Più Europaallee
More pizza. More dolci. More Napoli. Welcome to Più Europaallee, located right at Zurich Central Station! Here you can choose from a selection of fine Italian specialities.
contact
Più Europaallee
Kasernenstrasse 95
8004 Zürich
Opening hours
Day | Time | Hot food served |
|---|---|---|
Mon. to Sat. | 11.30 a.m. to 11.00 p.m. | 11.30 a.m. to 2.15 p.m. and 5.30 p.m. to 9.30 p.m. |
Sun. | 11.30 a.m. to 10.00 p.m. | 11.30 a.m. to 9.30 p.m. |
Più Europaallee
In addition to large-scale paintings of Neapolitan scenes by the Berlin artist Christopher Lehmpfuhl, there are around 90 antique telephones to marvel at – an homage to the former Sihlpost building. Naples reinterpreted, with great attention to detail and high-quality materials: welcome to 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.