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Liver, Venetian stlye – mind-blowingly tasty: MASI Wine Bar (23. January 2017)

| March 4, 2017 | 1 Comments

Somehow I ended up at the MASI Wine Bar again – and it was a good choice. While the “potato cream soup” was rather dull and thin …

… the “liver of veal, Venetian style” was absolutely delicious and again the portion was actually quite satisfying. Generally, I would not expect that you get liver – tasty one – for a bargain price like CHF 28.00. The liver was not overdone but perfectly prepared and very rich in its simplicity.

The “tagliatelle” were soaking in butter – which made them an absolute sin! But also absolutely mouth-watering!

This time, we were seated in the “open” area close to the bar as we had not booked a table. The area is less practical to eat but it is actually more atmospheric. Overall, I can still recommend the MASI Wine Bar for a quick business lunch.


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Contact Details:

Restaurant MASI Wine Bar

Seefeldstrasse 5

8008 Zürich (CH)

Tel.: +41 44 252 52 12

E-Mail: info@masiwinebar.ch

Homepage: http://www.bindella.ch

About the Author:

I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org. Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City.
CHF 38.00 (incl. tip) Filed in: Restaurants, Zürich (CH)

1 Comment on "Liver, Venetian stlye – mind-blowingly tasty: MASI Wine Bar (23. January 2017)"

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  1. Richard says:

    I had the Venetian style veal liver at Masi in January 2018 and it was stunning. Paired with a rich and creamy polenta this was without doubt the best liver dish I have ever eaten. I still thinking about it now. As Sven said in the article, without any exaggeration – mind blowing!

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