In one of the most enchanting areas of the Gulf of Lugano, that of Paradiso, a residence has arisen that has made hospitality its distinctive feature: the TertianumHere, throughout the different stages of adulthood, it's possible to cultivate a serene and independent lifestyle, supported by personalized services and a genuine attention to daily quality. To make this lifestyle joyful, it's obviously necessary—and I'd even say indispensable—to share the joy of the table through high-quality cuisine. This is why the culinary philosophy of Tertianum di Paradiso, expressed in the "ariva" restaurant, can be summed up as: personal, fresh, balanced.
With great care and expertise, the kitchen team, led by Chef Andrea Levratto, who has extensive experience in renowned restaurants, creates a variety of dishes every day, designed to meet guests' needs without sacrificing taste and creativity. Alongside the great Swiss and Mediterranean classics, there are also vegetarian options and menus tailored to individual dietary needs, in a constant dialogue between lightness and flavor.
The "ariva" restaurant, overlooking the lake with a breathtaking view and furnished with understated contemporary elegance, welcomes both in-house guests and external diners. Manager Francesco Bobbià welcomes guests with a smile and courtesy, while attentive and professional service is led by maître d' and sommelier Ugo Boscia, who sensitively interprets the desires of each diner. The wine list, featuring approximately sixty select wines from Ticino, Italy, and France, harmoniously complements every culinary choice.
The cuisine emphasizes Mediterranean and regional influences, with a special focus on seafood, the chef's signature dish. The pasta is homemade, and everything focuses on carefully selected, high-quality ingredients, which then inform a menu that is always contemporary and updated with the seasons. One of the distinctive features of the dishes that emerge from the "ariva" kitchen is that each dish is created from just a few ingredients, each distinct yet seamlessly integrated into the overall dish. This creates authentic, flavorful, and yet refined cuisine, presented with understated elegance.
Among the dishes sure to leave a lasting impression, standouts include Ligurian-style rabbit-filled tortelli with creamed carrots; roast sea bass, caramelized chicory, and a light bagna cauda; and, to finish, zabaglione foam with wine-spiced pears and cinnamon ice cream, where textures and aromas blend perfectly. For vegetarians, I particularly note two options that will obviously appeal to omnivores as well: mushroom risotto, black truffle, creamed with Ticino blue cheese, and a variation featuring artichoke as the star. On the menu, I note a rarely found dish, but one that delights gourmets who love the "Quinto Quarto" (Quinto Quarto): sautéed veal kidney with mashed potatoes.
The restaurant, lounge, bar, and lakeside terrace create a bright and relaxed space for conviviality, open to all generations: a place to share family lunches and dinners, celebrate anniversaries, or simply indulge in the pleasure of being together, with the lake as your silent accomplice.
“ariva” restaurant
Riva Paradiso 3
6900 Paradise
Tel. + 41 (0) 91 601 80 30
https://www.arivaristorante.ch
