BAR NEWS: How long did the planning phase take?
Dirk Hany: Last December, we were asked if we were interested in the restaurant at Gasometerstrasse 5 in Kreis 5 again. Four years ago, we already had the opportunity to apply for the former Maison Blunt. Back then, Zizi Hadib opened the DAR restaurant there. At that time, it would probably have been a little too early for us. The keys were handed over on July 1 and we have been planning and building ever since. After five months of renovation, the time has now come.
Was it difficult to find a suitable location in the city of Zurich?
No (smiles), thanks to our good network, we were approached. But it took patience.
What is behind the concept?
Sinaloa stands for Mexican hospitality, unique cuisine and drinks full of passion. Our cuisine is rooted in Mexican tradition and is interpreted with both local products and international flair.
What does the name Sinaloa mean?
Sinaloa is one of the most important regions in Mexico when it comes to culinary diversity. Between the sea, mountain landscapes and fertile plains, you will find all the ingredients from the most diverse climatic zones in this state - they characterize the variety of Mexican cuisine and bars.
What were the decisive factors that led you in the Mexican direction?
Since my first visit to Mexico almost ten years ago, the country with its culture, bar scene and cuisine has inspired me so much that I resolved to create a Mexican concept one day. Fortunately, I share this enthusiasm with my business partner Constantin.
What clientele are you targeting with your concept?
Our concept is aimed at an open-minded, urban audience that values quality, authenticity and a relaxed atmosphere. People who like to discover new things - be it culinary, cultural or social.
How do you plan to merge the restaurant and bar in the new venue?
Our concept combines two worlds of experience under one roof. The two rooms create a natural flow: an aperitif at the bar, followed by a meal in the restaurant - and perhaps a tequila or mezcal to round off the evening back at the bar. As only three quarters of the restaurant can be reserved, there is always room for spontaneous guests. Those who come without a reservation first enjoy a drink at the bar before being escorted to their table. This creates a lively, informal atmosphere - between spontaneity and the Mexican way of life.
You hired Luca Huber, a former bar manager from the Bar am Wasser, as bar manager. A happy coincidence?
It's in our DNA to support employees and offer them development opportunities. So when it came to recruiting, we first looked within our own circles. So I was all the more pleased that Luca accepted the challenge. He will carry on and shape our philosophy of warm hospitality and outstanding drinks at Sinaloa.
Restaurant & Bar Sinaloa
Gasometerstrasse 5, Zurich
