The strength of the tavolata lies in the simplicity of Italian cuisine. Offering simple dishes such as pasta and pizza that are perfectly prepared to bring out the flavors to the maximum. Both the dishes and the decorations at the tavolata will be lively and in a convivial style to make guests feel at ease. The tavolata is an experience because the chef cooks in front of the customers and the convivial style allows people to have an experience outside the standards of a traditional restaurant. The main advantage of the table buffet is undoubtedly the shared meal, which facilitates the exchange of ideas and the making of new acquaintances.
Dates
- Fri 07.06.2024, 19:00–22:00
- Sun 09.06.2024, 19:00–22:00
- Sun 16.06.2024, 19:00–22:00
Event venue
Restaurant Filini, Radisson Blu Flughafen Zürich, Rondellstrasse, 8058 Zürich Flughafen
Local organizer
Restaurant Filini, Radisson Blu Flughafen Zürich
Further information
Further events are on Sunday 16. June
Culinary Experience, Workshop
Big Green Egg trial barbecue course with small regional producers
Grill a 4-course meal on the Big Green Egg together with small regional producers, wine accompaniment included.
Culinary Experience
Jam session in the FOOBY Chuchi
Airy omelettes, creative fillings - at the FOOBY Chuchi there are swinging pans, groovy ingredients & lots of fun.
Viennese neo-coffee house "Café Florianihof"
The Viennese neo-coffee house "Café Florianihof" and Falstaff invite you.
Culinary Experience
Chuchi brunch
Chuchitisch Brunch - Z'morge from the buffet and signature dishes in tavolata style with champagne & coffee à discretion
Food-Tour, In english
Bean-to-Bar Chocolate Course
Dive into the world of chocolate and make your own, unique chocolate bars!
Workshop, In english
Cinnamon Roll Baking Workshop with White Rabbit Bakery
Baking workshop at Food Zürich
Workshop
Homemade sushi: discover the sushi chef in you
Discover the fascinating world of sushi: Learn, create and enjoy your unique rolls.
Culinary Experience
The Kittin's cookbook from 1699: Eating like in the Baroque era at the Mühlerama Museum in Tiefenbrunnen Mill
Susanne Vögeli presents dishes and stories from the Zurich cookbook of Anna Margaretha Kitt (1652-1701).