Più Europaallee
Mehr Pizza. Mehr Dolci. Mehr Napoli. Willkommen im Più Europaallee, direkt am Zürcher Hauptbahnhof! Hier entscheiden Sie: feine italienische Spezialitäten.
contact
Più Europaallee
Kasernenstrasse 95
8004 Zürich
Opening hours
Tag | Uhrzeit | Warme Küche |
|---|---|---|
Mo bis Do | 11.30 bis 23.00 Uhr | 11.30 bis 14.00 und 17.30 bis 21.30 Uhr |
Fr | 11.30 bis 23.00 Uhr | 11.30 bis 14.00 und 17.30 bis 22.00 Uhr |
Sa | 11.30 bis 23.00 Uhr | 11.30 bis 22.00 Uhr |
So | 11.30 bis 22.30 Uhr | 11.30 bis 21.30 Uhr |
Più Europaallee
Nebst grossformatigen Gemälden mit Neapel-Motiven des Berliner Künstlers Christopher Lehmpfuhl sind die rund 90 antiken Telefonapparate der Eyecatcher – eine Reverenz an die ehemalige Sihlpost. Neapel neu interpretiert, mit viel Liebe zum Detail und hochwertigen Materialien: Willkommen im Più Europaallee.
The team
Luca Carratta
Management
There’s that old expression: you can take the boy out of his homeland but you can’t take his homeland out of the boy. Home for me means Puglia, where my family ran a restaurant. I was helping out there even back when I was a teenager. At first I chose a different professional path, and went to university to become a software engineer. Then in my early twenties I was drawn back to Switzerland, where I had spent part of my childhood. And back into gastronomy. Because I love the human contact, and because every day is different. And I like Più because even the name promises something more – both in quality and in service.
Marco Malagnino
Chef de cuisine
For me, cooking is an expression of love and dedication. I discovered this passion at the age of 15. And even back then I knew that it would be far more than just a job for me – that’s how my career in the kitchen started. I’m from Venosa, a charming little town in Basilicata. These roots have influenced my cooking and inspire me in my daily work. Thanks to the experiences that I’ve had working all over Europe, I have had the great pleasure of collaborating with a lot of different people. This has not only enriched my cultural background but also broadened my culinary horizons. I am happy to share these valuable experiences with my team, because it is my firm conviction that we can all improve by working together. I really believe that you learn the most when you are setting an example for someone else.