High Resolution Pictures
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Chef Carlo Ponti Greppi -
Culatello con fichi caramellati, crema di formaggio Tre Castelli di Bellinzona, noci e grissini di farina Bona -
Asparagus risotto, creamy egg yolk, Tre Castelli cheese and smoked duck -
Homemade ravioli stuffed with braised meat, veal sauce and truffle flakes -
Sea bass - red onion - cherry tomatoes - taggiasca olives - capers – chervil -
Salted cannolo made with farina Bona from the Valle Onsernone stuffed with Ticino herbs ricotta, pumpkin cream, pistachios, cocoa and figs in different textures -
Organic Tofu from Ticino marinated in soy sauce, ginger and herbs, pumpkin, glasswort, coconut milk cream and yellow curry, autumnal vegetables and crunchy red quinoa -
Fawn cutlet au gratin with mustard, almonds and herbs, loin wrapped with “Alpe di Piora” ham, mushroom flan, cocoa, pumpkin, red cabbage with autumn aromas and spätzli gratin -
Terra (Vegan): Vegetables composition with season mushrooms on a quinoa bed, pumpkin and basil -
Dark chocolate mousse, milk chocolate cream, brownies and raspberry sorbet -
Blue and violet fruit Pavlova: meringue crisp, fiordilatte parfait, blackberry and blueberry heart, steamed almond biscuit -
Our wines -
Tavolata by La Fontana -
Tavolata by La Fontana -
Restaurant terrace -
La Fontana Ristorante & Bar - Breakfast -
La Fontana Ristorante & Bar -
La Fontana Ristorante & Bar -
La Fontana Ristorante & Bar -
La Fontana Ristorante & Bar -
La Fontana Ristorante & Bar -
La Fontana Ristorante & Bar -
Logo - La Fontana Ristorante & Bar
