Grand Hotel Villa Castagnola

The story

Grand Hotel Villa Castagnola in Lugano: Modern Mediterranean Cuisine by Alessandro Boleso

Kitchen leadership

At the Grand Hotel Villa Castagnola in Lugano, the modern Mediterranean cuisine reflects a shift in direction under Executive Chef Alessandro Boleso. Boleso brings sixteen seasons of experience from the Villa d'Este on Lake Como and shares command with Junio Carlo Pini, who stands beside him at the pass. This partnership follows the departure of Frank Oerthle, whose long tenure defined the restaurant before his recent exit. Boleso treats the kitchen as a laboratory where diners are invited to take their time and engage fully with the food.

Signature preparations

The menu emphasizes texture and precise technique across a diverse range of ingredients. A cold starter features thinly sliced red beets cooled repeatedly, served with Berg yogurt, chives, and a portion of caviar. An oyster rests beneath a cacciatora foam, merging traditional flavor concepts with modern form. House-shaped gnocchi accompany milk cubes and a roasted meat sauce marked by charred lemon notes. The a la carte list highlights a veal terrine presented with a crisp buckwheat tartlette and salsa verde, while pasta selections include spaghettoni with red prawns or chitarra noodles paired with sea anemone and Sichuan pepper.

Tasting and seasonal focus

The Genesi degustazione menu guides guests through these techniques, showcasing a delicate Brüggli trout preparation finished with bitter almonds and dill. A vegetarian course titled Il Territorio centers on hand-picked vegetables harvested from the Magadino plain. The meal concludes with smoked pineapple and liquorice, offering refined sweet notes after the savory progression. This focused execution earned a 16-point rating from Gault&Millau in the current guide cycle.