Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers praise CERN R1's pizza for its remarkable, airy dough, creating a warm, crowd-pleasing vibe that feels both scientific and soulful.
“The dough doesn't look too bad, this one isn't undercooked, but it seems a bit too pale — the others weren't like that, so it's just this one. I actually like it more like this than too burnt. The dough is very thick and the cheese looks voluminous — they went heavy on it. The cheese isn't mozzarella, it's more like a cheese blend. Honestly, I'm not that hungry, it feels more like a 3 AM pizza, but I shouldn't be superficial. There's ham and onions between the dough and the cheese. The dough isn't annoying, it's a non-pizza pizza. The peppers are fresh, the mozzarella is too much — it's like that person who comes up to you and talks for three hours. The rest of the pizza is like a nice little focaccia. The salami is just pepperoni with a spicy kick, didn't blow me away. In Italy it would be a C- pizza, but here in Switzerland with the Alps in the distance... well, there you go.”
What creators say
1 creator has covered CERN R1 Restaurant. Most active: Pratt
The CERN R1 Restaurant offers affordable, healthy, and varied food in a casual setting, with standout dishes like the tortilla and plum cake, though the pizza is average.
Dishes mentioned
Pane al Mais con Finocchi
This corn bread with fennel has an amazing aroma — the fennel really comes through. There's something I can't quite identify, maybe parsley, turmeric... it's really good. I recommend it, you might become a semi-Nobel Prize winner if you come work here.
Tortilla di Patate
Look how spongy it is — it's a block, but a beautiful block. Very eggy, more egg than potato, you barely taste the potato compared to the amount of egg. It's like a ten-story omelette, you could put it on Godzilla and stop him. The sauce on top has peppers, the flavour goes between sweet and sour. I feel like I'm eating healthy.
Pizza
The dough doesn't look too bad, this one isn't undercooked, but it seems a bit too pale — the others weren't like that, so it's just this one. I actually like it more like this than too burnt. The dough is very thick and the cheese looks voluminous — they went heavy on it. The cheese isn't mozzarella, it's more like a cheese blend. Honestly, I'm not that hungry, it feels more like a 3 AM pizza, but I shouldn't be superficial. There's ham and onions between the dough and the cheese. The dough isn't annoying, it's a non-pizza pizza. The peppers are fresh, the mozzarella is too much — it's like that person who comes up to you and talks for three hours. The rest of the pizza is like a nice little focaccia. The salami is just pepperoni with a spicy kick, didn't blow me away. In Italy it would be a C- pizza, but here in Switzerland with the Alps in the distance... well, there you go.
Torta di Prugne
This plum cake is delicious — it's very fresh, cold. The pastry has become a bit of a block, but the plum, when you crush it, reminds me of the plum in Kaiserschmarrn, that beautiful German and Austrian dessert. More Austrian than German, there's a war going on over that dessert. This plum seems fermented in sugar, syruped in the milk of the gods — so soft, tasty, sweet and pure. Good.
Toblerone
And if that wasn't enough, a Toblerone.
