Page 21 - ZSG Bordmagazin 2022

Food & Drink
set up this collaboration. I’m already looking forward to many boat trips on Lake Zurich,” he says with a laugh. Samuel Vörös will be acting as Roland Thalmann’s partner on the ZSG boats.
Next steps for ZSG gastronomy A trained butcher and chef, Roland Thal- mann worked at the mountain restaurant Uto Staffel and was in charge of catering on Lake Zurich from 1991 to 2000 as managing director. Then, in early 2003, he took on the ZSG catering lease. The initial aim of the collaboration between Thalmann and Vörös is to maintain continuity across the range – no small task, given the current challenging situation. “Once we’ve achieved that, we want to modernise the on-board gastronomic experience. As Samuel Vörös has already hinted, this means a greater focus on local, sustainably produced ingredients, in-house preparation and lighter dishes. We will also be updating the ZSG catering brand image, to make guests aware of the changes,” Thalmann explains. Achieving the desired quality is the second significant task. Complicated logistics and restricted space on board significantly limit their options and lead to additional costs. «For us, this means that the dishes and the range of what we offer overall have to be very carefully thought-out, so that our guests are satisfied with the quality,” says Vörös.
The new gastronomic concept for the ZSG boats also includes a stylistic makeover that aims to engage the guests at an emotional level. “Emotions are essential to good catering,” Vörös states with conviction. “Similarly important are the finer details – small things that aren’t always immediately noticed, but which improve the customer’s experience. And that is ultimately our main goal.” sue
REGIONALER UND NACHHALTIGER: DIE NEUE ZSG-SPEISEKARTE
In der Schiffsgastronomie der ZSG wird frisch angerichtet. Für dieses Unterfangen haben sich Roland Thalmann und Samuel Vörös zusammengetan: Der Pächter der ZSG-Gastronomie und der Gastronom gestalten die Speisekarte regionaler, nachhaltiger, hausgemachter und leichter. Die erwünschte Qualität zu erreichen, ist aufgrund der komplizierten Logistik und der eingeschränkten Platzverhältnisse eine Herausforderung. Samuel Vörös: «Die Gerichte müssen sehr genau durchdacht sein, damit die Qualität beim Gast stimmt.»
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