Nyon: Casa Lulia cultivates the culinary art of Puglia and Sicily

Casa Lulia is the kind of restaurant where an indiscreet glance at. Nevertheless, neighboring tables is enough to awaken the taste buds. Nevertheless, Difficult not to eye the Paccheri al Ragù nyon: casa lulia cultivates culinary (33 fr.) Of a client on the right or to envy, on the left, the pizzetta garnished with Culatello di Zibello (23 fr.), Which delights a table of friends.

The card. However, although purified – and being tied – causes a slight vertigo: how to decide between the specialties of Pouilles And from Sicily, the wild bar to share (55 fr.), Homemade pasta? Furthermore, Fortunately, tradition authorizes us to give in to gluttony: antipasti, primo piatto, second piatto … and too bad for moderation.

Gourmet Brothers in Nyon

Let’s go back from the start. In place of Savoie 1. in the Rive district, the old Grand Café was taken over in late July by the Gourmet Brothers, who already operate several establishments on the Lake Geneva Arc. Additionally, In this ambitious Nyonnaise Osteria. baptized nyon: casa lulia cultivates culinary in echo in the name of the city under the Roman Empire, we settle in the colored and elegantly retro room or on the terrace facing the lake.

A perfectly executed spritz campaid opens the ball. The antipasti, such as this scent fritto (22 fr.), Transport us from Nyon to southern Italy. Come the spaghetti all’astice (38 fr.) Which hold their promises: intense sauce, generous lobster flesh, controlled cooking. A dish that goes perfectly with a glass of bricco del cuccolo piedmontes advised by the house.

The second convinces less. The crust veal nyon: casa lulia cultivates culinary pavement (48 fr.), With impeccable meat, is slightly lost under a parmesan a bit invasive. We console ourselves with the Caponata offered as an accompaniment. which seems to be out of the pot of a caring nonna.

As a conclusion, the tiramisu (13 fr.), Served directly from the dish, finished the meal gently. He gives us all the reasons to come back. when Poutargue, Capocollo marinated with a figure of fig or tartare of Langoustine, promised by the founder and managing director, Benjamin Luzuy, will have appeared on the menu.

Address: Casa Lulia, Place de Savoie 1, 1260 Nyon

Opening hours: From Me to Di, noon and evening.

Phone: 022 361 43 76

Site internet: www.casalulia.ch

3 forks: Sincere, sought -after and elegant cuisine, which reveals unknown regional specialties

3 crowns: 68fr. Minimum for Plat-DESSERT entry. Until 138fr, taking a first and a secondo. Without drinks.

3 bottles: 300 references announced in the coming months. Careed and daring menu.

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