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.


7:00 am – 11:00 am
12:00 noon – 3:00 pm
7:00 pm – 10:30 pm

Signature Dishes

  • Chargrilled Damini Beef Fillet with Asparagus and Mashed Potatoes on round white plate
    Chargrilled Damini Beef Fillet

    Asparagus and Mashed Potatoes

  • Hand pouring sauce over Crispy Charcoal Poached Egg, Asparagus, Lettuce, Parmigiano Reggiano DOP and Saffron in round white dish
    Crispy Charcoal Poached Egg

    Asparagus, Lettuce, Parmigiano Reggiano DOP and Saffron

  • Pastificio Gentile Linguini, Scorpion Fish, Crab and Calvisius Caviar with Nastursium Garnish in round white bowl
    Pastificio Gentile Linguini

    Scorpion Fish, Crab and Calvisius Caviar

  • Pezzogna Fish from Tyrrhenian, AOP Baby Squids, Monk?s Beard, New Potatoes and Meuniere Sauce in round white bowl with green trim
    Pezzogna fish from Tyrrhenian

    AOP Baby Squids, Monk’s Beard, New Potatoes and Meunière Sauce


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

Stay in Touch

Sign up for the latest news and happenings from Zelo.

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.”


  • Champagne Breakfast at Zelo

    Savour your mornings with a luxury breakfast in the heart of the Fashion District. Indulge with the delight of caviar complemented by a glass of fine champagne. It’s the perfect way to start your day.
  • Available beginning June 6

    Plant-based gourmet experience

    Executive Chef Fabrizio Borraccino and his culinary team have collaborated with Natalie Prhat, a Toronto-based holistic nutritionist and vegan culinary consultant, to bring you a plant-based menu bursting with flavours and textures.

More Dining Options