Osteria Freddy — November 4–14, 2026

Ludovico Ermolli grew up between Lombardy and Lake Como. He cooked his way through Bellagio and the mountain kitchens of St. Moritz — Michelin-recommended restaurants, private villas, Engadin hotel kitchens — before making Zürich his home.

For two weeks at Freddy he’s stripping it back: mondeghili, vitello tonnato, ossobuco alla milanese with saffron risotto. No concept. Just the food he grew up with, cooked properly.

Prenotare subito.

The menu:

Mondeghili — polpette milanesi di brasato, coulis di pomodoro — 14
Insalata di funghi misti, espuma di patate — 20
Vitello tonnato — 24
Gnocchi di castagne — 27
Ossobuco alla milanese, gremolata, risotto allo zafferano — 32
Pesce in carpione — 28
Mousse al cioccolato — 15