have Where always the young chef Andi Handke and his faithful Crew of a Locally – after four years, they were overtaken by the gentrification. This happened at the Restaurant Mühletal, which had to be replaced after a house renovation just like the Wood shed. Both stains were in the middle of the circle 5.
This Time, the probability that Handke and co. to stay longer, higher: eight months Ago, you have taken that have existed for years Creperie Babette when Idaplatz of the former Alpine rose-the owner of the inner Tine Giacobbo and Catherine Witted, and a long-term lease signed.
Hardly anyone has the change notice
Hardly anyone has noticed that the Local in a French-inspired Bistro with a partly new clientele has transformed. There is here both at lunch and in the evening, not only are the crepes and the Breton buckwheat pancakes, Galettes, but also weekly changing dishes. On the weekends you can have Breakfast in the morning, and regular concerts and special evenings with guest instead of find chefs.
the Swiss products interpreted directly from the producers in the Mediterranean: braised minced meat, crepes, and baked goat cheese. Image: Andrea payer
Babette have recently visited in the evening and are thrilled not only because of the palatable Apfelcidre the Domaine Dupont, the directly from the tap 5.20 Fr comes (./1 dl). The baked goat cheese with ripe apricots, for example, is summery and delicious. You can taste it in every bite that Andi Handke selects its manufacturers, mainly from Switzerland, carefully.
From crepes to Tuscan specialities
Formidable, the crepe is filled with spicy, in the cider braised minced meat from the Säuli (22.50 Fr.) and so, a slightly sour Aroma. There is also a variant with oyster mushrooms and spinach (23.50 Fr.), a with home smoke salmon (24.50 Fr.) or with Feta, grilled vegetables and olives (19.50 Fr.).
Also on the current menu, Pappa al Pomodoro (“Tomato broth”), a Tuscan specialty that is a good way to use leftover bread (16.50 Fr.). It consists of crispy baked, with tomatoes, olive oil and garlic cooked pieces of Bread. In Babette, the Pappa will not be served on a bed of lettuce, it is served with a salad, which is just a little bit too much of the green stuff and too little varied. A suit at a high level, admittedly.
Bertastr. 16
8003 Zürich
Tel. 043 366 85 02
opening Hours: Tue–Fri 11-23, Sat 10-23 Uhr, So 10-21 Uhr
food, 14.50 Swiss francs, to CHF 39
www.beibabette.ch
Created: 10.07.2019, 15:11 PM
