La Tavolata by Mark & Denise

After last year's overwhelmingly positive feedback from our friends and guests, Denise and I made another attempt at cooking a dinner for 24 guests at Bottega Berta. Instead of doing a single plate service, we did a Tavolata this time.

On February 26, 2020, once again twenty-four guest dined in the small neighbourhood restaurant Bottega Berta in Zurich for a Tavolata style dinner. For a second time, Denise Weibel and I attempted to cook for many guests on a professional level. And again with the help of restaurateur and hosts Chris Eckstein and Oliver Götz, we served some delicious dishes. The feedback of the guests was very positive and encouraging.

The menu started with creamy parsley root soup. Then followed by artichokes a la Romana with a hint of lemon and mint; Onion Frittata with sweet onions; green lettuce with a fig-mustard vinaigrette; Pasta e Fagioli classic Italian comfort food; a beef Brasato and Polenta slices covered with grated hazelnut and Parmigiano-Reggiano. Finally, the menu ended with a Chocolate Mousse and Kumquat coulis.

Impressions of the dinner evening at Bottega Berta and behind the scene in the kitchen while cooking. Some of the photos of the dishes are from our Menu testing. I had no time to take pictures while plating.