The story
At Neue Forch in Zürich, the Italian kitchen has operated under Renato Zambelli for more than twenty years. The establishment recently received a fourteen point rating from Gault&Millau, recognizing decades of dedicated Italian cooking. Zambelli manages both the dining room and the pass, ensuring every plate meets his standards. He curates a specialized wine list alongside expert merchants, offering vintage selections that pair directly with the day’s offerings.
Whole fish and premium cuts travel straight to an open charcoal hearth positioned within the main dining area. Recent highlights include a delicate veal paillard accompanied by rosemary roasted potatoes and caramelized shallots. Another notable preparation involves pork belly slow roasted for twenty four hours, then glazed with a sharp lemon reduction and mashed potatoes. Hand formed pasta like the duck fat filled Trecce provides a hearty counterpoint to the grilled selections.
Diners begin their meal in a polished interior before moving to the shaded courtyard when temperatures rise. The service remains attentive without interrupting conversation, allowing the kitchen to maintain a steady rhythm. Dessert plates typically feature a raspberry infused tiramisu or a chilled coconut foam garnished with fresh tropical fruit. The overall pacing favors unhurried enjoyment over rigid formalities.
Recognition
Ambience
Details
