The Moospinte, with 16 GaultMillau points, will be reopening on 8 April 2010 following redecoration - the new hosts are Stefanie Weber and Sascha Berther.
The secret of its success lies less in the exclusivity and more in the long-forgotten sense of tradition.
Soak in the tradition and hospitality that we offer - in congenial indoor surroundings or in our idyllic gardens.
Rissole aux poires: fruity and sweet
These pastry cases filled with pear compote are a Geneva speciality, traditionally prepared at home by families over the Christmas period. For the filling, a special variety of pear is used – the poire à rissole – which makes these treats especially fruity, juicy and sweet.
In a tasteful palace in the historic centre of Bellinzona, at the foot of the Castelgrande hill, you will be met by chef Lorenzo Albrici, who trained under the great Fredy Girardet, and his extremely sophisticated cuisine - a unique fusion of Italian and French tradition with a menu that is updated regularly. 1 Michelin star, 16 GaultMillau points.
Situated only 50 metres from the Piazza Grande, slightly hidden in the angular old town, this rustic restaurant is ideal for a romantic evening meal or a relaxed evening in front of an open fireplace. The cuisine prepared by chef Valentino combines traditional, Mediterranean and local flavours in the finest manner, and is set off by modern and creative presentation. 14 GaultMillau points.