Call us to book your table. +39 02 7708 1478 Online Reservations
Flooded with light and eclectically stylish contemporary furniture, our restaurant offers both light meals during the day and gourmet dishes at night, showcasing Executive Chef Fabrizio Borraccino’s culinary principles: thoughtful Italian cuisine with meticulously sourced ingredients.

HOURS

Breakfast
7:00 am – 11:00 am
Lunch
12:00 noon – 3:00 pm
Dinner
7:00 pm – 10:30 pm
Raw Bar

Indulge in our garden with a Raw Bar and fashionable aperitivo, and enjoy bites, cocktails and signature dishes created by Bar Manager Luca Angeli and Executive Chef Fabrizio Borraccino.

Signature Dishes

  • Colourful shellfish with lemon and pansy garnish around dish of caviar
    Raw Bar
  • Amberjack, lime yoghurt, zucchini, raspberry and mint
    Amberjack

    Lime Yoghurt, Zucchini, Raspberry and Mint

  • Linguine with fruits de mer on white plate
    Linguina Pastificio Gentile

    Raw Scampi, Oyster, Sea Urchins

  • Quinoa, lobster and guacamole with wild field herbs on white plate
    Quinoa, lobster and guacamole

    Wild Field Herbs

  • Tuna sashimi, tomatoes, mango and coriander on speckled gray dish
    Tuna sashimi

    Tomatoes, Mango and Coriander

  • Pasta Mista

    Borlotti Beans, Scorpion Fish, Lobster

Blue chairs around table set with stemless wine glasses beside full wine cooler in dimly lit restaurant

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The Team

A man in chefs clothes with a bald head and a short beard is standing outside near plants and stone walls.

Fabrizio Borraccino

Executive Chef
Chef Fabrizio enlivens the signature Italian dining experience with the tradition and innovations of his native cuisine. Originally from the Abruzzo region, he studied culinary arts in Pescara where he recalls his first look at the school kitchen during student orientation: “It was love at first sight, and I never looked back.”

“Come to Zelo, and you will have a small tour of Italy right at the table – and of Milan as well.”

A chef outside nears bushes and trees in white chef's clothes.

Daniele Bonzi

Executive Pastry Chef
Italian-born Daniele puts his skills to good use in the creation of delicate pastries and desserts that make good use of Italian ingredients and recipes. House-made sorbets, fresh-fruit tartlets and Four Seasons Hotel Milano–style tiramisu are all products of Daniele’s deft hands and attention to detail.

“I love the fact that there are so many varieties of cocoa growing around the world, all with distinctive properties, flavours and tastes, and countless ways to use them.”

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