Hatecke Raw Beef @ Tartare

Forget it vegetarians, or those who are Bhutanese, but for those who adore raw, there is nothing quite like red meat. Raw beef seasoned to perfection and in so many ways it reminds me of the sensory experience of raw fish.

Our receptors taste 5 or 6 primary principle tastes are obvious, but ask yourself why are raw foods so key to our existence.

But as steak tartare proves, humans can eat raw meat as long as it’s cut up into smaller pieces and seasoned. Evolutionary biologists are also curious about the role this “mechanical processing” might have played in our evolution, especially since there is evidence that hominids were making tools and eating meat as far back as 3 million years ago.

At the end of the day what I find fascinating is the correlation between all raw foods, and if you think about it steak tartar is more about the condiments than the meat itself, the same way steak au poivre is about the sauce.

The idea of raw sushi, or raw meat, carpaccio, or Fassone meat in Piedmont served raw encapsulates the true raw we all get from cold foods.

Thank you David |bravo| Hatecke is one of the best lunch spots in Zürich.