The story
At Freilager La Cucina Colaianni, chef Antonio Colaianni brings his distinctive style to a new intimate setting in Zürich’s Freilager district. Open Thursday through Saturday evenings, this restaurant offers a fixed five-course menu that presents the best dishes from Colaianni’s kitchen, blending Italian and French cuisine into a cohesive whole. The experience begins with an aperitif alongside the chef at 18:45, followed by the meal at 19:15.
The menu showcases seasonal ingredients and classic techniques. A recent evening might start with an amuse-bouche accompanied by a glass of Lanson Champagne, then move to Ormalinger suckling pig with spring salad, and a bouillabaisse of skrei cod, mussels, fennel, and samphire. A standout is the hand-rolled orecchiette prepared by Antonio’s 87-year-old mother Mamma Maria, served with polpettine and tomato sugo. The main course features Pyrenees milk lamb with morel strudel and white asparagus, finishing with a dessert of strawberry and rhubarb sorbet, yoghurt mousse, vanilla foam, and lemon. A vegetarian version is also available. The set menu is priced at CHF 185 per person, including the Champagne and coffee; additional drinks are paid separately.
Colaianni’s vision is to create a unique live-cooking experience in an elegant Forster kitchen, where his classic dishes are complemented by selected wines and cigars. The restaurant’s approach has earned it a Michelin Recommended award, a recognition of its consistent quality and refined atmosphere. From Monday to Wednesday, the space is available for private events, ideal for special occasions in a private setting.
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