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Freilager La Cucina Colaianni
French-Italian
Antonio Colaianni's fine dining room sits inside a former warehouse in Albisrieden, sharing a building with his more casual Trattoria next door. The five-course Italian-French menu leans on tradition without hiding behind it, and the orecchiette, made by his mother Maria and served with polpettine and tomato sauce, tend to stop the table cold. Colaianni brings most dishes himself, which is either charming or unnerving depending on how you feel about celebrity chefs.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Tonno rosso
“This is beautifully showcased in his five-course menu featuring dishes such as "Tonno Rosso" – bluefin tuna and king crab, or "Tre Volte Manzo" – fillet, shoulder and essence of beef with Périgord truffle.”
Michelin Guide -
Tre volte manzo
“This is beautifully showcased in his five-course menu featuring dishes such as "Tonno Rosso" – bluefin tuna and king crab, or "Tre Volte Manzo" – fillet, shoulder and essence of beef with Périgord truffle.”
Michelin Guide -
Orecchiette
“Made by his mother Maria, the orecchiette warrant a special mention.”
Michelin Guide
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