Skip to main content

Zermatt Part three, Switzerland


The weather reports were calling for rain all day but when I got out of bed and leisurely walked onto the terrace, I was greeted with this stunning view.




         After a lightening fast breakfast we ran to the gondola station which was very close to the hotel. 



We got off at the Schwartzsee stop with the plan to hike down to Zermatt.






 Unfortunately, this was the best of Matterhorn for us, that cloud stayed there the entire day.
















The path was clearly marked for the most part, only once did we feel that we were not on it.  The hiking path is either a dirt road, rocky at times or a paved road for a bit.



We heard these cows 15 minutes prior to seeing them, their bells accompanied us as we walked and were the only sound to break the silence of the area. 






 About two hours after beginning our hike we stopped for lunch at Zum See, a great mountain restaurant run by a husband and wife team for the last 30 years.  The restaurant is in a rustic 16th Century wooden house.















 A glimpse of Zermatt


 Along the way there are wooden crosses, some with written information about those who perished, reminders of how dangerous this beautiful area can be.  In Zermatt there is a mountaineer's cemetery, a sad resting place for those who lost their lives pursuing their passion.









Back to Zermatt.  All in all, this was a wonderful and exhilarating hike, but I found out just how painful going downhill for three hours can be.  Our legs really hurt and immersing ourselves in that wonderful outdoor hot tub felt amazing, until the thunderstorm started.

Goodbye Switzerland,
Joanna





Comments

Popular posts from this blog

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...