Più Schiffbau
Naples – right in the middle of Zurich’s nightlife district! Enjoy oven-fresh pizza as well as house-made pasta and fish and meat specialities, accompanied by select wines from all over Italy. Whether it’s a cosy dinner or an aperitivo at Più Bar Vino with friends.
contact
Più Schiffbau
Hardstrasse 259
8005 Zürich
Opening hours
Restaurant
Day | Time | Hot food served |
|---|---|---|
Mon. to Thur. | 11.30 a.m. to 10.30 p.m. | 11.30 a.m. to 2.00 p.m. and 5.30 p.m. to 10.00 p.m. |
Fri. and Sat. | 11.30 a.m. to 11.00 p.m. | 11.30 a.m. to 2.00 p.m. and 5.30 p.m. to 10.00 p.m. |
Sun. | 12.00 p.m. to 10.00 p.m. | 12.00 p.m. to 9.30 p.m. |
Bar
Day | Time |
|---|---|
Mon. – 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 Schiffbau
Marble and wood, nautical rope and thick oil paint on canvas – the elegant and light-filled space is a modern pizzeria for the most demanding connoisseur. Stop by and see for yourself! Come and enjoy a business lunch during the day or dinner with friends or family in the evening.
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.
Alessandro Gavina
Chef de cuisine
I’m from Rome and have been cooking for over ten years. I trained in Rome and Switzerland and gained experience in the five-star hotel industry as well as in fine dining. I’ve been working at Bindella in Zurich for two and a half years. I started as a junior sous chef, then moved up to sous chef, and today I’m the chef de cuisine.
My cuisine is shaped by Roman roots and classic Italian tradition with a French touch. The focus is on ingredients that speak for themselves and clean techniques without unnecessary frills. As a chef, one thing is most important to me: a team that wants to grow together. A kitchen only works when everyone works together. I particularly appreciate the family-like atmosphere at Bindella. You feel welcome from day one.