Ristorante Grotto Serta

Our dishes:

Our adventure begins on July 8, 1987. In 1996 the restaurant Serta underwent a radical renovation: the current main hall is added and in front of the entrance an island with grill (before on the terrace) and new wood oven for pizza. In 2002, the rooms were completely refurbished, with 8 double rooms with shower, WC, TV, Mini-Bar and free wire-less: each with a different and sober furnishings. Our philosophy in the kitchen: Our cuisine draws from the Mediterranean philosophy. This does not prevent us incursions in other gastronomic realities with an eye for the Ticino specialties, all embellished by our Lombard chef Luciano Valsecchi. Luciano accompanies us from the beginning with his professionalism and knowledge: he arrived at the restaurant Serta in October 1987. Our cuisine is characterized by the seasonality of the products, raw materials of excellent quality: our dishes are expressed, that is, processed at the moment. We are open all year round, grill and pizza are always in operation. We are specialists of the grill proposing the best meat, ribs and dots. Homemade pasta and delicious risottos. We also offer seasonal specialties from asparagus to game with the traditional roe saddle in Baden Baden Baden. Fondue chinoise, bourguignonne, Valais cheese and raclette. Among our dishes also Ticino specialties such as the calf bone with saffron risotto. Venetian veal liver, Valtellinese lazzoccheri, veal cervella on Sardinian pecorino cream and Cordon Bleu of cheese calf of the Ticino Alps, Australian beeftar prepared at the table, Châteaubriand and mixed grilled real ( 7 meat quality). Fresh fish according to availability. Wine paper made up of more than 100 labels with the best Ticino, Italian and Swiss wines. We specialize in banquets up to 100 people. We've been getting close for years and...