Gourmet appetizers on Zurich's Langstrasse? A tartare of luma beef with mori seaweed, horseradish oil and Szechuan pepper served on rice chips is the first thing to go. At this moment, the loud, colourful hustle and bustle of the milieu could hardly be further away. "The contrast to the reality on the street couldn't be greater," says head chef Samuel Widmer. After various positions in upscale gastronomy (including "The Dolder Grand", "The Fontenay Hamburg", "Schloss Schauenstein"), this is his first job as a chef. Out of the window, the "Tipsy Tiger" serves smashburgers with cheddar and pickles in a pretzel roll for late-night cravings. At the bar on the first floor, specially created cocktails are on tap. If you don't know it, you won't get the idea that behind a hidden door the staircase leads to fine dining in the "Dry Club". A speakeasy bar like in the days of Prohibition. "It's supposed to be relaxed here too," explains Widmer as he serves the crisp, refreshing radish rolls with tamari and yuzu. The cocktail of sake and gin, refined with kiwi and matcha, is a perfect match. Marinated trout with sea buckthorn dabs on a dashi. Pointed cabbage with caramelised onions, egg yolk and truffle. Shiso sorbet with potato amazake. Sophisticated surprises with an Asian touch. Unexpectedly good: the "Very unusual Gimlet" - gin, Nutella, cucumber. Sounds like the ultimate test of courage - but then again, weird combinations are part of Langstrasse. Guest appearances by renowned star chefs are planned for the fall. Widmer is not revealing any more. Just as it should be for a speakeasy bar.
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