Vibrant and sophisticated cuisine | mesa
The restaurant mesa, located in the quiet and beautiful Kreis 6, is widely known as a gourmet temple. Over the years, various top chefs have shaped the mesa and recently a young Bavarian has started to make a name for himself with straightforward classic dishes, interpreted in a modern way and with a vibrant and contemporary presentation.
Sebastian Rösch has been rocking the cuisine at mesa for over 3 years now and still shows his diversity with surprising concepts such as the "Vegan Wednesday" while always maintaining his uncompromising quality standards. His persistence and unbridled creative enthusiasm have earned him one Michelin star and 16 Gault Millau points.
The mesa currently offers 2 menus, either with meat and fish or vegetarian. The focus is clearly on local Swiss products of high quality, which are complemented by Mediterranean influences. The revised aperitif concept at mesa is unconventional and innovative: all amuse bouche present one product in different facets. On our visit, it was cucumber, which was served in different tastes and textures. Crunchy as a whole, chopped or enriched with Asian influences. It is almost unimaginable that a vegetable consisting of 90% water can be so versatile.
Our dining experience continued with homemade white bread, which was wonderfully airy and crispy at the same time - definitely addictive and dangerous in view of the numerous courses that were to follow.
It started with eggplant accompanied by various components of roses from the Uetliberg and “trout green”, a modern interpretation of the classic “trout blue”.
Then turnip cabbage on yellow curry foam and red carabiniero with lemon peppers and chorizo were served. These starting dishes captivated not only by their beautiful arrangement, but also by the interplay with unusual tastes and textures such as rose or the subtle incorporation of the usually rather spicy chorizo sausage.
It continued with little squids on aioli and parsley as well as with a whole "Badischer Spargel" accompanied by dandelion and hazelnut. With these dishes, not only the Mediterranean influences came to the fore, but also the purist vein of Sebastian Rösch showed up, who leaves an asparagus in its simplicity and focuses on the quality of the product.
It went on with two refreshing and light courses: iced burrata with watermelon, tomato and basil and green asparagus with pea and fir shoots. The modern interpretation of the Caprese salad could have easily passed as a dessert, whereby the green asparagus was presented in its purest form - an ingenious game with contrasts.
The holy fish, called St. Pierre, and a Swiss beef-onglet were the