Grand'in Osteria

The story

Grand'in Osteria: Straightforward Italian Cooking in Zürich

The Chef and the Kitchen

Grand'in Osteria in Zürich presents a grounded approach to Italian cooking, anchored by chef Luca Grandin. He completed his training at a hotel school in Milan before settling in Switzerland more than twenty years ago. His culinary philosophy treats preparation as the process of turning technical skill and genuine passion into a single plate. This direct method shows clearly in how he handles ingredients without unnecessary embellishment.

Standout Dishes

House-made pasta forms the backbone of the menu, often paired with seasonal produce like green asparagus and fresh Vongole served over wide Pappardelle ribbons. Lighter plates include finely shaved raw fennel combined with bright orange segments for contrast. Robust mains feature a rabbit roast simmered in white wine sauce with capers and olives, served alongside creamy polenta. Grilled cuts like veal chop or entrecôte arrive with crispy artichokes and spinach, while classic tiramisu and panna cotta wrap up the service.

Room and Atmosphere

Outside traffic moves steadily along Forchstrasse, but the interior keeps a relaxed rhythm. The cozy dining room opens onto a small terrace that welcomes guests when the weather turns mild. Luca personally walks tables through the selection, offering tailored wine pairings that complement the broader Italian cuisine. The service stays conversational and focused on making visitors feel comfortably transported to his home country.