What immediately strikes us about "Marguita" is how busy it is at lunchtime. A sophisticated crowd has gathered to enjoy the sun on this fall day in what is probably the most beautiful garden in the city of Zurich. We take a seat under the pretty, oversized parasol and can even spot the masts of the boats moored in Lake Zurich in the distance. Marguita Kracht, the manager of Zurich's five-star hotel "Baur au Lac", had promised us Mediterranean flair with the change of concept and the closure of the "Pavillon", which was definitely realized perfectly on the plate, as the creations of head chef Maximilian Müller prove during our visit. He and his colleague and restaurant manager Aurélien Blanc - also formerly active at the "Pavillon" - have remained true to the "Baur au Lac" restaurant even with the new, much less complicated concept. To start we enjoy the delicious, well-balanced ratatouille tart with fruity tomato sauce, which has quickly become a "Marguita" classic. Then there's the well-balanced carpaccio of Gambero Rosso with salsa verde and lemon confit. For the main course, we treat ourselves to the poached, perfectly cooked cod with saffron sauce and vegetable cassoulet. Although we are already well-fed, we are persuaded to have dessert. We opt for the "Marguita" pearl, which is just as spectacular as we were promised. The shimmering pearly sphere is filled with berries and sour cream and is a subtly sweet finish to our lunch. Incidentally, the indoor area of the "Marguita" has also recently opened.
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