The Nordic-style interior has remained the same, but a breath of fresh air has been blowing through "Frisk Fisk" since August. Owner Matteo Trivisano has entrusted the management of his Zurich fish restaurant to a new host couple. Rony Weiss is now at the stove, while his partner Emelie Brandin looks after the guests and the wine cellar. Brandin herself is Swedish and the couple have already worked together in Norway, so they know what Nordic cuisine is all about. The menu offers an exciting mix of Scandinavian and French influences. The main focus is on the excellent fish and seafood caught in the wild, which Frisk Fisk imports mainly from Norway. We start with a glass of Champagne and slices of warm bread with whipped brown butter. Shortly afterwards, we get a "handful of shrimps", half of which are smoked and the other half boiled. They are so good that we almost completely ignore the aioli - although we also really like it. We continue with a fine salmon tartare, served in small bites in a snail pan. For the main course, we opt for halibut, which is countered in an airy hollandaise flavoured with shellfish. We also order buttery dill potatoes and a tartare of smoked beetroot with tarragon and egg. For dessert, we stick to the refreshing and get a scoop each of sea buckthorn sorbet, liquorice ice cream and vanilla ice cream - made from smoked vanilla - delicious! We also really like the wine list with wines from small, artisan producers. We will be back!.
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