Ristorante Fiorentina, Locarno
In the heart of Locarno’s old town, Mediterranean flair meets a historical backdrop – and a cuisine that delights with its first-rate meat, fish and pasta dishes.
Benvenuti to a kitchen where clichés don’t apply
Those who immediately think of pizza when they think of Italian restaurants can’t have been to Ristorante Fiorentina. Nestling within historic walls and exuding southern flair, the varied cuisine is a delight, with the finest pasta and top-quality fish and meat prepared in its most refined form. One of the highlights on the menu originates from Tuscany and happens to have given the restaurant its name: the puristic Fiorentina steak. Traditionally weighing 1 kg and seasoned with nothing but sea salt, olive oil, and pepper, it’s ideal for a tête-à-tête between two passionate carnivores. And who would have thought that the Ristorante is also – and deservedly so – a popular choice for lovers of winter dishes and game?
What do the guests order, what does the chef love?
At the moment, the creamy Casarecce with black truffle is very popular with diners – often accompanied by homemade polenta bruschetta with Cime di Rapa and fresh cheese as first course. And what does the chef cook when time allows? The answer comes quickly: As the starter, he chooses the citrus-marinated salmon with burrata, followed by homemade chestnut gnocchi with pumpkin creme and grated cheese from the local region. That’s what winter tastes like at Ristorante Fiorentina.
