In Gandria Zurich, chef-patron Adriano Peroncini channels the sunlit spirit of southern Italy into a refined yet welcoming Seefeld address. The mood is polished but intimate—think linen-draped tables, warm timber, and the hum of an Italian dining room at golden hour. With an exclusively Italian cellar and a fervent respect for craftsmanship, Gandria has become a quiet benchmark for Zurich fine dining with soul, where pasta is poetry and hospitality is an art form.

The Story & Heritage
Born in Puglia, Peroncini collected culinary stamps across Italy and beyond before opening Gandria in 2016. His philosophy marries regional Italian tradition with clarity, restraint, and seasonal precision. Independent and chef-led, Gandria is a personal project: a home for southern Italian-inspired cuisine refined for discerning Zurich palates. The restaurant’s acclaim rests on consistency and sincerity rather than spectacle—accolades nod to its integrity, from critical praise to loyal locals who treat it as their dining room away from home. Over time, Gandria has evolved into a destination for elegant, ingredient-focused gastronomy with a distinctly Italian cadence.

The Cuisine & Menu
Peroncini’s cuisine is rooted in southern Italian flavors—olive oil, citrus, seafood—filtered through a contemporary lens. Expect silken Tagliolini al Limone with Amalfi zest and aged caciocavallo; Charred Octopus, chickpea crema, and Calabrian chili; and Piedmontese Fassona Beef, gently grilled, with puntarelle and anchovy. The menu balances à la carte freedom with seasonal prix fixe options, while a chef’s tasting menu may feature crudo from the Mediterranean and handmade pastas rolled daily. Sourcing leans local and sustainable, complemented by specialty Italian producers—Capers from Salina, tomatoes from Piennolo, and artisanal burrata. Vegetarian-friendly and flexible, Gandria accommodates dietary requests without compromising finesse. Price positioning sits firmly in fine dining.

Experience & Atmosphere
The room feels thoughtfully intimate—around a few dozen seats—soft lighting, tactile textures, and a palette that flatters both food and company. Service follows “servizio alla maniera italiana”: warm, fluent, and anticipatory, led by a team that knows when to guide and when to let the table breathe. The sommelier curates an all-Italian list spanning Alto Adige to Etna, with thoughtful verticals, small growers, and elegant pairings. Expect decanting rituals and insightful by-the-glass options. Reservations are recommended—particularly for weekend evenings—and smart casual dress is most appropriate. A cozy bar offers aperitivi and amari, while select tables afford an intimate view of the pass; private celebrations can be arranged with advanced notice.

Closing & Call-to-Action
Choose Gandria for the rare combination of southern Italian warmth and Zurich precision. Reserve two to three weeks ahead for prime weekend slots or opt for midweek evenings for a more leisurely pace. Ask for the tasting menu and wine pairing to explore the breadth of Peroncini’s vision; the octopus and Fassona are must-orders. For those seeking the best fine dining in Zurich without theatrics, Gandria offers quiet luxury and lasting pleasure.