Ristorante Antichi Sapori

After parking in the spacious car park, the entrance immediately stands out for its arches framing a beautiful dining room, where wood and warm colours create a cosy, homely atmosphere. At the back of the restaurant there is also a second room, more modern and brighter, carefully designed yet without any ostentatious luxury. Antichi Sapori is located in the historic centre of Gorduno and is run by Piersaverio and Hanane Lumia, who welcome guests with warmth and professionalism—an authentic reflection of their passion and dedication.

Past the pizza oven, guests can take a seat and browse a menu where pasta and fish take centre stage, paired with a well-chosen selection of Ticinese and Italian wines. The cuisine has a distinct Mediterranean character, clearly divided between “sea” and “land” dishes.

Among the starters, highlights include prawns with rocket salad and a balsamic reduction, swordfish carpaccio with citrus aromas, octopus carpaccio with artichoke hearts, a fresh seafood salad with olive oil and lemon, and the mixed “Antichi Sapori” appetiser. Also highly appreciated are sautéed mushrooms with toasted bread crostini, speck and buffalo mozzarella rolls on rocket salad with balsamic, as well as a platter of cured meats and cheeses. For those who prefer a warm option, the pasta, bean and mussel soup is not to be missed.

A large section of the menu is dedicated to first courses, with an extensive pasta selection: spaghetti, tagliatelle, penne, gnocchetti, ravioli and crêpes served with traditional sauces, prepared “allo scoglio” or “alla pescatora”, as well as combinations with spinach and bresaola, lobster, clams, or vodka salmon. Alongside seafood and mushroom risottos, there are several fresh pasta specialities, such as gnocchetti with swordfish and artichoke hearts, gnocchetti with octopus and salmon, ravioli with prawns flambéed in Cognac, and ravioli with artichoke hearts and seafood.

Main courses from the land offer classic preparations with a variety of meat cuts, while seafood specialties include “mare e monti” monkfish, John Dory fillet cooked all’acqua pazza style, grilled swordfish steak, grilled prawn skewers, mixed fried seafood, a platter of gratinated shellfish, and Catalan-style scampi.

The menu is completed by around thirty wood-fired pizzas (also available at lunchtime), including the “Terra e Mare”, rolled and filled with Taleggio cheese and courgettes, and topped with Parma ham and smoked salmon.