The story
Tucked into Zürich's Seefeld quarter at Seefeldstrasse 273, La Zagra has earned a reputation as one of the city's most respected Italian restaurants — a distinction underlined by its Gambero Rosso fork award. The kitchen's own description puts it plainly: "The best Fine Dining Italian Restaurant in Zurich," backed by "handmade pasta and mains and fantastic desserts."
The menu reads like a confident tour through Italian regional cooking. Among the primi, handmade pasta takes centre stage: triangoli filled with ricotta and spinach, finished in brown butter and sage; gnocchetti made with buffalo ricotta in a Sicilian style; and spaghetti alle vongole. Cold plates include a 24-month aged Prosciutto Sant'Ilaro with Puglian burrata D.O.P. and a beef carpaccio — ingredients chosen with clear attention to provenance.
Soups lean traditional: a daily zuppa, a vegetable minestrone, and a lentil soup made with Castelluccio lentils. Meat mains range from veal scaloppine with cream to the house Ossobuco La Zagra and a 400g herb-crusted veal chop. Fish options include sole meunière, grilled scampi, and a catch of the day. Sides such as house-made pappardelle and taglierini, lemon risotto, and Sicilian caponata round out the table.
Desserts are the kind that close a meal properly: Sicilian cannoli with ricotta, tiramisù, pannacotta with wild berry sauce, and a warm chocolate fondant with gelato.
La Zagra is open Monday through Saturday, with both lunch and dinner service during the week and an open-ended Saturday sitting. Takeaway is also available, making the Italian cooking accessible beyond the dining room itself.
Recognition
Ambience
Details
History
Italian-themed restaurants have charm, and skillfully prepared Italian cuisine is excellent. "La Zagra" in outer Seefeld offers both, along with a charming little garden and genuine Italian hospitality. Long-standing chef Antonio Sturiale began with a perfect Parmigiana di melanzane—an eggplant gratin layered with mozzarella and tomatoes. The Carciofi trivolati were outstanding; the chef sautéed the artichokes in olive oil and finished them with parsley and garlic. Served simply, elegantly, and flawlessly, the spaghetti alle vongole arrived at the table, while the tender veal cutlet with spring spinach was straightforward and simply delicious. A wonderfully melt-in-your-mouth chocolate tart provided a traditional finish.
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