ORSINI

At Orsini, the remarkable harmony between kitchen, service and cellar is immediately apparent. It is rare to encounter such stability and clarity of roles in such a young restaurant. This is probably one of the reasons why Orsini earned its first Michelin star so early—barely ten months after opening—fully deserved. The dining room is orchestrated by Alexander Samara, Restaurant Manager and the commanding host of the house. Samara embodies a refined vision of hospitality: present in every detail, he guides a choreographed white-glove service with remarkable gravitas and poise, lending the dining room a subtle sense of old-world refinement. Under his direction, the room moves with quiet precision and warmth, striking the delicate balance between elegance and ease that defines truly great dining rooms. The kitchen operates under the conceptual guidance of Antonio Guida, yet it is Head Chef Dario Moresco who leads the daily culinary expression of Orsini. Moresco’s cuisine already carries a distinct identity and a voice of its own: curious, exploratory, but never lost in abstraction. His dishes seek new flavors and innovation without sacrificing what ultimately matters most—the true pleasure of the plate and the recognizable soul of Italian cuisine. At his side, Sous-Chef Gianmarco D’Alonzo supports this vision with admirable precision and enthusiasm. Equally compelling is the wine program led by the talented Sommelier Matteo Cino whose pairings reveal both deep knowledge and an unmistakable passion for discovery. Cino approaches wine and spirits with restless curiosity, constantly searching for bottles that surprise while elevating the experience of the table. Finally, the broader dining room team deserves recognition as well. Their attentive and graceful presence—Valerie, Veronika, Darwin, Diana—completes a service that feels thoughtful, fluid, and deeply professional, another sign of a restaurant whose foundations are unusually strong for its age and which feels poised for a second Michelin star. Bravo!

ORSINI is a contemporary Italian fine-dining restaurant in the heart of Zurich, offering a refined and memorable culinary experience. The cuisine is guided by legendary chef Antonio Guida, who previously earned two MICHELIN stars for his restaurant in Milan and has now brought his exceptional talent to Zurich. Chef Guida’s cooking is both authentic and innovative—Italian at its core, yet modern and boundary-pushing. Each dish showcases seasonal ingredients, impeccable technique, and a remarkable balance of flavour, creativity, and precision. We enjoyed the four-course tasting menu, which was generous and beautifully paced. In addition to the courses themselves, the experience was enhanced by a delightful selection of amuse-bouches, freshly baked breads, and a refreshing palate cleanser—all thoughtfully executed and perfectly presented. Service throughout the evening was outstanding: warm, attentive, and highly professional from the moment we arrived until the final farewell. Every detail felt carefully considered, adding to the overall sense of occasion. ORSINI is an ideal choice for a special celebration or an elevated dining experience. A truly memorable evening—I very much look forward to returning.

Visited Orsini for Christmas Eve dinner 2025. We had an exceptional evening there, the food (Italian) is at an exceptional level of product quality and technic, the service is extremely professional, kind and relaxed and the ambiance is posh but nice, with great space between tables. I truly believe that Orsini is today the best restaurant in Zurich, at a lower price than other Michelin stars.

Elegant, refined and thoughtful set course, featuring well-crafted creative Italian dishes, each delivered with a variety of natural tastes and textures. Staff is uniformly enthusiastic and attentive. Good value wine recommendations. Arty, comfortable space.

First of all, this restaurant is not located inside the MO hotel rather a walk around the corner in the main plaza. This restaurant has been around for quite a while, but the new one under Mandarin O hotel is quite different from its classic Italian roots. It is following the line of most Michelin star restaurants with creative cooking and plating in smaller portions and a lot of complementary amusement-bouche and mignardises… Now to the main dishes, we were four and preferred a la carte. They don’t really have a separate a la carte but they do allow you to pick and choose to form your own 3/4/5 courses from 2 different degustation menus which we really appreciate. Plating and creativity of the dishes are top, service is attentive and portions are small, rather tiny. I found myself pleasantly surprised half full before I even started my very first course as there were quite a lot of complementary amuse bouches and nicely baked bread. I personally chose 2 seafood dishes, it was good, after a lengthy explanation of various ingredients by a French speaking waitress. I don’t know why they didn’t have an Italian server but chose a French speaking server. To be honest I was not that impressed by the scampi and lobster dishes. Don’t get me wrong, they were very good, but didn’t wow me for the price they were charging. If you like real Italian seafood creative dishes, Langosteria from Milano which I recently frequented has amazing seafood dishes w non pretentious portion. I didn’t really feel the Italian taste coming out of this place, I guess that is my biggest disappointment. But nonetheless it is a top restaurant.