Permanent fixtures on the menu are the famous Risotto dell’Erminio, calveshead cooked in a variety of ways and slow-cooked meats such as braised beef cheeks and beef brisket with olive oil.
Classic specialities for meat lovers include a variety of poultry and other meat. Duck, chicken, guinea fowl, rabbit, kid, lamb and suckling pig are key features of our cuisine, and our customers particularly love our honey glazed duck, suckling pig with cocoa, steak tartare and double Simmental veal cutlets.
From the end of August, game becomes the star of our menu, and saddle of venison Baden Baden style with its entirely homemade garnishes is our most requested dish until well into December. Depending on the catch and the inspiration of the moment, fish is served baked whole in a salt or a potato crust, while delicate, aromatic salmon is marinated and smoked in the Osteria’s outdoor fireplaces.
Traditional desserts are always available – cakes freshly baked daily with creamy ice-creams or Bourbon vanilla custard, zabaione with nocino (walnut liqueur), bread pudding and trifle. Molten chocolate cake with passionfruit sorbet and mousses are a delight for the sweet-toothed.
Put together by expert sommeliers, the wine list includes more than 300 labels from the best Ticino, Italian and French producers.