Vallocaia
At Ristorante Vallocaia in Zurich Niederdorf, the evening turns into a party in the blink of an eye. All it takes is a fun group of people, a good bottle of wine – and a bistecca alla fiorentina, the house speciality, which is carved up right at the table. The restaurant is also an homage to Bindella’s eponymous vineyard estate in Tuscany.
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Ristorante Vallocaia
Niederdorfstrasse 15
8001 Zürich
Opening hours
Day | Time | Hot food served |
|---|---|---|
Mon. to Thur. | 11.30 a.m. to 11.00 p.m. | 11.30 a.m. to 10.00 p.m. |
Fri. and Sat. | 11.30 a.m. to 11.30 p.m. | 11.30 a.m. to 10.30 p.m. |
Sun. | 12.00 p.m. to 10.00 p.m. | 12.00 p.m. to 9.00 p.m. |
Vallocaia
Pia Schmid, our architect, calls Vallocaia a ‘child of love’. All the craftsmen and women who worked to create this restaurant put their heart and soul into it...
Come and visit us and enjoy this cosy and warm atmosphere.
The team
Amarildo Schönenberger
Managing Director
I was born in the same city in Albania where Octavian once studied. Later, my path took me to Rome, where I learned that gastronomy means responsibility, rhythm and heart. For many years I have been living in Switzerland and am father to two daughters. I am now returning to Bindella, where I have worked before – returning to a respectful and family-oriented environment that helped shape who I am.
In our kitchen, we cook Italian food with an emphasis on Tuscany: traditional and unpretentious. As managing director, I am dedicated to creating an environment where employees are able to grow and where guests feel at home from the very first moment.
Andrea Fedrigucci
I am of Italian origin and attended hotel management school in Riccione, where I discovered my passion for gastronomy. My professional journey took me from Italy to various countries such as England, the USA, South Africa, Germany, France and Switzerland. My experiences in fine dining have had a profound impact on me, both professionally and personally.
I first came to Switzerland in 2019. After opening my own gourmet restaurant in the south of France, I returned in mid-2025 and am now part of the Bindella famiglia. For me, Vallocaia stands for Tuscan cuisine, warmth and authentic hospitality. Continuous growth and the joy of constantly developing together with the team are particularly important to me.