The story
Ristorante Ornellaia is the result of an unlikely yet natural alliance: the celebrated Bolgheri wine estate Ornellaia — founded in 1981 in one of Tuscany's most storied wine villages — and the Zürich-based Bindella family, who have championed Italian gastronomy and wine in Switzerland for several generations. Bindella has imported Ornellaia's wines since the very first vintage, and the two names have since grown into something more permanent together: a restaurant steps from the Bahnhofstrasse, one of the world's most exclusive addresses.
Gambero Rosso's recognition with 2 Forks in 2026 reflects what regulars already know — this is a kitchen and a room operating at a level well above the ordinary.
At the heart of the experience are the Fratelli Bordone. Antonio Bordone leads the dining room as host, bringing warmth and precision to every table. His brother Giacinto runs the kitchen, where the menu centres on refined Italian cooking with a clear sense of identity. Signature dishes include Filetto Rossini, Hummercarpaccio, house-made Tagliatelle al Ragù, and Spaghetti al Gambero Rosso di Mazzara del Vallo — each one an expression of Italian fine dining grounded in quality produce and classical technique.
The wine offering here is genuinely exceptional. The cellar draws from the "Ornellaia Archivio Storico," featuring rarities and older vintages that rarely surface outside international auction houses, alongside large-format bottles and a curated selection from Bindella's own Tenuta Vallocaia in Montepulciano. For anyone serious about Italian wine, the list alone is worth the visit.
The interiors take their cues from the landscapes around Bolgheri — the imagery of Tuscany's coastal hills framing a space that feels both elegant and grounded. Located on St. Annagasse 2, the restaurant serves lunch and dinner throughout the week, with catering available for private occasions. The atmosphere is one of considered Italian hospitality: unhurried, attentive, and rooted in a genuine love of the table.
Recognition
Ambience
Details
History
2 Forchette
Gino Bordone's calling card? Ravioli! They are always absolutely excellent at Ristorante Ornellaia near Zurich's Bahnhofstrasse. And even better over Easter: instead of brasato, the chef once in a while fills the pleasant, not-too-thin dough with gitzi and tops it with a little umami bomb: a simply perfect veal jus. Tortelloni, ravioli, and occasionally an open raviolo are freshly prepared here twice a day. Gino Bordone is not a chef who just stands at the pass; he gets hands-on: "I love the morning in the restaurant. We make our pasta, and I always find time to look after our trainees." On the other side of the pass stands someone Gino knows well: his older brother Antonio, an experienced and prudent restaurant manager. Gino, formerly at Orsini, is serving as head chef for the first time, and the brothers are working together for the first time; success proves them right. Fixed menus are not offered at Ornellaia, run by the Bindella family. An extensive menu is presented, complemented by daily recommendations. Quite a daring creation, for instance: Involtini! A substantial piece of Canadian lobster is rolled into a juicy turbot fillet. A handful of clams accompany it, and as always at Ornellaia, a flawless white wine sauce. For the main course, the brothers recommend a tender Swiss veal medallion and bring spring to the plate: asparagus, morels, zucchini blossoms, porcini mushrooms. Pure harmony. There are a few dishes we always order here again: tartare made from sweet Gambero rosso, balanced with the acidity of citrus; "Finissima di Astice," a lobster carpaccio. The generous "Zuppa di pesce classico." The lamb cutlets. We are equally thrilled by the wine: Where else can you find a good Ornellaia vintage by the glass?
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