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Graubünden Cooking
| Book |
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available at |
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Graubünden Cooking - Die Bündner Küche - La Cucina dei
Grigioni
Jacky Donatz, Chasper Pult
Capuns, Pizokel, Maluns,
Tatsch and Plain in Pigna – melodious names and exiting
stories. This proves that the independent Grisons cuisine
has always existed and still does to this day. Although
the diverse regional cuisine has evolved, it remains down-to-earth
and original.
Jacky Donatz
A
favorite venue among gourmets is Jacky Donatz’s
›
Restaurant
Sonnenberg, high above the rooftops of Zürich, which
has earned itself 15 Gault Millau points.
Plonked
down in a picturesque vineyard, this 160-year-old treasure
offers the prettiest view of any restaurant in Zurich: on
a clear day, you can see the Glarner Alps over Zurich's
rooftops and watch the sun setting over Lake Zurich. Until
2006, FIFA, the international football association, had
their headquarters here; though relocated to central Zurich,
they retain a members' lounge on the second floor, affording
a steady stream of soccer bigwigs coming to sample the cooking
of Jacky Donnatz, Sonnenberg's famous chef.
Jacky
Donatz is best known for his straightforward (and eponymous)
meat dishes: the “Jacky Spezial” is a cutlet of veal, and
his Siedfliesch Jacky is steamed meat (which tastes better
than it sounds). Every table in the light and airy dining
room has a view, though you should start your meal with
a Cüpli (glass of champagne) on the garden terrace under
gnarled old sycamore trees. |
CHF 19.90
EUR 11.80 |
| Product |
Book |
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| Language |
English,
German,
Italian
/ Rätoromanisch |
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| Publication date |
2007 |
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| Pages |
96 |
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| Cover |
Gebunden |
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| ISBN |
3-03780-330-4 (d/e/i)
3-03780-299-5
(d/e/rätoromanisch) |
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| EAN |
9783037803301 (d/e/i)
9783037802991
(d/e/rätoromanisch)
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| Publisher |
Fona Verlag AG |
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