The story
On Lugano’s Viale Cassarate, Badalucci brings a refined, personal vision of Mediterranean cuisine to the table. The restaurant is the project of Chef Marco Badalucci, who opened it with his partner to create a space that truly represents him. His cooking is rooted in a deep respect for raw ingredients, a technique he honed in some of Italy’s most celebrated kitchens — including the three-Michelin-starred Le Calandre in Padua and the two-starred Gambero Rosso under Fulvio Pierangelini.
Born in 1977 on the small island of Procida, Chef Badalucci began his career at the restaurant Il Galeone. His journey took him from that island to starred restaurants around the world, and eventually to the role of executive chef at the five-star luxury Hotel Cristallo Spa in Cortina d'Ampezzo, where his work caught the attention of both the Michelin Guide and leading food journalists. In the Dominican Republic, at the restaurant Amarcord, he was awarded two gold medals by the Italian Cooks Academy as an ambassador of Italian signature cuisine abroad.
At Badalucci, the menu changes with the seasons, reflecting a philosophy that balances creativity with the purity of the ingredients. The kitchen’s approach is evident in dishes like raw breaded red shrimp with curry sauce and almond sorbet, or a mille-feuille of sea bass and foie gras with artichoke salad and balsamic jelly. The wine list is carefully curated, and the restaurant also offers a selection chosen for guests, with wine pairing available to complement the meal.
The restaurant’s commitment to quality has been recognized by the Michelin Guide, which has given Badalucci a recommendation. This acknowledgement fits naturally with the chef’s own standards: a cuisine that is both elegant and grounded, served in a setting that balances fine dining with a welcoming atmosphere. Badalucci is open for lunch and dinner, Tuesday through Saturday, and also offers catering and takeaway options.
Recognition
Ambience
Details
History
Seafood cuisine featuring mussels, crustaceans, and fish – all incredibly fresh from the Milan market. On the menu of chef Marco Badalucci, who was born on the island of Procida, the sea is omnipresent: starting with cuttlefish bread and cuttlefish chips, moving through the renowned cold spaghetti with mackerel and caviar, the excellent ravioli infused with mantis shrimp extract, and culminating in dishes like caramelized eel, sea bass millefeuille, and an excellent fish tartare trio. However, this time we wanted to experience Badalucci’s “Di terra” side at his stylish establishment on Viale Cassarate near Lake Lugano. And our verdict: He excels here as well. The pan-seared and caramelized slices of foie gras with orange sauce and coffee powder were outstanding. When it comes to pasta, an Italian chef naturally leaves nothing to be desired: the smoked pappardelle with lime salmon, trout eggs, and beetroot powder were just as impressive as the inventive bavette served with beetroot juice, raspberry vinegar, grapes, and a roasted almond mayonnaise. In contrast, the main course arrived in classic, flawless fashion: truffled pigeon. To finish, a witty reinterpretation of Sicilian cassata served in a glass provided a perfect touch of Italian tradition.
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