It’s time to pack and head to Zurich for the night and off to Tanzania in the morning

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I’m actually sad to be leaving this marvelous place but also exited to vista Tanzania for the first time in my life! After one last amazing breakfast at my hotel, it’s time to pack! Being the seasoned traveler that I am, I brought 2 pieces of luggage so I can pack all the winter stuff in the big suitcase and leave it behind for when I go back to LA and pack the small suitcase with my African needs, mainly bathing suits, t-shirts and shorts. I’ll miss my beautiful suite at The Kempinski with the best view in town; God know where I’ll end up staying in Africa. I have one last lunch with my dear friend Reto before hitting the road to Zurich where i will spend the night with some friends and then leave in the morning for Tanzania.

Reto has invited me and some Italian reporters at Mathis restaurant (www.mathisfood.ch); It’s the hottest restaurant in St Moritz, located at 8,000 feet at the base of Piz Nair cable car. Uber-chic skiers in Bogner and Chanel ski wear make the culinary pilgrimage to the bold-yellow multilevel ski lodge in search of chef Reto Mathis and his acclaimed kitchen of high-end culinary indulgences. On sunnier days guests also have the option of eating outside near the famed “Yacht Club” complete with vodka ice bar, fur-clad chairs and personal Beaver lap blankets. Today is such a day and we indulge on the most delicious meal while sunbathing to the Alpine sun, complete with Beaver lap blanket!

During lunch, the charming Reto Mathis makes his way to our table to meet us and chat with my Reto from Kempinski. What a beautiful day and lovely company, but Helas, it’s time to leave; my friend Riccardo from Italy has kindly offered to drive me to Zurich so I don’t have to take the train, though I do like the train ride from St. Moritz to Zurich…another time! After returning to the hotel and saying goodbye to Reto and Simona, Riccardo and I hit the road for the 2-hour drive to Zurich. It goes pretty fast, especially listening to all of Riccardo’s entertaining and somewhat ridiculous stories of all his ex, present and future girlfriends’ dramas…those Italians!

 

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The funicular to the Corviglia

 

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The Corviglia funicolar

 

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View from Mathis Restaurant



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Swiss star chef Reto Mathis

 

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The very exclusive Mathis Restaurant at the Corviglia


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Once we arrive in Zurich, I give Riccardo a little tourist tour of the beautiful city since he’s never been here. We start with the very chic Bahnhofstrasse (The Rodeo Drive of Zurich), a walk in the old town Zurich dating back to the year 450, up and down the river and finally at my favorite Bar in Zurich; The Odeon. This place had been around forever and I’ve been coming here since I was a student in my teens. Talking about students…we are meeting my dear friend Tina Serianni with whom I went to school at Franklin College, an American College in Lugano Switzerland. Tina and I will be going to Tanzania together in the morning, she works for Swiss Airlines and she’s been trying to get me to go to this magical place for many years; I finally accepted and here we go. She brought along her new French boyfriend, a tattoo artist with hardware all over his ears and nose…she’s always been a little bohemian and rebellious.

 

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Beautiful Zurich at night

 

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The Fraumünster church with Chagall’s famous stained windows

 

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Zurich’s famous bohemian Odeon Bar

 

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Odeon’s classic interior

 

After introductions, pleasantries and 3 martinis, we go to one of Zurich’s landmark restaurants: Zeughauskeller Restaurant (www.zeughauskeller.ch/home). Swiss food is not necessarily renewed in the world, but for those who know, there are a few dishes that are just amazing from this country and one of them is the famous Kalbgeschnetzeltes Zürcher Art hit Rösti…yeah, don’t even try to remember this name, it took me 20 years! It’s a veal dish, drowning in butter and cream and spices served with Switzerland’s most famous side dish: Rösti, the Swiss version of Hash Browns. Rösti is a Swiss dish consisting mainly of potatoes, in the style of a fritter. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world.

 

Kalbgeschnetzeltes Zürcher Art hit Rösti recipe:

Ingredients:
2 lbs veal cutlets, sliced into 3/4 in strips
3 tablespoons all-purpose flour
2 ounces unsalted butter
2 tablespoons olive oil
1 onion, very finely sliced
2 garlic cloves, finely sliced
15 fresh sage leaves, chopped
7 ounces cremini mushrooms, thickly sliced
1 cup dry white wine
sea salt & freshly ground black pepper
1 1/4 cups heavy cream
Directions:
Sprinkle the flour over the meat and coat well. Heat half of both the butter and oil in a frying pan. As soon as the butter foams, add the meat and brown it very quickly on all sides. Set aside on a plate.
Add the rest of the butter and oil to the pan and sauté the onion, garlic and sage for a few minutes, then add the mushrooms. Stir well and when the mushrooms start to soften, continue cooking for about 5 minutes longer.
Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape away any crust that has formed. Add the veal and cook, stirring, until the wine has evaporated. Turn the heat down to low and cook for another 10 minutes.
Season with salt and pepper, and at the last moment, add the cream, let it bubble for 2 minutes, then remove from the heat and serve.

 

Zeughauskeller was built in 1487, this former middle-ages armory is a bustling place located just steps from the Paradeplatz. It’s always jammed packed and you may have to wait for a table a long time. The menu is all Swiss classic, including sausages and beer…a Swiss staple!

 

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Place setting at Zeughauskeller in Zurich

 

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Zurich’s traditional dish and Zeughausekeller’s signature dish: Kalbgeschnetzeltes Zürcher Art mit Rösti…AMAZING!

 

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Zeughausekeller’s 15th century main dining room originally built as an Armory

 

After gorging on a low-carb dinner, we stumble out and make our way to the hotel for an early nigh, since I will have to meet Tina at Zurich’s airport at 7am. I am to busy digesting my dinner to realize that tomorrow I’ll be in Africa…how AMAZING!

Well goodnight possums…Chüss!