Ecco Zürich, Zürich, 5/31/18

hotel
hotel

Ecco is the two star Michelin restaurant in the Hotel Atlantis at the foot of the Uetliberg Mountain.  The interior is elegant and an upstairs terrace overlooking some of the grounds is also available for dining.  We started on the terrace but threatening rain and the accompanying wind made us move inside after the first set of snacks.  That way we got to experience both options – and they were both nice – but inside had an elegance hard to achieve in outdoor dining.  Inside the cloth-covered tables are widely spaced and most have a combination of banquette seating and chairs.  The room is divided into thirds by large candles on pedestals and the back of the banquette that is topped with lovely flowers that meet glass sticks from the ceiling that form a light fixture.  One side of the room’s walls is covered with large paintings that are opposite the wall that is the open part of the kitchen.  Another wall looks out onto the terrace and its opposite wall has large windows looking into the hotel.  

outdoor dining area
outdoor dining area
inside hotel
inside hotel
inside hotel
inside hotel
inside hotel
inside hotel
outdoor seating
outdoor seating
sprinklers close
sprinklers close
Frankie enjoyed the view
Frankie enjoyed the view
grounds
grounds

 

The menu offers tasting options of 3 to 9 courses with one choice for the meat course.  A supplement of caviar was offered for the Japanese Wagyu course. Wine pairings are offered for the 5 to 9 course menus.  We chose the 9 course menu, no supplement and ordered our own beverages.  Overall it is a nice dining experience but there tends to be too many ingredients on the plate.  Service was efficient and pacing started out good but slowed toward the end.  A glass of champagne seemed appropriate to start with the snacks and the outdoors.

champagne
champagne
menu presentation
menu presentation
menu
menu
Frankie and the table decorations
Frankie and the table decorations

 

The first snack was a squid salad on a crispy rye shell.  It was seasoned with sour cream and dill with the squid cut into ribbons.  It had a nice flavor.

Squid salad
squid salad
closer
closer

 

Next was several items at the same time. A poached Gillardeau oyster was large, plump, topped with a crispy chip.  It was mixed with yuzu and cucumber and okay.  Breast of duck was served on a piece of crispy skin with pointed cabbage and liver cream.  It had a slightly sweet sauce and the skin was ultra crisp.  It was the best of the bunch – really good.  The last was a salmon trout with sweet potato and maracuya.  The fish was chunky and good and mixed with other ingredients that contained some crunch for texture.  It was good.

beginning snacks
beginning snacks
Gillardeau oyster, yuzu, cucumber
Gillardeau oyster, yuzu, cucumber
duck, pointed cabbage, liver cream
duck, pointed cabbage, liver cream
salmon trout, maracuya, sweet potato
salmon trout, maracuya, sweet potato
underneath
underneath
Frankie checked for leftovers
Frankie checked for leftovers

 

 

After we moved inside they served a round loaf of potato skin bread.  It was heavy and dense with little chew.  It was served with buttermilk butter that was whippy and regular butter that was better but still too whipped for my tastes.  They also brought a container of live gardencress with some little scizzors.  It was lightly peppery but I couldn’t figure out what to put it on.

inside
inside interior
interior
interior
interior
interior
large candle globes and wall paintings
large candle globes and wall paintings
bread and herbs
bread, butter and herbs
closer
closer bread
butter
closer butter
Frankie sniffed the herbs
Frankie sniffed the herbs

 

One last amuse bouche was variations on King fish – mostly tartar – with radish in many forms.  It was a bit of a mess with so many bits.  Some of the radish was in frozen form and there were many colors.  It was an okay dish but it really didn’t make it for me.

variation on king fish
variations on king fish
closer
closer
underneath
underneath
mixed around
mixed up
wine
wine
wine
wine
Frankie warmed by the candle
Frankie warmed by the candle

 

The tasting started with Carabiniero prawn with tomato, coriander and Thai salsa.   The shrimp was raw at the bottom and then pan-fried on the top.  The salsa had a sweet component and the raw portion didn’t have the pastiness I usually associate with raw shrimp.  Every bit just burst with flavor.  This one was very good.

Carabiniero prawn with tomato, coriander, thai salsa
Carabiniero prawn with tomato, coriander, thai salsa
closer
closer
other side
other side
Frankie enjoyed the seat and pillows
Frankie enjoyed the seat and pillows

 

Balfegó tuna toro was plated with artichoke, bottarga and sherry vinegar.  It was a large piece of the fatty tuna belly.  It was tender and full of flavor and richness.  The artichoke was in different forms and all the parts blended well.  The botarga gave it a slight fishy essence that was not complimentary – I would have left that out.

presentation
presentation
closer
closer
"Balfegó" tuna toro with artichoke, bottarga, sherry vinegar
“Balfegó” tuna toro with artichoke, bottarga, sherry vinegar
closer
closer
another side
another side
Frankie liked the cork holder
Frankie liked the cork holder

 

 

Turbot from Brittany with cauliflower, peanut and red curry was a wonderful combination of tastes.  The cauliflower was barely cooked and the sauce worked great with the fish and vegetable.  Bits of peanuts added a nice texture.  A good dish.

presentation
presentation
Turbot from Brittany with cauliflower, peanut, red curry
Turbot from Brittany with cauliflower, peanut, red curry
closer
closer
another angle
another angle

 

Swiss white asparagus was plated with crayfish, smoked ham and lemon.  A hollandaise sauce brought out the best of all the ingredients.  The crawfish were large, meaty and tender and the ham bits gave it a nice chew.  The tender asparagus were cooked to perfection with not a hint of bitterness and mixed with small fresh peas.  It was another good one.

Swiss white asparagus, crayfish, smoked ham, lemon
Swiss white asparagus, crayfish, smoked ham, lemon
closer
closer
another angle
another angle
Frankie checked out the knife for the next course
Frankie checked out the knife for the next course

 

Japanese Wagyu entrecôte Kagoshima was presented as grilled carpaccio with onion and sour cream.  They managed to still keep the thin slice of meat slightly rare in the center.  The tender, sweet onions added great flavor to the dish.

Japanese Wagyu entrecôte "Kagoshima"
Japanese Wagyu entrecôte “Kagoshima”
closer
closer
Frankie liked the orchid arrangement
Frankie liked the orchid arrangement

 

For the meat course there was a choice of bison or lamb.  The Canadian bison filet was plated with spinach, chanterelles and young garlic. The bison was lean but tender enough.

presentation
presentation
Canadian bison filet, spinach, chanterelles, young garlic
Canadian bison filet, spinach, chanterelles, young garlic
closer
closer

The young lamb from the Pyrenees was presented sautéed and braised with green asparagus and watercress.  The cuts were saddle, sweetbread and belly and the sauce was a salty lemon one.  Too much dill was on this one.  The piece of sweetbread had herbs mashed into it and then was pan sautéed but it was a tad overcooked.   It was a nice variety of cuts but the dill muted the subtle differences here.

Young lamb from the Pyrenees, sauteed & braised, green aspargus, watercress
Young lamb from the Pyrenees, sauteed & braised, green aspargus, watercress
Frankie checked her reflection
Frankie checked her reflection

 

Cheese from the Jumi Versum were from cow, goat and sheep.  It included Schlossberg young/old cow milk cheese aged from 16-36 months, Fessli goat milk cheese aged 3-4 months,  Le Bele was a sheep’s milk cheese aged 3-4 months and C’est bon cow’s milk cheese aged about 5 weeks.   It came with a dark nut bread and wheat bread.

Cheese from the "Jumi Versum" - cow, goat, sheep
Cheese from the “Jumi Versum” – cow, goat, sheep
cheese
cheese
bread for cheese
bread for cheese
interior
interior
wine storage
wine storage
Frankie climbed the lamp
Frankie climbed the lamp

 

The first dessert was Felchlin opus blanc chocolate with rhubarb, greek yoghurt and champagne.  The yoghurt ice cream was great as was the rhubarb sauce.  Rhubarb also covered the ice cream, maybe mixed with a gelatin to do this.  The rhubarb stalks were too tough to eat and too tart but the other parts had enough sweetness.  Overall it was not spectacular.

Felchlin "opus blanc" chocolate, rhubarb, greek yoghurt, champagne
Felchlin “opus blanc” chocolate, rhubarb, greek yoghurt, champagne
other side
other side
another angle
another angle
inside
inside
Frankie admired the shell/bloom
Frankie admired the shell/bloom

 

Marinated wild strawberries were served with liquorice and sorrel and plated on a strawberry sauce.  Some frozen  strawberries were mixed with the fresh.  An amazing pound cake completed the top that was on the bed of liquorice.  A crispy item that was the stems of sorrel mixed with egg white and caramelized into a crispy wedge, completed the display.  The flavors were really strong and good.  The strawberries were good but the pound-cake was the star here – it really absorbed the flavors.  It was intense and divine.

presentation
presentation
Marinated wild strawberries, liquorice, sorrel
Marinated wild strawberries, liquorice, sorrel
closer
closer
another side
another side
another side
another side
inside
inside
Frankie checked out the hand towels
Frankie checked out the hand towels

 

 

Final treats were macadamia nut, sea buckthorn and cacao; Ecco truffle; Blackcurrant & caramel chocolate; Raspberry, black vanilla & pumpkin seed; and a canelé with tonka bean and passion fruit.  The crispy bits were fun but overall there were too many flavors.  Lots of textures and some of the nuts were almost over roasted and bitter.

Macadamia nut, sea buckthorn, cacao
Macadamia nut, sea buckthorn, cacao
closer
closer
underneath
underneath
last treats: ecco truffle; blackcurrant & caramel chocolate; raspberry, black vanilla, pumpkin seed; canelé, tonka bean, passion fruit
last treats: ecco truffle; blackcurrant & caramel chocolate; raspberry, black vanilla, pumpkin seed; canelé, tonka bean, passion fruit
ecco truffle
ecco truffle
blackcurrant & caramel chocolate
blackcurrant & caramel chocolate
raspberry, black vanilla, pumpkin seed
raspberry, black vanilla, pumpkin seed
top moved
top moved
canelé
canelé
Frankie enjoyed the flowers and light fixture
Frankie enjoyed the flowers and light fixture

 

2 thoughts on “Ecco Zürich, Zürich, 5/31/18

  1. Helen, this was the most elegant restaurant I have seen, loved ALL the pictures! The food looks super, too! Loved the blog! Loved Frankie, too!

    Liked by 1 person

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