The story
Restaurant Anna in Zürich serves a refined Mediterranean-inspired cuisine that balances southern European techniques with local precision. Stefano Corrado and Maria Ventola opened the space near the Milchbuck district to bring that exact vision to life. Corrado builds his plates around careful marination and controlled smoking, treating king mackerel with bright citrus notes before pairing it with a crisp cedro carpaccio. This focus on structural clarity defines how the kitchen approaches modern Mediterranean cooking.
The dinner service rotates between multi course surprise menus and an à la carte selection, giving the team room to highlight seasonal produce. Guests frequently return for the house fish preparation, where puffed rice adds crunch against a delicate leche de tigre base. Italian traditions surface clearly in the ravioli del plin filled with veal and finished with a sweet Marsala reduction and parmesan foam. A recent tasting also highlighted a risotto crafted from smoked Piedmontese rice, enriched with walnut butter foam and wild mushrooms rather than heavy dairy.
Maria Ventola guides guests through the dining room with a quiet attentiveness that complements the kitchen’s precision. The restaurant sits comfortably within the Kreis 6 neighborhood, offering a calm backdrop for longer meals. Tuesday through Saturday evenings feature extended surprise menus paired with a cellar that emphasizes both established European regions and overlooked Swiss vineyards. That steady commitment to hospitality and ingredient focused cooking recently earned the Gault&Millau guide a score of sixteen points for the upcoming year.
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