Lago im Swiss Diamond Hotel

The lake extends barely a dozen meters away from the tables and the room is glazed in the style of a conservatory. A heron is waiting for its dinner on the jetty. Many an aquatic creature also lands on our plates, but usually from further away. The lightly fried and smoked saku tuna, for example, or the scallops cooked with a delicate touch. Not forgetting the prawn carpaccio, which gains additional depth of flavour through its reduction. The other courses on the menu are "di terra", i.e. from the garden or pasture. The rack of lamb with pistachio crust, simply accompanied by pak choi and sweet potato puree, cuts a fine figure. Also worth mentioning are the breaded zucchini flowers with anchovy paste on colourful tomatoes. The final mille-feuille with vanilla namelaka is excellent, although hardly suitable for weight watchers. Overall, the tasting menu is quite classic; for those who prefer local specialties, the Ticino menu offers merlot risotto with luganighe, bresaola or ossobuco. The kitchen is also keen to satisfy vegetarians. The warm eggplant tart stands out from the vegetarian menu. As is often the case in Ticino, communication with the service works without any problems: We speak Italian, the service responds in English. You should take your time to study the extensive wine list. Of course, the focus is on Ticino, but other appellations are also well represented, such as Champagne. The ideal place to get to know something new at fair prices.