The story
Lorenzo Albrici’s passion for cooking began in childhood, spent exploring every corner of his grandparents’ hotel in the Grisons. After working alongside the brigade of the legendary Frédy Girardet, he became chef-owner of Locanda Orico in 1998. His cuisine is a personal fusion of Italian and French sensibilities, built on a philosophy of lightness — letting ingredients speak without alteration. The menu changes entirely at the start of each season, and the tasting menu is refreshed monthly, reflecting what is freshest at market.
The restaurant occupies two independent, carefully appointed dining rooms. Soft lighting and exposed ceiling beams create an intimate, elegant atmosphere. The larger room seats up to 21 guests across six tables; the smaller holds up to ten. Each room can be reserved separately for private occasions, or combined for events of up to 40 people.
The tasting menu is the chef’s full expression. Recent dishes include Mediterranean violet shrimp lightly seasoned with mint and black pepper from the Valle Maggia, served with melon purée; agnolotti of durum wheat filled with goat cheese from the Valle di Muggio, accompanied by marinated beet carpaccio; and rosé veal loin with chanterelles, glazed patisson squash and their flowers, spring onions from the Piano di Magadino, and wild garlic purée. A pre-dessert and a white chocolate “stecco” with Vignola cherries finish the meal. A business lunch at midday offers a lighter option at a fixed price.
The cellar holds a curated selection of fine local and international wines, with a strong emphasis on Ticino labels. Professional sommeliers are on hand to recommend pairings, and guests may take home any unfinished bottle — just ask the staff. The restaurant also offers a choice of half bottles and wine by the glass to accompany the tasting menu.
Locanda Orico holds a Michelin star for high-quality cooking, a distinction that reflects the precision and integrity of Albrici’s work. It is also rated 16/20 by Gault&Millau and has received the Premio al Merito culinario Svizzero, among other honours. The restaurant is a member of Les Grandes Tables de Suisse and several other gastronomic associations.
Recognition
Ambience
Details
History
High quality cooking
The "Locanda Orico", just a few meters from the Federal Criminal Court on the edge of Bellinzona's old town, is one of the finest gourmet destinations in Ticino, and Lorenzo Albrici is a quiet star. For over a quarter of a century, the Girardet-trained chef has been pairing Italian sensuality with French refinement within the elegant palazzo. The steamed chicory was harmoniously combined with delicate scampi and a sweet, sour, and spicy sauce, while the tortellini stuffed with goat cheese from the Muggio Valley atop pea purée tasted wonderful – enhanced by a butter emulsion with Maggia pepper. To the pan-seared red mullet served on glazed fennel and root vegetables, Albrici harmoniously paired a saffron zabaglione and a champagne foam. For the ultra-tender Pata Negra pork chops, he perfectly matched black garlic, spring vegetables, and Bintje potato rounds topped with braised Tropea onions. A seasonally appropriate rhubarb variation brought the heavenly conclusion.
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