Buon appetito!

Buon appetito!

Where the cuisine and the culture of the south come to life.

Ticino offers pleasurable contrasts: choose between plentiful local Merlot poured from a traditional earthenware boccalino accompanied by a dish of polenta with braised rabbit served in a mountain grotto or a vintage wine...more
Risotto: a creamy delight

Risotto: a creamy delight

There is hardly a restaurant in Ticino that does not serve a home-made risotto. And hardly a Ticinese who will not philosophise for hours about...more

Torta di pane: made from old bread

Torta di pane:...

The celebrated torta di pane is made from old bread and is a favourite...more

Restaurant Schöngrün

Restaurant Schöngrün

A 17 GaultMillau point culinary peak experience awaits you at the...more

Buon appetito!

Where the cuisine and the culture of the south come to life.

Ticino offers pleasurable contrasts: choose between plentiful local Merlot poured from a traditional earthenware boccalino accompanied by a dish of polenta with braised rabbit served in a mountain grotto or a vintage wine served from a crystal carafe with a top chef’s special risotto at a gourmet restaurant.

Italian-inspired cuisine in thoroughly Swiss Ticino.

In Ticino it’s easy to forget your day-to-day routine and live for the moment. Located between the German-speaking part of Switzerland and Italy, Ticino embodies the best that its neighbours have to offer.

Buon appetito!
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Risotto: a creamy delight

There is hardly a restaurant in Ticino that does not serve a home-made risotto. And hardly a Ticinese who will not philosophise for hours about which rice variety, which white wine and what cooking time are the only "right" ones. The fact that the first and only Swiss rice is cultivated in the Terreni alla Maggia is a matter of special pride for them all.

Risotto: a creamy delight

Torta di pane: made from old bread

The celebrated torta di pane is made from old bread and is a favourite speciality in the Sopraceneri region. What was once a way of using up leftovers has become a dessert masterpiece, which in its finest incarnations can also contain amaretti biscuits, almonds, raisins, nuts, marsala, rum and a shot of grappa.

Torta di pane: made from old bread

Restaurant Schöngrün

A 17 GaultMillau point culinary peak experience awaits you at the heritage-protected Villa Schöngrün with its glass pavilion, historical rooms and lounge. This exclusive restaurant is located next to the celebrated Zentrum Paul Klee, which is set in natural surroundings. The restaurant also affords superb views of Bern's favourite local mountain, the Gurten.

Restaurant Schöngrün
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