The story
La Zagra is an Italian restaurant at Seefeldstrasse 273 in Zürich, Switzerland, with a traditional Italian kitchen in the outer Seefeld area. Gault&Millau awarded it 15 points in 2026, citing skilled Italian cooking and a small garden.
Antonio Sturiale has been the long-standing chef here, and the kitchen keeps its Italian cooking simple. Artichokes are sautéed in olive oil and finished with parsley and garlic, a preparation Gault&Millau singled out as outstanding. The spaghetti alle vongole arrives plainly served, and the veal cutlet with spring spinach is straightforward.
The menu lists handmade pappardelle or taglierini, ricotta gnocchetti alla siciliana, and spaghetti alle vongole among its primi. Mains include ossobuco La Zagra, veal scaloppine in cream, and sogliola alla mugnaia. Gault&Millau also praised the Parmigiana di melanzane, an eggplant gratin layered with mozzarella and tomato.
Gault&Millau describes a charming little garden as part of the experience. Gambero Rosso awarded the restaurant one fork in 2024. Desserts on the menu include cannoli siciliani alla ricotta, tiramisu, and pannacotta with berry sauce, and the guide found a chocolate tart a traditional finish.
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Recognition
Ambience
Details
History
Italian-themed restaurants have charm, and skillfully prepared Italian cuisine is excellent. "La Zagra" in outer Seefeld offers both, along with a charming little garden and genuine Italian hospitality. Long-standing chef Antonio Sturiale began with a perfect Parmigiana di melanzane—an eggplant gratin layered with mozzarella and tomatoes. The Carciofi trivolati were outstanding; the chef sautéed the artichokes in olive oil and finished them with parsley and garlic. Served simply, elegantly, and flawlessly, the spaghetti alle vongole arrived at the table, while the tender veal cutlet with spring spinach was straightforward and simply delicious. A wonderfully melt-in-your-mouth chocolate tart provided a traditional finish.
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