THE FIRST STEAKHOUSE IN LUGANO
In the heart of Quartiere Maghetti in Lugano, the first Braceria Elvetica is born! An extraordinary journey into the culinary world of Barbeque, among the tastes and flavours of true high-quality Swiss meat.
THE BEST SWISS MEATS
THE ORIGIN OF OUR MEAT
Our meats are selected by the love for tradition of Butcher Giorgio Campora from Bioggio CH, who everyday butchers and prepares them for Braceria Elvetica. Years of work to find and select the best cuts for his customers, searching for the original purity of true meat.
COOKING METHOD
Charcoal oven is perfect for an exquisite grilling of meat, preserving the taste and flavour of a real barbeque. A process even more special because of the coal we use: Quebracho and Canutillo of Mongrovia, purchased straight from South America.
SWISS BLACK ANGUS
Min. 30/40 days of aging – marbling lev. 3/6 – flavour intensity 7.
Angus meat can be recognised at first sight and, of course, at first taste.
Swiss Black Angus cattle grow up according to nature, with no hurry. Over 18 months, their flesh develops its typical full and fragrant taste. For this reason, it’s marbling is so well-pronounced. A difference that you can feel in its taste. The portion of intramuscular fat, finely distributed in the meat, is the most important feature to recognise a first-quality meat.
Braceria Elvetica offers Swiss Black Angus entrecôtes and fillets.
TOMAHAWK
FIRST-QUALITY SWISS BULLOCK
Min. 30/40 days of aging – marbling lev. 5/6 – flavour intensity 6.
Its name comes from the ancient axe used a few centuries ago by native Americans in their first clashes with white settlers. A Tomahawk steak originates from the front part of the beef sirloin. It's a very rare beef cut. This meat is intensely fragrant and tasty and it presents a light “core” of fat. Its fine fibres and strong marbling are typical and they made the meat tender and juicy. These features turn this cut into a real butchery jewel.
PICANHA
PRIME SELECTION SWISS HEIFER
Min. 30/40 days of aging – marbling lev. 3/6 – flavour intensity 6.
Picanha certainly is a first-level cut of great taste, which comes from the back part of the animal, where the buttock is. In Italy it is known as “codone”, “punta di sottofesa” or “copertina dello scamone” (rump cover). The meat of this cut comes from a muscle that works intensely, thus it is not very tender. Nevertheless, when perfectly cooked, it turns into one of the best and tastiest preparations to serve.
BRACERIA HAMBURGERS
Our hamburgers are entirely of our own production and their selected meats are 100% of Swiss origin, all from exquisite cuts. Hamburgers are masterfully seasoned by our Chefs and served in wonderful hand-made bread, made according to our own recipe. The meat grilled in our charcoal oven will make you live a unique experience.
Braceria Elvetica menu offers: Elvetico, USA, Italia, Lugano Pit Beef, Vegano and the Tris of mini Braceria hamburgers.
