Menu

Tradition, passion and ingredients of first choice, all immersed in a unique environment. Our cuisine is entrusted to genuine experts with decades of experience behind them. All our dishes are cooked exclusively with fresh and seasonal ingredients. Upon request, we also provide personalized dishes.

Soused fish fillet

Fresh fish such as whitefish, trout fillet or pike perch from our own lake Lugano (Ceresio) is used exclusively for this typical local dish. The dish is served with sweet and sour vegetables and a separate plate of polenta on the side. It is furthermore, only available in summer.
Soused fish fillet

Polenta with ossobuco

Polenta with veal ossobuco is another of our Grotto's specialties with a true variety and unforgettable flavours. For the polenta, we expertly mix and use flours that are only from Ticino. If requested, we can serve this dish with gorgonzola on the side.
Polenta with ossobuco

Roastbeaf

Roast beef is only cooked with beef entrecote and, is one of the most loved cuts of meat. This dish is available exclusively in summer and is served with a seasonal salad.
Roastbeaf

Porcini mushrooms

Upon request, porcini mushrooms, can be served with the side dish of the day.
Porcini mushrooms

Veal with tuna sauce

We use the best quality meat accompanied by a tuna sauce which is always prepared on the spot, seasoning a dish which at the same time bestows a unique and delicate flavour. This dish is only available in summer.
Veal with tuna sauce

Polenta and mushrooms

This dish is only available during the autumn season as our polenta is served with fresh seasonal porcini mushrooms. As habitually common in our grotto and upon request, this dish is also served with gorgonzola on the side.
Polenta and mushrooms

Roe deer saddle

Roe deer saddle is a dish that we only prepare during the cold months and mainly to order. It is served with glazed chestnuts, pears, spätzli, red cabbage and Brussel sprouts. A true delicacy.
Roe deer saddle

Polenta and brasato meat

Our polenta and braised meat is another one of the Grotto's specialties. The dish is cooked in slow-mode and the meat is soaked in an excellent merlot.
Polenta and brasato meat
If requested, we can also prepare the following dishes: traditional risotto with osso buco, polenta and braised meat, polenta with rabbit and cassoeula. Whereas, during the cold months we can prepare: mixed boiled meat (lessada), pizzoccheri, saddle of roe deer, salmì of roe deer, and at Easter the traditional baby goat. The Grotto comprises a vast lawn and a specialized grill which in summer, upon request and in addition to the usual menu, is used to barbeque grilled meat such as: ribs, bradwurst, and luganiga. We furthermore dispose All dishes are accompanied by fresh and seasonal vegetables. We also serve a typical cold dish called “tagliata” which consists but is not limited to local sausages, cooked and raw ham. etc. including “formaggini” of the Muggio valley and cheeses from the Alpe. Upon request, the Grotto also offers typical Brazilian cuisine such as feijoada. Finally, our wine cellar offers many types of white and red wines including a selection of the best Swiss merlots and Italian reds. All we have to do now is, to wish you...bon appetit!
The Grotto is closed
It will reopen on 01.05.2025
Our services
Free parking
Disabled access
Credit cards accepted
Evenings with musical bands
Free Wi-Fi
50 inch HDTV