My wife and I went to the local Molino in Uster for what we thought would be a nice Italian meal on…read morea lazy weekend. My oh My, what a dissappointment. I ordered a Pizza, which was average at best. I have had better pizzas at bahnhof takeaways, but that wasn't the problem. I can accept average food at average prices. My wife ordered a Mixed Spring Salad with Chicken. After digging into the huge salad, my wife found 2 large pieces of Octopus in it !? I mean the tentacles were at least an inch and a half in length each. I was horrified ! How on earth can a Chicken Salad have Octopus in it? If it was my meal, I wouldn't have battered an eye lid, I would have been pleased with the little surprise but my wife is allergic to fish and seafood. That is why we carefully read everything over at least twice before we order it and there was certainly no octopus mentioned. My wife stopped eating. I called the waiter over and my wife explained to him what the issue was, since I don't speak German. His response? They have an octopus salad on the menu as well and the chef uses the same mixing bowl to toss the chicken and the octopus in the dressing! He wasn't bothered at all. He didn't even apologize! I must tell you that I am a Hotelier by profession and find this attitude unacceptable. Now I was really ticked off. I called the next waiter I saw, who was a cute young girl, and told her in my terrible German that this was an absolute catastrophe. I actually told her that the chef should be shot. I also informed her that I was a hotelier and that there are people out there who are allergic to certain foods. She at least was apologetic, carried the salad and went straight into the kitchen and from the look of it, had a heated discussion with the chef. Did we get an apology from the manager? No, I don't think there was one present. Were we offered at least a free coffee? No. Was the Salad still on the bill? Yes. Is this fair? No. How can a place with such terrible standards be so successful and have several outlets? Thankfully my wife did not have an allergic reaction and we continued to enjoy our weekend. But really, I'm still shocked. What pathetic processes do they have in their kitchens? Where is the quality control? Where is the supervision? Even 1 piece of Octopus would be shocking, but 2 large pieces? Surely, something needs to be done. Do not visit this place. If you have been and enjoyed your experience, good for you. I certainly would never go back there or to any other Molino outlet. I cannot support such rubbish.

From the owner: Pizza Pasta Fleisch Fischread more

Good pizza, cake and ice cream. No salads or other foods! Very good for kids. There are many toys…read morearound.

From the owner: Die sardische Gastfreundschaft wird bei uns gelebt und zelebriert. Zusammen mit den Köstlichkeiten…read moredes toskanischen Chefs garantieren wir ein tolles Erlebnis im Oxen. Halte auch Ausschau nach sardischen Spezialitäten.

I ate in the bistro, so your experience will differ if you decide to eat in the gourmet restaurant…read more Perhaps this is why the service was of such varied quality. One of the three people who served me was a young lad who couldn't speak German and didn't explain what I was about to eat. Instead, he just placed the food on my table and ran off into the kitchen! This is not what I expect from a restaurant that serves such good food. The food is very Italian and surprisingly generous (for a Michelin-starred restaurant). The truffle raviolone is chef Antonio Colaianni's signature dish and worth the visit if you enjoy truffle, ravioli or both. For me, the restaurant's main attraction is pastry chef Marcel Schmitutz's stunning selection of excellent desserts. He's always good for a surprise. Crème brulée, otherwise a dreadfully boring affair, is made into a variation (crème brulée three ways with rosemary, chocolate and coffee) and works perfectly. The blackberry and Jivara ganache dessert was also delicious. His fondant cake was good, if somewhat on the safe side for such a creative and ambitious young pastry chef. His most impressive dessert was a delightfully childish and light take on strawberry and apricot yoghurt it was simply perfect. The restaurant offers good value for money, but you will feel the restaurant's Michelin star once the bill arrives! Marcel Schmitutz's pastry makes it all worth it. For more photo reports, interviews and restaurant reviews, please visit: http://www.dessertblog.ch

Excellent ambiance, good food, very small portions.read more