Sein - Bezirk Zuerich

This is a quiet spot just off Bahnhofstrasse and close to the Townhouse Boutique Hotel. Food was expensive but nicely plated , with pleasant English-speaking servers. The night was warm and we were relaxed and tired from our overnight flight. We missed the fact that the menu prices were in Swiss francs but the bill was presented using the same item amounts in Euros. This resulted in an up charge of about 10%.

17 Gaulti Millau points. third best restaurant according to Gault-Millau in zürich (issue 2017). that can only be good and that's it. we were already in many highly decorated locals. three to four times a year, we're just doing this. no longer has to be. then such celebrated menus would lose their charm. the menu in the be is probably one of the most unexcited what we have ever eaten in a Gault Millau restaurant. but that is absolutely not negatiw to understand. there are chefs with less points that produce more wow effects in their menus. that's also something really great. but that it goes without, surbeck knows to be in restaurant in zürich. his food comes almost already. but they are not. the Sardinian tomatoes run on the first appetizer to the high-form. with a deep-black garlic essence which is fermented in a whole month (!) at 80° in a lot. in spectacular detail. first class. a speciality of the house are the suppenaries, which are foamed with a frame blower, which is already in the glassy vegetables and poultry pieces. the sea on alga sauce brought the sea to the table. First, one fears that everything could become a bit too salty. and yes, the salt flavor is intense, but always in the green area. at the main course was the calfsnier item butterzart. the kartoffel cream really creamy. and also here were the details that will read an almost normal dish, to an experience. first class. surbeck’s menu shows the unexcited but first-class can be the kitchen in. A lot of joy also prepared us the small tasty dishes that were rich in between, where we were allowed to guess the tastes and ingredienzen. an exciting and entertaining interplay. we added the menu with a cheese variation before dessert. whether 24.- per teller is not a lot, everyone has to decide for themselves. the cheese were well chosen on all occasions and we enjoyed the white riesling auslese (pro glass also 24.-).Also at dessert we wipe from the surbeck menu and order the à-la-minute made vanillglace instead. an experience. first class. and the true highlight of the evening. for two people we paid a little more than 600.- francs. a lot? Yes, absolutely. two menus. 1 bottle of white wine. 2 apéro. cheese plate with matching wine. menu change at dessert. coffee to the close. that is not in line with the quality offered. we will also go back to next. the also available vegetarian menu sounded very promising and vegetarian eating at this level (what we have done elsewhere) this must also be a pleasure here.

I have been the last 2 months several times over midday in the tapas bar, with various business partners and it was every time a great joy and all were all very enthusiastic about the tapas and the friendly service.

We dinned at the Tapas bar of Sein, we hade a nice evening. Food was ok, nothing special. We ordered the Mixed Seinigkeiten 5 Sorts (kitchens choice of tapas), mixed olives, Sardinian tomatoes & Mozzarella di Bufala, Homemade duck liver terrine with lukewarm baby lettuce, Spicy beef tenderloin cubes of Schrofenhof with chorizo. Of these the best dish was the Spicy beef, that hade really good sting...a simpler (cheeper) tapas bar on the other side of the river is as good as this, if not slightly better...

Excellent tapas are served here, trational and unconventional. the personal is always friendly and attentive. prices may not be quite favourable, but we are here near the railway station, so also the public and the price class.