A new flame has recently been lit in Zurich-Wiedikon: the "Char", a restaurant that plays with fire, smoke and roasted aromas. The smell is in the air as soon as you enter. There is an old pizza oven in the open kitchen, inherited from the previous owners. A real stroke of luck that now forms the heart of the concept. Flatbreads come out of it, sometimes topped with kimchi or pork belly, sometimes plain with smoked olive oil. On the recommendation of host George Kazantzis, these are dipped in tarama, an airy mousse made from fish roe and refined with leek ash. A dish with the signature of Dimitris Alexoudis, the hotel's Greek culinary virtuoso. Together with Tristan Jaensch and George Kazantzis, he forms the trio behind the "Char". The small menu is divided into Sea, Land and Garden. One dish per person is recommended from each category, perfect for sharing and discovering. As an aperitif, the spicy cardamom espresso martini sets the mood for a fiery evening. Then try your way through the menu. The Alabama wings with BBQ mayo, chili and lemon are cheeky and fiery, the octopus with grilled leek and oregano brings Mediterranean smoke, and the broccoli with tahini dressing and crunchy granola shows how much flavor there is in vegetables when you give them attention. No less impressive: the croquettes with braised pork cheek filling and basil cream. The ragout simmers for 24 hours and literally melts in the mouth. It goes well with Denavolo Dinavolino, an orange wine from Emilia-Romagna; fruity, edgy and with character. For dessert, the "Char" stays true to its line: the smokey tart with caramel and crème fraîche is classically smoky. We are on fire!
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