Tillsamman Nordic cuisine to feel good about

Sweden is in Wiedikon - almost, anyway. Here, Tillsamman offers modern cuisine with Swedish influence, straightforward and clear, made from seasonal and regional products. The usual home cooking is presented here with a creative twist and a new interpretation of Swedish cuisine: lighter, prepared with less fat and sugar.

The minimalist Nordic-style décor allows you to enjoy the highlights of Swedish cuisine in a relaxed atmosphere. Whether it's handmade crispbread baked in a stone oven with whipped butter (CHF 7) or the 'Hendricks Lax' (CHF 17), where home-pickled Gravad salmon is flavoured with Hendricks gin and served with a creamy honey-mustard sauce together with red cabbage and fennel.

Of course, the typical herring dish is not to be missed, and so the house-pickled herring 'Tillsammans Sill' (17 CHF) comes to the table on a fine dill and seaweed foam, cleverly combined with Gruyère AOP and blueberries.

The extremely popular Swedish beef balls 'Köttbullar' (27/35 CHF) are gently perched here on an aromatic port wine jus and are accompanied by seasonal vegetables and cold-stirred lingonberries.

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The delicious evening specialities range from marinated crayfish on leaf salads with cheese chips on lemon mustard vinaigrette (21 CHF), roasted wild mushrooms with Hasselback's potato, leaf spinach and truffle with sour cream (31 CHF) to a low-cooked veal shoulder with crispy potato ragmunk, leaf spinach and monk's beard dressed with herb foam and topped with the mildly sour flavour of blackcurrants (48 CHF).

The desserts are also to be enjoyed. The Swedish cream puff 'Semla' (9 CHF) or the baked cinnamon apple pie 'Den Galne Svampen' (14.50 CHF) are essential.

But to leave Tillsamman without the incomparable cinnamon bun 'Kanelsnäcka' (6 CHF) would truly be a sin.

Maria Meiners

Autorin Zürich