Maison Manesse

Hallo
Wieder hab ich im Maison Manesse zu Mittag gegessen
Es war hervorragend, hab extra das Lammmenue gewählt und als nicht Lammfan war ich begeistert von dem was ich gegessen habe. Auch die Kürbissuppe vorweg und der Dessert, vom feinsten.
GM Punkte schon zum Zmittag und das zu einem fairen Preis
Also los, aber reservieren…

«Experimental kitchen. Nothing forced, pleasure only. Love on plates and in glasses. Served by a friend.»
Innovative, inventive, inspiring are just some ways to describe the parade of dishes at Maison Manesse in Zurich, Switzerland. Maison Manesse was such a special and memorable dining experience when we were visiting Zurich. Th fresh local ingredients created such unique flavors with so much thought into it. The owner and chef of Maison Manesse are refreshing in an unconventional ways.
It’s not your typical uptight fancy restaurant, the ambiance is intimate, stylish and rustic.
We had so many dishes come one after another, by the time I thought we were done… another dish pops out!
Menu:
— Asparagus wrapped in a crunchy wrapping with a delicious green sauce.
— Next, we slurped up two delicious oysters that was cooked lightly with jellied beer and sauerkraut foam. It had the perfect sweet and salty to the delicate and tender oyster.
— This is the Swiss egg cooked at 62.7 degrees topped with pine nuts, paired with broccolini, on top of a purée and pear wine. It was the most brilliantly made egg I’ve ever had with the egg white and yolk at a soft, moist goodness. Considering how difficult this is to get perfect it was mind blowing and incredibly enjoyable. Possibly one of the best dishes of the night, so many flavors and textures made with a simple ingredient.
— Fresh bread was served in perfect time to dip the remains of the egg yolk up. We were warned to not fill up on bread as many more dishes were coming!
— A thin slice duck pâté sprinkled with colorful leaves and radish.
–You can see that in the carrot supernova is 500 ml of reduced carrot where it is much more intense and flavorful.
— A fragrant cheese donut with white truffle.
— A mushroom dumpling in a flavorful mushroom broth with a side of marinated blueberries and nori sponge to add into the broth.
— Chin of pork cooked for 14 hours resulting to be fatty and tender. It sits on jack-​fruit purée with fat dehydrated crumble.
— White cod from Norway on Caribbean berries that boast the highest content of vitamin C in berries.
— The Rhubarb dehydrated strawberries foam was a very light and icy treat. As the owner would say, it’s like brushing your teeth!
— Now for my favorite time, dessert! This is banana cooked in whiskey with a side of passion fruit, ice cream, banana. So many flavors were going on in this dish.
— One of my other favorites was the post dessert sweets. It included a two kinds of bite-​sized pastries with one being a citrus puff that was one of the best things I’ve ever had. It had a powerful zing of citrus but a soft texture that melted in my mouth.
Truly one of the imaginative and sensational foods I have ever tasted. Thank you Maison Manesse! Read more up on the blog:

For my 400^th review, I thought it should go to one of the finest meals I’ve ever had
Innovative, inventive, inspiring are just some ways to describe the dishes at Maison Manesse.
Typically when a dish includes flowers and herbs they are usually just for decoration. Not at Maison Manesse as local wild flowers, herbs, and sprouts are all used to create unique flavor profiles. For example, you’ll start with a tiny flower bud to place in your mouth as a palette cleanser leaving a minty aftertaste. Almost all of the courses draw from ingredients from the Swiss forest regions but also fuse with various cultural cuisines.
It is extraordinary how much effort and thought goes into their dishes. Not only do they gather the wild flora but then they also expend incredible amounts of precise care into the crafting of each dish. You can see that in the carrot supernova which is 500 ml of reduced carrot on top of 3000 year old tea leaves (some of the oldest you’ll find).
Or how about the White cod from Norway on Caribbean berries that boast the highest content of vitamin C in berries.
Or the Chin of pork, 14 hour confit to be fatty and tender, on jack-​fruit purée with fat dehydrated to crumble.
Finally the Rhubarb dehydrated strawberries on a foam to act as a «toothbrush» to cleanse your palette for dessert.
Every dish was a wonder and wow’ed everyone in our party including the picky eaters and the ones who typically don’t go for fine dining. My favorite dish was the Swiss egg cooked at 62.7 degrees topped with pine nuts, paired with brocolini, on top of a purée and pear wine. It was the most brilliantly made egg I’ve ever had with the egg white and yolk at a soft, moist goodness. Considering how difficult this is to get perfect it was incredibly enjoyable.
One of my other favorites was the post dessert sweets. It included a two kinds of bite-​sized pastries with one being a citrus puff that was one of the best things I’ve ever had. It had a powerful zing of citrus but a soft texture that melted in my mouth.
I could go on and on and gush about every dish we had but suffice it to say that dining here was a like being on a thrill ride where my taste buds were being challenged to navigate the twist and turns of flavors that I initially would never think paired well together only to find that they made beautiful combinations. They really have found a way to extract the power and potential of the natural ingredients they use and you’ll be able to digest something new in every nuance of every dish.
After 10 majestic courses I can see why they earned a Michelin Star in 2015. I’d recommend anyone to try Maison Manesse when they’re in Zurich for a truly unique and sensational dining experience.
Kudos to Miguel Ledesma and Chef Fabian Spiquel! They really care about you having the best fine dining experience and are with you every step of the way. Thanks for an unforgettable time!
Tip: take time to look through their extensive wine list! It’s literally an excel spreadsheet of pages on pages of endless choices.

Wow, this is place is definitely living on the edge and pushing on some interesting boundaries. I felt like this was like an early Achatz dinner — brimming with unbelievable ideas and vision, but needing just a little more time to develop. When the dishes worked they were huge and really exciting. When they missed they were meh (but still interesting). I am looking forward to my next trip here to see how things continue to develop — this guy is going to be great.
The restaurant itself is stylishly casual, with a country style hipster thing going on. Uneven, old farm house style tables, white painted wood paneling, and a huge wall of artisan gin bottles. It’s definitely in character with the style of food.
The chef has some really interesting ideas on flavor and texture. Lot’s if freeze dried crumbles adorn dishes with soft or unctuous proteins, adding very interesting depth and complexity.
We had the full tasting menu — the day we visited the menu was titled «Joy. Division» (menu changes daily) and each of the 6 tasting menus was named after a Joy Division song — we choose the 8 course «she’s. lost. Control.» option, though one member of our party went for the other menu which was vegetarian. The first three items were unbelievable and truly unique.
oyster. sauerkraut. beer. Was a gently cooked oyster on a bed of jellied beer with sauerkraut foam. That foam should become standard issue for oyster eating, it was an amazing accompaniment, the sour exactly perfect with the salty sweetness of the oyster and the dense chewiness of the jelly worked great with the softness of the oyster. Great dish
duck. pistachio. mustard. Thus dish was a triumph and one of the best of the evening. A thin slice of duck meat pâté (not the right word, but I’m not sure how to describe it) adorned with mustard leaves. The duck was flavorful and moist and the complexity and interplay of flavors was fantastic. I really loved this dish.
63 degree egg, pine, monks beard, broccolini. Also in the running for the best dish of the night I can honestly say I have never eaten anything like this, and that is a good thing. This dish was mind blowing and will expand your perception of the universe without the use of hallucinogens. An egg poached (or I suppose suveed to 63 degrees Celsius is cooked enough to hold it shape but perfectly runny enough to be like thick sauce (not like a regular runny yolk). It was surrounded by an even thicker sauce of subtle flavor (the pine?) and the vegetables. So many flavors and layers of soft, unctuousness. Really amazing
mushrooms. nori. blueberry. Was also a favorite of mine, but some of my dining companions thought it was only ok. I loved it. Rich flavorful mushroom both with marinated blueberrys and nori sponge which rehydrated into a nori cloud when added to the soup. A mushroom filled pasta floated in the soup as well. Deep, rich, comforting. An awesome dish.
After such a strong start the rest of the menu was good, but it fell short of the greatness of the initial dishes.
pata. negra. jack. fruit. tamarind. Slow cooked pork with tamarind was ok. The flavors were good but the pork was too chewy and there was a let down after the unique textural interplay of the earlier dishes.
Skel. Almond, chuno, camu. Camu. My least favorite dish as I found the skel (baby cod?) to be to gelatinous, and the accompaniments did not do enough to contrast with that. Flavor was a bit subdued.
Little. Sweet. Nothing. This was lemon grass foam with rhubarb sorbet. Back to bold flavors and interesting textures. Really refreshing and perfect at this point in the meal
banana. hops. whiskey. Passion. fruit. This was nice and interesting. With the combination of whiskey and passion fruit I had been expecting a big explosion, but instead it was muted goodness.
So even though the dishes were a bit uneven I am going 5 stars to reward the brilliance of some of the dishes and the overall inventiveness of the chef. He is definitely breaking new ground — it was a fascinating meal and one which I continue to replay in my head. I can’t wait to return on my next trip to Zurich.

Not your typical Swiss restaurant! This place is more LA than Zurich. Creative fare, excellent service. Did not know it recently earned Michelin star until we left. They deserve the distinction.

Der Manesseplatz ist nicht gerade das Schmuckstück Zürichs. Nahe der Autobahnauffahrt in verkehrsreichem Quartier, ohne Aussicht auf Berge und ohne Grün nicht gerade der Platz für ein hochpreisiges Restaurant. Innen dann eher eine Überraschung. Hier gibt es keine edlen Tischdecken, man bekommt keine neue Serviette nachdem man austreten musste und man wird nicht durch eine Horde unterschiedlichster Bedienungen umsorgt. Die Begrüssung ist persönlich und man fühlt sich gleich zuhause, als ob es die Kneipe um die Ecke ist. Aber eigentlich sind wir ja in einem Gourmet-​Restaurant gelandet.
In einem kleinen Papiertasche finden wir die Karte, besser das Kärtchen. Ein Menu mit Fleisch, eines ohne, 7 Gänge. Es bleibt noch die Option, nur 5 oder 6 davon zu nehmen. Ein salziges und ein süsses Nichts sind zusätzlich dabei. Die Preise sind gehoben, CHF 155 kostet das komplette Menu.
Die Weinkarte ist kein schweres dickes Buch. Jochen, der Sommelier, ist der Meinung, dass ein Weinkeller lebt, sich verändert. Da passt die ausgedruckte xls-​Liste zum Konzept. Wichtig ist schliesslich, was in der Flasche ist. Die Liste ist zu lang für uns, wir fragen nach Rat. Jochen erfasst unsere Wünsche perfekt und offeriert uns einen spanischen Weisswein, der nicht besser hätte gewählt werden können.
Die Mischung des Restaurants aus eher kneipenhaftem Interieur, freundlich-​saloppem Umgang mit den Gästen, einer xls-​Liste als Weinkarte, dem phantastischen Menu und den recht hohen Preisen sind eine ungewöhnliche Kombination, die man kaum antrifft. Das ausgebuchte Restaurant zeigt aber, das dieses Konzept aufgeht, genauso gefragt wie Events WoodFood oder Wellenberg5. Auch junges Publikum ist immer mehr an hoher Qualität interessiert und bereit, dafür entsprechend zu bezahlen. Der biedere Rahmen vieler hochdotierter Restaurants schreckt diese Clientel aber ab. Mit dem Maison Manesse ist Zürich gastronomisch definitiv aufgewertet worden!
Besucht am 16.10.2014

Phantastic food… Great service… cool ambience. 6,7 or 8 course dinners only… but WOW

Aaaabsolut sensationell! Die Gänge sind wirklich ober-​originell, immer mindestens 6 – 8 verschiedene Sachen, Aromen, Farben und Konsistenzen kombiniert, man freut sich immer auf das was als nächstes kommt. Sehr schöné Präsentation auf wunderbarem Geschirr.
Die Bedienung war echt cool drauf, hat uns sofort geduzt und die Gänge mit Begeisterung angekündigt.
Geheimtipp: vorher oder nachher noch etwas Platz freilassen für einen der 80 (!) verschiedenen Gins. Aber darauf beharren dass sie nicht mit Tonic und einem halben Kilo Eis verdünnt werden!

The food was remarkably outstanding. The many courses we enjoyed last night were original, unique, flavorful as much as they were beautiful presentations. Fabio, the head chef is a master artist and this restaurant is not to be missed.
If you’re a gin lover, I counted more than 60 different bottles along with house infusions from local herbs and fabulous fruits like mandarin, line with coffee bean, strawberries with pine needles etc.
I could describe each dish in detail but it would only get me drooling all over this website and, I think the photos attached might help you appreciate the complexity and broad tastes of each dish enough to want to come over here and experience it for yourself.

Nicht zu unrecht ist das Maison Manesse zur Zeit in aller Munde. Die Gerichte sind kreativ und schmecken schlichtweg hervorragend. Das Essen ist nicht billig aber preiswert! Wer endlich mal die Grenzen des Bekannten sprengen möchte, ist hier ganz sicher richtig.

Ein freundlicher Empfang im massvoll gestylten Lokal und eine kreative Küche, mit überraschenden Weinen begleitet — was will man mehr? Die Leute wissen zweifelsohne, was sie tun. Vom Amuse-​bouche bis zum Dessert überzeugt jeder Gang, so dass eine Menükarte eigentlich gar nicht notwendig ist. Wirft man trotzdem einen Blick in die etwas seltsam anmutende Zettelsammlung, so sorgt dies auch nicht gerade für Klarheit, also folgt man besser den Empfehlungen des kundigen Personals. Als Weinliebhaber pflegen wir die Gläserinhalte üblicherweise selber zu bestimmen, aber auch das kann man dem Service überlassen. Wir wurden auf jeden Fall nicht enttäuscht, im Gegenteil. Und dass man dabei preislich nicht über den Tisch gezogen wird, macht die Sache noch besser. Für ein volles 4 — 5-​Gangmenü muss man zwar schon 70 CHF oder auch mehr ausgeben (plus Wein), aber das Geld ist gut investiert.

Neues Restaurant mit moderner/​molekular Küche. Ob Melonenschaum mit Schinken oder Austern mit Sellerie, Sinneswandel und fine dining. Die drei sind voll in ihrem Element und zaubern kleine Köstlichkeiten, einfach top.
Das Ambiente ist sehr angenehm und hell und man fühlt sich von Anfang an wohl.