CAAA by Pietro Catalano is a one-of-a-kind transalpine signature restaurant located in the heritage city of Lucerne, Switzerland, bringing together the world of culinary art, design and modern technology. Here, every dish becomes a masterpiece to be eagerly awaited to be savored, and the menu is a journey full of unexpected surprises.
CAAA was opened in November 2023 and is a family restaurant run by Pietro Catalano, a brand-chef of the project, his wife and right hand in all creative and working moments Elena Catalano and his sister Stefania Catalano, sommelier and responsible for service.
CAAA (an abbreviation of the Catalano family name) is a tribute to a family whose members have historically worked in the restaurant business. This is the real home of the Catalano family, which has transformed its space into a paradise for gastronomic delights.
Upon entering the restaurant, you enter a world of taste, texture and flavor. The restaurant’s interior was created in collaboration with External Reference and is the first restaurant to be realized using revolutionary 3D printing and artificial intelligence technology.
Each element is a story of craftsmanship and creativity, testifying to the creators’ commitment to sustainability and cutting-edge design. The dining room ceiling is made of recycled materials such as cellulose, glass, and wood and appears to grow from column-like trunks rooted in the marble floor, the sleek furniture is made of ash wood with legs resembling roots. And the “snowy roof” effect and “mountain scenery” create a visual concept that mimics the sensation of dining at dizzying heights.
The predominance of light tones accentuated by warm light create an atmosphere of pristine tranquility, and as day turns to evening, the lighting seamlessly changes color and the space comes to life, creating an immersive and surreal experience that combines the wonders of nature with the comfort of a cozy retreat.
Inspired by the idea of transalpine cuisine, characterized by simplicity and the use of fresh Swiss products, Pietro offers his personal vision of this unique gastronomic theme — a combination of transalpine cuisine, his Swiss and Italian cultural heritage, memories and ideas combined with innovation, creativity and technique.
Pietro Catalano is a self-taught chef. He was born and raised in Switzerland, although he has Italian and German roots. His parents owned Italian restaurants and pizzerias in Switzerland (they were among the first to bring the pizza culture to central Switzerland), so from a very young age Pietro was in the kitchen. His great passion for cooking was so strong that he made it his life’s craft. “I could spend hours watching videos of chefs, reading their books, recreating recipes, tasting wines to understand them and how they pair with food, — Pietro told us. — Food became the meaning of my life, I discovered more and more flavors, so gastronomy has always been in my DNA. By cooking, tasting, experimenting and learning on my own, I became a self-taught chef.”
Every CAAA dish is a work of art, a story to be told. And the menu, which changes from time to time depending on ingredients, seasonality and mood, ensures an ever-evolving culinary experience that surprises and delights. Vegetarians will be offered their own adapted menu, which also reflects the creativity and excellence of the dishes.
We were very curious to dive into the delightful world of Pietro Catalano and his team to let our receptors embark on a journey of new discoveries.
Taste The Nature menu
Our experience began at the bar with a welcome 3-moments Amuse Bouche and a cocktail — Earthquake Gimlet (Tanqueray Dry, Talisker 10, Moss, Loomi, Angelica, Rose Water, Grapefruit)
Ricordi
-petit choux a la truffe
-mortadella
-bracciole di riso
Followed by 4 more snacks, already served in the main dining room:
From the market
-belper knolle-quall egg
-sour blinit veal tartar
-eclairs crayfish
-sweet and spicy
Wine suggestion: Champagne Barons de Rothschild, Brut Nature
“Beverages play an important role at CAAA and we developed different programs. We wanted to create something unique and introduce a new idea to Lucerne — the possibility of combining Fine Dining not only with wines but also with cocktails, — says Pietro. — Thus, our Dineology was born, where mixology meets dining, and it’s not just about enjoying food and drink, but a celebration of moments, a tribute to the breathtaking Alps and a unique experience that goes beyond the plate. Our mixologists have taken their art to new heights, ensuring that every sip tells its own story and every ingredient plays its own part.”
At CAAA Experimental Bar, bar manager Rafael Alario under the guidance of renowned Russian bartender Andrei Bolshakov (Director of Mixology), created unique cocktails, 8 alcoholic and 6 mocktails inspired by the sounds of nature — the crackling of a fireplace, falling snow and many others.
Main part of the menu
-Jalapeño pikeperch & a cocktail “Jalapeño become swiss”
–Alpine potato-souffle & wine Le Bouc 2021-La Rogerie, France
The bread serving comes with olive oil from Pietro’s parents’ plantation from Calabria, Italy, presenting the very first batch this year.
Farm to table
-familien olivenöl
-fake olive
-beurre noisette
-hausgemachtes Bröt
Main course
-Seesaibling safran & Milky Oolong Wine
Stephanie‘s rich, carefully selected wine collection boasts a variety that promises to perfectly complement your gastronomic journey.
-Fermented apricot in veal & wine Elvio Cogno
Barolo Ravera, Italy
-la Religieuse & Redistilled dessert wine cocktail Smoky Marsala
Desserts presented in 2 moments:
-Hafer amazake
-Aprikosen thymian beurre noisette
Served with Non-alcoholic Apricot waterkefir
With the concluding part of the dinner we tried another signature cocktail Night Forest Negroni (Moss, Puer Tea, Campari, Tio Peppe Fino Sherry, Lillet Blanc)
Petit four
-caramelized choco caviar
-blackcurrant wood buttermilk
-millie folie vanilla hazelnut
-raspberry kosho shiso
Pietro Catalano: “In every dish I serve, I strive to go beyond the ordinary and embrace the extraordinary — to create a dining experience that celebrates the transalpine essence of cuisine, bridging culture and flavors. I want to break down the barriers that separate the kitchen and the guests, to create a harmonious connection between them, so all the dishes are served to the tables by chefs who explain the ingredients to the guests and talk to them. We think this is the best way to get our message across and create a connection between staff and the clients.”
Tasting Menu:
3 course — 145 CHF
3 course full experience — 244 CHF
5 course — 255 CHF
5 course full experience — 410 CHF
7 course — 295 CHF
7 course full experience — 470 CHF
CAAA by Pietro Catalano
Address: Haldenstrasse 19, 6006 Luzern, Switzerland
Instagram: @caaa_lucerne
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
