Più Bar Vino Schiffbau
Wine, nibbles, dolce vita: that’s how Italians celebrate finishing work!
Located right by Schiffbau in Zurich-West, we will pamper you with the finest Italian wines: from simple aperitifs to icons like Sassicaia or Lodovico (pssst, we also have them by the glass!). And because for us Italianità isn’t bound to any one country but is rather an attitude to life, we also have German Riesling in our Piu Vino Signature Line, as well as sparkling rosé and nonalcoholic sparkling wine.
To accompany the wine we have creative delicacies with a Mediterranean touch: saffron arancini, carne cruda, polenta fries with truffle dip … like the Italians, we call it «apericena», a combination of aperitivo and cena, meaning dinner… Ci vediamo!
contact
Più Bar Vino
Hardstrasse 259
8005 Zürich
Opening hours
Day | Time |
|---|---|
Mon. to Thur. | 11.30 a.m. to 10.30 p.m. |
Fri. | 11.30 a.m. to 11.00 p.m. |
Sat. | 5.00 p.m. to 11.00 p.m. |
Sun. | closed |
Più Bar Vino Schiffbau
We celebrate the end of the day the way the Italians do – with wine, tasty food and good vibes! At the new Più Bar Vino you can even get world-famous and exclusive wines like Sassicaia and Lodovico by the glass. Pair them with little delicacies bursting with Italianità for what we call «apericena»: saffron arancini, pizza fritta, carne cruda, polenta fries with truffle dip – or order à la carte from Più Ristorante Schiffbau right next door. And the best thing: this stylish wine bar is centrally located in the hip Zurich West neighbourhood.
The team
Laszlo Nagy
Management
My path into the world of gastronomy began in my home country of Hungary, where I completed my training. However, my curiosity for new places and new cuisines quickly led me across the border – first onto a river boat that carried me through Europe on the Danube, the Main, and the Rhine. After stints in Dusseldorf and the Black Forest, it brought me to Switzerland. My passion for Italian cuisine finally brought me to Zurich, to Più Schiffbau. I held a number of different positions here – from waiting tables to working as chef de service to being managerial assistant. After my most recent experience at the Spaghetti Factory, I am now back where I feel most at home: Più Schiffbau. As managing director, I look forward to delighting guests with authentic Italian cuisine – with the same dedication that has accompanied me from my very first days in gastronomy.