Gourmet Traveller feature for Food and Travel Magazine.
Think Zurich, think Switzerland, think neutrality, money and chocolate But the capital of finance is shedding its staid image and embracing a new ethos that celebrates culinary diversity in all its forms, pictures by Gary Latham, words by Anthony Lambert.
Chef Antonis Sirmopoulos at the grill, Restaurant Razzia, Zurich.
Filet Mignon at Restaurant Razzia, Zurich.
Zurich Old Town.
Cocktails in Baltho Restaurant & Bar, Hotel Marktgasse, Zurich.
Deux freres gin, hand made in Zurich.
Cafe culture is a huge part of the Zurich scene, Milk Bar, Zurich.
Zurich Old Town.
Hot Chocolate & Red Currant tart at the delightful Conditorei Schobar, Zurich
For Cabbage lovers everywhere! Chopped Cabbage and Spek rolled in Cabbage leaf with Venison liver sausage with Kale and Apple vinegar Puree at Restaurant Spitz, Zurich.
Fischers Fritz, Camp Site and Restaurant, Lake Zurich.
Forelle Biau (Poached Blue Trout) at Fischers Fritz, Camp Site and Restaurant, Lake Zurich.
Restaurant Zunfthaus zur Waag (Guild House), Zurich Old Town.
Chef Alain Koenig at Restaurant Zunfthaus zur Waag (Guild House), Zurich Old Town.
Hotel 25th, one of the new breed of ultra cool hotels in Zurich.
The Uber Trendy Rübis & Stübis (Frau Gerolds Garden), Box Park, Zurich.
Benoit Perler, Manager and event organiser at Restaurant Viadukt, Railway Arches, Zurich West.
Rübis & Stübis (Frau Gerolds Garden), Box Park, Zurich West.
Funky shops in the Railway Arches, Zurich West contrast with the more traditional and up-market old town Zurich.
Chocholate selection at Vollenweider Chocolatier, Winterthur, Near Zurich.