KLARA

Sushi Tenzan is your go to place for japanese delights. Their varied menu of bento boxes and finest sushi is topped by a selection of delicious ramen bowls, that classic noodle dish beloved by students and gourmets alike. Careful preparation and an aesthetically pleasing presentation are vital to founder and head chef Tenzin, hailing from Tibet. His passion for japanese cuisine has led him to California and Tokyo, where he perfected his craft. We are happy he is now sharing it with us.

No bugs will bite you here. Instead, we invite you to taste insect based Thai food, whether on a skewer, in a burger or as a curry. And if insects aren’t your thing? Just stick to the classics of Thai cuisine. All recipes are created by Islam, Bug A Thai’s head chef and creative soul. Hailing from Bangladesh, Islam went through the hard school of the Bangkok streetfood scene and had a stint in Singapore, before arriving in Switzerland. Now he brings his creations to our plates with a lot of good humour.

Meaza’s transcontinental kitchen serves finest dishes from Ethiopia and Senegal: Delicious sourdough flatbread accompanied by a vegetable potpourri – traditionally eaten by hand. Not to mention the amazing Maffé! This Senegalese peanut stew makes you feel good, tastes even better and warms your heart and stomach.

Whether you pick an adventurous seasonal special or go straight for classic style, Mexican, French or vegan, La Manufacture’s gourmet burgers are a thing to behold. Using organic and high-quality ingredients for their creations, La Manufacture prepares everything in house: the buns, the vegan mayonnaise and other condiments, as well as the desserts. This is what makes “la différence”.

YOYA will take you on a trip to the savoury and spicy vegetarian cuisine of the Middle East. Enjoy their take on the alltime favorites Hummus, Falafel, Shakshuka and the wonderful decadence that is the Malawach sandwich. As references go, YOYA’s head honcho Yacki comes fully equipped: having learnt his chops in the mediterranean streetfood capital of Tel Aviv, he also brings his family’s tradition and passion for oriental cuisine to the table.

Tenzin in Tibetan means “upholder of the teachings”. The success story of Lobsang, Chimey and Tenzin “Tenz” is also a lesson in culinary matters. Short though the nickname may sound, queues in front of the Momo stand at street food festivals are long! It was therefore only a matter of time before the three Swiss-Tibetans opened their own restaurant. Since day one, the likeable young gastronomes have been overrun by gourmets of all kinds at their locations in Zurich, Zug and Bern. The steamed dumplings are served fresh with juicy fillings (meat, vegetarian or vegan) and seasoned with a fiery chili sauce. A success story to our taste!

Non La, the classic southeastasian conical hat has been used by the peoples of Vietnam for millenia. Unsurprisingly, it has become their national symbol. Naming their Flagship restaurant at Erasmusplatz after it, shows the Non La-Team’s dedication to serving authentic vietnamese cuisine. In their Vietnamese Corner in our Kitchen 9, they serve spring- and summerrolls, next to delicate ricenoodle dishes and that unexpectedly obvious tasting Vietnamese classic: the Banh Mi. Based on the Vietnamese word for bread, the Banh Mi today is considered a specific sandwich, packing all sorts of typically southeastasian ingredients and spices into not any bun, but a crunchy and unwieldy French baguette. The French brought their elongated bread sticks along with their ill advised notions of 19th century imperialism. The Vietnamese went “hold my Non La” and turned the thing into a delicacy of their very own style, eventually managing to have the term fixed in the Oxford Dictionary. Ăn ngon miệng nhé!