Zermatt Part Two, Switzerland

With the threat of inclement weather looming, we were out the door within minutes after checking into our hotel.

The train goes from the Gornergrat Bahn station in Zermatt to Gornergrat which is the last stop. Since it was very cloudy and going to the top did not make sense, we got off at the Riffelberg stop (8,471 ft).

The views were wonderful but we could not see any of the taller peaks, they were obstructed by clouds. We hiked around for a couple of hours enjoying the scenery and the cool, crisp weather.

We took the train back to Zermatt and after a bit of rest went out to dinner. The hotel owners recommended restaurant Schaferstube.

So the funny story about this restaurant is that my husband and I walked inside, looked around for a few seconds and walked out. We deemed it too touristy. After standing outside for a bit and trying to figure out where to eat, we went back inside since we were starving.

It turned out that the dinner was one of our favorite in all of Switzerland, a meal we still reminisce about. "Don't judge a book by it's cover", so I have learned.

I had the wonderful roclette

And we both enjoyed lamb, done differently.

The creme brulee was superb and was paired with cream and a slice of homemade pound cake.

This was a fantastic dinner in a really lovely restaurant with great service and an inviting atmosphere.
We were looking forward to another day full of excitement in Zermatt.

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...

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...

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...

A Fork And A Suitcase

Search This Blog