Christmas dinner with depth
This year's Christmas dinner took Communicators employees to the cellar: in the heart of Zurich, they enjoyed the fine cuisine of the Lindenhofkeller restaurant. The traditional presentation of Christmas gifts was also a profound experience.
After work, the Financial team and the team from the Oberdorf site met up with their spouses and partners for an aperitif in Zurich's Bar 45. As hunger grew, the company moved to star chef Sebastian Rösch's Lindenhofkeller restaurant just a few hundred metres away. Deep below Zurich's old town, they were greeted by a cosy atmosphere and a "fränkische Brotzeit": All kinds of colourful snacks, fluffy bread and fresh pretzels satisfied the first hunger pangs and whetted the appetite for more.
Bremgartner char and reverent silence
While curious passers-by cast furtive glances through the cellar windows under the high ceiling, the second course followed: fish lovers were served beautifully prepared Bremgartner char with lemon sauerkraut and Bamberger Hörnla, while vegetarians were served pumpkin ravioli with nut butter, Grisons sea buckthorn and Geisenfrischkäse. Appreciative nods and reverent silence suggested that the Lindenhofkeller had hit the spot with Communicators. The next course - spaetzle with mountain cheese and truffle - also impressed the group.
Traditional and unconventional gift-giving
The next course was the traditional distribution of gifts that agency founder Röbi Gubler had collected over the course of the year. As Röbi was unfortunately away in China (where he was sure to find many more gifts for the next Christmas dinner), his partners Maurice and Martin took over the festive - and as always very entertaining - distribution. In addition to travel sets from Victorinox and high-quality soaps, colourful socks and mobile phone holders for the car were also given to the employees and their partners - always accompanied by amusing anecdotes or a good reason why the gift would suit the recipient perfectly.
Crowning finale
After the gift-giving, crispy suckling pig with bread dumplings, savoy cabbage and dried pear followed. As a vegetarian option, the charming waiters served celeriac cordon bleu with cranberry sauce and chips. The successful meal was rounded off with a Wilde-Heidelbeere-Heuchantilly and Rhöner Haselnuss for dessert. The communicators were unanimous: this was not the last time we had been to the Lindenhofkeller.