Casa Ferlin

The story

Casa Ferlin: Timeless Italian Dining in Zürich Since 1907

Casa Ferlin brings authentic Italian cooking to Zürich, where the kitchen has guarded its recipes since 1907. This family-run Italian restaurant operates as a quiet landmark near the central station, earning a Gault&Millau score of 13 for its refusal to chase trends. The recognition highlights a dedication to consistency that keeps diners returning year after year.

A century of venetian warmth

Gold-framed mirrors line the walls above silk wallpapers. Wine-red curtains frame the windows in the main dining area, creating a setting the family calls a piece of lived Zurich history. Staff operate with the precision critics note, comparing the service flow to a Swiss watch. The venue accommodates guests across two spaces; the older room retains a velvety, old-fashioned atmosphere, while the neighboring Sala Angelo provides a slightly brighter environment for meals.

Signature pasta and tableside flames

Chef Angelo Ferlin directs a kitchen focused on handmade techniques. The menu centers on house-made ravioli stuffed with finely chopped veal, finished with either beurre noisette or a cream sauce. Calves' kidneys appear as Rognoni flambé, ignited tableside with brandy by Alexxandro Rovito. Other reliable orders include a veal fillet served with lemon sauce alongside homemade taglierini. The kitchen also prepares ossobucco and scampi on arugula, maintaining a steady standard in Italian cuisine.

Sweet finales and family roots

Desserts are crafted on-site, offering options like a chocolate mousse or a Saint-Honoré cake coated in chocolate. Staff flambé Crêpe Suzette with orange liqueur immediately before serving. As Casa Ferlin approaches its 120th anniversary in 2027, the Ferlin family continues to regard each guest as part of their shared story, preserving the personal touch that defines the establishment.