The story
Ciani Lugano, at Piazza Indipendenza 4 in Bellinzona, runs a Mediterranean kitchen that Gault&Millau rated 15 points in 2026. Michelin lists it as Recommended for the same year. Dario Ranza, the senior chef, now cooks here only two days a week, and the plates on his days have a notable punch.
Ranza and co-chef Loris Meot treat pasta seriously. The cavatelli rustici "Carbonara nostrana" is a house classic, built entirely from Ticino ingredients: mountain cheese, salsiccia and Valle Maggia pepper. Ravioli filled with prawns appear on the daily menu. The spring risotto combines wild garlic, small morels and Novena Bianca cheese from Chiasso. It takes twenty minutes, and the kitchen will not rush it.
Crisp octopus tentacle comes boldly spiced, with a mayonnaise that carries its own heat. Calf's head arrives in a warm, strongly flavoured broth and is a favourite with regulars. Among the mains, a small sole is filleted at the table. Meat eaters can choose lamb loin in an olive crust with artichokes turned in Marsala.
Luigi Zanini, the winemaker who owns the building, is also a regular guest. His Merlot Belvedere del Castello Luigi is poured by the glass for 16 francs. The four-course "Serata tra amici" costs 84 francs. The room is also set up for events and dinner shows, and in summer service moves out to the terrace.
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