The story
Da Angela is a Mediterranean restaurant at Hohlstrasse 449 in Zürich, rated 14 points by Gault&Millau in 2026. The kitchen is known for its vitello tonnato and a pasta course that regulars treat as obligatory.
The vitello tonnato arrives as thin slices of Nüssli veal under a tuna sauce that stays light, with rosemary fries alongside. Pasta is made in house. Ravioli come with a veal filling, in butter and sage or fresh tomato. The cappelletti are filled with beef and finished with butter and garlic. Taglierini with fresh lobster is the grander option.
The Italian-Mediterranean menu also lists a grilled piatto mediterraneo of fish fillets and seafood, and turbot with lemon risotto. Veal scaloppine come with homemade taglierini. The house classic is the beef tenderloin served in a skillet, with a side of your choice. Gambero Rosso also gave the restaurant one fork in 2026.
In warm weather the garden terrace is the place to sit, under horse chestnut trees. A rosé from a magnum goes well there. The restaurant has 40 parking spaces. Anja Pagani and Mike Thomi run it with a long-serving team, and the wine list covers regions across Italy.
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1 Forchetta
Market share: 70 percent! Regulars at "Da Angela" love the vitello tonnato with rosemary fries. For good reason: high-quality veal (from Nüssli) and a tuna sauce that isn't too heavy. Only the thinly sliced roast beef with fries or a tuna carpaccio can really keep up. The atmosphere is great out in the garden under the horse chestnut trees, and a rosé from a magnum bottle is always welcome. A pasta course is a must. Ravioli in every variation (fresh tomato or butter and sage), cappelletti with butter and plenty of garlic, taglierini alla astice with fresh lobster, paccheri with giant prawns, zucchini, and chili peppers. Anyone who orders the "Piatto mediterraneo" gets the full program: dorade, turbot, scallops, and giant prawns. We felt like having the classic scaloppine al limone. The chefs took the order quite literally: the sauce could hardly be any more lemony; two more drops and we'd have to call it sour; the accompanying tagliolini are homemade. The house classic is the beef tenderloin served in a skillet. It isn't always cooked to order; there's still room for improvement when it comes to handling complaints.
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