Osteria Candosin Vegetarian à la italiana

Actually I had been meaning to visit the Osteria Candosin just after its re-opening in August. But sometimes all things good are worth the wait. I was quite curious and keen on the re-opening mainly because not only did the owner Carlo Bernsaconi re-name his restaurant, but he also launched a new concept.

A new concept that is actually quite traditional. "The Italian cuisine is a poor man's kitchen," Carlo explains. Most people could not afford fish and meat, resulting in the emergence of a number of traditional, vegetarian options in which the flavor of the ingredients is in the foreground.

For Carlo, flavor and the ingredients have always been the focus. He preferably sources vegetables as well as dairy products from Puglia and the south of Italy. And whenever possible, he uses organic products. Better fewer but good, market fresh produce is his credo. Accordingly, the vegetarian menu changes daily and is comprised of four-courses.

During my visit last week, we were served a mixed leaf salad with apple, three different salty cakes made of potatoes, mushrooms and spinach, as well as "Pasta e Ceci" - a classic winter dish from Tuscany. As an alternative to one of the courses Carlo pleasantly surprised us with a choice of his uniquely homemade chicken-soup-filled ravioli, which I enjoyed immensely. This certainly is the best ravioli that Zurich has to offer! Most significant, the recipe came from his grandmother.

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For the grand finale I opted for the Zuppa Delizia, the patron saint among the desserts, which turns out to be a delectable chocolate and vanilla cream layered biscuit, soaked in coffee and liqueur. My companion could not help but try the Torta di Cioccolata tiepeda, a lukewarm chocolate cake with orange cream. Both desserts were outstanding and, being a lover of chocolate, I am going to order the cake on my next visit. All in all, a very successful re-orientation, which I’m sure will not only delight vegetarians.