Cantinin dal Gatt

The restaurant is located in an house from the middle of the 19th Century, that invites the guest with vaulted rooms and corners behind the walls of Castelgrande, such as the granite-walled cellar where you can choose the wine or enjoy a good aperitif. The cuisine is based on creative preparations according to the traditions and seasons. Among the recipes the " cazöla ", "luganig e patati bülii" or the "buseca."

Luca and Cristiana change the menu every 2 weeks, depending on the moment, you can taste dishes like wild boar stew with polenta, pulenta Merluzz, crispy cannelloni with aubergines and dried tomatoes with pesto, risotto with Merlot del Ticino, soft cheese and dried beef, beef with spinach and cheese.
Closed Sunday evening and Monday.


Maestro Martino's Medieval Menu

Prima ricetta di credenza (starter)
Torta Bolognese
Torta salata di erbette e pancetta

Seconda ricetta di credenza (first course)
Macharoni ala Zenovese
Vermicelli in brodo allo zafferano con parmigiano stagionato e rucola

Secondo servizio di cucina (main course)
Per fare polpette di carne de vitello o de altra bona carne
Uccelli scappati di vitello con ripieno di maiale, spezie ed erbette