Nestled in the quaint medieval village of Vico Morcote
overlooking Lake Lugano, Ristorante La Sorgente welcomes
curious visitors in search of a local, fine-dining experience.

Nestled in the quaint medieval village of Vico Morcote overlooking Lake Lugano, Ristorante La Sorgente welcomes curious visitors in search of a local, fine-dining experience.

Menu à la carte

Starters

Calamarata di Gragnano stuffed with char, lardo, marrow, fresh courgettes and mint 28
Calamarata pasta von Gragnano gefüllt mit Saibling, Lardo, Mark, frischen Zucchini und Minze
Beetroot ravioli with mushroom duxelles, chives and roasted walnut sauce 26
Rote-Bete-Ravioli mit Champignon-Duxelles, Schnittlauch und gerösteter Walnuss-Sauce
Swiss beef tartare, tartare sauce, homemade giardiniera vegetables and fresh basil 29
Schweizer Rindertatar mit Sauce Tartare, hausgemachte Giardiniera und frisches Basilikum
Mixed tomato salad, melon with white balsamic, strawberry citronette and mustard soy gel 24
Gemischter Tomatensalat, Melone mit weißem Balsamico, Erdbeer-Zitronette und Senf-Soja-Gelée

First dishes

Penne from Gragnano with chicken – rabbit sauce Hunter-style and toasted pine nuts 28
Glatte Penne von Gragnano mit Huhn-Kaninchen-Jägersauce und gerösteten Pinienkernen
Capelli d´angelo pasta with butter, delicate basil pesto and trout roe 29
Capelli d´angelo pasta mit Butter, leichtem Basilikumpesto und Forellenkaviar
Lotus rice Terreni alla Maggia with missultin and fried sage 31
Lotusreise Terreni alla Maggia mit Missultin und gebratenem Salbei
Spaghetti from Gragnano with roasted tomato, smoked buscion sauce and lovage oil 27
Spaghetti von Gragnano mit gerösteten Tomaten, geräucherter Büscion-Sauce und Liebstöckelöl

Main courses

Grilled fish of our lake of the day, pizzaiola sauce, grilled salad, raisins and salted lemon41
Gebratener Fisch von unserem See des Tages, Pizzaiola Sauce, gegrillter Salat, Rosinen und gesalzene Zitrone
Grilled Swiss beef, roasted paprika cream, pickled peach salad and demi-glace 45
Schweizer Rind vom Grill, geröstete Paprikacreme, marinierter Pfirsichsalat und Demi-Glace
Grilled quail “alla diavola” (spicy), lime and cherry ketchup 43
Gegrillte Wachtel “alla diavola“ (scharf), Limetten- und Kirschketchup
Baked Aubergine with smoked mozzarella “Parmigiana style” 33
Gebackene Auberginen mit geräucherter Mozzarella “Parmigiana style“

To conclude

Selection of cheese 22
Auswahl an Käsesorten

Dessert

Strawberry and 13-Rosé wine sorbet, with chamomile cream 15
Erdbeer-13 Rosé-Sorbet mit Kamillenmousse
Pavlova, double Gruyère cream, apricots and tropical fruit 15
Pavlova, Gruyère-Creme, Aprikosen und tropische Früchte
Chocolate and coffee nougat 15
Schokoladen-Kaffee-Nougat
Fiordilatte, strawberries and zabaglione-port wine foam 15
Fiordilatte, Erdbeeren und Zabaglione-Portwein-Schaum
Sorbetto del giorno 4
Sorbet des Tages

Tasting menu

Service: Norman Summa and Nicola Bufi
Kitchen: Chef Francesco Sangalli and Mattia Bacchiavini

Vegan and vegetarian options are always available.
For allergies and intolerances please contact our restaurant staff.

An authentic cuisine awaits those who discover this hidden gem.

First and foremost, at the core of Chef Francesco Sangalli’s vision are high-quality, local ingredients produced by small scale farmers.

He then enhances these local products with his unique cooking techniques: open flame, charcoal, and smoking. The result is haute cuisine that embraces sustainability, environmental consciousness, and modernity.

The menu is curated in the pursuit of seasonality
An intimate atmosphere, seating only about twenty guests.

This inviting property is a 17th-century patrician building, recently transformed into a charming, boutique hotel Relais Castello di Morcote.

A small reality

La Sorgente: a small restaurant, filled with dedication, innovation, and passion. All elements which go hand in hand with the carefully crafted, organic wines from the family-owned wine estate, Tenuta Castello di Morcote. It is a lifestyle experience combining distinguished wines with elevated gastronomy.