The Journal
ZURICH REPORT: NOAH BACHOFEN’S FAVORITE PLACES TO VISIT
Shipping and delivery conditions
BEST DIRTY CHAI, CHEESE SPÄTZLE, KEBAB, AND FIOR DI LATTE ICE CREAM! THE FOOD INFLUENCER AND IWC ENTHUSIAST IS OUT AND ABOUT IN ZURICH AND SHARES HIS TOP SPOTS
Noah Bachofen likes breaking rules. Formerly the sous-chef at the two-star vegetarian restaurant “Magdalena” in Rickenbach, canton Schwyz, he now shares his culinary expertise through cooking columns and videos on various media and social platforms. As the host of “Hype Kitchen” on Sat.1, his innovative approach to recipes captivates a wide audience. His next venture: launching his own TV show.
“Züri isst” blogger Pascal Grob interviewed IWC enthusiast Noah Bachofen for GaultMillau.
FAVORITE AREA
When friends visit, I like to take them on a little food tour around Lochergut. We start in the Brupbacherplatz at the Gelateria di Berna. I like a more classic ice cream: fior di latte is the coolest.
Stop number two: Bar Sacchi, which serves one of the best Negronis in town. I also recommend their wine list. It is sometimes a bit crazy and not always to my taste, but it does feature some cool bottles.
Then we head over to Rosi - the perfect restaurant to surprise guests who come from a big city and often eat out. The storytelling for the individual dishes is entertaining, authentic, and totally in keeping with the concept. My absolute favorite dish is cheese spätzle - it sounds a bit boring, but I look forward to it every time.
A simpler alternative to Rosi is Derby which is located opposite. It’s my favorite place for a Neapolitan pizza in Zurich as it is baked a little crispier than the competition.
— Influencer and former sous-chef Noah Bachofen visiting Bar Sacchi
— There are over 20 different flavors to choose from at Gelateria di Berna on Brupbacherplatz
— Going for the green: Noah Bachofen wears the Ingenieur Automatic 40 Reference IW328903 with an Aqua green dial
— Noah Bachofen loves the steamed BBQ pork buns at restaurant Hongxi on Zwinglistrasse
FAVORITE BRUNCH AND LUNCH SPOTS
When it comes to brunch, I actually like things pretty simple: a nice loaf of bread with butter, some jam, cheese, and cold meats are enough for me. But recently I went to the Drei Stuben Restaurant, which serves various classic dishes as well as one or two dishes that are actually more akin to casual fine dining - eggs Benedict, sausages in batter, and truffle and rösti croquettes - a fantastic mix of good products. A glass of champagne wouldn’t go amiss either. When the weather is nice, there is also a lovely terrace.
For lunch, Char Siu Bao (steamed BBQ pork buns) would be my last meal, my kryptonite so to speak. I always ask myself how the dough becomes so fluffy and light, especially since my own attempts have been complete failures. That’s why they are a must when I go to Hongxi on Zwinglistrasse at lunchtime. I also order one or two more dishes - preferably with Michelle, so we can share everything. It’s not a cheap lunch, but one that is definitely worth it. On our last visit, we had the crispy fried spare ribs with a sweet chili sauce - I highly recommend them!
FAVORITE CAFE
The Kafi Freud between Schaffhauserplatz and Milchbuck is a cool spot. Last time they talked me into ordering the trendy dirty chai. I’m not really a fan of chai, but mixed with a shot of espresso it tastes delicious. I also have great memories of the chocolate cake: I don’t like it too moist but you should wash it down with a sip of coffee nevertheless! In warm weather, you can take advantage of the inviting terrace in front of the café.
— Dirty Chai x Aqua Green: Noah Bachofen sporting the Ingenieur Automatic 40 IW328903 during his visit at Kafi Freud
— View of Lochgut and Badenerstrasse, a 5 km long street in the west of Zurich
— The “Kafi Freud” also offers a large selection of various cakes in the glass display case
— Noah’s favorite is the chocolate cake, which he says should be enjoyed with a sip of coffee
FAVORITE KEBAB
I was recently a guest on the podcast “Kurds & Bündig”, where we got onto the subject of kebabs. Yoldaş Gündogdu, one of the two hosts, then recommended the Memo Bar in Altstetten to me. Of course, after the recording, I immediately went to try it out. After a 40-minute wait at lunchtime, the first thing I said to myself was: no matter how good the kebab is, they won’t be seeing me here again. But then it was so good that my opinion immediately changed again. The meat comes freshly cut from the spit instead of from the warming drawer and is juicy, the bread crispy and spread with a good sauce. It’s not a high-end kebab, but it’s very well made.
— Noah Bachofen’s last stop is the Memo Bar, known for its well-made kebab
All photos by Christopher Alexander Kuhn
