Dear Guests

we will be closed for Holiday until the 19th of August 2018.
Reservations starting by the 20th January are going to be answered in a few days.
Best wishes
Family Piras

Who we are

Zippiri means rosemary in sardinian. In the ancient world rosemary was a symbol for love. Love stands for all the things, you can see, smell and taste in here.
Guided with love and passion by the Piras Family, the Gourmetwerkstatt is constantly growing since the opening in 2013 and is proudly presenting Zippiris team.

Dear Guests

we will be closed for Holiday until the 19th of August 2018.
Reservations starting by the 20th January are going to be answered in a few days.
Best wishes
Family Piras

Who we are

Zippiri means rosemary in sardinian. In the ancient world rosemary was a symbol for love. Love stands for all the things, you can see, smell and taste in here.
Guided with love and passion by the Piras Family, the Gourmetwerkstatt is constantly growing since the opening in 2013 and is proudly presenting Zippiris team.

Introduction of our head chef

Zippiris central point is the head chef Marco Piras. Born in Villacidro, Sardinia, he grew up in Milan, where he firstly discovered his love for the patisserie.
Back in Sardinia he met his beautiful wife and also discovered his passion for the classic and traditional cuisine. His curiosity for tradition and methods from other countries lead him through several cuisines in Europe. His first own restaurant „Il Giardino“ was established in 1990 in Wuppertal.

In Cologne he enhaces his wide experiences in Zippiris Gourmetwerkstatt and as a health-conscious chef he pays heed to a low- salt and -fat preparation for his dishes. He uses high- quality, mostly bio products, without any dyes or preservatives and no genetically modified foods.
The best ingredients, fresh herbs, extra virgin olive oil and a lot of love, this is his basic formula.

chefkoch
chefkoch

Zippiris central point is the head chef Marco Piras. Born in Villacidro, Sardinia, he grew up in Milan, where he firstly discovered his love for the patisserie.
Back in Sardinia he met his beautiful wife and also discovered his passion for the classic and traditional cuisine. His first own restaurant „Il Giardino“ was established in 1990 in Wuppertal.
In Cologne he enhaces his wide experiences in Zippiris Gourmetwerkstatt and as a health-conscious chef he pays heed to a low- salt and -fat preparation for his dishes. He uses high- quality, mostly bio products, without any dyes or preservatives and no genetically modified foods.

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Zippiris’ menu

Amuse Gueule
Beluga Lenses soup with smoked salmon tartar

or

Oyster from Bordeaux with apple compote, shallots and vodka and Panzanella
Homemade ravioli
Nobel fish of the day

or

Calf Cheek on truffle sauce
Parfait of the day

For all the table

59,90 € p. P.

Amuse Gueule
See our menu

Insights into the Gourmetwerkstatt

The Gourmetwerkstatt presents his guests only self- made dishes. Below we would like to provide you an insight into our Ravioli production. The best durum wheat semolina, precise manual skills and a traditional method are the basic ingredients for Zippiris Ravioli.
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Our products’ origin

Zippiris fish comes directly from the Runigs International Market. Only the best products are getting access to Zippiris Gourmetwerkstatt. Tuna, Oysters and scallops are prepared for unforgettable dishes by the kitchen crew.
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