Food Zurich festival: more than just a food market
Cristina Albuja Operational Risk
Swiss Vineyards, white gold amid the mountains
When people think of Switzerland, its best known features are its chocolate, skiing, private banking and watches. What is not quite so usual, however, is to associate it with wine production.
A perfect plan for those who plan to visit Zurich in the spring is undoubtedly the gastronomic event ‘Food Zurich‘, which has celebrated its fourth edition this year and is also the most important in Switzerland. Approximately 75,000 people, lovers of good food, gourmets, gastronomes, professional chefs, and amateurs have passed through the fairgrounds.
Over these days, the city will focus all its attention on culinary diversity with more than 100 events and programs that will continually surprise. The main theme this year is pairing and for this, the organisers will rely on the presence of successful chefs, sommeliers, bakers, butchers, vegetable producers, farmers and innovators who will offer their talent to street foods, slow food, and fine food.
In addition, as representatives of the three main linguistic regions of Switzerland, the associations “GraubündenVIVA”, “Office des Vins Vaudois” and “Ticinowine” will enrich the program with variety and, for the first time, “Lausanne à table” will also participate with its own stand.
The organisers have managed to gain the support and participation of hotels and restaurants such as the Hotel Baur au Lac, Park Hyatt, Storchen, Dolder Grand and Widder that, accustomed to the most exquisite palates, have opened their doors and secrets to everyone visiting the festival. Chefs Andreas Caminada (winner of 3 Michelin stars) and the renowned Swiss chef Ivo Adam, together with the young talents of the charitable foundation “Fundaziun Uccellini”, guarantee the festival’s best culinary moments.
There are events for all tastes, contests, markets, gourmet and solidary dinners, a chocolate safari, as well as bakery and cooking courses. Most noticeably, a trend that is becoming increasingly popular in the Swiss market is cooking with insects!
And what would a gastronomic festival be without the iconic food trucks? Well, if you go to Hardturm, it’s possible to start your night with some Japanese takoyaki, follow with a generous Sri Lankan curry, for dessert some Spanish churros, and finally, a good gin and tonic served by a robot!
