La Finestra grew from the meeting of two different worlds. Baba’s background is rooted in food, from pastry at Pasticceria Sissi in Milan to professional kitchens in France. Gabriel, an architect raised in Milan and based in Zürich, comes from the world of design, spaces and concepts.

What started as a shared idea became La Finestra: our way of bringing the Italian culture we grew up around into Zürich, through food, places and the people around them.

We produce Italian sweet and savoury food every day, supply cafés, bars, restaurants, hotels and offices through our B2B, and bring La Finestra to the city through seasonal pop-ups. Our Supper Club explores Italy one city and region at a time.

Tradition, Made Responsibly

We stay true to Italian recipes, techniques and flavours while bringing them into a contemporary context. Good ingredients, in-house production and no unnecessary shortcuts. We produce according to demand and work closely with our partners to reduce overproduction and food waste — keeping production local, distances short and our products fresh.