So here I am in the beautiful town of Zug in Switzerland. I have an special love for it – the town has a secretive James Bond-style thing going; it houses tax exiles, large commodity trading companies and is very welcoming to industry and finance. It’s similar to Lucerne in-terms of scenery; the snow-capped mountains, an expansive lake of crystal clear waters, the lush vegetation of the Swiss countryside and beautiful houses (like cottages) lined up on the shore. There is a sense of charm and grandeur about this town, while Lucerne is a bit more like a fairytale.
I am tired of a full day of walking, so I need some lunch but I don’t want to leave the views of the lake. So I go for a compromise and have lunch at a restaurant with some pretty stunning views – an Italian restaurant, the Ristorante Anacapri
The view from my table is a classic
The restaurant has an understated charm about itself and the staff are superfriendly.
Wine – Terre di San Leonardo, Vigneti della Dolomiti IGT (2011)
The wine comes from a vineyard founded in 1724 in Vallagarina in Trentino-Alto Adige which actually has a very interesting history around Italian nobility and the monks which set-up the vineyard. In terms of the wine, it is a Cabernet Sauvignon blend (with Carménère and Merlot). The delightful aromas of plums and herbs arrive on the first pour. On the palate the wine is quite dry and soft with the loss of some of the fruit intensity and a little earthiness, through age, creeping in. The wine is very well-balanced. I drink it with ease as I admire the view of the lake.
Entrée – Saffron Risotto with Prawns, Peas and Basil A very simple Italian dish that has wonderful succulent prawns, with little firm peas and a lovely herby touch of the basil in a risotto which is creamy and rich. It’s a nicely done dish which is a lovely start to the afternoon. Main Course – Grilled Beef Fillet on Mediterranean Sauce With Parmesan Risotto and Ratatouille
The beef is beautifully done. There is mix of heaviness of the beef relative to lightness of the Mediterranean ingredients which surround it. The beef has smoky charred surface which contrasts to its wonderful juicy centre. It is done to perfection. The sauce is light and doesn’t really compete with the beef, both flavours move in parallel. The parmesan risotto steps into interfere with the lightness of the Mediterranean sauce and the Ratatouille. I don’t finish all the risotto as it’s a little to heavy, but nonetheless its a lovely dish which pairs beautifully with the wine as continue my gaze at the wonderful lake surrounding Zug.