Conti

The story

Conti in Zürich delivers refined Italian cuisine and housemade pasta

The Apulian chef and his kitchen

Conti in Zürich serves an uncompromising Italian kitchen guided by chef Marco Fontò from Apulia. He has refined the technique for paper-thin dough that defines the restaurant’s handmade pasta program. Every batch passes through the hands of Dottore Bindella, who visits regularly to verify quality before the dishes reach the floor. Fresh seafood arrives daily from the Bianchi family, ensuring the coastal elements stay grounded in Italian cuisine.

Signature plates and tableside service

The Gault&Millau jury recognized this steady approach with a fourteen-point rating for its reliable standards. Lunch service moves quickly alongside a silver rolling cart that rotates daily specials like braised beef with polenta or saffron risotto. Dinner highlights include spaghetti all’astice, which arrives cracked at the table alongside a rich lobster bisque. Guests can also order ricotta and artichoke ravioli topped with white truffle or finish with zabaglione prepared tableside.

A convivial room and curated cellars

Rudi Bindella hosts the dining room with a calm, familiar presence that makes returning guests feel immediately settled. Guirino Amorelli manages the wine cellar and pairs selections with the menu without pushing expensive bottles. The space stays quiet enough for conversation while still carrying the steady rhythm of a classic Italian kitchen. Staff members remember regular orders and adjust pacing to match the evening’s flow.