The story
Ristorante Centrale in Locarno, at Via Locarno 2, is a seasonal kitchen that earned a Michelin Bib Gourmand for 2026, recognised for good quality cooking at good value. Gault&Millau also gave it 13 points for 2026.
Chef Davide Cerioli picks many of his herbs and salads from the restaurant's own garden. Gault&Millau describes a warm goat cheese salad in strudel pastry, served with herbs, braised date tomatoes and melon, and a watermelon gazpacho sharpened with garlic herbs and chili flakes.
The summer menu moves from starters such as beef tartare with fried sweet potatoes to Appenzell duck cooked two ways with citrus oil. The dessert drew particular praise: a basil panna cotta on a bricelet with candied tomatoes and basil gelato.
Recognition
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