The second attempt proved successful: Dirk Hany and Constantin Schenker of Bar am Wasser take over the former Maison Blunt and open Sinaloa, a new hotspot in the heart of Zurich. At Gasometerstrasse, young head chef Oliver Oberlin serves "Mexican-inspired" sharing dishes such as croquetas, rib-eye and tacos with house-made salsas. The highlight: cocktails are also available in carafes for sharing. ¡Salud!
At Sinaloa on Gasometerstrasse, guests are welcomed by rich colors, lush plants and Mexican artworks. The interior itself is deliberately simple and natural. The air is filled with the aroma of tacos, braised meats and melted cheese. As the dishes are meant to be shared, the restaurant is designed to be visited in pairs or in a group. "Enjoying together is the core of the concept", explains project manager Florence Dietziker in an interview with Falstaff. Instead of traditional bread, each table is served totopos tortilla chips with guacamole - a much better fit for a Mexican restaurant, Dietziker notes.
Dietziker and her team - head chef Oliver Oberlin, head bartender Luca Huber (formerly Bar am Wasser) and deputy restaurant manager Sheena Weber - are fully aware of their culinary positioning. Rather than claiming authenticity, they deliberately describe their handwriting as "Mexican-inspired". The dishes are shaped by curiosity, travel and an intensive exploration of ingredients and techniques, rather than the aim of copying traditional recipes. Attention to detail is evident in the collaboration with Masamor, who produce tortillas using traditional methods.
A highlight on the menu is the rib-eye steak, served with bone marrow and Jerusalem artichoke. Other dishes include croquetas with Oaxaca cheese, jalapeño and aioli. All salsas are made in-house: Chef Oberlin lets them simmer for hours to fully develop their flavor. Mexican cuisine pairs particularly well with cocktails - perhaps even better than with wine. Nevertheless, a small wine list is available "for all those who long for a glass of wine".
Behind the bar you will also find Hany's famous re-distilled Habanero Negroni, which is a "tribute to their childhood home", Dietziker says. Another signature drink is El Burro de los Muertos, a mezcal cocktail with passion fruit and ginger beer created by Dirk Hany. Several other cocktails are based on agave spirits, including an Espresso Martini with tequila or a mezcal-based Negroni with a modern, refreshing twist. A real hit for groups: Margaritas and Palomas are also available in carafes for sharing. "That way guests can pour for one another - perfectly in line with the restaurant's sharing concept", says Dietziker.
Preserving the history of the location is important to the Sinaloa team. Elements of the former workshop remain visible, and the memories many Zurich residents associate with Maison Blunt are part of the building's DNA. At the same time, "Sinaloa" aims to offer a journey beyond Zurich without leaving the city - a chance to immerse oneself in another world. And indeed, when leaving the restaurant, many guests feel they have just experienced something special.
