Zur Taube

Potato purée, fennel sorbet, elderflower syrup, fig jam – practically everything is pacotized® here.

Mediterranean cuisine using slow food products

At La Colombe Restaurant zur Taube, the creative team of chefs behind proprietor and star chef Giovanni Melis serve culinary masterpieces to guests. The focus is on Mediterranean cuisine using only the best sustainable, seasonal and regional slow food products, and on attention to detail. At least one component in every dish on the fine dining restaurant’s menu has been pacotized®.

Never without a Pacojet again

Giovanni Melis bought a Pacojet for the first time 20 years ago. “Since then I’ll never be without a Pacojet again”, says the top chef. The device is in constant use at his restaurant La Colombe Restaurant Zur Taube. “We make everything, from farces and ravioli fillings to potato purée, using the Pacojet. It doesn’t matter who presses the button because the result is always just as good.”

“Pacojet is the perfect sous chef.”

Giovanni Melis has found a reliable kitchen partner with the Pacojet: “It’s quick to use for all products that need to be processed evenly. It’s also easy to clean and it’s very safe to use – the perfect sous-chef for me. Pacotizing® not only saves us time, but also a great deal of expense, as we can use absolutely all of the products.”

Pacojet for more than just ice cream

Even though unbeatable ice creams can be made with the Pacojet, it’s clear to Giovanni Melis that the Pacojet is far more than just an ice cream maker. Creamed kohlrabi, raspberry chutney, potato dumplings, pumpkin filling, aubergine broth, custard for mandarin tiramisu and panettone ice cream are just a few examples of the current menu that highlight the full range of the Pacojet’s uses and what makes the device indispensable for Giovanni Melis.

300 pacotizing® beakers

He is able to use the Pacojet to its full potential with his stock of 300 pacotizing® beakers. “We have 21 flavors of sorbet alone”, reveals Melis. These include vegetable sorbets from fresh produce, such as celeriac sorbet, fennel sorbet and tomato sorbet. “Our guests absolutely love vegetable sorbets and notice that the Pacojet helps us to bring out the best in whichever product.”

From drinks to jam

The chef de cuisine is currently developing more and more Pacojet drink recipes. Beetroot emulsion, elderflower syrup as the base for a Hugo cocktail, gin and tonic or a Negroni, to mention just a few. In order to complete the Pacojet’s versatile uses, La Colombe Restaurant Zur Taube also pacotizes® jams for breakfast guests in the adjoining hotel, currently fig jam, for example, which also complements the cheese board in the evening, as well as damson jam.