Casa Ferlin is an Italian restaurant in Zürich near Stampfenbachplatz. Guests enjoy a warm, traditional and Venetian/Italian atmosphere. We are very famous for our homemade ravioli, fillet of veal in lemon sauce and creamy mousse au chocolat.
Chef de cuisine Angelo Ferlin attaches great importance to fresh products. He has been spoiling guests for 50 years with Italian, Mediterranean, seasonal, Swiss and international dishes.
Manager Franz Ferlin and the team socialise informally and individually with new customers and the numerous regular guests.
In 1884, the tailor Gaspare Ferlin left his native Castellguglielmo, which belongs to the community of Rovigo, and came to Zürich. There he married a Tyrolean cook, who had gained experience in Italy's greatest kitchens – the best prerequisites for opening a restaurant by the name of Löwen in Stampfenbachstrasse around 1907. Löwen was renamed Chiantiquelle a short while later in order to take account of the Chianti wine import business.
After the death of Gaspare Ferlin, his son Menotti, a banker by profession, inherited the restaurant. He had the entire building demolished in 1955 and constructed a 5-storey high-rise building. The restaurant was still located on the ground floor, and above it were 4 floors with offices, which he leased out. Menotti, also a qualified musician, loved to entertain his guests late in the evening with light Italian music, which he played on his Hammond organ. Now the restaurant started to become successful, and guests increasingly included well-known and quite famous people.
Menotti Ferlin cherishes his mamma's dishes and recipes and attaches great importance to their freshness and quality. The ravioli, fillet of veal in lemon sauce, veal kidneys in sage, the double-cut veal chop and many other specialities still enjoy an extraordinary reputation - not only in Zürich.
Visit us at the Restaurant Casa Ferlin in Zürich. We look forward to your visit.