logo ristorante badalucci lugano

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.
     
     
  • Fruit salad, cherry tomato gazpacho and strawberries.
     
     
  • Plateau royal (minimum two people).
     
     
  • Millefeuille of sea bass and foie gras with artichoke salad
    and balsamic vinegar gelée.
     
     
  • Seared scallops, Ticinese mortadella, pears and candied fennel.
     
     
  • Raw seafoods platter with its sauces.
     
     
  • Beef tartare cut with a knife, tarragon, oysters and burrata cheese.
     
     

THE PRIMORDS AND
THE EVOLUTION

  • Tagliolini with cuttlefish ink, lemon, burrata cheese and red prawn tartare.
     
     
  • Onion ravioli from Tropea, Gorgonzola sauce, candied fennel and gold.
     
     
  • Ticino’s mortadella stuffed Ravioli
    whit char-grilled Eggplant’s cream and Langoustines.
     
     
  • Risotto creamed with raw oysters, tomato coulis, lettuce sauce and Pike Perc.
     
     
  • Cold spaghetti with caviar, sea bass and citrus sashimi.
     
     
  • Poached egg, pumpkin cream, Parmesan mousse and
    black summer truffle.
     
     

THE ESSENCE

  • Raw breaded red prawns with almond sorbet
    and curry sauce.
     
     
  • Fruit salad, cherry tomato gazpacho and strawberries.
     
     
  • Plateau royal (minimum two people).
     
     
  • Millefeuille of sea bass and foie gras with artichoke salad
    and balsamic vinegar gelée.
     
     
  • Seared scallops, Ticinese mortadella, pears and candied fennel.
     
     
  • Raw seafoods platter with its sauces.
     
     
  • Beef tartare cut with a knife, tarragon, oysters and burrata cheese.
     
     

THE PRIMORDS AND
THE EVOLUTION

  • Tagliolini with cuttlefish ink, lemon, burrata cheese and red prawn tartare.
     
     
  • Onion ravioli from Tropea, Gorgonzola sauce, candied fennel and gold.
     
     
  • Ticino’s mortadella stuffed Ravioli
    whit char-grilled Eggplant’s cream and Langoustines.
     
     
  • Risotto creamed with raw oysters, tomato coulis, lettuce sauce and Pike Perc.
     
     
  • Cold spaghetti with caviar, sea bass and citrus sashimi.
     
     
  • Poached egg, pumpkin cream, Parmesan mousse and
    black summer truffle.
     
     

FULLNESS
AND ELEGANCE

  • Grilled sole, mashed potatoes, beetroot salad,
    centrifuge of cucumber, sorrel and lime.
     
     
  • Seared fresh cuttlefish, blueberry sauce, Stracciatella cheese
    and almonds in double consistency.
     
     
  • Game of pigeon with its offal and ginger livers.
     
     
  • Smoked suckling pig, friggitelli, pepper sorbet and mashed potatoes.
     
     
  • Layering of turbot and prawns on Tropea onion
    cream with star anise.
     
     
  • Caramelized foie gras, apricots and coffee.
     
     
  • Lentil burger, mustard sauce, onion cream and burrata;.
     
     

THE CUDDLES

  • Enjoyable revue of Sicilian cassata.
     
     
  • Basil ice cream with eggplant parmigiana with chocolate and
    Bronte pistachio.
     
     
  • Cheese selection 4/7 pieces.
     
     
  • Polenta wafer, vanilla ice cream and caramelized vegetables.
     
     
  • Chocolate intolerate and elderberry sorbet.
     
     
  • “The classic” with wild berries.
     
     

FULLNESS
AND ELEGANCE

  • Grilled sole, mashed potatoes, beetroot salad,
    centrifuge of cucumber, sorrel and lime.
     
     
  • Seared fresh cuttlefish, blueberry sauce, Stracciatella cheese
    and almonds in double consistency.
     
     
  • Game of pigeon with its offal and ginger livers.
     
     
  • Smoked suckling pig, friggitelli, pepper sorbet and mashed potatoes.
     
     
  • Layering of turbot and prawns on Tropea onion
    cream with star anise.
     
     
  • Caramelized foie gras, apricots and coffee.
     
     
  • Lentil burger, mustard sauce, onion cream and burrata;.
     
     

THE CUDDLES

  • Enjoyable revue of Sicilian cassata.
     
     
  • Basil ice cream with eggplant parmigiana with chocolate and
    Bronte pistachio.
     
     
  • Cheese selection 4/7 pieces.
     
     
  • Polenta wafer, vanilla ice cream and caramelized vegetables.
     
     
  • Chocolate intolerate and elderberry sorbet.
     
     
  • “The classic” with wild berries.
     
     

TASTING MENU

  • Millefeuille of sea bass and foie gras with artichoke salad
    and balsamic vinegar gelée.
     
     
  • Fruit salad, cherry tomato gazpacho and strawberries.
     
     
  • Raw breaded red prawns with almond sorbet
    and curry sauce.
     
     
  • Seared scallops, Ticinese mortadella, pears and candied fennel.
     
     
  • Ticino’s mortadella stuffed Ravioli
    whit char-grilled Eggplant’s cream and Langoustines.
     
     
  • Cold spaghetti with caviar, sea bass and citrus sashimi.
     
     
  • Risotto creamed with raw oysters, tomato coulis, lettuce sauce and Pike Perc.
     
     
  • Layering of turbot and prawns on Tropea onion
    cream with star anise.
     
     
  • Seared fresh cuttlefish, blueberry sauce, Stracciatella cheese
    and almonds in double consistency.
     
     
  • Game of pigeon with its offal and ginger livers.
     
     
  • Polenta wafer, vanilla ice cream and caramelized vegetables.
     
     
  • Enjoyable revue of Sicilian cassata.
     
     

Four courses including the Sweet.

Five courses including the Sweet.

Seven courses including the Sweet.

 

TASTING

MENU

  • Millefeuille of sea bass and foie gras with artichoke salad
    and balsamic vinegar gelée.
     
     
  • Fruit salad, cherry tomato gazpacho and strawberries.
     
     
  • Raw breaded red prawns with almond sorbet
    and curry sauce.
     
     
  • Seared scallops, Ticinese mortadella, pears and candied fennel.
     
     
  • Ticino’s mortadella stuffed Ravioli
    whit char-grilled Eggplant’s cream and Langoustines.
     
     
  • Cold spaghetti with caviar, sea bass and citrus sashimi.
     
     
  • Risotto creamed with raw oysters, tomato coulis, lettuce sauce and Pike Perc.
     
     
  • Layering of turbot and prawns on Tropea onion
    cream with star anise.
     
     
  • Seared fresh cuttlefish, blueberry sauce, Stracciatella cheese
    and almonds in double consistency.
     
     
  • Game of pigeon with its offal and ginger livers.
     
     
  • Polenta wafer, vanilla ice cream and caramelized vegetables.
     
     
  • Enjoyable revue of Sicilian cassata.
     
     

Four courses including the Sweet.

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.

TAKE AWAY

The Grande Carte menu is also available for lunch.