Our suggestions
Our dishes follows the seasonality of the ingredients, because of that the daily offer may change
Tasting Menu
Missultin’s Welcome
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Pikeperch from lake Maggiore in ceviche waiting for spring
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Maltagliati with herbs, molluscs, fishgarum, turnip tops
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Beef filet, mountain potatoes, beeswax, pollen, bitter roots
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Pre-dessert
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Chocolate and raspberry
100.-
La Carta
Appetizers
Shrimp, avocado, glasswort, burrata, fermented tomato: our tacos
CHF 27.-
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Brüggli char, fermented fruit sorbet, asparagus
CHF 27.-
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Missultin crème brûlée, vegetable Catalan
CHF 27.-
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Beef tartar: the evolution of a classic
CHF 31.-
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100% Aspargus
CHF 27.-
First Courses
Linguine farm Petrilli, scampi, garum, bitter roots
CHF 35.-
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Risotto "M5" carnaroli classico, Parmigiano Reggiano 24 month, snails
CHF 29.-
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Cavatelli, turnip greens, missultin, black garlic bagna cauda
CHF 27.-
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Green peas open raviolo, salt cod, lake bottarda, yellow peas miso
CHF 27.-
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Asparagus cream, pikeperch tartare, fermented white asparagus
CHF 25.-
Main Courses
Roasted octopus, peas, wild garlic, morels
CHF 49.-
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Pikeperch from Lake Maggiore, molluscs and spring vegetable guazzetto, seaweeds salad
CHF 49.-
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Lobster tail, field herbs, asparagus, roasted potato, koji
CHF 57.-
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Lamb, fermented citrus, roasted carrot, coffee, Piedmonte hazelnuts,
CHF 43.-
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"Lion's mane" and his return to the woods
CHF 37.-
Dulcis in fundo
Yuzu tarte
CHF 15.-
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Small exotic soup, coconut sorbet, middle eastern taste
CHF 15.-
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"Caffè corretto Sambuca"
CHF 15.-
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Èclair Java 64, Decana pear, salted caramel ice cream
CHF 15.-
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Home made ice cream and sorbets
CHF 5.-
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Selection of aged and fresh cheeses
p.d.of.q

"The Missultin's dishes are characterised by seasonality and availability. The menu is measured and proposes reasoned choices and consistent with the culinary philosophy of the lake, without neglecting some contamination, always appreciated by the patrons and stimulating for the chefs".

Alessandro Fumagalli
Chef-Patron

