"Colazione per campioni" - breakfast for champions. This is the name of the simplest dish at "Casa Tolone". Gianmarco Tolone slices white truffles over the fried egg and that's it. Good food is that simple. The burrata also shows just how much the focus is on the good product in this inconspicuous Italian restaurant slightly off the beaten track of Lucerne's tourist traps: fresh, milky, delicious. The date tomatoes are slightly dried, a little olive oil, basil, "grazie mille". The chef demonstrates a sense of craftsmanship with the mushroom ravioli on melted butter. The dough is thin, but not too thin, and the filling is almost more beguiling than the truffle in front of it. And the melanzane alla parmigiana? If you have a nonna who makes better ones - congratulations. Papa Franco Tolone flambées the beef fillet stroganoff right in front of the guest. The homemade vermicelles with cherry in the dessert is only subtly sweet and beautifully airy. Perhaps the tiramisu is slightly ahead here. There is laughter and celebration, people know each other at Casa Tolone. The interior is classic, but bright and not heavy. And, of course, people drink well here: the Italian wine list is unrivaled and ingeniously stocked. Young and grown-up wines, small bottles and large formats, classics and even imported trouvailles. Such as the Pinot Bianco 2020 from Tenuta La Cà on Lake Garda. High acidity, complex, crisp. Or the Sinquanteut 2020, a Nebbiolo from Renato Fenocchio in Piedmont: thanks to steel tank ageing - a homage to the terroir that is as exciting as it is drinkable. Red berry, fruity, elegant. Yes, this makes a bitingly cold Sunday afternoon really fun.
Route
