Behind these Ochs&Junior watches is a lot more to discover as you might expect. I had the chance to do the first TAVOLATA&Ochs in the new concept store and I’m truly amazed by the space and it’s atmosphere… and of course the freshly brewed Black&Blaze espresso made perfectly by Beat! I’m so looking forward to all the upcoming moments at Zürichstrasse 49 and I’m glad that Bea catches them in her beautiful pictures.
A new idea – a new experiment… together with Roman and his Label Haltbarmacherei I launch a series of products. Haltbarmacherei is a 100% Bio certified production for Sirup, Gelees and Jam. I came across these yummy products at the Viadukt Market. When the idea of an own product line grew, I contacted Roman and I’m now very excited about the tests we did at the Haltbarmacherei. Soon I’m going to announce my 4 favorite flavors that will be produced this spring. Just so much: it is not about fruits but fine herbs!
I’m very happy about this cooperation and I hope you will like the results…
-19°
Bar | siltanen
Restaurant | seahorse
DesignDesign | designmuseum
You should be Here | bulgariamagazine.com/helsinki
Design Capital | wdchelsinki2012
Kallio | kartta
Since I have no own place in Helsinki I will just bake cup cakes and take them on my walk through the city. I tried a vegan recipe and I’m surprised how good it tastes, it’s not perfect yet but I still have eleven days… so brew your coffee the dessert is on its way!
I came across the idea of Ravintolaoäivä or the so called Restaurant Day some time ago and just fell in love with the concept and the idea of: “A day, when anyone and everyone is encouraged to open a pop-up restaurant, café or bar. Just for the day. The quirkier the concept, the better. No permission, no rules, just plain fun.”
I’m so excited to announce that I, and hopefully many Zurich cooks and culinary lovers, will start Restaurant Day here in Switzerland very soon. But first I will travel to Helsinki to enjoy the 4th edition of the Restaurant Day and bring back lots of impressions and inspiration. Thanks Simo for this great opportunity and for sharing the idea!
The Day starts with a Caffe at Tazza D’oro right next to the Villa Vilina Apartment in the beautiful Neighborhood Neve Tzedek. Neve Tzedek means “Oasis of Justice” and is the first Jewish neighborhood of Tel Aviv, founded in 1887, 22 years before the city of Tel Aviv was founded. From there a short walk brings you to old Jaffa with the Fleamarket and some really nice shops of young Israeli Designers. For Lunch or Drinks there are several Restaurants like La Charcuterie, the Puua Cafe or the best Humus at Abu-Hassan. To continue the day I suggest a walk along the beach to the DAN Hotel for an Apéro in a relaxed atmosphere with a great view. The city offers a lot of different quarters and moments, it is such a young city you really feel the moment of growth but the contrasts are big and the ideas seem very differing. The Cultural life is diverse and rich – we had the chance to meet Kamila an amazing singer and to see the Batsheva one of the worlds best dance companies at the Suzanne Dellal Centre.
In the evening the old Port is a nice place to enjoy dinner with a romantic sunset at the Container an open space for Art, Music and good Food. For a late night meal after some Arak shots, Wolfnights is the place to go…
There are many things to see besides Tel Aviv like the Desert and Dead Sea, Jerusalem or the Design Museum in Holon which is really worth a trip!
Thanks for a wonderful start into 2012.
To thank for a wonderful exciting year I invited for the last TAVOLATA 2011 and now I’m looking forward to many enjoyable evenings in 2012.
Wednesday morning in Oerlikon with my big basket to fill up with all the fresh vegetables from www.haabwalser.ch and flowers for a long table. TAVOLATA TRE starts…
The Menu is set with lots of winter vegetables like beet root, savoy cabbage, fennel and of course my big pasta-bowl… At Viadukt I bought all the other things: Grappa, Cafe and Peppe at Berg und Tal, the most delicious Burrata as well as a piece of Le Cironé, one of my favorite cheeses at Tritt.
Some cooking hours later I was happy to welcome my guests in the warm atmosphere of Freiwerk and I enjoyed another wonderful evening with lots of good moments and talks. That is what it’s all about.
Grazie a tutti.
My favorite place for breakfast, lunch and dinner. A simple surprising seasonal cuisine in an industrial hospitable atmosphere with nice staff. Almost perfect – should just be in ZH not in NY… or I in NY not in ZH…