Il Lago has been awarded a Michelin star every year since 2014.
Starters
- Pea velouté, ricotta and glazed shallot
- 35
- Beetroot Salad
- Sicilian Goat Cheese
- 30
- Traditional Vitello tonnato
- 35
- Wild sea bass carpaccio
- Mediterranean Condiments
- 38
- The essential beef carpacio with Melanosporum black truffle
- 37
- Roasted Scampi, assorted vegetables, sea asparagus and bisque
- 47
- Carabineros prawnsm, Piennolo Yellow Tomato, Provolone del Monaco, Melanosporum black Truffle
- 47
- Cavaillon asparagus, stuffed morel mushrooms and late radish
- 37
Pasta & Risotto
- “Pastificio dei campi” (Pasta factory of the fields)
- Spaghetti with Tomato Essence
- 52
- Brittany lobster pappardelle
- Dill, Amalfi Lemon
- 70
- Veal ravioli
- Seasonal Mushrooms, Black Truffle
- 70
- Risotto with erbs
- Blu di Bufala and Amalfi lemon
- 67
Fish
- Mediterranean tuna
- Caper Sauce, Lemony Potatoes, Courgette Variation
- 62
- Wild sea bass
- Artichoke Variation, Vesuvio Falanghina Sauce
- 77
- Bone-in roasted turbot, Chef's Parmagiana
- 150
- Served for two
Meat
- Free-range chicken, cereals, asparagus and morel mushrooms
- 77
- Swiss rack of lamb
- Onion Tarte Tatin, Parmesan Ice Cream
- Served for two
- 142
- Beef filet, pecorino chese from Pienza, spinach and sweet potatoes
- 82
All prices are in Swiss francs, including service and VAT.
We have the list of allergens at your disposal. All our fish are certified antibiotics free.