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.

Easter

Open for lunch
Sunday, 20th April

Mother’s Day

Open for lunch
Sunday, 11th May

Menu à la carte

Starters

Sustainable sterling halibut, white asparagus brunoise, mullet bottarga and aioli 28
Nachhaltiger Sterling-Heilbutt, Brunoise aus weißem Spargel, Rotbarben-Bottarga und Aioli
Whipped broad bean cream, organic Ticino fried egg and green sauce 26
Geschlagene Acker-Bohnencreme, Bio-Tessiner Spiegelei und grüne Sauce
Swiss beef tartare, soft cannellini beans, agretti and toma crozlina sauce 29
Schweizer Rinds tartar, weiche Cannellini-Bohnen, Agretti und Toma-Crozlina-Sauce
Spring salad with apple, asparagus, crunchy walnuts and walnut sauce 23
Frühlingssalat mit Apfel, Spargel, knackige Walnüsse Sauce und Walnusssauce

First dishes

Mixed Gragnano pasta, lake and sea fish soup, grilled leek oil 29
Gemischte Gragnano pasta, See und Meeresfische-Suppe, gegrilltes Lauchöl
Homemade tagliatelle, white veal ragù and spicy garden rocket sauce 31
Hausgemachte Tagliatelle, Weißkalbsragout und würzige Rucola Sauce
Spaghettone from Gragnano, Spring onion melted in Bianca Maria wine from our Estate and pepper 28
Spaghettone aus Gragnano, Frühlingszwiebeln gekocht im Merlot-Weisswein Bianca Maria von unserem Weingut und Pfeffer geschmolzen
Risotto Terreni alla Maggia alla parmigiana salted lemon and wild garlic oil 30
Risotto Terreni alla Maggia alla parmigiana, gesalzene Zitrone und Bärlauchöl

Main courses

Quail stuffed with Ticino luganiga and herbs, fennel salad, spices and veal reduction40
Wachteln gefüllt mit Tessiner Luganiga und Kräutern, Fenchelsalat, Gewürzen und Kalbsreduktion
Grilled lake fish of the day, fresh spinach, chives and almond sauce 41
Gegrillter Fisch des Tages aus unserem See, frischer Spinat, Schnittlauch und Mandelsauce
Grilled Racks of Lamb, fingerling potatoes, morels and wild garlic 44
Gegrillte Lammkarree, Frühkartoffeln, Morcheln und Bärlauchblätter
Potato and leek terrine, tzatziki sauce and chicory salad 33
Kartoffel-Lauch-Terrine, Tzatzikisauce und Chicoréesalat

Dessert

Homemade Tiramisù with phyllo dough pillow 15
Hausgemachtes Tiramisù mit Filoteigkissen
Lemon tartlet with meringue 15
Zitronen-Törtchen mit Meringue
Vanilla and Melissa Éclair 15
Vanille- und Melissen-Eclair

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.