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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

  • Raw breaded red prawns with almond sorbet
    and curry sauce.
     
  • Beef tartare with oyster ice cream and burrata.
     
  • Plateau royal (minimum two people).
     
     
  • Millefeuille of sea bass and foie gras with artichoke salad
    and balsamic vinegar gelée. 
     
  • Caramelized foie gras escalope with apricot cream
    and coffee. 
     
  • Fruit and vegetable salad with gazpacho of cherry tomatoes
    and strawberries. 
     

THE PRIMORDS AND
THE EVOLUTION

  • Onion ravioli with gorgonzola sauce
    with star anise scent. 
     
  • Pea ravioli with sea saffron
    with saffron. 
     
  • Pacchero sashimi with Sicilian red prawns
    and chilli lettuce sauce. 
     
  • Felicetti bavette pasta with market fish of the day.
     
     
  • Cold caviar spaghetti with citrus sauce
    and sea bass tartare. 
     
  • Spaghetti with fish from the market of the day.
     
     
  • Risotto creamed with wild garlic pesto
    with almonds and snails. 
     

THE ESSENCE

  • Raw breaded red prawns with almond sorbet
    and curry sauce.
     
  • Beef tartare with oyster ice cream and burrata.
     
  • Plateau royal (minimum two people).
     
     
  • Millefeuille of sea bass and foie gras with artichoke salad
    and balsamic vinegar gelée. 
     
  • Caramelized foie gras escalope with apricot cream
    and coffee. 
     
  • Fruit and vegetable salad with gazpacho of cherry tomatoes
    and strawberries. 
     

THE PRIMORDS AND
THE EVOLUTION

  • Onion ravioli with gorgonzola sauce
    with star anise scent. 
     
  • Pea ravioli with sea saffron
    with saffron. 
     
  • Pacchero sashimi with Sicilian red prawns
    and chilli lettuce sauce. 
     
  • Felicetti bavette pasta with market fish of the day.
     
     
  • Cold caviar spaghetti with citrus sauce
    and sea bass tartare. 
     
  • Spaghetti with fish from the market of the day.
     
     
  • Risotto creamed with wild garlic pesto
    with almonds and snails. 
     

FULLNESS
AND ELEGANCE

  • Grilled octopus with ash eggplant cream
    and caramelised soy sauce.
     
     
  • Market fish with the recipe of the day.
     
     
  • Sanpietro with asparagus with chips of its skin and robiola.
     
     
  • Soft asparagus with poché egg and its asparagus.
     
     
  • Exotic parfume low-temperature cooked suckling pig
    with Sicilian oil mashed potatoes. 
     
  • Game of pigeon with its offal and ginger livers.
     
     
  • Grilled meat.
     
     

THE CUDDLES

  • Enjoyable revue of Sicilian cassata.
     
     
  • Basil ice cream with eggplant parmigiana with chocolate and
    Bronte pistachio.
     
  • Cheese selection 4/7 pieces.
     
     
  • Lemon delight with raspberry beignets and sorbet. 
     
  • Rum Babà with chocolate ice cream. 
     
  • Dark chocolate soup with unstructured pastiera. 
     

FULLNESS
AND ELEGANCE

  • Grilled octopus with ash eggplant cream
    and caramelised soy sauce.
     
     
  • Market fish with the recipe of the day.
     
     
  • Sanpietro with asparagus with chips of its skin and robiola.
     
     
  • Soft asparagus with poché egg and its asparagus.
     
     
  • Exotic parfume low-temperature cooked suckling pig
    with Sicilian oil mashed potatoes. 
     
  • Game of pigeon with its offal and ginger livers.
     
     
  • Grilled meat.
     
     

THE CUDDLES

  • Enjoyable revue of Sicilian cassata.
     
     
  • Basil ice cream with eggplant parmigiana with chocolate and
    Bronte pistachio.
     
  • Cheese selection 4/7 pieces.
     
     
  • Lemon delight with raspberry beignets and sorbet. 
     
  • Rum Babà with chocolate ice cream. 
     
  • Dark chocolate soup with unstructured pastiera. 
     

TASTING MENU

  • Raw breaded red prawns with almond sorbet
    and curry sauce.
     
  • Millefeuille of sea bass and foie gras with artichoke salad
    and balsamic vinegar gelée. 
     
  • Caramelized foie gras escalope with apricot cream
    and coffee. 
     
  • Fruit and vegetable salad with gazpacho of cherry tomatoes
    and strawberries. 
     
  • Cold caviar spaghetti with citrus sauce
    and sea bass tartare. 
     
  • Risotto creamed with wild garlic pesto
    with almonds and snails. 
     
  • Sanpietro with asparagus with chips of its skin and robiola.
     
     
  • Game of pigeon with its offal and ginger livers.
     
     
  • Enjoyable revue of Sicilian cassata.
     
     
  • Pea ravioli with saffron sea stew.  
     
  • Layering of turbot and prawns on Tropea onion
    cream with star anise. 
     
  • Lemon delight with raspberry beignets and sorbet. 
     

Five courses including the Sweet.

Seven courses including the Sweet.

 

TASTING

MENU

  • Raw breaded red prawns with almond sorbet
    and curry sauce.
     
  • Millefeuille of sea bass and foie gras with artichoke salad
    and balsamic vinegar gelée. 
     
  • Caramelized foie gras escalope with apricot cream
    and coffee. 
     
  • Fruit and vegetable salad with gazpacho of cherry tomatoes
    and strawberries. 
     
  • Cold caviar spaghetti with citrus sauce
    and sea bass tartare. 
     
  • Risotto creamed with wild garlic pesto
    with almonds and snails. 
     
  • Sanpietro with asparagus with chips of its skin and robiola.
     
     
  • Game of pigeon with its offal and ginger livers.
     
     
  • Enjoyable revue of Sicilian cassata.
     
     
  • Pea ravioli with saffron sea stew.  
     
  • Layering of turbot and prawns on Tropea onion
    cream with star anise. 
     
  • Lemon delight with raspberry beignets and sorbet. 
     

Five courses including the Sweet.

Seven courses including the Sweet.

 

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.