Worth subscribing to this pop-up event series: Underwater Love @ Mame (8. June 2023)

The Underwater Love @ Mame is a pop-up concept, which focusses on seafood. The idea is basically that you get a ‘surprise menu’ (CHF 120.00), respectively, you don’t get to pick the menu. It is what it is. The evening started with “bread and spread” and let me tell you, that bread and spread was a great combination. The spread was super tasty and the bread was quite nice too. They are also rather generous, serving us bread and spread for three times (since we seem to have eaten that quite quickly).

The first course of the menu was “octopus – fennel – orange – cream cheese – nori” and while I’m usually quite sceptical about octopus, since it’s way too often way too chewy, I was super positively surprised by this one. The octopus was smooth and in combination with the fennel and the orange, it turned out to be quite excellent.

The next course was “sea bream – cucumber – tomato – labneh – corn” and I must say, I absolutely enjoyed this one. The sea bream was fresh and an absolutely delicious combination with its vinaigrette. Frankly, I hadn’t expected that, but I truly enjoyed the combination of textures and flavours.

The next one, however, wasn’t entirely to my gusto. The “Saint Jacques – asparagus – honey – truffle – rocket salad” was somehow just not down my alley. To be fair, the scallops were superb and tasted fine, however, I personally just didn’t enjoy the raw scallops that much. The simplicity of the dish was great – for one or two bites, then it was not really my taste any more. Not the dish’s fault, but still a bit of a (personal) disappointment.

The “black tiger – koa – jalapeño – peach – coriander” was great. Well, the issue with the picture is that you cannot see what is under the cracker. But once it was removed, there is this nice combination of flavours and textures – mixed with the smooth spiciness of the jalapeño. Personally, I enjoyed this one quite bit.

Last but not least, it was time for “cod – monk’s beard – potato – yuzu – radish” and while the dish itself was a working combination – and I do like monk’s beard – it was somehow just not really anything surprising. Sure, all ingredients went together quite well, but they were just not ‘doing it’ to me.

Last but not least, I was not too excited about the dessert (just because I’m not too big a fan of desserts), but the “mascarpone – tonka – raspberry – rhubarb” turned out to be enjoyable. The dessert wasn’t too sweet and it worked quite well to have that raspberry rhubarb basis to balance off the sweetness of the top of the dessert.

I had been to the Mame previously for lunch or a coffee, but didn’t really have the place on my radar as an event place. I was wrong. The whole thing was interesting and super nice – the place is buzzing (and a bit loud), among other reasons because the tables are quite close to each other. The food was good, but I do admit, it didn’t blow my mind. The price is fair, considering they are also rather generous with the topping up of the wine glasses – and last but not least, most of the staff were super friendly and caring. Make sure to subscribe and stay tuned for their next event.

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Contact Details:

Underwater Love @ Mame

Seefeldstrasse 19

8008 Zurich (CH)

E-Mail: welcome@mirjameberle.ch

Homepage: http://www.underwaterlove.ch

About the Author: Sven

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.