The story
Groven in Lostallo anchors a sixty-year culinary lineage where three generations of the Rosa family have shaped a distinct Swiss-Italian kitchen. Chef patron Alan Rosa inherited his craft from his grandmother Maria and father Giacomo, later refining his technique through tenures at prestigious properties in Gstaad and Bern alongside renowned mentors. This rigorous training earned the venue a fifteen point score from Gault&Millau, recognizing how the Rosa family balances ancestral methods with modern precision. The restaurant now operates as a unified family operation, preserving the warmth of its origins while maintaining exacting standards across every service.
The menu rotates according to mountain harvests and valley availability, centering on precise preparations like agnolotti del plin filled with duck ragout or local ibex. Alan Rosa researches directly with hunters above Lostallo to secure stone ibex for the season, transforming the game into meticulously folded pasta or full multi-course menus that define their Alpine Italian cooking. Other fixed highlights include black angus beef cut tableside for tartare, foie gras set in sauternes jelly, and a seven-year acquarello risotto paired with salt cod and taggiasca olives. Every plate reflects a strict commitment to sourcing within the canton and neighboring valleys.
Diners gather in a comfortably appointed dining space designed for unhurried meals after crossing the nearby alpine passes. The service team includes dedicated sommeliers who guide guests through an extensive wine list spanning local labels and international estates. Behind the scenes, a climate-controlled cheese room stores up to fifty varieties, featuring rare tessinese selections stored at optimal humidity and temperature. This careful attention to pairing transforms standard courses into coordinated tastings that honor both terroir and tradition within this Italian-Swiss preparation.
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