The story
Klingler’s Ristorante in Zürich serves light Italian cooking just steps from Bahnhofstrasse. Chef Pietro Cucco describes his approach as funny, serious and simple. He applies techniques learned at Zuma London and the Richmond Geneva to this Swiss address. His methods rely on market freshness rather than heavy tradition. The kitchen recently earned fourteen points from Gault & Millau for its grounded execution.
House-made pasta forms the backbone of the lunch and dinner service. Spaghetti tossed with lobster and datteri tomatoes arrive deliberately al dente, while carpaccio of red prawn pairs with fresh burrata and avocado. The Italian kitchen also prepares monkfish medallions wrapped in bacon alongside a light couscous and lemon sauce. Guests seeking local flavors can order the traditional Zürcher Geschnetzeltes with rösti instead.
Owner Hansjürg Klingler designed the space to help guests step away from the busy city center. Elegant furnishings and careful lighting create a quiet corner just steps from Bahnhofstrasse. Martin Hudec manages the floor and guides visitors through selections from vineyards across Europe. A glass of Tuscan Tignanello often accompanies the evening meal.
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