Radici

The story

Radici Penthaz: Handcrafted Italian Cooking Awarded by Gault & Millau

Roots and partnership

Radici in Penthaz brings together chefs Paolo Porcelli and Sebastiano Sonnazzi, who originally crossed paths while working at La Poesia in Lausanne. They purchased the former La Treille building to build a space dedicated to southern Italian heritage and lasting friendship. Their shared background guides every decision, from sourcing ingredients to shaping the menu structure. This approach to Italian cooking balances regional traditions with precise modern execution.

Crafted plates and seasonal techniques

The menu highlights handcrafted pasta and carefully composed starters. Paccheri arrives tossed with slow cooked pork, beef, and fresh buffalo ricotta. A rolled dorade fillet stuffed with aromatic herbs rests on a bright sauce of fennel and orange oil. Charcoal grilled pork chops receive a final smoky touch using a tabletop blowtorch. These preparations reflect the contemporary accents that earned the venue a twelve point rating from Gault & Millau.

Warm elegance and shared tables

Guests enter an elegant dining room designed for unhurried conversation and genuine hospitality. The staff treats every visit like a gathering among friends rather than a formal transaction. Vegetarian selections and fixed lunch formulas keep the daily offerings accessible without compromising quality. A poached pear finished with Baileys coulis and almond crumble usually closes the meal on a quiet note.