For the third time after its opening, Restaurant Greulich in Zurich, part of Hotel Greulich, was awarded an additional point by the Gault Millau Guide Switzerland 2006. Up to now, the young restaurant led by Luzia Penner and her Head Chef David Martinez Salvany, has already gained 16 points in the renowned gourmets’ guide. In the latest edition of the Gault Millau Guide, Hotel Greulich is again praised as “a place with one of the most innovative cuisines in the German speaking part of Switzerland”: “What is served on the plates, is surprising and stimulating at the same time – such an impressive combination of daring exploit and meticulous precision has been rare in Zurich”.

Restaurant critics have been watching Luzia Penner, who directs the restaurant as well as the design hotel, for years and came to the following conclusion: It seems as if Luzia Penner was trying to repeat the success she celebrated with Schloss Rapperswihl: a meteoric rise to the top league of fine cuisine. She discovered the young Catalan Head Chef David Martinez Salvany, who, since its opening in 2003, made Restaurant Greulich to one of the top addresses in Zurich and its surroundings due to his Spanish-Mediterranean as well as deconstructive style. It is not only the numerous moments of happiness, “when the stars begin to sparkle in your stomach”, which convince guests and critics, but also the “warm-hearted staff in shirts and aprons”, who look after you in Hotel Greulich.

When David Martinez Salvany creates new dishes he combines materials and shapes in a way that nobody else would come up with. He serves mussels on homemade and spicy sausages, wraps thick slices of monk fish in bacon carpaccio and presents young Mistkratzerli (in Switzerland chickens are called “Mistkratzerli” – little muck scratchers) on spinach, raisins and pine kernels. These unexpected combinations allow each component to retain its original taste and – at the same time – enrich each other perfectly, writes Gault Millau. The desserts (“this is almost an art in itself”) as well as the wine menu have convinced the critics in the same way and filled their eyes and palates with joy.

The fact that David Salvany’s cuisine specialised in slow food has reached the 16 points league of Gault Millau underlines his profile and perfection. Those who would like to follow this high recommendation and take a discovery trip o Hotel Greulich, may book a table by phone or make use of the up-to-date possibility and reserve a table via internet. The restaurant consists of 50 seats and a saletta with 40 covers for private functions. In mild and dry weather there are another 50 place settings in the courtyard of Hotel Greulich. There, you may enjoy the slow food creations while looking at the Japanese style birch grove. Guests who come by to enjoy a quick cup of coffee will find a nice place in the outside café in summer or inside, in the bar or the cigar lounge.

media contact:
udpr PR Services; Ursula Dietmair
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