Then the meat is ready; neatly sliced into a tagliata, the steak platter is served. Savastano cuts his first slice. «Perfect!» For himself, Stefanak has prepared a Premium Wagyu beef burger. «The burger meat has an optimal marbling of five to seven degrees», explains the expert, continuing, «that means it has the perfect balance of meat to fat.» Or for the layman: the meat is beautifully tender. Daniel Stefanak loves to promote the quality of his ingredients to the guests. And this small boutique restaurant, tucked in the corner, is ideal for the purpose. From the bar, you can look over and watch him grilling. The butcher is on the right; the wine cellar on the left. Daniel Stefanak has around 300 regulars in The Market Grill – mostly from Zürich and the surrounding area. However, some of them come from Bern, Lucerne, even Dubai. «These customers generally come to the city on business. But on their way from the airport or train station, they often head straight to us first», he explains, laughing. It’s easy to believe him: he talks about many of them by name.
«The entrecote is excellent again», praises Franco Savastano. «Just the way I like it» – and just what the customers of a premium department store expect. High quality standards are fundamental here: a spirit that doesn’t just apply to the items in the shelf, but is also lived out in the eateries. Jelmoli has nine restaurants, five of which have waiter service. The vegetarian takeaway is appropriately located near to the vegetable department, and the Market Grill is right by the meat counter. It’s all part of what Savastano calls the «customer experience». «We want to make the quality of our groceries part of the experience. All our customer’s senses should be tickled. Perhaps the customer is standing in the vegetable department and suddenly fancies a crispy wrap? Then they can take a seat in the Bad Hunter takeaway. Almost everything we sell here can also be eaten. An integrated concept, which kindles our customers’ enthusiasm and also – we hope – increases the length of their stay», explains Savastano.