The story
Set within the historic Villa Principe Leopoldo on the Collina d'Oro overlooking Lake Lugano, the restaurant at Principe Leopoldo offers a dining experience rooted in the refined traditions of Italian and Mediterranean cuisine. The setting is one of classic elegance: tables dressed with linen, silver, and crystal, with views over the hotel's lush grounds and pool. It is here that Executive Chef Cristian Moreschi brings his culinary vision to life.
Chef Moreschi, who took the helm as Executive Chef in 2019 after more than two decades of experience in Italy and St. Moritz, describes his approach as a balance of tradition and innovation. “I always try to combine tradition and innovation, flavours and colours, style and creativity, focussing on taste and sophistication,” he says. His cooking is grounded in a deep study of the local area and a knowledge of raw materials, finding inspiration in the aromas and essences of local products. For Moreschi, keeping pace and focus are essential to maintaining the highest quality of each dish.
The result is a menu that reflects an "unconditioned quality" philosophy, where classic Swiss and Italian dishes are presented with a contemporary flair. The restaurant is a key part of the hotel's "Luxury Gourmet Experience," which includes the Menu del Principe—a five-course gastronomic journey opened with a flute of sparkling wine. This commitment to quality and creativity has earned the restaurant a Michelin Recommended status, a recognition that speaks to its consistent delivery of an exceptional dining experience. For those seeking a more relaxed atmosphere, the Bar & Bistrot Principe offers an alternative within the same villa.
Recognition
Ambience
Details
History
Here, everyone primarily wants one thing: risotto! We can understand that. Our deep green spring risotto with wild garlic, morels, and a few drops of olive oil from Lake Lugano was once again sensationally good, perfectly textured and cooked all'onda. A huge portion is served; it could even feed a large family. That has always been the case at the "Villa" and will remain so. "We want to show our generous side," laughs Chef Cristian Moreschi, and Antonino Forte, the new sharp maître d', reveals: "Most guests easily finish the entire portion." Regenerating isn't Chef Cristian's style. He starts every risotto from scratch and also has a second, slightly exotic variant on the menu: risotto with raw red prawns and a mildly spicy Thai curry. The pasta alternatives: a raviolo with almost liquid yolk and wild chicory, cappellacci with yolk and black truffle, tortelloni al formaggino with ricotta, herbs, butter, and sage. The "Villa Principe Leopoldo" high above Lugano is open daily at lunch and dinner; the 22 chefs, hidden in the deep basement, are fully occupied: breakfast, lunch menu, dinner menu, two "menu surprises", banquets, bar menu, weddings. They know nothing else and work very well even under pressure. Highlights on the menu: "Cubettata", small cubes of raw veal, asymmetrically plated with crispy milk spheres, lemon mayo, and "agretti", or sea aster. Or snow-white cod "Glacier 51", combined with a few red prawns and a plump stuffed squid. What's poured alongside it is excellent: an elaborately prepared bouillabaisse transforms into a sauce at the "Villa". At the front of house, Chef Cristian has a new partner: Antonino Forte serves as both maître d' and sommelier. He trains the young service staff and puts on a fiery show with dessert: "Crespelle alla lampada", aka Crêpes Suzette flambéed tableside from the cart, are the big hit on offer.
Location
Facebook
Instagram
X