The Greek is on the rise. Whether the myth of the Stauffacher, the Yamas and the Ynos Avenue in Europe, or the Oh My Greek at the lime broad – were opened in the last few years, some of the new Hellenic Local. A Greek is regarded as an important pioneer of this country kitchen.
For over 15 years, Vaso Papathanasiou is cooking in a small Bistro on the anchor road in district 4, part of the cooperative triangle. At noon, the place is mainly a headquarters canteen for the creative scene from the adjacent studios. It V. P. Catering is, because Vaso Papathanasiou also operates a Party and catering service. Every Morning, the cook gets up at 6 o’clock and then a little later on the stove or in the market on Helvetiaplatz.
Fresh market products are important to her, and you can taste it when she eats. Here, there is no wilting lettuce leaves. Frozen wouldn’t touch that Vase, and of course she swears on Greek olive oil, of the on every table in the Restaurant a bottle.
Giouvetsi is a dish that makes long, full and happy, because of the Mix of carbohydrates, fat and protein is ideal.
Oil is also the Basis of their no-frills home cooking, which offers more than Pita, fries, and Moussaka. There are Kokinisto, beef stückli in tomato sauce (20 Fr.), with vegetables and Feta gratin of eggplant (16 Fr.) or chicken with roast potatoes (18 Fr.).
We would like to order, mainly because of the well-sounding Name, Giouvetsi. The casserole is served hot and is made up of tiny hard wheat semolina-pasta, Orzo, and seasonal vegetables, Feta, and Parmesan (16 Fr.). The casserole with meat. Giouvetsi is a dish that makes long, full and happy, because of the Mix of carbohydrates, fat and protein is ideal. Also excellent, the meat balls are. You will) of a long-cooked tomato sauce and dry rice (20 Fr. accompanied.
you’ve learned to cook, among other things, of her grandmother, told Vaso that comes again and again to the guests at the table. “My mother could not cook properly, because my grandmother has cooked so well and your always Tupperwares with food has passed.”
lived for 30 years in Switzerland and cooks for 15 years in your Bistro: Vaso Papathanasiou. Image: Andrea payer
What order the guests – Vaso tells you that you have made the right choice. Sometimes you’re sent a “Bravo”, which is Greek, and so much is how “well done”. We believe that the salad sauce deserves a “Bravo”.
the secret of the Sauce was Apple juice, and of course the best olive oil, says the 53-Year-old that lives for more than 30 years in Switzerland and also in Germany, has worked. It is with your Bistro is also a point of contact for the Greek Community and Greece-master of yearning. So you have to listen a few times per day, as the Swiss guests throw more bad than good with a “Jassas” (Hello) or “Efcharisto” (Thank you) to. Whether Original or homesick Greek: On 7. December organized Vaso in your Local a concert with Greek Band.
V. P. Catering
the price-to-performance ratio
Excellent. Hardly any dish is more expensive than 20 francs, each is freshly prepared; tap water is free and available even before the Order on the table.Atmosphere
Simple, honest, and Greek. The chairs are made of Greece are blue, the walls white-blue. In the rear part, you can look out to the pretty backyard of the cooperative, will be recorded in the summer from the Bistro. In the front is a picture of Kastoria, the hometown of Vaso depends. It is located on a lake, such as Zurich.Service
Very personal and quite snappy. Vaso, which is supported by a small Greek Team, serves, if she has time, even.– So one of the best public TRANSPORT
Tram No. 2 or 3 to the district building, on the Plaza, past the anchor road run high.The Website
In this weekly section, you can read our judgments of the courts in Zurich Restaurants.
Created: 14.11.2019, 16:44 PM
