Frescoes in Lucerne, Switzerland

Walking around Lucerne's Old Town was like stepping back in time. The mainly car free streets, the gray cobblestones, charming little cafes, colorful souvenir shops, blooming flowers hanging from the balconies, and small stores filled with sweet smelling chocolate, were enough to make one feel happy, sentimental and romantic.

Another aspect of the Old Town that I fell in love with were the beautifully decorated buildings. The 15th Century buildings with stunning artwork on their facades depicting medieval life or some contemporary scenes were simply extraordinary.

I was able to find information on a few of the buildings.

"Marriage at Canaan" 1928

This was my favorite building, it was just exquisite in person.

The Pfistern Guldhall, with the Pfistern family tree and local coats of arms of various families which lived in the city.

This building depicts William Tell and his family. William Tell was a legendary Swiss hero who fought for independence and helped to spur the people to rise up against Austrian rule.

Dornach house, 1900. A neo-gothic design with a fresco which is dedicated to the Swiss victory in the Battle of Dornach. In 1499 the troops of emperor Maximilian I were beaten by the Old Swiss confederacy and Switzerland became independent from the Roman Empire.

Lucerne was a joy to visit, we would like to come back, maybe with kids this time.

Joanna

Comments

Bordier Butter - The Best Butter in France

France is in the midst of a butter shortage! Due to a decrease in milk production and a substantial demand for French pastries all over the world (mainly China and the Middle East), the price of butter has increased by 60% in one year. The French are stocking up and thus creating shortages. French newspapers are publishing articles titled "A guide to cooking without butter". So, with hopes that the shortages are temporary, here is my ode to the best butter in the world. I'm not kidding. The. Best. Butter. In. The. World. Mr. Bordier, a grandson and a son of cheese mongers, became a butter artisan in 1985. He acquired a creamery originally founded in 1927. The supreme taste of the Bordier butter was first recognized by a chef from the Plaza Athenee while vacationing in Brittany, a beautiful region in northwestern France. Bordier is the lone butter master to still use the old method of kneading the butter according to the 19th century t...

Azura, Jerusalem

Azura, an eatery in the Machane Yechuda market was opened by Ezra, nicknamed "Azura" in 1952 after he emigrated from Turkish Kurdistan. These days, Azura, run by Ezra's nine children, has a cult-like status, and the crowds to prove it. Azura is not easy to find and your best bet is to enter it from the Iraqi part of the Machane Yechuda market. It is almost impossible to find it from the street. The restaurant is located on a small square filled with older man playing backgammon and sipping tea, which just adds richness to the already wonderful atmosphere. The food is cooked slowly in these large pots over gas burners. The menu was so packed with delicacies, we had a difficult time choosing just a few dishes. We started our lunch with this wonderfully creamy hummus with warm mushrooms and onion, a combination which has always been my favorite. The tomato, cucumber, and onion salad came garnished with parsley and a healthy dose of ta...

OCD Restaurant, Tel Aviv

After our first very memorable visit to OCD, we were eager to repeat the experience. I booked our dinner about a month in advance since, deservedly, OCD has become much more popular in the last year or so. They still do two seatings per night and one Friday brunch per month. There is something very exciting about the surprise aspect of the dining experience at OCD. There is no menu; while booking the reservation one is asked about any dietary restrictions, and during the evening the diners watch each dish being meticulously prepared by the team in the open kitchen. We marveled as we watched attention being paid to every minute detail and the choreography utilized by the chefs in assembling each plate. This is more than a dinner; it is a theatrical production with spectacular and beautifully presented food. Our dinner began with this beautiful poori with cardamom leaves foam and cucumber ceviche. Marinated amberjack with soy and lemon, b...

A Fork And A Suitcase

Search This Blog