La Zagra, Zürich, 6/2/18

building
building

La Zagra had a large outdoor patio where we enjoyed lunch.  The view across the street is not too scenic but the patio had lots of greenery surrounding it and nice tenting to block the sun.  It was very pleasant.  The good sized tables were well spaced and cloth covered.  The restaurant has been in this location for over 6 years and was recently taken over by two brothers from Italy.  One brother is in the kitchen cooking and the other runs the front of the house.  Everyone who worked there was super friendly and the food is honest, fresh and full of flavor.  I would put this one on your list if you’re nearby.  They offer an a la carte menu and also had daily specials.  

patio
patio
patio
patio
patio
patio
patio
patio
patio
patio
patio
patio
Frankie cooled by the water
Frankie cooled by the water
restaurant interior
restaurant interior
menu cover
menu cover
menu 1
menu 1
menu 2
menu 2
menu 3
menu 3
menu 4
menu 4
Frankie posed with some art
Frankie posed with some art

 

We were happy to order their daily special of baked salt crusted sea bass served with lemon risotto and fresh spinach.  It was a great selection.  It took a bit of time to cook and they were kind enough to bring out a plate of olives and cheese to snack on while we waited.

cheese and olives
snack of cheese and olives
IMG_9757
closer
Frankie posed with some art
Frankie posed with some art
wine front
wine front
wine back
wine back
Frankie got caught in the salt and pepper grinders
Frankie got caught in the salt and pepper grinders

 

They also served a tasty sliced dark bread that had good texture and flavor.

bread
bread
another angle
another angle
bread inside
bread inside
Frankie posed with some art
Frankie posed with some art

 

The risotto had good lemon flavor and was really creamy while the rice was still al dente.  The spinach was ultra fresh and the tender leaves were cooked perfectly.  It was served with olive oil and had an excellent texture.  The sea bass was totally moist and lovely.  It was served with a pitcher of olive oil and lemon drippings to moisten and flavor the fish.  When they brought out the second half of the fish, which they kept warm in the kitchen, they also brought out fresh risotto and spinach.  It was totally simple food that was fresh, of great quality and tasted divine.  It was really worth the wait.

presentation of the fish
presentation of the fish
fish in salt crust
fish in salt crust
other side
other side
ready to be plated
ready to be plated
serving
serving
serving fish
serving fish
Frankie checked for remaining fish
Frankie checked for remain fish
fish and greens
Sea bass con spinaci e risotto al limone
closer
closer
olive oil
olive oil
risotto
lemon risotto
second serving
second serving
closer
closer
risotto 2
lemon risotto 2
Frankie checked for leftovers
Frankie checked for leftovers
Frankie found an orchid
Frankie found an orchid

 

They offered several dessert choices but recommended the Semifreddo alle mandorle which we followed their advice and ordered.  It was housemade and seasoned with almonds.  There were lots of nut bits in the body of the dessert and a really flavorful strawberry on the side.  Sauces of mango and berry decorated the plate.  Several raspberries were dusted with pistachio crumbs.  It was nice, light and good.  They were happy to split the really large serving in the kitchen for the two of us.

dessert menu 1
dessert menu 1
dessert menu 2
dessert menu 2
Waitress Lynn and Frankie
Wonderful waitress Lynn and Frankie
Semifreddo
Semifreddo alle mandorle
other side
other side
from the top
from the top
closer
closer
detail
detail
detail
detail
detail
detail
Frankie checked for leftovers
Frankie checked for leftovers
art
art
Chef Antonion Sturiale and Frankie
Chef Antonion Sturiale and Frankie

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