, the meat was more delicate, and the potato cake was thicker. In addition, the fried duck liver with cherry port wine sauce was also the home dish here.

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I ordered 2008 Solar de Mendieta Gran Reserva, he liked Spanish wine the most. I ordered oxtail clear soup, shared a Chateaubriand steak with Wenxi, and also ordered rabbit meat (like chicken), Veal sausage, roast chicken, all good 😋 The restaurant is also known for its art collection. Unfortunately, I am not embarrassed to shoot too much.

TEPE Zurich

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