Wednesday, 21 January 2015

Discovering Zurich’s historic tram museum


Another first for ZIWA’s intrepid Discovering Zurich & Switzerland group was Tuesday afternoon’s guided tour of the Tram Museum, housed in the old tram depot in Burgwies. Zürich is famous for its comprehensive tram network, but less well known is its history and the variety of trams in use over the past 130 years. After some elaborate negotiations at the cash desk, twenty ladies were admitted into the hall housing a tram collection dating back to 1882. There we were able to climb inside the cars varying in age from 1897 to 1968, as well as learning something of the history of the tram network. It was an afternoon well spent for the transport enthusiast.

Our guide Hans Ryffel knew everything about the old tram companies who each commissioned their own liveried tramcars in distinctive colours. The earliest trams were horse-drawn and the network supported as many as 200 horses at the end of the 19th century. In 1900 electric trams were introduced on the 1 metre gauge tram tracks still in use today. Early tram routes ran from Seefeld to the main station, and on to Paradeplatz and Enge; the Glattbrugg line ran through Oerlikon and went as far as the Rigibahn, and a tram line even ran across the Münsterbrücke. Eventually the private companies were taken over by the city and more inner city lines were built.

The tram museum contains working examples of all ages of the Zurich tram, all lovingly maintained by a Verein of volunteers. The city of Zurich owns the trams in the museum as they are also insured to travel on the city tram line: the Museum Line 21 runs every last weekend of the month. All the tram cars in service were built locally, some in the workshops in Schlieren.  The first electric trams had a driver and conductor and only ran one way, so a turning loop was built at the end of each line. Early trams also pulled trailers and even a post wagon. The trams were especially popular in winter, when people left their cars at home. Smoking used to be permissible in the trailer section of the tram. Articulated tramcars were constructed in 1966-68. The modern cobra tram has low entry for passengers but the space for machinery under the cars is reduced.

The trams are powered from overhead power lines which send up to 600 volts through the braker system to the controller.  Wet lines or leaves on the line can still be a problem today. At the tram museum, with a little imagination, one can still smell the oil and smoke and hear the sound of the horses’ hooves clopping along the tracks. For information about the Museum Line service as well as a guide to the tram museum, see this link: www.tram-museum.ch. You might even consider holding a party at the museum!

Thank you to Rowena for arranging the tour and to Anne-Marie for coordinating the afternoon visit.

Julia Newton, 21 January 2015.


Friday, 19 December 2014

Restaurant of the Month - December 2014

Restaurant Gruenes Glas, Untere Zaeune 15, 8001 Zurich

http://www.gruenesglas.ch/home

For our final event of 2014, the ZIWA Dining Around the World group chose to celebrate at the Gruenes Glas, a traditional restaurant which has recently been renovated. It was a popular choice for a pre-Christmas lunch, judging by the number of diners. We chose a menu from the Winter Selection and selected our dishes in advance to speed up the meal. The service in any case was very attentive.


Our choices included Nuesslisalat, smoked duck salad or mushroom tortelloni followed by monkfish or boeuf bourguignon with suitable vegetables. Drinks could be chosen by the glass to complement the meal.  As soon as our order was confirmed, the dishes arrived. Everyone was happy with their choice.



The setting in the restaurant was intimate in our own private booth, and the table was nicely decorated for the festive season. A great choice for our last event before Christmas. The Winterkarte contained a large selection of typical Swiss specialities including salads, soups and fish to start, followed by beef tartar, pasta, fish and a creative selection of meat dishes for the main course.


We didn't opt for desserts, but were pleased to receive a tasting portion of pistachio cream to round of the meal before our coffee. The two course meal plus water and coffee cost each of us CHF60, with wine by the glass extra. You can also choose from the menu of the day or the a la carte, and there is an extensive wine list which includes wines by the glass and a big choice of Swiss and European wines.



The Zum gruenen Glas restaurant is part of a Zunfthaus, which also fronts onto Obere Zaeune in Zurich Altstadt. But the restaurant entrance is at the other side in Untere Zaeune 15. It is located behind the Kunsthaus, a few minutes' walk away. For a special meal in a traditional setting, with modern cuisine and excellent service, why not try the Gruenes Glas? You need to reserve in advance though.

Zum wohl mitenand! 

Saturday, 29 November 2014

Restaurant of the Month - November 2014

Restaurant Mexicano, Niederdorfstrasse 13, 8001 Zurich. 

http://www.bei-tony.ch/mexikano/home.html

'Direct in Hirschenplatz', this Mexican restaurant which is part of the Tony Navarro empire, can easily be missed at first glance. The name of the stag and the old, golden Hirschen sign above the door can be misleading, and if you enter, you will first find yourself in the rather small Cuban bar. But at the back it's another world - palm trees, pot plants up to the ceiling, brightly coloured walls and decorative Mexican murals embrace you in another time and place.

At lunchtime, there is an extensive menu of typically Mexican dishes; the weekly menu and additional specials feature chicken, rice, lamb, Argentinian beef and even kangaroo. The ZIWA Dining Around the World ladies chose fish, chicken fajitas, empanadas and beef taco. The a la carte menu offered even more tempting choices familiar to anyone who has eaten at the nearby Restaurant Turm or another of Da Tony's outlets. Palm hearts, chili con carne, nachos con guacamole, ostrich, chimichanga and a tempting selection of fish and seafood are among the long list of Spanish-sounding dishes on offer. The lunch platters were all nicely presented with accompaniments of freshly prepared guacamole, rice and salad.


After we had placed our orders for these substantial platefuls we were served with wine, water or margaritas to accompany the meal. We speculated on the nationality of our friendly waiter - Mexican, Spanish, Swiss? It turned out he was from Lebanon. That's Zurich for you!

Da Tony has found a successful theme and developed it. As well as the Mexicano and the Turm in Zurich's Altstadt, he has a garden centre, another restaurant in Urdorf and a wine business in Badenerstrasse. But at the Mexicano, you may be tempted by a delicious cocktail or a pitcher of margaritas, or explore the endless possibilities of Spanish wines, with or without a delicious dish.

The Mexicano may suffer from being overlooked, even right in the centre of town. But once you enter the zone of Mexico hidden behind the traditional Swiss facade, you will enjoy the colours, tastes and sounds of another world.

Buen provecho!

Tuesday, 11 November 2014

Zurich Observatory tour and dinner

On Wednesday 5 November, members of the ZIWA Swinging Sixties group, a large number of ladies, congregated in The Lion bar for a drink prior to a tour of Zurich's Sternwarte or Observatory. You may have often noticed this landmark in Uraniastrasse, and may even have visited the lofty Jules Verne bar, but we discovered a viewing gallery even higher up. Access is possible by lift to the bar and then by a staircase. The 360-degree view on this night was spectacular.

Our guide, Herr Weil, told us about the founding of the observatory in 1907 for the people of the city of Zurich. The 12 tonne steel telescope is housed on a concrete stand which is set into the earth. The telescope rotates to enable a view of the night sky towards the geographic north and Polaris. We were already impressed by the views over the city with its famous churches - the Grossmunster, Fraumunster and St Peter's for example, as well as many other familiar landmarks. In spite of the light pollution, the Zeiss-made telescope lens enables a view of the night sky through two panels which open. The refracting, colour-correcting lens has a magnifying power of 2500 times that of the human eye.

Herr Weil gave us an astronomy lesson about the solar system, the planets and the stars. Closest to earth is our moon, one of over 172 moons in the solar system.  The American Lunar Reconnaissance Orbiter (LRO) which was launched in 2009, is constantly taking photos of the moon and plots its varying distance from the earth during its orbit. Light from the sun takes 8 minutes to reach the earth. We were reminded always to use filters when observing the sun, though. A partial solar eclipse is expected on 22 March 2015.

We also learnt that the eight planets, excluding Pluto, all lie in the same plane, along with the asteroid belt. The sun was formed out of a cloud of hydrogen and dust particles and is 10 million degrees inside. Scientists predict that our sun will die in five billion years' time and become a white dwarf. Comets are formed from ice and snow, and the European (ESA) Rosetta project is planning to land a probe on one on 12 November 2014. The stars are 9.5 billion kilometers away, more than four light years. With our current technology we cannot contact other life forms as the time to reach them, if they existed, would be too great. There are 88 constellations of stars  in our galaxy, many of which we can view with the naked eye. Some of the most familiar are Orion, the Great Bear, Cassiopeia and those named after the signs of the zodiac.

You can visit the Observatory on Thursday, Friday, and Saturday evenings from 20.00 without an appointment. See more at this link: http://www.urania-sternwarte.ch/




After the fascinating tour, group chairlady Vreni Riedler led us over the historic Lindenhof to the traditional Lindenhofkeller for a pre-arranged four course dinner. Our hosts introduced the two selected wines from a French vineyard near Perpignan, before serving us with an amuse-bouche prior to the delicious dinner.


We enjoyed Zander filet in filo pastry with beetroot, apple and horseradish salad, a small pumpkin soup topped with foam, black Angus steak, beautifully served, with roast potatoes and vegetables, and finally a tonka bean panna cotta with mango sorbet and mango and passion fruit compote. It was all beautifully presented and cooked, and the company as usual was also very pleasant.

Read more about the restaurant at this link: http://www.lindenhofkeller.ch/

 En guete!

Monday, 3 November 2014

Restaurant of the Month - October 2014

Weisses Roessli, Bederstrasse 96, 8002 Zurich Enge 

http://www.weisses-roessli.ch/

A small but appreciative group of ZIWA ladies from the Dining Around the World group enjoyed lunch here last Tuesday. The restaurant, which was originally Austrian, now features food with 'French flair and Mediterranean frivolity', prepared and served by Mathieu Bacon and his team. We certainly loved the food and service.


The midday menu features a tempting choice of two starters and two mains using seasonal and original ingredients. Our options were pineapple and lemon grass soup (yummy!) or red cabbage salad with mandarin oranges, and sea bass with lime and ginger butter, wild rice and orange chicory or veal ragout with fresh herbs, mashed potatoes and French beans. At a cost of just over CHF 30, it was very good value,


Optional dessert included chestnut mousse with cranberry jelly. In this autumn season they also offer game, plus seasonal accompaniments such as red cabbage, chestnuts, truffles, mushrooms, and more exotic choices such as curry soup, with dates. The desserts are definitely worth looking at too. And the wine list offers an interesting selection of European wines,


To dine at the Weisses Rossli you certainly need to book, as the place is always full, Worth considering for a business lunch or a special family dinner. And if you hanker after a Wiener Schnitzel, it's also on the menu.


This family business with an international cuisine and a light touch is definitely worth seeking out. It's located one tram stop from Bahnhof Enge and only five minutes from central Zurich.

Zum Wohl!



Friday, 3 October 2014

Restaurant of the Month - September 2014

Brasserie Lipp, Uraniastrasse 9, 8001 Zurich

http://www.brasserie-lipp.ch/wp_lipp/

In September, the season changes to Autumn and it's time to enjoy the new menus in our Zurich restaurants. When there's an r in the month, we can expect to find oysters on the menu at Brasserie Lipp, the local branch of the famous chic Paris eaterie. So on the last Tuesday of September, 13 members of ZIWA's Dining Around the World Group went French!

Top choice for many were the mussels - a steaming bowlful of moules with a portion of frites, to share or enjoy by oneself. Others plumped for a dish of oysters, one of the house specialities. Others chose the menu of the day, be it fish, meat or vegi, including a soup or salad starter. Prices ranged from CHF 30 to 50 per person. Not bad for a special lunchtime treat.



The Lipp has a huge range of dishes to choose from, including salads, smoked salmon, prawns, sausages, grilled meats and duck for example. The meat dishes are priced starting at around CHF45. You can also push the boat out with a whole lobster or a fisherman's stew, all of which are accompanied by the vegetables of the season. And you might like to start off with a glass of champagne to set the mood. Most of us opted for water, however.

For a taste of French cuisine or for a handy lunch meeting point for two in style, try the Brasserie Lipp in Zurich. And Autumn is a good time to do it.

Bon appetit!






Monday, 29 September 2014

Swiss cheeses

These cheeses were featured in a tasting at the ZIWA Kick-Off on 23 September 2014


Tilsiter Mild


Tilsiter cheese is a light yellow semi-hard cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. The same ingredients to make the cheese were not available as in their home country and the cheese became colonized by different moulds, yeasts, and bacteria in the humid climate. The result was a cheese that was more intense and full flavoured. The settlers named the cheese after Tilsit, the Prussian town in which they had settled.

Tilsiter has a medium-firm texture with irregular holes or cracks. Commercially produced Tilsiter is made from pasteurized cow's milk, ranges from 30 to 60 percent milk fat and has a dark yellow rind. After the main part of its production, the cheese needs to rest for an additional 2 months.
Nowadays it’s manufactured in more than one location and the milk comes from north and east Switzerland.

Using the re-imported recipe, Tilsiter has been manufactured in Switzerland since 1893. Swiss Tilsiter is mainly produced in 3 varieties. A mild version (green label) is made from pasteurized milk, a more strongly flavoured one from fresh, unpasteurized milk (red label), and the yellow-labeled "Rahm-Tilsiter" is produced from pasteurized milk with added cream.


Appenzeller Surchoix

Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind.

Appenzeller has a documented history of at least 700 years. 

Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets.
The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged. Three types are sold:
  • "Classic". Aged three to four months. The wheels are wrapped in a silver label.
  • "Surchoix". Aged four to six months. Gold label.
  • "Extra". Aged six months or longer. Black label.


Gstaader Mutschli

From the Berner Oberland Saanen region of south-east Switzerland. You can visit the cheese factory there: http://www.molkerei-gstaad.ch/

Mutschli is a 'HalbhartKäse' or Half hard (semi hard) cheese produced in the Canton of Bern.

Mutschli is the Bernese version of the common 'Hirtenkäse' or Herdsman's cheese. These cheeses were traditionally made for the direct consumption by the farmers, rather than for sale. As such they are softer so that they do not need to be aged as long, often being eaten after a few weeks of ageing. Historically speaking, these are probably the oldest cheese type, the longer aged alpine cheeses being adapted from them by adjusting the recipe so that they store better, being more suited to transport across long distances.












All cheeses from Switzerland

·                     Sbrinz
·                     Emmentaler
·                     Swiss cheese
·                     Gruyère/Greyerzer
·                     Berner Alpkäse
·                     Schabziger
·                     Appenzeller
·                     Bündner Bergkäse
·                     Mutschli
·                     Raclette
·                     Tête de Moine
·                     Vacherin Fribourgeois
·                     Tilsiter
·                     Vacherin Mont d'Or
·                     Formaggini
·                     Gala
·                     Büsciun da cavra
·                     L'Etivaz
·                     Tomme vaudoise


Visit the Bern Cheese Festival - 25 October 2014Bern cheese festival


Julia Newton, 23 September 2014