Ristorante Fiorentina

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Ristorante Fiorentina: Tuscan Cooking and Historic Charm in Locarno

The kitchen and its signature cuts

Ristorante Fiorentina anchors itself in Locarno as a destination for serious Tuscan cooking. The Burzì family guides a kitchen that prioritizes substantial meat dishes and seasonal produce over fleeting trends. Guests frequently order the house bestseller, a one kilogram Bistecca alla fiorentina prepared from local Swiss beef and accompanied by crisp fried potatoes. Lighter orders feature a Fassone beef tagliata brushed with Café de Paris butter or summer truffles sliced tableside.

Stone arches and quiet courtyards

Ancient stone arches frame the dining areas, guiding guests past three separate rooms toward an intimate exterior courtyard. A brass fountain runs continuously near the entrance while servers move between tables set on flagstone floors. The space accommodates both quick midday lunches and relaxed evening meals without feeling crowded. Chilled vegetable soups topped with small scoops of aged cheese appear regularly during warmer months.

Regional wines and handwritten pasta

The dining room opens onto a compact vinothek stocked primarily with Cru selections from the surrounding Ticino valley. Sommeliers pair these robust reds with bowls of Casarecce tossed in a rich Luganighetta ragout and fresh tomato sauce. Winter menus introduce delicate preparations like veal served with a traditional tonnata sauce or home marinated salmon cured in-house. International reviewers recently awarded thirteen points precisely because this steady approach to the Italian kitchen sustains high standards across every course.