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Badalucci
Taste of Art
Viale Cassarate 3
CH – 6900 Lugano
Svizzera

BRAND, PHOTOS, GRAPHIC & WEB DESIGN © AIMAPROJECT SA ALL RIGHTS RESERVED

THE CONCEPT

The Chef and his staff will create ad hoc menus for your needs and for any event: from business lunches to gala dinners; from the important anniversary to the exclusive events, for which the restaurant rooms are well suited. We also provide home catering with personalized menus.

THE ESSENCE

 

The raw salts and aromas. In it are grouped foods processed with spices and aromas. A combination able to create a harmony for the palate, where all the principles intersect, creating emotions.

THE PRIMORDS AND
THE EVOLUTION

 

A blend of the principles of cooking and the evolution of technology: what it became was a set of memories in a modern key, in which the ancient emotional soul always shines through and where the primordial roots of memories are rediscovered. Yet nothing is taken for granted and every moment ends with a question mark. Looking ahead is the future, but our cultural background remains, as a foundation and an unquenchable force.

FULLNESS
AND ELEGANCE

 

The maximum expression of research, as well as a recipe rich in experience and elegance. Intersected elements to obtain harmony of colours and joy.

THE CUDDLES

 

Reassurance. In it we gather all the good things in which we take refuge and pamper ourselves. Not just gluttony, but the search for quality cheeses, desserts and surprises.


THE GRAND MENU

THE ESSENCE

  • Gazpacho of tomato and strawberries with seafood salad and red
    prawn carpaccio.
     
  • Raw meat roulade with crispy vegetables, pistachio and raspberry
    sauce.
     
  • Ricotta cream with tropical salad, green beans and Venus rice.
     
     
  • Sea bass millefeuille with fois gras and artichokes with salad and
    gelee of balsamic vinegar.
     
  • Raw fish with its sauces.
     
     
  • Plateau royal (minimum two people).
     
     

THE PRIMORDS AND
THE EVOLUTION

  • Single grain Felicetti cold spaghetto with oysters and tomato coulis
    with perfume citrus fruit.
     
  • Tomato raviolo with seafood sauce and burrata.
     
     
  • Felicetti pasta shells filled with basil ricotta and velvety zucchini.
     
     
  • Risotto with blueberries, sashimi of scampi and stracciatella.
     
     
  • Cream of potatoes with sole fish carpaccio and black truffle.
     
     
  • Felicetti bavette pasta with market fish of the day.
     
     

THE ESSENCE

  • Gazpacho of tomato and strawberries with seafood salad and red
    prawn carpaccio.
     
  • Raw meat roulade with crispy vegetables, pistachio and raspberry
    sauce.
     
  • Ricotta cream with tropical salad, green beans and Venus rice.
     
     
  • Sea bass millefeuille with fois gras and artichokes with salad and
    gelee of balsamic vinegar.
     
  • Raw fish with its sauces.
     
     
  • Plateau royal (minimum two people).
     
     

THE PRIMORDS AND
THE EVOLUTION

  • Single grain Felicetti cold spaghetto with oysters and tomato coulis
    with perfume citrus fruit.
     
  • Tomato raviolo with seafood sauce and burrata.
     
     
  • Felicetti pasta shells filled with basil ricotta and velvety zucchini.
     
     
  • Risotto with blueberries, sashimi of scampi and stracciatella.
     
     
  • Cream of potatoes with sole fish carpaccio and black truffle.
     
     
  • Felicetti bavette pasta with market fish of the day.
     
     

FULLNESS
AND ELEGANCE

  • Grilled octopus on cream of eggplants with ashen soya caramel
    sauce and pepper of Val Maggia.
     
  • Monkfish steamed on velvety, chickpeas and black truffle.
     
     
  • Market fish with the recipe of the day.
     
     
  • Season vegetables with quail eggs and pumpkin flowers filled with
    herb ricotta.
     
  • Snapper with almond sorbet, sauce of olive bread and cinnamon.
     
     
  • Suckling pig cooked slowly with purée potatoes, mustard and sweet
    italian chili peppers.
     
  • Game of pigeon with its offal and ginger livers.
     
     
  • Caramelised veal pancetta with fresh garden vegetables and pepper
    sorbet.
     
  • Classic beef tartare.
     
     
  • Grilled meat.
     
     

THE CUDDLES

  • Liquorice cream with almond and raspberry sorbet and meringues.
     
     
  • Chocolate in the garden.
     
     
  • Enjoyable revue of Sicilian cassata.
     
     
  • Basil ice cream with eggplant parmigiana with chocolate and
    Bronte pistachio.
     
  • Cheese selection 4/7 pieces.
     
     
  • Sbrisolona with apricot ricotta cream and coffee.
     
     

FULLNESS
AND ELEGANCE

  • Grilled octopus on cream of eggplants with ashen soya caramel
    sauce and pepper of Val Maggia.
     
  • Monkfish steamed on velvety, chickpeas and black truffle.
     
     
  • Market fish with the recipe of the day.
     
     
  • Season vegetables with quail eggs and pumpkin flowers filled with
    herb ricotta.
     
  • Snapper with almond sorbet, sauce of olive bread and cinnamon.
     
     
  • Suckling pig cooked slowly with purée potatoes, mustard and sweet
    italian chili peppers.
     
  • Game of pigeon with its offal and ginger livers.
     
     
  • Caramelised veal pancetta with fresh garden vegetables and pepper
    sorbet.
     
  • Classic beef tartare.
     
     
  • Grilled meat.
     
     

THE CUDDLES

  • Liquorice cream with almond and raspberry sorbet and meringues.
     
     
  • Chocolate in the garden.
     
     
  • Enjoyable revue of Sicilian cassata.
     
     
  • Basil ice cream with eggplant parmigiana with chocolate and
    Bronte pistachio.
     
  • Cheese selection 4/7 pieces.
     
     
  • Sbrisolona with apricot ricotta cream and coffee.
     
     

DEAR CUSTOMER THE FOOD AND BEVERAGES PREPARED AND GIVEN IN THIS RESTAURANT MAY INCLUDE INGREDIENTS OR ADJUSTMENTS CONSIDERED ALLERGENS.

 

1. GLUTEN-BASED CEREALS and derived products (wheat, rye barley, oats, spelt, kamut ora khorasan)
2. CROSTACEI or shellfish-based products
3. EGGS or egg-based products
4. FISH and fish products
5. PEANUTS and peanut based products
6. SOY and soy-based products
7. MILK and milk-based products
8. SHELL FRUIT and their products (almonds, hazelnuts, cashew nuts, pecans, Brazil nuts, pistachios, macadamia nuts)
9. CELERY and celery-based products
10. MUSTARD and mustard-based products
11. SEEDS AND SESAME based products
12. SULPHITES in concentration above 10mg / kg
13. LUPINI and products based on lupins
14. MOLLUSCS and shellfish products

 

THE SERVICE STAFF IS AT YOUR DISPOSAL FOR ANY QUESTIONS OR CLARIFICATION.

Our food products (meat, dairy products and derivatives) come from EU countries, Switzerland and Australia.
Fish products come from the Mediterranean Sea and the Atlantic Ocean.
The fresh fish products, administered raw, are subjected to rapid reduction of the temperature on site to guarantee quality and safety.

BUSINESS LUNCH

The Grande Carte menu is also available for lunch.