Ending a 2 month Europe trip perched @thecounter.zurich on a snowy Zurich night was a perfect finale .

European produce with Asian accents , the food here is crowd pleasing , clever and delicious , the experience of watching a harmonious team of 5 chefs and 3 FOH seamlessly navigating service is also a treat .

After some above average snacks the menu proper starts with a refreshing Cucumber ragu , croutons , dill oil , tzatziki foam , caviar . The dish is creamy , herbaceous, and light . Great start

Corn tostada , barely cooked hand dived Norwegian scallop , pumpkin puree , nam Jim . The scallop and Nam Jim are great match and this little Thai-Mexican detour wets the palate for more .

Turbot , pickled radish , shiso , ponzu -yuzu and brown butter foam . Beautifully cooked fish , plenty of acidity with Shiso and ponzu . Classic combination with a twist .

Tightly wound celeriac ribbons grilled on big green egg , beetroot juice with fortified chicken stock and pepper oil . 1.5 metres of celeriac ribbons goes on every plate , the sauce is the star of the show , viscosity and oomph !

Thai yellow curry Kakigori , coconut syrup , coconut flakes , lime leaf . This was brilliant , great flavour in the Kakigori and as palate reset this is genius .

Black Angus Picanha , jalaoeno croquette , white asparagus pickle , chanterelle puree , red chimichurri jus . South American accented , the rump cap is well cooked and the accompaniments are terrific , loved the jalapeño croquette.

Hazelnut mousse milk chocolate , pear and sumac compote , Jerusalem artichoke cream , alba white truffle . Great to see a dessert where the truffle plays a meaningful role , its earthy quality plays in harmony with the nuttiness .

Bee string cake , kumquat compote , thyme rumvanilla cream .
The meal ends with a traditional German cake reimagined as an ice cream sandwich .

The Counter is an exciting experience and has allready opened to great acclaim quickly securing ⭐️ ⭐️ Michelin . It is well deserved !