Portrait of Nenad Mlinarevic

“ONLY DEAD FISH GO WITH THE FLOW.”

Nenad Mlinarevic is one of the most successful Swiss chefs of a modern generation that’s turning the tables on fine dining. Food needs to be fun – and delicious, too. Guests don’t just share an enjoyable evening with each other. They also share individual dishes, like at Bauernschänke (15 Gault&Millau points) or the innovative vegetarian restaurant Neue Taverne (1 Michelin Star, 16 points). Mlinarevic, who was Gault&Millau’s Chef of the Year in 2016, has developed into a diversified culinary entrepreneur with a true appreciation of good taste.

After confidently yet carefully modernizing these two traditional restaurants, Mlinarevic and his business partner now have another project in the works for 2023. They’ll be opening Brasserie Süd in Zurich’s central railway station, a prime spot in the city. Here, Mlinarevic will pair traditional bistro cooking with contemporary touches. No matter whether it’s a traditional restaurant, pop-up site or intimate private dinner in his studio, Nenad Mlinarevic stays true to himself and his principles. And even though they seem straightforward, they’re a challenge to put into practice: cooking with the very best produce, devoting as much time and energy to each dish as required, while making sure it’s as good and as simple as possible. And with one key ingredient – a healthy dollop of passion!

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