Carabineros, Oysters, and a Magic Powder
Bianchi delivers seafood of the premier class, Sebastian Rösch works his magic: the stage is set for a menu full of wow effects!
March 2026
200 scallops, 150 oysters. On this Wednesday at the end of February, the sea lies in Zurich’s old town. More precisely: in the wonderfully cozy «Lindenhofkeller» of 16-point chef Sebastian Rösch. The grand master of refined soul food has invited guests to a «Seafood Cellar Feast» in collaboration with Bianchi. On the program: six dreamlike creations featuring the very best that the Aargau-based comestibles purveyor—highly esteemed by Swiss star chefs—has to offer. Among other things, Rösch has ordered 200 scallops, 150 oysters, and just as many luminous red carabineros. The sight of the impeccably fresh produce alone makes one’s mouth water. Image above: Seafood from Bianchi (beneath the fish head, the plankton powder).
Delighted by the Bianchi delivery: Sebastian Rösch.
Delighted by the Bianchi delivery: Sebastian Rösch.
The start of the menu: Which snack to begin with?
The start of the menu: Which snack to begin with?
«Snack Attack with Caviar». The first bite is pure luxury: a crispy tartlet with lightly cured ikejime hamachi, cucumber, ponzu, bonito mayo, and caviar. The yellowtail is wonderfully silky, the caviar nutty and mild! «Fish slaughtered using the Japanese ikejime technique stands out for its exceptional quality and shelf life. It’s wonderful that Bianchi offers such delicacies!» our host explains. Snack number two is Rösch’s interpretation of moules et frites: golden-brown fried potato sticks topped with a classically prepared mussel and lemon mayo. A halved egg filled with chili mayo, over which the «Lindenhofkeller» chef grates lightly frozen bottarga with a microplane, rounds out the series of amuses bouches.
Irresistible: Moules et Frites à la «Lindenhofkeller».
Irresistible: Moules et Frites à la «Lindenhofkeller».
Surprise egg for gourmets: Chili mayo and bottarga are the highlight of this amuse bouche.
Surprise egg for gourmets: Chili mayo and bottarga are the highlight of this amuse bouche.
Pure luxury: Tartlet with ikejime hamachi and caviar.
Pure luxury: Tartlet with ikejime hamachi and caviar.
Green magic powder and fantastic scallops. «Here comes my secret weapon—matcha,» says Sebastian Rösch, holding out a jar of green powder. Then he laughs and admits: «Of course, this isn’t matcha powder, but plankton powder from Spanish three-star chef Ángel León.» Fifty grams cost the equivalent of 400 francs. «A lot of money, but the investment is worth it. We have pure ocean umami here, comparable in intensity only to white truffle!» From the magic powder, Rösch creates a chip that gives his scallop course the final touch. Further accompaniments to the noble St-Jacques, carefully removed from their shells: a Jerusalem artichoke jus refined with miso and makrut lime oil, a julienne of the season’s first kohlrabi, finger lime pearls, and a crunch of bubu arare (crispy rice balls) and kimchi sesame. The dish is harmonious, fresh, and embracing. Applause for the kitchen—and for the outstanding products! «The Norwegian scallops are hand-dived; it doesn’t get any better,» Chef Sebastian enthuses.
A dish full of power: Calamarata pasta with carabineros, sea urchin, and cherry tomatoes.
A dish full of power: Calamarata pasta with carabineros, sea urchin, and cherry tomatoes.
Culinary embrace: Scallops with Jerusalem artichoke jus and plankton crackers.
Culinary embrace: Scallops with Jerusalem artichoke jus and plankton crackers.
«With products like these, you really can’t go wrong»: Sebastian Rösch at the pass.
«With products like these, you really can’t go wrong»: Sebastian Rösch at the pass.
An unforgettable pasta. And it becomes even more delightful! With a calamarata pasta that captures the full power of carabineros and sea urchins. «For eight liters of sauce, we processed ten kilos of carabinero shells,» Rösch explains. The extracted, wonderfully sweet red prawns are served seared on top. The sea urchin tongues provide intensely iodine-rich ocean flavor, while braised cherry tomatoes add refreshing fruitiness. «With ingredients like these, you can’t go wrong,» Chef Sebastian says with a satisfied smile. The carabineros come from the Algarve, the sea urchins from the cold waters around Iceland. The seafood experts at Bianchi know exactly where to find the very finest produce—thanks to conscientious scouting.
The red mullet is placed on a rack and doused with hot oil—this makes the scales crispy.
The red mullet is placed on a rack and doused with hot oil—this makes the scales crispy.
In the best of spirits: 16-point chef Rösch beside the fireplace in the dining room.
In the best of spirits: 16-point chef Rösch beside the fireplace in the dining room.
«Surf & Turf» reimagined: Red mullet with crispy scales, saucisson, sauerkraut foam, and blood orange.
«Surf & Turf» reimagined: Red mullet with crispy scales, saucisson, sauerkraut foam, and blood orange.
The partner for the red mullet? Saucisson! The magnificent seafood series concludes with red mullet from Portugal in equally surprising and brilliant company. The still slightly translucent fish with crispy scales is combined by Sebastian Rösch with sauerkraut foam, cubes of Vaud saucisson, Marennes-Oléron oysters, crisp puntarelle, and blood orange. «Surf & Turf» reimagined! «I love bringing fish and sausage together on the plate. The robust red mullet easily holds its own against the saucisson. The blood orange lends the whole dish fruity freshness,» Rösch explains. Incidentally, the method of making red mullet scales crispy by dousing them with hot oil only works with fish from a particular region. But then again, Bianchi fulfills star chefs‘ (almost) every wish.