The story
At Paneolio in Zürich, Chef Daniele Pagliei serves regional Italian cooking drawn from recipes passed down by his mother, Marinella. His menu relies on seasonal produce from local suppliers rather than imported luxury goods. He treats traditional preparations as a foundation for daily experimentation. The kitchen balances familiar comfort with careful technique across every course.
The team builds reliable dishes around straightforward methods and high-quality staples. House-made Fettuccine all’amatriciana arrives coated in pancetta, Pecorino, and whole prawns. A shaved fennel and red onion salad finishes with sliced blood oranges and herbs. Recent additions feature a slow-braised pork shoulder paired with tender chicken thigh and roasted peppers. Seafood remains a steady highlight, prepared with precise timing.
Located near the local administrative building, the space operates on a human scale where conversations easily overlap. An intimate courtyard offers a brief respite from the street noise without losing the neighborhood energy. Gault & Millau awarded fourteen points for this lively balance of noise and hospitality. Pagliei hosts every service himself, ensuring the Italian cuisine remains accessible and consistently warm.
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