The story
On the Piazza Grande in the heart of Locarno, Locanda Locarnese brings a refined yet relaxed approach to Mediterranean cuisine. The restaurant describes its own philosophy simply: attention to detail, a focus on local products, a Mediterranean spirit, and creativity in flavours. These are the ingredients that, day after day, are transformed into dishes meant to tell a story of passion for cooking.
The setting matches the food. Two dining rooms provide the backdrop, one of them warmed by a crackling fireplace. The atmosphere is described as welcoming and elegant, but sober—a place where the food and the company take centre stage. The restaurant also offers private dining and event space, suitable for banquets and celebrations, with lunch service available by reservation for groups of eight or more.
The kitchen’s approach is rooted in the Mediterranean tradition, but the menu is built around what is local and seasonal. A dedicated “Carta Primavera” (Spring Menu) signals a commitment to cooking with the rhythms of the year. A well-curated wine list and a dedicated pasta section round out the offer, while the team, led by the chef, aims to surprise and delight with every course.
This commitment to quality has not gone unnoticed. Locanda Locarnese holds a Michelin recommendation, a recognition that aligns with the restaurant’s own standards of care in ingredients and execution. It is a place where the passion for cooking is evident in every detail, from the plate to the room.
Recognition
Ambience
Details
History
After the aperitif in the narrow, overheated alley of the old town, we headed into the pleasantly cool restaurant to enjoy the light summer menu of the new chef, Nicola Manca. It started with a paper-thin sliced venison carpaccio dressed in fruity olive oil with toasted thyme breadcrumbs and caramelized peach pieces. The maltagliati with beans, toasted pine nuts, herbs, and candied citron was beautifully presented, though surprisingly little Genovese pesto flavor came through. For the juicy, tender tagliata of entrecote from Piedmontese Fassone beef, the chef served a mix of fried potatoes and rather dry vegetables such as cauliflower, Romanesco, broccoli, beets, and zucchini. To finish, the refreshing coffee panna cotta with peppermint and coconut granita was absolutely heavenly.
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