Our suggestions
Our dishes follows the seasonality of the ingredients, because of that the daily offer may change
Menù Surprise
Missultin’s Welcome
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Small lobster, chickpeas, mediterranean taste
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Calamarata, Lake Carbonara
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Beef fillet, pollen, onion tops, fermented apricot, Nori seaweed
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Pre-dessert
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Fig, rhum, yogurt
95.-
La Carta
Appetizers
Whitefish balls, yogurt, fermented orange, vegetables
CHF 27.-
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Wild boar, Piedmontese hazelnuts, chanterelles, mayonnaise with hints of wood
CHF 29.-
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Grilled octopus, Panzanella
CHF 27.-
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Zucchini flowers, ricotta cheese, fermented lemon, raw vegetables
CHF 27.-
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Kingfish and watermelon ceviche
CHF 29.-
First Courses
Linguine farm Petrilli, black garlic, oil, lobster, fermented chilli pepper
CHF 35.-
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Risotto "M5" carnaroli classico "al salto", veal shank
CHF 29.-
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Whole Cavatelli, pesto, pollen garum, goat cheese
CHF 27.-
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Ravioli stuffed with Missultin, potatoes and ricotta cheese, yuzu butter
CHF 29.-
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Cold suppe of red curry and coconut, raw scallop, katsubushi
CHF 23.-
Main Courses
Spiny lobster, miso of yellow peas, fermented peach, romana lettuce
CHF 55.-
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Zander, chanterelles, red onion of Tropea
CHF 43.-
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Fillet of lamb, black garlic, Perlina aubergine, coffee
CHF 47.-
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Chickpea, aubergine, shoots from our garden
CHF 35.-
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Grilled rib eye steak, seasonal vegetables, roasted potatoes
CHF 55.- p.p
Dulcis in fundo
Berries streusel, fior di latte ice cream, meringue
CHF 15.-
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Coconut "Blanc Manger", cherries, pistachio ice cream
CHF 15.-
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Apricot cheesecake, elder ice cream
CHF 15.-
Our interpretation of Banana Split
CHF 15.-
Homemade ice cream and sorbets
CHF 4.50
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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

