Executive Chef Domenico Ruberto’s new à la carte menu is an encounter of love between two regions: South of Switzerland and South of Italy, Ticino and Calabria.
The skills of the audacious son and the family recipes of his grandmother.
Fresh, seasonal ingredients are hand-picked and attentively prepared by Domenico to offer a variety of dishes to savor.
Refined cooking methods enhance the use of genuine products, preserving aromas and leaving nutritional values unaltered.
Two Souths, I Due Sud: new flavours are born in Lugano