The story
Grand Hotel Villa Castagnola in Lugano grounds its Italian cuisine in the disciplined techniques learned under Gualtiero Marchesi. Chef Boleso brings that fine dining heritage directly into the kitchen at Le Relais. The approach favors precise construction over heavy seasoning. This exacting standard earned the restaurant fifteen points from Gault&Millau in 2026, recognizing both the technical rigor and the surprisingly accessible tasting menus.
Young Tessiner lamb replaces traditional beef for the tartare preparation. It arrives alongside candied lemon, shaved kohlrabi cooled in ice water, and a light hollandaise espuma. Ravioli shift between pale and charcoal tones depending on the vegetable infusion, enclosing buffalo ricotta beneath spring asparagus tips and fresh morels. The plating structure reflects a broader commitment to contemporary Italian cooking, balancing rich textures with bright acidity.
Guests choose between the expansive outdoor terrace or the interior salon with its notably tall ceilings. The space maintains a quiet formality without losing warmth. Natural light shapes the daytime service, while evening covers shift toward intimate table settings. This attention to detail defines the entire Italian kitchen, extending to a straightforward Merlot from Castello di Cantone offered on the house alongside every seated guest.
Recognition
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