The story
Freilager La Cucina Colaianni sits at Freilagerstrasse 53 in Zürich's Altstetten district, where chef Antonio Colaianni runs an Italian kitchen with a French streak. The Michelin Guide awarded it a Bib Gourmand in 2026 for good quality, good value cooking.
Gault&Millau gives the Trattoria 15 points (2026) and singles out its lasagne: ten wafer-thin pasta layers with a restrained beef cheek ragù. The menu is short and properly Italian, with a small twist on each classic. The maccheroni al ragù comes with squid, mandarin zest and chili oil instead of beef or pork. Linguine all'astice carries a generous portion of Canadian lobster.
Tortelli filled with braised beef arrive with veal jus and sage butter. Pappardelle with wild boar ragù sits alongside them. Among the starters are vitello tonnato and raw beef with cream cheese, artichokes and 'nduja cream. For a main, there is a 350-gram dry-aged veal cutlet with sage butter.
From Thursday to Saturday evenings, the back room serves a fixed five-course menu at CHF 185, with a glass of Lanson champagne and a closing coffee. Colaianni cooks live, blending Italian and French ideas. A recent menu listed bouillabaisse with Skrei cod, milk-fed Pyrenean lamb with morel strudel, and handmade orecchiette rolled by his 87-year-old mother, Maria.
Recognition
Ambience
Details
Location