Emilio Restaurant
Two Spaniards at the “Spanier” – a story unfolds
Miguel “Emilio” Segarra and Federico Guardia meet in Zurich, where they also work. What began as an acquaintance at their local pub developed into a deep friendship and a shared vision. In 1940, they joined forces and took the plunge into self-employment, opening the Spanish restaurant “Granada” at Müllerstrasse 5: rustic, down-to-earth, simple, and sometimes spontaneously closed in summer when the weather was beautiful…
The restaurant’s very special ambience and the hospitality of the charming Emilio and the excellent chef Federico quickly attract guests in their droves. When Federico relieves the Swiss military of its vast quantities of salami and offers it specially prepared in the restaurant, the first culinary exclusivity of the “Granada” is born. The result: superfluous meat brands and steaks on meatless days – hidden under the patatas. Other specialties such as paella, oil- and oven-roasted “Güggeli” and cocido, all freshly prepared, followed. The number of guests increases and even famous personalities such as Charlie Chaplin and the Spanish ambassador find their way to Müllerstrasse.
Friends become brothers-in-law
When Emilio married his partner’s sister, Rose, a new chapter in the restaurant’s history began. In addition to the two wives, Federico’s brother Juan, who introduced the famous roulades, and in 1966 their son Antonio Guardia joined the growing family business. In the 1980s, Antonio and Emilio’s daughter, Rosita Segarra, took over the restaurant, which was now called “Emilio.” Not only the Spanish specialties, but also the friendly manner in which the restaurant duo, like their fathers before them, serve their guests are the secret recipe for their continued success.
A sad chapter
The renovation of the Stauffacher restaurant proves to be a challenging time for Antonio and Rosita. After a lengthy battle to keep the restaurant at its location, Emilio—now standing like a lone tooth in the (construction) gap—burns down almost completely under mysterious circumstances. Rebuilding it with the same ambiance proves impossible due to building regulations, but the duo does not give up and opens today’s Emilio at Zweierstrasse 9 just a few months later. Its interior is confusingly similar, and two original murals from the former Emilio still adorn the restaurant, which is decorated with a Mediterranean flair.
The third generation – a tradition lives on
In 2005, Antonio Guardia’s son Philipp joined the Emilio restaurant. From 2006 onwards, the two continued to run the restaurant as a new duo of restaurateurs in the old tradition. They remained true to the approach of their father and grandfather, which is why they still offer the same popular, high-quality specialities in the original, warm atmosphere.
