The story
Osteria Ticino da Ketty & Tommy occupies a slightly tucked away address in Locarno, where a well-kept garden welcomes diners before they even step inside. The kitchen practices a grounded style of Italian cooking that respects both regional traditions and Mediterranean shores. Ketty and Tommy manage every shift with a clear focus on timing and ingredient quality. Their steady presence has become a reliable reference point for anyone seeking uncomplicated meals near the lake.
Patience defines their most famous offerings, particularly the twenty-five varieties of pizza that rely on dough resting for forty-eight hours. Fresh catches appear regularly, like the delicate carpaccio made from purple shrimp pulled from waters off Sicily. Those raw slices rest beside cooked artichoke pieces and a lightly seasoned parsley oil. Heavier preparations follow the same measured approach, with raviolini del plin swimming in a robust braising sauce and baked sea bass arriving alongside Hollandaise, seasonal vegetables, and fried potatoes.
The beverage program centers on Crus sourced directly from Ticino and throughout Italian cuisine, chosen to complement the kitchen’s clean plating. Staff move through the space with brisk efficiency, ensuring tables receive attention without interruption. This combination of thoughtful pairings and consistent execution earned a thirteen point score from Gault&Millau in their 2026 guide. The rating simply confirms what regulars already know about a place that values substance over show.
Recognition
Details
