From Felix Lo Basso, newly awarded a Michelin star, to Federico Palladino, ambassador of taste: the definitive selection of chefs who are defining Switzerland's gastronomic future, combining luxury, sustainability, and Mediterranean flavors.
The canton of Ticino is a scenic gem nestled between lake and mountains, but in recent years it has also rapidly become an epicenter of Swiss gastronomy. Its proximity to Italy and the exceptional quality of local ingredients, combined with a new generation of visionary chefs, have created a vibrant and ever-evolving culinary ecosystem. From Michelin stars to excellence in sustainability, here are the restaurants that define Lugano's new gastronomic wave.
Felix Lo Basso Restaurant: the creative rebirth of a Master
Chef Felix Lo Basso has brought a real burst of energy to the Ticino scene: after leaving Milan, he chose Sorengo (just a few minutes from Lugano) as his new canvas, quickly earning a well-deserved Michelin star (MICHELIN Guide Switzerland 2025). This recognition celebrates years of dedication and a culinary vision that blends impeccable technique and Mediterranean roots reinterpreted with Swiss audacity. His cuisine is constantly evolving, striking a perfect balance between rigor and expressive creativity.
The heart of his project is the exclusive Chef Felix's Table, an experiential format for only 12 guests where the chef personally prepares and presents a tasting menu, eliminating the distance between the dining room and the kitchen. This intimate and engaging approach is key to his philosophy, a true “journey through flavor” which, combined with the à la carte menu, makes Felix Lo Basso's restaurant a must for those seeking innovation, taste, and a strong personality.
La Luce Restaurant (Hotel Villa Principe Leopoldo): the elegance of an exclusive toast
La Luce Restaurant, nestled in the regal atmosphere of the Hotel Villa Principe Leopoldo, has always been synonymous with discreet luxury and impeccable service. It is the place where classic haute cuisine meets global wine excellence. The experience is elevated to the sublime thanks to the opportunity to taste, exclusively in the Canton of Ticino, the Ruinart Blanc Singulier Edition 2019 cuvée. This bottle is a litmus test of climate change, a Blanc de Blancs whose composition (100% Chardonnay) reflects the exceptional climatic characteristics of the vintage, giving it a particularly intense, enveloping, and mineral aromatic profile.
Drinking Blanc Singulier Ed. 2019 here means accessing a piece of Maison Ruinart's history, an experience for true connoisseurs. La Luce Restaurant enhances this gem with cuisine that blends the best of Mediterranean and international traditions, in a setting that offers one of the most spectacular views of Lake Lugano.
Federico Palladino (Osteria Enoteca Cuntitt): ambassador of Ticino flavors
In Castel San Pietro, a short distance from Lugano, Osteria Enoteca Cuntitt is the realm of chef Federico Palladino, who earned a Michelin star thanks to cuisine that speaks the language of the region with surprising refinement. Palladino is an ambassador of taste who draws on the rich local tradition to create contemporary dishes. His philosophy, based on listening to the raw ingredients and culinary memory, has captured the attention of discerning palates.
His recent selection as chef for Swiss International Air Lines' “SWISS Taste of Switzerland” program will see him curating the Business and First Class menus for intercontinental flights in 2026, an honor that certifies his ability to elevate Ticino products to a global level. His entry into the prestigious Le Soste circuit – an association that brings together the best Italian and Ticino restaurants – is the definitive confirmation of his leading role in international haute cuisine. The adjoining wine cellar also offers a selection of wines to complement the experience, with a focus on great Champagnes (such as Krug Ambassade) and local treasures.
Pietro Roncoroni (Osteria del Centro): the pioneer of ingredient-based cuisine
Chef Piero Roncoroni of Osteria del Centro in Comano has attracted the attention of critics for his culinary vision deeply rooted in the raw ingredients, a philosophy that has won over both palates and guide inspectors.
Roncoroni's cuisine is the result of an excellent training program, with important international experiences that have led him to focus on a strongly seasonal and local approach. His menu is a daily manifesto, which evolves according to the availability of the harvest and local products. Vegetables take center stage, elevated by refined techniques to become the real star of the show, while meat and fish from local and sustainable sources also play an important role. Roncoroni, acclaimed for his courage and consistency, demonstrates how the pinnacle of gastronomy can be achieved with an ethical, authentic approach deeply rooted in the identity of Ticino. His “vegetable-based and responsible cuisine” is an invitation to rediscover the pure flavors of the earth.
Mattias Roock (Castello del Sole): chef at the Best Swiss Hotel
Although located in nearby Ascona, Michelin-starred chef Mattias Roock represents the pinnacle of hospitality and cuisine in Ticino. His restaurant, La Locanda Barbarossa, is located within the Castello del Sole Beach Resort & Spa, a property that has just received the coveted title of Switzerland's best 5-star hotel (a top accolade in the hotel industry).
The success of Roock and Castello del Sole is inextricably linked to the concepts of zero kilometer and farm-to-table. The hotel is surrounded by 140 hectares of gardens and the Terreni alla Maggia farm, which supplies the kitchen with the freshest ingredients, from rice (the famous “Loto,” grown at the northernmost latitude in the world) to Merlot. Roock is a true master at utilizing this cornucopia at his disposal. His Michelin-starred cuisine celebrates this exceptional supply chain, ensuring that each dish reflects the freshness, seasonality, and identity of the region. An experience that combines the luxury of an award-winning stay with absolute culinary excellence.
Badalucci – Taste of Art: the sanctuary of Italian seafood cuisine
In the center of Lugano, not far from the lakefront, Ristorante Badalucci stands out for its culinary offerings that openly define its vocation: Taste of Art. This long-established restaurant is a benchmark for those seeking the quintessence of Italian and Mediterranean cuisine, with a strong preference for fish.
Chef Marco Badalucci showcases a repertoire that celebrates the flavors of Southern Italy and the Mediterranean with masterful execution. The freshest ingredients, particularly fish and shellfish, are the real stars of the menu. There are raw dishes, tartares, and first courses, such as ravioli and cold spaghetti with caviar, which reveal a deep knowledge of Italian techniques. The menu ranges from seafood delicacies to seasonal land dishes, but it is in his skillful handling of seafood treasures that Badalucci expresses his greatest talent. The restaurant is characterized by an elegant atmosphere and attentive service, complemented by a wine cellar with an excellent selection of Italian wines and a remarkable passion for Champagne, making it the ideal place in Lugano for a luxurious dinner focused on the flavors of the sea.
