The successful Bocca Buona Italian restaurant concept has arrived in Switzerland! Get a behind-the-scenes look at the new menu and discover the secrets of chef Philipp Wiesner.
As much as we love Swiss fondue, there is a new cuisine in town. Following a complete refurbishment, the Park Inn by Radisson Hotel Zürich Airport has brought the trendy Italian restaurant concept Bocca Buona to Switzerland.
Following successful openings in Nice, Riga and Stuttgart, the restaurant now offers something completely new to the region around Zurich Airport, with high-quality, yet simple, cuisine and ambience.
Bocca Buona enchants guests with Italian cuisine and hospitality, creating an overall experience of Mediterranean culture and tradition.
The show kitchen and show bar are in the center of the restaurant so guests can see the staff create stunning Italian food using top-quality regional and Italian products - as well as the most refreshing aperitifs.
In a classic trattoria atmosphere, chef Philipp Wiesner creates high-quality authentic Italian dishes under the motto of “pizza, pasta e basta” (pizza, pasta and nothing else). He learnt about Italian cuisine during his training in Berlin, working in Italian restaurants, and during his many stays in Rimini, Verona and Ascona in Switzerland.
His signature dish is Brasato di Manzo, which he reveals his special recipe for below. We are looking forward to inviting our guests to enjoy the special cuisine and atmosphere that Philipp helps to create.
Brasato di Manzo
Ingredients (for four people):
- Shoulder of beef - 1kg
- Fine polenta - 0.15kg
- Zucchini - 0.5kg
- Cherry tomatoes - 0.1kg
- Olive oil for frying
- Milk - 0.4l
- Grated nutmeg
- Grated parmesan - 0.05kg
- Salt - 0.02kg
- Thyme - 3 stalks
- Black pepper
- Red wine - 0.25l
- Onions - 0.2kg
- Tomato purée - 0.05kg
- Carrots - 0.2kg
- Celeriac - 0.2kg
- Black olives - 0.02kg
- Marinade a shoulder of beef overnight in red wine and vegetables.
- The next day, sear the beef and then sauté the vegetables in the same pan.
- Add tomato purée and spices, deglaze with red wine, reduce and add water.
- Braise the meat in the oven at 140°C for about 4 hours, depending on the size of the piece of meat.
- Take the meat out of the oven, leave to cool and cut into portions when cold.
- Pass the sauce through a sieve and reduce, thicken if necessary and season.
- Bring the water and milk to boil with the nutmeg, thyme and garlic, and leave to stand.
- Pass the hot milk through a sieve and stir in the polenta.
- Add parmesan to taste.
- Wash the zucchinis and cut them into quarters. Remove the core and sauté.
- Season with salt. Then, just before the end, add halved cherry tomatoes and black olives.