The story
At Ristorante Classico in Geroldswil, executive chef Marco Tridici channels decades of southern Italian tradition into contemporary Italian cuisine. Born in Apulia and raised in Emilia-Romagna, he carries a culinary lineage that merges coastal simplicity with northern richness. His approach honors family recipes while embracing precise technique, a balance that earned him a solid 13-point rating from Gault&Millau in their 2026 guide. The kitchen operates as an extension of his childhood home, where large tables and shared meals defined everyday life.
Seasonal produce drives the lunch menu, while evening service relies on strictly à la carte preparations. Guests frequently order the veal tortelli, which local critics previously voted the finest in the city, praising the delicate pasta shell and refined meat filling. Summer brings zucchini flowers prepared according to traditional methods, and the famous cotoletta all’emiliana requires advance booking due to its size. Dessert highlights include a thirty-year-old semifreddo al torrone, layered with white nougat, toasted Piedmont hazelnuts, and a sharp coffee foam that cuts through the sweetness.
The interior accommodates eighty covers across a main hall, a private saletta for twenty-four guests, and a dedicated tavolata for twelve. A spacious terrace adds sixty-four outdoor seats for warmer months. The beverage program complements this layout with a broad wine list that spans light whites to structured reds. Each pour aligns with the wider Italian cuisine, allowing diners to trace the geography of every course from aperitivo to digestivo.
Recognition
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