Attualità

Source of inspiration and wonderful panoramic setting for I Due Sud: the lake is the absolute protagonist of the new menu that chef Domenico Ruberto has "designed" for his guests following the sinuous lines of the lake. A voyage to discover the gastronomic excellence of the lake, thanks to the ingredients coming from Switzerland and southern Italy, in keeping with the restaurant's original concept. With the char dish, sweetness and acidity are balanced by the measured use of bergamot and Tropea onion, a combination of great depth on the palate. Lake and sea meet halfway, however, in the dish dedicated to whitefish, where marinated anchovies provide a brackish counterpart and the two fish are served, in this case, in a more noble guise. The trout is the protagonist of the ravioli...

Imagine walking in the woods surrounded by the autumn mist: our chef's inspiration for this season's menu came from a walk he took among the treasures of nature, at a time of year when the earth provides a wonderful bounty for those that appreciate the good things in life. From this walk in the woods came the inspiration for dishes such as "Altrimenti che autunno sarebbe?" This is a dish in which plin is stuffed with stewed quail and roasted chestnuts marinated in Ticino chestnut honey and Carezze d'Autunno grappa, from the local producer, Angelo Delea. Hazelnut butter and an aromatic pistachio cream are added to the dish to enhance it and make it even smoother. From the same woodland experience comes “Il Capriolo”, a dish that is a compendium of autumnal flavours. In this dish,...

Great restaurants, great dishes, great chefs. Chef Domenico Ruberto, who has been part of the well-known gourmet selection since 2020, is above all proud of being associated with this national organisation. It has always been one of those most committed to the enhancement of haute cuisine in Switzerland. "We are delighted that I Due Sud has become a member of Les Grandes Tables de Suisse", the chef reveals. "Our daily commitment is resulting in more and more recognition and this is encouraging us to go on bettering ourselves, to continue a professional journey which leads us ever onward, day by day, dish by dish. To be part of this group, which includes the great professionals and restaurants which have shaped the history of gourmet Switzerland, is a great privilege." I Due Sud is thus...

Activate all the senses and get carried away by a whirlwind of gastronomic emotions in search of the purity of raw materials. This is the "challenge" chef Domenico Ruberto is offering his guests for spring 2021. After a strange period like the one we've just lived through, its finally time to start again, with new momentum, reawakening the senses one by one. I Due Sud's the new gastronomic journey starts from the flavours and tries to convey deep, remembered emotions, using a mixture of personal instinct and the chef's own seasonings. The dishes on the menu include one called "Sarà un bel viaggio" [it’ll be a wonderful journey], which will transport the guest virtually from the sunny lands of Southern Italy to the fresh rivers of the Grisons. The dish evokes such memories with a...

The 20^th of May is the date of the reopening of I Due Sud: in the middle of the season, in the heart of Lugano's spring. New dishes and author reinterpretations to celebrate a gastronomic concept that, once again, will be able to transport the guest to a gourmet territory halfway between the South of Italy and Southern Switzerland. Last season, the arrival of the first Michelin star awarded by the prestigious French gastronomic guide gave new life to the creativity of chef Domenico Ruberto, who presents himself at the appointment with a new menu with an evocative name: "The Sixth Sense". In the near future of the restaurant, another novelty will be reserved for its guests: the doors of the terrace overlooking the lake will open wide to allow the restaurant tables to be placed...

Nothing is left to chance, and it isn’t only a sequence of delicious dishes. For the chef of I Due Sud, the gourmet restaurant of the Hotel Splendide Royal Lugano, the making of a menu means creating a gastronomic journey that carries the guest into an experience made of both memories of the past and contemporary cuisine. The menu “Il pomodoro che non c’è” represents remarkably well the philosophy of the chef of Italian origins. It is in fact by tasting the dishes of this culinary path, culinary bridge between “the two Souths” from which the restaurant takes its name, that one discovers Domenico’s Calabrian origins along with his great passion for the ingredients from Ticino, the land that adopted him. Memory plays a fundamental role in the chef’s gastronomic...

"I worked on the taste, texture and presentation of the dishes, as I always do. Then I realised that they were vegetarian dishes and that vegetables were the stars of the show": in the words of the chef, who simply follows his culinary instinct and finds a way to impress even in his greenest version. You can recognise the chef's personal signature in every single dish that makes up this journey to discover his Mediterranean origins and the flavours of his family, then mixed with zero-mile raw ingredients that take us back to Ticino. This is the 'essence' of a menu that is vegetarian but also appeals to non-vegetarians. Two dishes in particular trace the personal and human story of Chef Domenico. On the one hand, we have the "Pasta mista di Gragnano con patate e provola" (Gragnano...