I Due Sud

Situated within the beautiful Splendide Royal hotel (now approaching its 140th anniversary!), this small, welcoming restaurant serves gourmet cuisine prepared by new chef Marco Veneruso, a southern Italian whose respectable CV gives his dishes intensity, strength and finesse. A good example is the linguine with scampi and an anchovy sauce, one of the signature dishes that earned him a Michelin star during his time in Beijing. Here, he offers three menus: DALLA COSTIERA ALLA SWISS RIVIERA, VENTO D'ESTATE and the vegetarian BOUQUET DALL'ORTO. Dishes can be chosen à la carte style – all you have to do is ask!

Culinary Fusion of Two Regions

• I Due Sud uniquely combines the culinary traditions of Campania in Italy and Ticino in Switzerland, creating a distinctive dining experience that reflects the flavors of both regions.

Executive Chef's Personal Journey

• Chef Marco Veneruso infuses his personal journey and creativity into the menu, offering dishes that tell a story through their flavors and presentation.

Panoramic Views of Lake Ceresio

• The restaurant is situated on the Gulf of Lugano, providing diners with breathtaking panoramic views of Lake Ceresio, enhancing the overall dining experience.

Signature Ingredients

• Freshwater Fish from Lake Ceresio: Sourced locally, these fish are celebrated for their delicate flavors and are often featured in dishes that highlight the culinary traditions of Ticino.
• Italian Olive Oil: A staple in Mediterranean cuisine, this high-quality olive oil is used to enhance the flavors of various dishes, showcasing the restaurant's commitment to authentic Italian ingredients.
• Herbs from the Ticino Region: Fresh herbs such as basil and rosemary are used to elevate the dishes, providing a fragrant and flavorful touch that reflects the local terroir.
• Pasta Made in-house: The restaurant prides itself on crafting fresh pasta daily, which serves as a base for many signature dishes, ensuring a unique texture and flavor.
• Seafood from the Mediterranean: Sourced from sustainable fisheries, the seafood selection includes items like calamari and prawns, which are prepared with techniques that respect their natural flavors and textures.
• Local Vegetables: Seasonal vegetables are sourced from nearby farms, ensuring freshness and supporting local agriculture, often featured in vibrant salads and side dishes.