POJANA:

A PERFECT OASIS FOR AN EXCITING CULINARY EXPERIENCE

A cornerstone of the restaurant’s culinary philosophy is the experienced chef Andrea Levratto – an experience that has guided his consultancy work through every phase and detail of Porto Pojana’s design.Andrea inherited his passion for cooking from his parents and, after attending the Finale Ligure Hotel School, he worked at renowned establishments, such as the Palace St. Moritz, Da Candida restaurant in Campione d’Italia, Cipriani in Venice, Billionaire in Porto Cervo and Metamorphosis in Lugano.

At Porto Pojana, customers are welcomed by professionally trained staff, who accompany them on a journey through the flavours of the Mediterranean.The restaurant’s culinary philosophy is underpinned by the constant search for the best raw materials and culinary techniques to enhance our products in the name of simplicity, without altering their natural flavours and aromas.Our high-quality dishes are gradually adapted to the slow changing of the seasons.Our range of dishes is mainly centred around seafood, but of course you can also enjoy recipes made with fish from the lake and meat.The wine list is also carefully selected, offering Ticino and international wines par excellence, stored in our charming wine cellar.