The story
La Scarpetta brings its uncomplicated Italian kitchen to Zurich, where three founders transformed a Thursday pop-up into a steady neighborhood fixture. The concept started in 2017 at the QN Bar as a four-course chef’s table with flexible pricing, establishing a foundation built on honest ingredients and direct feedback. The team later relocated to a converted shoemaker’s workshop in St. Moritz, adopting a name that describes soaking up the final remnants of sauce with bread. Every element at the Forchstrasse address reflects that same commitment to straightforward, family-oriented dining.
Fresh pasta serves as the consistent centerpoint of the dinner service. Diners regularly select the tagliolini prepared with actual summer truffles instead of infused oil, while other guests choose thinly sliced roast beef finished with a fruity peperoni cream and pickled mustard seeds. The kitchen balances these richer proteins with lighter vegetable-forward plates, such as a fluffy pea and zucchini spinach flan resting in a dense parmesan reduction. This approach to Italian cooking prioritizes ingredient clarity over heavy sauces.
The space maintains a steady pace that mirrors the brand’s emphasis on shared antipasti and relaxed conversation. Service staff navigate busy periods with a noted sense of humor, a trait recognized when Gault&Millau awarded the branch a score of thirteen this year. A dedicated wine list highlights regional producers, presenting roughly four hundred bottles that span from everyday Mosel Rieslings to premium vintage selections. Those visiting during daylight hours can easily access midday set menus featuring pasta or meat courses accompanied by a small appetizer.
Recognition
Ambience
Details
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