Kronenhalle, Zürich, 5/30/18

EXTERIOR
exterior

Kronenhalle has been around a long time, being a gathering spot for writers and artists, like Coco Chanel, Pablo Picasso, James Joyce and Yves Saint Laurent, starting in the mid-1920’s.  The walls are covered in art some of which was supposed to have been given to the owners instead of cash.  In the same building is a wonderful old bar with a book of cocktail listings, as well a huge supply of liquors.  Luckily we were early for our reservation so we were able to spend some time at the 50+ year old bar watching the bartender go to great lengths to make a couple of cocktails that had been invented by other bartenders that have worked there.  It is my understanding that it was opened in a former hair salon. The dark wood walls and giant collection of bottles give the room a cozy feel and we weren’t surprised to find many other people already there.  

IMG_9203
entrance sign

When the restaurant opened we walked through into the large, high-ceiling dining room.  The setting feels formal with lots of white cloths and napkins on the well spaced tables and formally dressed waiters.  Lots of art on the walls and multi color roses on the table are accompanied by a hum of conversation.  There are a couple smaller dining rooms also on the first floor.  The menu offers a good selection of Swiss/German classic entrees, and the waiter added some daily specials to the offerings.

entrance
entrance
bar
bar
Frankie thought she looked good witht the walls
Frankie thought she looked good witht the walls
making drink flower
making drink flower
drink
Frankie with a “Ladykiller” – gin, cointreau, apricot brandy, ananassaft, passionfruit
some drinks
some drinks
one drink
Frankie and “Aurora” – gin, sake, St. Germain, lime juice cordial, orange blossom bitter, gurke
some drinks
drink menu
almond snack
almond snack
Frankie checked out the books
Frankie checked out the books
waiting area
waiting area between bar and restaurant
interior
interior
interior
interior
interior
interior
interior
interior
table set up
table set up
Frankie and the table flowers
Frankie and the table flowers
menu cover
menu cover
IMG_7590
menu
IMG_7596
menu 2
IMG_7601
menu 3

 

Bread came to the table in a form that looked like it had been torn from a bigger loaf.  It was crusty, chewy and really dense.  It was great with the tasty butter and perfect to use with the sauces to come on our later plates.

bread
bread
inside bread
inside bread
butter
butter
wine
wine
Frankie and the table ammenities
Frankie and the table ammenities

 

One of the orally presented specials was a plate of sautéed porcini mushrooms with bits of tomatoes.  It was good sized pieces of gently cooked flavorful mushrooms, which retained wonderful texture and taste.

mushrooms
mushrooms
closer
closer

 

Off the written daily specials was the Asparagus soup.  It was made with white asparagus, some pieces of which were on the bottom of the bowl.  It was simple, not heavy and a very good soup.  It was warm and tasty.

soup
asparagus soup
closer
closer
Frankie posed with the sculpture
Frankie posed with the sculpture

 

 

Veal steak with morel sauce and spätzle was from the entrecôte cut of veal and cooked to a medium rare.  It was served with a rich, creamy sauce that was wonderful and a perfect addition to the best spätzle ever.  Plump, flavorful morels were abundant in the sauce.  Interestingly, both main courses were brought out in the pans and plated tableside.  What didn’t go on the plate was left on the side table for you to have more as wanted.  The waiter even offered to warm what was left should we have room for it.  It was an excellent dish and the spätzle was the star for me.

service
table side service
plate preparations
plate preparations
spatzel and meat
Veal steak with morel sauce and spätzle
closer
closer
spatzel
spatzel
morels and meat
morels and meat
inside veal
inside veal

 

Sliced calf’s liver with onions and rösti was tender and the moist pieces of liver were served with sweet caramelized onions and a side of sautéed potatoes.   The buttery potatoes soaked up the flavor from the grease used to cook and liver and onions.  It made for a taste sensation and was one of the best liver dishes I’ve had.  It was still liver though, so if you’re not a fan of liver, I’d go for the veal.

liver
Sliced calf’s live with onions and rösti
closer liver
closer liver
closer potatoes
closer potatoes
Frankie liked how they left the extra
Frankie liked how they left the extra

 

Another oral special of the day were fresh Swiss strawberries.  The waiter suggested a side of ice cream which we accepted.  They were nicely flavored but needed the ice cream to give them enough sweetness.

dessert menu cover
dessert menu cover
desserts
dessert menu
dessert 2
dessert menu 2
strawberries
Swiss strawberries
closer
closer
from the side
from the side
ice cream
ice cream
from the side
from the side
closer
closer
waiter and Frnakie
Helpful waiter J. Giuliono and Frankie

 

You didn’t really need the strawberries as everyone gets a complimentary dish of thin rolled cookies and chocolates squares.  The cookies were crisp and flakey with a nice sweet finish.

cookies
cookies
chocolates
chocolates
art
art
another room
Chagall  room
another room
Chagall room
art
art
art
art
interior
interior with main entrance door

 

entrance
street entrance
Frankie admired the flower arrangement
Frankie admired the flower arrangement

 

 

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