The whole of Zurich is looking at the new concept in the former "Brasserie Süd". The "Brasserie" is now simply crossed out on the logo - an honest statement from the founders Valentin Diem and Nenad Mlinarevic. The old concept didn't work. But does the new one work? The location remains spectacular, the tables are still covered in white cloths. The service is professional and cordial, but could be a little more present in places. Perhaps the elegant glass panes are to blame, which provide a pleasant level of privacy but make it difficult for the staff to keep an eye on things. Instead of shrimp cocktail with butter brioche, there are now antipasti, primi and secondi. New chef Andrea Vailati's food is Italian with a few international twists. Everything is served to share in the middle, typical 2025. In the antipasti, the vitello tonnato impresses with its own twist: a strong veal jus. The beef tartare with dried tomatoes, hazelnuts and Jerusalem artichoke potato chips seems a little over-composed to us. The dish would have benefited from a little more purism. The homemade pasta, on the other hand, is a highlight and perfectly al dente. The conchiglie al ragù are solid, the trombette - dyed green from the kale - with egg yolk, buffalo ricotta and chilli is simply magnificent. This is followed by a delicious veal Milanese rib eye with tartar sauce. We would have liked to see a sweet component in the pepperoni in balsamic vinegar for a little more balance. All in all, the new "SÜD" has many dishes with great potential - even so soon after opening.
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