Ristorante Barbatti Logo

Barbatti

barbatti interior website titelbild

Das Restaurant Barbatti ist eine Luzerner Institution. Wir führen die Tradition weiter und zelebrieren im Herzen der Altstadt traditionelle italienische Tafelkultur.

13 Punkte von Gault&Millau

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Ristorante Barbatti
Töpferstrasse 10
6004 Luzern

Opening hours

Restaurant

Tag

Uhrzeit

Küche

Mo - Fr

11.30 bis 14.30

18.00 bis 23.00 Uhr

11.30 bis 14.00

18.00 bis 22.00 Uhr

Sa

11.30 bis 23.00 Uhr

11.30 bis 22.00 Uhr

So

12.00 bis 22.00 Uhr

12.00 bis 21.00 Uhr

Bar

Tag

Uhrzeit

Di - Sa

11.30 bis 23.00 Uhr

So & Mo

geschlossen

Barbatti

Täglich verwöhnen wir Sie mit beliebten Klassikern der italienischen Küche. Ein wunderschöner Raum – dem Geniessen, dem Verweilen, der Lebensfreude gewidmet. Und dem grossen Innerschweizer Bildhauer Rolf Brem.

The team

Geschäftsführer Ristorante Barbatti Fedele Severino

Fedele Severino

Management

Born in Calabria, I discovered a passion for hospitality and good food at a young age and decided to study hotel management. This brought me to Switzerland at the age of 20, and I have been part of the Bindella family for a total of 18 years now. After a twelve-year hiatus, during which time I operated my own restaurants in Winterthur and Italy, I returned to Ristorante Masi Wine Bar and Vallocaia in Zurich as managing director.

As an Italian, I am proud to work for Bindella and partake in a new experience here in Lucerne – as host at Barbatti, a Venetian institution, a restaurant full of history, grand cuisine and loyal guests who remind me every day why I love doing this job.

Küchenchef Ristorante Barbatti Alessandro Bernotti

Alessandro Bernotti

Chef de cuisine

At Barbatti, it’s not just the dishes that are typically Italian; the chef is too: I earned my hotel management degree back in Tuscany, where I am from. Though I am Tuscan, as chef de cuisine at Barbatti in the heart of the Old Town of Lucerne, I am dedicated to cooking the classic cuisine of Venice. The carré di agnello al forno, crispy on the outside and soft as butter on the inside, is our flagship dish. For me, the best part of the job is when guests are really satisfied. So satisfied that they come back.