Cittadella

The story

Chef Matteo Rossoni’s Steady Italian Cooking at Cittadella in Locarno

The chef and the kitchen

Chef Matteo Rossoni directs the Italian cooking at Cittadella in Locarno with an emphasis on straightforward technique and seasonal ingredients. His approach favors clean presentations over theatrical plating, letting the quality of local produce and imported seafood speak for itself. Reviewers frequently note his steady hand with shellfish and delicate preparations, a reputation built over decades of consistent service.

Standout plates

The menu rotates around classic Mediterranean cuisine executed with quiet precision. Linguine prepared with lobster and paccheri tossed in a scorfanosauce anchor the pasta courses, while whole sea bass baked in a salt crust arrives crisp and fragrant. Guests often return for the herb-crusted lamb cutlets paired with young greens, finishing meals with house-made lavender cream or an apple strudel dressed in vanilla and nocino syrup.

Room and atmosphere

Situated across from the sixteenth-century Chiesa Nuova, the restaurant has welcomed travelers and locals for more than half a century. Two distinct dining areas accommodate different paces, though both share polished wood accents and restrained lighting designed to keep conversations unhurried. The service follows a traditional rhythm, prioritizing attentiveness without interruption.

Wine and recognition

A curated cellar supports the coastal Italian menu with reliable white selections like Greco di Tufo, chosen to complement rather than dominate the fish-forward dishes. This balance between approachable comfort and disciplined preparation recently earned the venue a solid fourteen points from Gault&Millau, confirming that steady execution still holds weight in a changing market.