That Zurich is the most Italian of Swiss-German cities is clear at the table too. Generations of migration have left the city a deep, living Italian food scene that today stretches from the historic salumeria to fine dining in five-star hotels. Confirmation comes from the Michelin Guide which, in its selection dedicated to the best Italian restaurants in Zurich, updated in July 2025, lines up ten addresses. No ranking, but a delicious map that crosses neighbourhoods and styles. We walked through them one by one, with some advice on what to order.
Inside the elegant hotel La Réserve Eden au Lac, at Utoquai 45, the Michelin celebrates what it aptly calls a deluxe brasserie: relaxed atmosphere, chic interiors and, as its beating heart, the open kitchen lined with green tiles. Through the window front, the gaze runs straight to Lake Zurich. At the stove is Marco Ortolani, who weaves classic Italian cooking together with French and international influences, without giving up a tribute to the city such as the "Zürcher Geschnetzeltes" with veal sweetbreads. A polished service, an exclusive wine list and excellent cocktails complete the picture.
At Waaggasse 7, through a separate entrance, you step into the Italian restaurant of the Mandarin Oriental Savoy, Zurich's oldest hotel, whose origins date back to 1838. ORSINI is the fine dining proposition of the selection: precious, elegant interiors and a creative, modern cuisine of sharp contrasts that remain beautifully balanced and light. The inspectors mention, for example, the spaghetti twirled into a small tower over juicy crab meat, coated with a mussel and white wine coulis and a herb sauce, refreshed by finger lime citrus pearls. Tasting menu in the evening, a leaner lunch menu at midday, always flanked by the à la carte offer. The project's patron is Antonio Guida, the two-star chef of Seta in Milan.
In a historic 1913 building at Nüschelerstrasse 6, a few steps from Bahnhofstrasse, restaurant and salumeria live together in surroundings the guide describes as wonderfully cosy and lively. The kitchen looks firmly towards Ticino, while at the counter the Mastri Salumieri slice an exemplary selection of salami and hams. The inspectors' tip is the "Tagliata di Manzo" flambéed at the table, not forgetting the fine choice of pasta. The perfect address for anyone who wants to breathe the real Italy without ceremony.
At Rotwandstrasse 48, in the heart of Kreis 4 among bars and boutiques, Accademia del Gusto wins people over with an atmosphere that is lively and elegant at once. The Michelin points to the homemade pasta, such as the double ravioli with burrata, tomato and Parmesan sauce, and to the grilled dishes. The few outdoor tables on the pavement are among the most sought-after in the neighbourhood, and whoever secures one enjoys one of the most interesting corners of today's Zurich.
It is no coincidence that the bright, modern and elegant restaurant at Limmatquai 82 is the reference point for lovers of fish and seafood. Top-quality produce is prepared with a Mediterranean touch and served by a well-drilled team: the menu features roasted sea bass fillets with mustard sauce, black Venere rice and spinach, grilled king prawns and fresh oysters. In summer, the terrace overlooking the Limmat is one of the loveliest in the city.
At the Freilager in Albisrieden, Freilagerstrasse 53, Antonio Colaianni, a well-known name on the Swiss gastronomic scene, runs this chic designed gourmet restaurant together with host Marco Pero. His Italian-French cuisine holds tradition and modernity together: the five-course menu shines with "Tonno Rosso", bluefin tuna with king crab, and "Tre Volte Manzo", fillet, shoulder and essence of beef with Périgord truffle. The dish of the heart, though, is another one: the orecchiette handmade by mamma Maria, served with polpettine and tomato sugo. And it is often Colaianni himself who brings them to the table.
In the same building as the Cucina, the Trattoria completes the Freilager's double concept with a delightfully lively soul. In the dining room reigns the hospitality of Marco Pero, while at the stove Antonio Colaianni signs a traditional, flavourful Italian cuisine: from "Vitello Tonnato" to "Paccheri con Gamberoni", from "Filetto di Branzino" to the "Tiramisu Freilager" prepared at the table, plus a good selection of pizzas. At lunch the offer slims down with a fairly priced three-course "Menu D'Affari" and daily specials, while in fine weather you eat on the terrace.
The name evokes Ticino, the cuisine speaks the language of the Mezzogiorno. At Rudolfstrasse 6, near Stadelhofen station, patron and chef Adriano Peroncini welcomes his guests in an intimate, warm-hearted venue where the Michelin praises the freshness of a southern-Italian-leaning cuisine: the octopus, the Piedmontese Fassone beef and, naturally, the pasta dishes. The wine list is entirely Italian and covers almost every region, and the service is declaredly "alla maniera italiana". Authenticity guaranteed, inspectors' word.
Carne Cruda, Filetto di Vitello Rossini, Ravioli Carbonara: at St. Annagasse 2 the open kitchen of Ornellaia sends out Italian dishes of modern inspiration, accompanied by a wine list that includes the labels of the famous Tuscan estate from which the Bindella group restaurant takes its name. The setting alone is worth the visit: a beautifully restored former bank building where contemporary lines converse with sandstone walls and works of art, for an atmosphere the guide describes as Tuscan-modern flair. At lunch there is also a small dedicated selection.
The selection closes with a piece of city history: the Stapferstube at Culmannstrasse 45, above the university quarter, where the Rizzo family carries on an Italian cuisine of substance. The inspectors mention the "Moscardini alla Luciana", homemade pasta over sautéed baby octopus in tomato sauce, and the "Bollito di Manzo Tradizionale" prepared according to the house's old recipe. But people also come back for the warm southern cordiality and for an atmosphere that tastes of home, as the many regulars confirm.
Ten addresses, ten different ways of saying Italian cuisine: the full selection can be found on the Michelin Guide website. For Zurich's Italian community it is a fine confirmation: the cuisine of home is not just nostalgia, but a living heritage that the world's most authoritative gastronomic critics continue to celebrate.
