My passion for cooking began in my childhood, when I spent my holidays in the Grisons and enjoyed exploring every corner of my grandparents' hotel. My restaurant is a blend of Italian and French taste, emphasizing quality. This quality starts with the selection of products, all fresh and of the highest quality. I offer a light cuisine, without altering the ingredients and flavors. Our menu is entirely replaced at the beginning of each season, and the tasting menu is renewed every month. Awards The Locanda Orico restaurant has been awarded a Michelin star and scored 16/20 points in Gault & Millau (Rising Star of the Year 2003). In 2021, it received the Swiss Culinary Merit Award. It is also well-regarded in other guides such as La Suisse Gourmande and Le Guide Bleu. Additionally, it is a member of Les Grandes Tables de Suisse, San Pellegrino Sapori Ticino, Chaîne des Rôtisseurs, and Commanderie des Cordons Bleus de France. The Master Behind the Flavors: Chef Lorenzo Albrici I had the fortune of assisting the brigade at Frédy Girardet's restaurant. My name is Lorenzo Albrici, and since 1998, I have worked as the owner and chef at the Locanda Orico restaurant. I spent several years working as a cook, during winter seasons in the kitchens of large hotels in Engadin and during summer seasons in major hotels in other Swiss cities. The Wine Cellar The Locanda Orico restaurant offers a cellar with many labels of fine wines, including the best selection of local and international wines. Our professional sommeliers will be happy to advise you and meet your every need. We also have an excellent selection of half-bottles, and you can also ask to pair your menus with wine by the glass. We also offer you the option to take home any wine that is not entirely consumed during dinner. Feel free to ask our staff, who will gladly prepare a takeout package for you. Interiors The restaurant has two independent, well-kept, and elegant rooms, with soft lighting and exposed beams on the ceilings. In the large room on the right, there are six tables accommodating a maximum of 21 people. In the smaller room on the left, there are four tables for a maximum of 10 people. The rooms can be reserved individually for your special occasions. Banquets The two rooms can accommodate up to a maximum of 40 people (in the large room, up to a maximum of 28, and in the small room, up to a maximum of 12). For any reservations, even for a smaller number, do not hesitate to contact the restaurant.

The architectural firm was founded in 1972 by Silvano Sangiorgio; when his son Marco joined the firm in 1995, it took on the legal form of a joint-stock company, of which architect Marco Sangiorgio is the CEO. Architect Marco Sangiorgio, a graduate of the Swiss Federal Institute of Technology in Lausanne under the guidance of Prof. Luigi Snozzi, has been a SIA member since 1995 and an OTIA member since 1998. Since 1997 the firm has been authorised by the Canton of Ticino to operate as a real estate trustee, thanks to the qualification of arch. Marco Sangiorgio. The firm is involved in the design and realisation of all types of buildings: single-family houses, apartment buildings, industrial buildings, administrative buildings, etc. In addition to this, great importance is given to the real estate administration sector where the firm, also thanks to qualified personnel, takes care of the arrangement of properties by plans, financial administrations and technical administrations where the synergy with the architecture section allows for an extremely rational management of the buildings as well as an accurate supervision of the state of the buildings and their maintenance. To the client, the firm is able to provide all-round services, from the purchase of the land to construction, administration and sale.

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