The restaurant is a member of the non-profit organization Slow Food, which is an alternative to Fast Food and tries to promote and preserve local products. Explaining this movement with several sentences would be unfair but it was great to see that Restaurant Greulich is a member of such an organization. I guess this is why you get to see the list of local suppliers on the back page of the menu.
With its clean and bright interior design, it forms a nice environment to dine. The table decorations were simple, perfectly clean and comfortable.
The menu offers several starters, the so-called "In Betweens", two Fish and two meat, two vegeterian dishes and also several desserts which can be followed by some different tea variations. It also offers three different degustation menues, one being vegetarian and the other two comes as 3-course and 4-courses. We both had the 3-course surprise menue.
After our orders were taken, we were served with handmade butter with a fleur de sel topping, green olives and fresh garden cress with a small scissors. The presentation of this combination looked very nice over a wooden plate. The butter was very tasty, even though the olives didn't taste bad, I think they would have needed more time for curing. We had some white and crispy flat bread. The white one was too usual but I liked the crispy flat bread pieces, they matched the butter perfectly.
Our first course was a veal tartar topped with some mixed green lettuce and a creamy parsnip soup. Veal tartar was very good and it had some truffles flavour and I liked the parsnip soup a lot. They both accompanied each other vey well and the rooty taste of the soup has enriched the flavour of the tartar. For me, this dish was the highlight of the dinner. We had the recommended wines together with our courses and the the one we had the first course was a very nice Gavi from the Castellari Bergaglio winery (Castellari Bergaglio Rovereto Vignavecchia Gavi di Gavi Gavi DOCG 2008)
The main course was beef entricote on a bed of green beans and beef cheek with a crispy potatoe siding. It was served with a very tasty carrot sauce. The entricote looked promising but somehow it was missing some flavour but I found the cheek tender and tasty. With the main course, we had a glass of red wine made of the Mourvèdregrapes in Valencia (Rafael Cambra- Uno-2007)
As dessert, we were served with a creation of chocolate and berries. On the right you see chocolate ice-cream which had a strong minty flavour and then two small pieces of brownies which were so good and melted in my mouth and the one served in a shooter glass was a combination of berries, chocolate mousse and some cruncy chocolate pieces. As for dessert wine, we had theAustrian sweet wine Tschida Beerenauslese 2006. It was so good with exotic fruit aromas and we both had two glasses.
After the desserts, we went for some cheese and we had a plate of Camembert, Schweizer Bergkäse, Gruyere and Schimmelkäse which was served with peach honey. My favorite out of this plate was the Gruyere.
We paid 277 CHF, where the menu costed 82 CHF per person and the wines costed 10 to 15 CHF. I enjoyed the dinner and the only think which could have been better was the main course. For the ones who want to have a nice dinner combined with a friendly service, I highly recommend Restaurant Grelich. I would go back !
Restaurant Greulich
Herman-Greulich-Strasse 56
8004 Zürich
043 243 42 43
