Locanda Orelli

The story

Locanda Orelli: Italian Cooking in the Bedretto Valley

The chef and the kitchen

Locanda Orelli sits in the Bedretto valley near Airolo, where Guerino Coldesina has spent sixty years refining Italian cooking. Wine producer Luigi Zanini welcomed him to this mountain hamlet, turning a quiet retreat into a permanent kitchen. Coldesina favors methods tested over decades rather than fleeting trends, preparing each plate with deliberate care. That consistent quality recently secured a thirteen point rating from Gault&Millau, highlighting a menu grounded in regional familiarity.

Plates from the valley

The kitchen serves generous portions of classic Swiss Italian cuisine alongside a few rare specialties. You will find traditional Zuppa alla pavese and simple potato gnocchi sitting beside pan-fried calf brain and braised frog legs seasoned with fresh herbs. Calf tongue arrives dressed in a light vinaigrette, while garlic chili spaghetti provides a familiar comfort. These dishes reflect a pantry that values substance, letting honest ingredients carry the full weight of every course.

The dining room and cellar

An open hearth anchors the cosy space, casting a steady warmth across wooden tables and stone walls. Guests dine in a peaceful village setting that feels removed from the busy road below. Zanini stocked the underground cellar with his own Mendrisiotto Merlot selections and broader regional labels. The combination of rustic architecture and curated bottles creates a relaxed environment suited for unhurried meals.