Badalucci

Seafood cuisine featuring mussels, crustaceans, and fish – all incredibly fresh from the Milan market. On the menu of chef Marco Badalucci, who was born on the island of Procida, the sea is omnipresent: starting with cuttlefish bread and cuttlefish chips, moving through the renowned cold spaghetti with mackerel and caviar, the excellent ravioli infused with mantis shrimp extract, and culminating in dishes like caramelized eel, sea bass millefeuille, and an excellent fish tartare trio. However, this time we wanted to experience Badalucci’s “Di terra” side at his stylish establishment on Viale Cassarate near Lake Lugano. And our verdict: He excels here as well. The pan-seared and caramelized slices of foie gras with orange sauce and coffee powder were outstanding. When it comes to pasta, an Italian chef naturally leaves nothing to be desired: the smoked pappardelle with lime salmon, trout eggs, and beetroot powder were just as impressive as the inventive bavette served with beetroot juice, raspberry vinegar, grapes, and a roasted almond mayonnaise. In contrast, the main course arrived in classic, flawless fashion: truffled pigeon. To finish, a witty reinterpretation of Sicilian cassata served in a glass provided a perfect touch of Italian tradition.