Zelo

The story

Crafted with passion, served with love

A Name Rooted in Passion

Zelo takes its name from the Italian word for "zeal" — and the choice is deliberate. Launched in July 2021 as the flagship restaurant of Four Seasons Hotel Milano, Zelo is the expression of Executive Chef Fabrizio Borraccino's tireless commitment to sourcing the finest ingredients Italy has to offer. The restaurant earned Wine Spectator's Best of Award of Excellence in 2023, a recognition that speaks directly to the depth of its cellar, curated by Head Sommelier Lorenza Panzera.

The Space

The dining room was designed by celebrated architect Patricia Urquiola, whose signature lies in artfully juxtaposing eclectically stylish contemporary furniture within a luminous setting. Beyond the interior, a tranquil courtyard garden provides one of Milan's rare al fresco retreats — a green oasis where guests can follow the changing seasons while dining steps from Via Montenapoleone and Via della Spiga.

Chef Fabrizio Borraccino

Originally from Abruzzo, Borraccino studied culinary arts in Pescara before moving north and gaining experience across Tuscany and Europe — including stints alongside Pierre Gagnaire and Gordon Ramsay in London. In 2017, he earned his first Michelin star as Executive Chef of a Relais & Châteaux in Chianti. He re-joined Four Seasons in Milan in 2019, and two years later gave the hotel's restaurant its new identity.

His philosophy is grounded in a "true celebration of Italianness." Ingredients are the heroes: sourced painstakingly from small producers across the country, from niche cheesemakers to farmers who work the land themselves. Vegetables, roots and wild herbs are central to his cooking — tools he uses to give dishes an unexpected twist. "Come to Zelo, and you will have a small tour of Italy right at the table — and of Milan as well," he says.

What's on the Plate

The Italian cuisine at Zelo shifts between light daytime meals and more elaborate evening dishes, always anchored to the season. The menu draws on producers by name: Calvisius caviar, "Pastificio Gentile" spaghetti, "Damini" beef, "San Gennaro" buffalo mozzarella, and "Spigaroli" culatello aged 18 months. Milanese-style saffron risotto and a veal cutlet alla Milanese with mashed potatoes and rocket sit alongside raw bar selections, hand-rolled pasta, and a tiramisu made with 100% Ethiopian organic arabica coffee and Venezuelan cocoa nibs. The breakfast menu, served from 7 AM, ranges from a Champagne option with Calvisius caviar and asparagus to a Dolce Buongiorno built around the bakery counter.

Restaurant Manager Simone Gottardi oversees a room that is equally at ease for a business lunch, a long weekend dinner, or a private event — all within one of Milan's most storied addresses.