Rico’s Restaurant, Zürich, 6/2/18

building
building

The evening we visited Rico’s, a 2 star Michelin restaurant, a sign on the front door indicated that they were seating people on the patio rather than the inside dining area.  It is a heavily decorated place with lots of quirky objects both inside and out.  The small tables are set closely on the patio that was covered with a straw/wood  roof.  Lots of plants surround the cloth covered tables that sit on a stone floor.  The servers are dressed in casual black clothing and wear red spiked sneakers on their feet.  There is soft music in the background and lighting is natural then gradually blends into candle light.   They offer an a la carte menu as well as a 3 – 7 course tasting menu.  We chose the 7 course menu and while service was friendly the pacing of the courses was off.  It slowed to a crawl at one point, however the portion size was well done.  The chef was in house and came out to visit with some friends but did not make it around the room.

entrance
entrance
outside
outside sculpture
patio entrance
patio entrance
patio
patio
patio
patio
inside dining room
inside dining room
inside dining room
inside dining room
Frankie met other cats
Frankie met other cats
inside dining room
inside dining room

 

inside dining room
inside dining room
Frankie didn't frighten the birds
Frankie didn’t frighten the birds
interesting chair
interesting chair
cool arrangement
cool arrangement
another patio area
another patio

 

While enjoying a glass of champagne they brought out some amuse bouche.  Yellow fin tuna tartar was on top of artichoke cream.  It was nicely chunked tuna and very tasty.

Champagne
champagne
Frankie liked the color of the champagne
Frankie liked the color of the champagne
menu cover
menu cover
starters
starter menu
main courses
main courses menu
desserts
dessert menu
tasting menu
tasting menu
Frankie enjoyed the warmth of the candles
Frankie enjoyed the warmth of the candles
table set up
table set up
amuse
Yellow fin tuna tartar was on top of artichoke cream
clsoer
closer
other side
other side

 

A doughy set of rolls was served with a cream cheese and green asparagus spread as well as a beet root and horseradish spread.  Both were mildly flavored but the rolls were nice.

bread choices
bread choices
butters
butters
Frankie gave them the sniff test
Frankie gave them the sniff test
on the plate
on the plate
Frankie looked inside some of the breads
Frankie looked inside some of the breads

 

A veal meatball with spinach was served with a warm, creamy sauce made with horseradish and topped with popcorn.

amuse
veal meatball with spinach
closer
closer
Frankie rested on the purse stool
Frankie rested on the purse stool

 

Goose liver was in several forms and served with peppered strawberries, peas and basil.  The liver was sautéed, made into ice cream and in a creamy torchon.  The ice cream was particularly yummy and the torchon nicely smooth.  All parts of this were great.

Goose liver structure with peppered strawberries, peas and basil
Goose liver structure with peppered strawberries, peas and basil
closer
closer
closer
closer
closer
closer
Frankie met a gnome
Frankie met a gnome

 

Skrei (cod fish) with a sesame honey glaze was plated with wok vegetables and lemongrass nage (broth).  A sabayon like sauce was rich and made the most of the ingredients.  Peas, mushrooms, beans, and carrots were some of the vegetables included.  The fish was moist and cooked perfectly for a large flake fish.   But the thing that made this course great was the sauce.

Skrei with sesame honey glaze, wok vegetables "minute" and lemongrass nage
Skrei with sesame honey glaze, wok vegetables “minute” and lemongrass nage
closer
closer
wine
wine
wine
wine
decorations
decorations
Frankie met another gnome
Frankie met another gnome
decorations
decorations

 

Asparagus morel cassoulet with Onsen egg topped with potato foam and chervil was another rich luscious dish.  The mushroom flavor was nicely strong but they were the only thing that added any texture to this creamy dish.  Who cares when it’s this good, though.

presentation
presentation
Asparagus morel cassoulet with Onsen egg, potato foam and chervil
Asparagus morel cassoulet with Onsen egg, potato foam and chervil
egg opened
egg opened
Frankie's always trying to make friends
Frankie’s always trying to make friends

 

Duo of spring chicken and Bresse pigeon was served with two sauces, one Albufera, and a bit of cornbread, shallot confit.   There was a piece of caramel corn which added a nice crisp bit to the plate that featured another 2 excellent sauces.  The chicken was cooked to a tender and moist consistency and the pigeon was equally nicely prepared.  Both being very tender made it another good course.

Duo of spring chicken and Bresse pigeon, cornbread, shallot confit and Albufera sauce
Duo of spring chicken and Bresse pigeon, cornbread, shallot confit and Albufera sauce
closer
closer
meats closer
meats closer
Frankie marveled at the wood dispensers
Frankie marveled at the wood dispensers

 

A goat cheese cannelloni was surrounded by olive pesto, tomberries (that tasted like the smallest tomatoes ever) and sour clover.  The cannelloni shell was very thin and crispy but the olive relish was too strong – it overpowered the other components.  Mostly this one didn’t gel for me – I’d call it okay.

Goat cream cheese cannelloni with olives, tomberries and sour clover
Goat cream cheese cannelloni with olives, tomberries and sour clover
from the end
from the end
Frankie appreciated finding toothpicks in the bathroom
Frankie appreciated finding toothpicks in the bathroom

 

A chocolate tart with salted caramel and cranberries was served with tonka bean ice cream.  The berries were lost in this one but the chocolate had a good amount of sweetness to make it much better than the cannelloni.  The tonka beans gave the ice cream a vanilla essence that went well with the chocolate.

Chocolate tart with salted caramel and cranberries
Chocolate tart with salted caramel and cranberries
closer
closer
grappa
grappa
Frankie is fond of grappa
Frankie is fond of grappa

 

Rhubarb was plated with a caramelized puff pastry waffle alongside lemon cream and lychee-rose sorbet.  There were some green dots that were very tart and didn’t work with the other parts of this dish.  But just move them aside and this dish was fine.  The rhubarb was sweetened enough and it was great with the sweet, crispy pastry.

Rhubarb puff pastry waffle, lemon and lychee-rose sorbet
Rhubarb puff pastry waffle, lemon and lychee-rose sorbet
closer
closer
inside
inside
Frankie found another gnome
Frankie kept finding gnomes
peek in kitchen
peek in kitchen
Chef visits with some friends
Chef visits with some friends
shoes worn by the staff
shoes worn by the staff
another view
another view
Frankie wanted to get the check
Frankie wanted to get the check

 

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