Uncompromising modernity with lots of right angles welcomes us to "The View". Given the panoramic location high above the lake, the name is of course not stolen, with the caveat that the fine dining restaurant is staggered behind the terrace and hardly offers a view of the lake. Chef Diego Della Schiava gives guests the choice between the tasting menu, called "Menu Ispirazione", a "Menu Radici", which has nothing to do with root vegetables but celebrates local folk cuisine in a new guise, and an extensive à la carte menu. You can also order a small series of dishes with Italian caviar. From the gourmet menu, we particularly remember the black hake "Glacier 51" cooked in a casserole in a coffee crust with its exquisite texture and subtle coffee aroma. Or the zander prepared like a ceviche. Yakitori made from sea bass, accompanied by its tartare. The slow-cooked turbot in a coating of vegetable mousse. Last but not least, the dessert, where Della Schiava pairs the sweet components with truffles. The "carpaccio" made from various fresh cheeses, which depicts the outline of the canton of Ticino, is a smile-inducing dish. Della Schiava is also inspired when he cooks vegetarian dishes. The ravioli with peas and popcorn are exemplary of this, and a purely vegetarian menu is also available. There is a wide range of baked goods, from bread and grissini to puff pastries. The wine list is stocked with local bottles as well as internationally renowned wines - which seem to be uncorked particularly often here.
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