Imagine a restaurant where the interior design is crafted by artificial intelligence and brought to life through 3D printing. This futuristic take on fine dining has arrived in Luzern. Chef Pietro Catalano has taken a truly innovative approach in designing his restaurant, located just a stone’s throw from the picturesque shores of Lake Luzern. The space is a stunning blend of cutting-edge technology and culinary tradition, where each dish pays homage to classic flavors while being elevated through modern cooking techniques into truly delectable creations, which absolutely justify a trip to Switzerland.

Concept & location

The restaurant is situated in a prestigious and historically significant area of Luzern, just steps away from the lake. This district holds a special place in culinary history, as it was here that legendary figures like César Ritz and Auguste Escoffier introduced innovations such as the à la carte menu and modern kitchen hierarchy. The restaurant is located across from the renowned Hotel National, surrounded by two important five-star hotels and a boutique four-star hotel on the nearby hillside. Though close to Luzern’s vibrant city center, the restaurant’s location offers a serene and accessible setting. Guests enjoy the convenience of ample parking and the ease of arriving without the hassle of navigating the busy city streets. For those arriving by train, the short, picturesque walk along the lake enhances the overall experience. The neighborhood itself is primarily residential, offering a quieter and more refined atmosphere. While the lakeside area near the restaurant features other restaurants and hotels, the hillside behind is a beautiful, upscale residential area. Despite this tranquility, the restaurant is less than hundred meters away from the bustling shopping district, giving it the perfect balance between calm elegance and urban proximity.

The restaurant’s concept could be described as Transalpine Cuisine. This concept is inspired by the time the chef and his wife spent in the Alps and their desire to bring that authentic Alpine culinary experience to the city. They source local products, but their ingredients and influences stretch beyond the Swiss Alps, incorporating elements from Italy, France, and Austria. The design of the restaurant plays a key role in the guest experience. They aimed at creating a familiar, intimate atmosphere similar to the one they had in their hut in the Alps, where guests are closely connected to the kitchen and the chefs. For that reason, they incorporated an open kitchen in the concept, allowing for direct interaction between the chefs and diners, maintaining that welcoming, personal touch. The interior design of the restaurant is truly unique. They collaborated with an architecture studio in Barcelona and utilized AI technology to create the design, which ultimately led to the idea of incorporating a 3D-printed ceiling.

This design reflects the natural spirit of the Alpine environment, while also aligning with their commitment to sustainability by using eco-friendly materials like plastic, glass, and cellulose. The restaurant also incorporates cutting-edge digital elements, such as immersive digital art. In addition to food and design, art plays an important role in the overall experience. Located next to an art gallery, the restaurant shares a synergy with the creative world, appealing to guests who appreciate fine dining, art, and wine. A nice element is the fact that guests are asked to make a painting while waiting for their cocktails. A painting that later during the dining experience is turned into a menu that guests can bring home. The immersive sound experience is another distinctive feature of the restaurant. The CAAA team wanted to break away from the usual music found in fine dining establishments. Composed by a professional musician, who is the brother of the chef and who performs professionally in symphony orchestras, this custom sound loop creates an atmosphere that elevates the entire dining experience to a new level.

The Chef & the team

Behind the stove of CAAA, we find Chef Pietro Catalano. The journey of Chef Pietro began in Switzerland, where he was born into a family with Italian roots. Although initially not drawn to cooking, Pietro grew up in a restaurant environment as his parents ran Italian eateries in Switzerland. Despite his involvement in front-of-house operations like serving and managing orders, Pietro had no intention of becoming a chef, preferring instead to pursue other passions, such as mechanics and music. Pietro completed his degree in car mechanics solely to meet university entry requirements, ultimately studying music at Luzern and Lugano universities. His dream was to play the trumpet in an orchestra, but when no opportunities were available, he decided to explore entrepreneurship. He was active in various fields, including fashion, before fully embracing gastronomy. Pietro combined his experience managing family restaurants with his entrepreneurial spirit to create a unique concept: a franchise system for Alpine restaurants. In his search for the perfect location to develop his vision, Pietro found a small chalet in the Alps where he began experimenting with his concept. After managing the restaurant for five years, Pietro was approached by the management of Aletsch Arena to revive a historic restaurant. Despite the challenges of opening during the pandemic, his innovative approach and attention to detail led to rapid success. Within weeks, his restaurant received a 13 points rating in the Gault Millau guide, which later increased to 14 points, further solidifying his reputation. Throughout his journey, Pietro developed a keen understanding of fine dining and hospitality. After this success, Pietro felt the need to return to the city. He spent a few years scouting for the perfect location which finally he found through a connection. His concept was clear from the beginning : an open kitchen design that would bridge the gap between the kitchen staff and the guests, eliminating traditional barriers and creating a more interactive dining experience. CAAA was born. The restaurant embodies Pietro’s philosophy of blending gastronomy, art, and personal connection, bringing the same warmth and magic that he had cultivated in his previous ventures to a city setting.

The team behind the restaurant is rather small, led by Chef Pietro and supported by his wife, who plays a pivotal role in both the kitchen and behind the scenes. Together, they oversee the daily operations with a strong focus on collaboration. Chef Pietro handles the core kitchen responsibilities, while his wife manages the creation of the bread and snacks, alongside other tasks such as social media and menu development. The kitchen team also includes a Swiss pastry chef, responsible for all pastry items and snacks. In addition, Pietro’s sous chef, a talented German with Russian roots, serves as his right hand, ensuring the smooth running of the kitchen operations. The front-of-house team includes a Spanish bartender and especially, is extremely well led by Pietro’s sister, who manages the restaurant as the maître d’ and general manager, ensuring a warm and welcoming atmosphere for guests. In total, the team consists of six individuals, each bringing unique skills and expertise, all working together to create an exceptional dining experience.

Gastronomy / Cooking Style

The chef’s cooking style is a reflection of his diverse influences, blending modern, seasonal, and sometimes avant-garde elements. While he describes his approach as contemporary, rooted in constant innovation and a desire to provoke, there is a deep respect for tradition in his culinary philosophy. The base of his cooking draws from his Italian heritage, while his technical precision hints at strong influences from traditional French gastronomy. Dishes often feature classic French techniques, but they are presented with a distinctly modern twist. Despite his Swiss nationality, the chef does not define his cooking as Swiss. In fact, he highlights a notable difference between Swiss and neighboring French, Italian, and Spanish fine dining scenes. Each of these regions has its own distinct approach to culinary presentation and style, and the chef, while exploring his own signature, often feels more aligned with the culinary traditions across the border.

His technique-driven kitchen showcases a love for experimentation, employing methods like sous-vide and fermentation. The chef’s ingredients are predominantly locally sourced, emphasizing a commitment to sustainability and building close relationships with farmers. This local sourcing not only ensures the freshness of products but also fosters collaboration between chefs and farmers. However, certain luxury ingredients such as truffles and caviar are imported to maintain the restaurant’s high standards.

The creative process for developing new dishes is spontaneous and fluid, often sparked by moments of inspiration outside the kitchen, sometimes even during everyday activities like taking a shower. The chef’s focus is on flavor combinations that surprise and excite, such as the bold pairing of bone marrow and raspberry or white chocolate with caviar. His creative journey reflects both an openness to experimentation and a deep-rooted passion for reimagining traditional dishes in innovative ways.

Some of the dishes we tried :

Service & Wine

The service style at the restaurant can be described as elegant yet approachable, with an emphasis on creating a familiar and comfortable atmosphere for guests. It is managed with expertise, led by the chef’s sister, who oversees the overall service experience. The goal is to inspire and engage diners not only through the flavors of the dishes but also in the finer details, such as the presentation and tactile experience, from the design of the plates to the feel of the glassware. While the service is highly professional, it is intentionally not formal or stiff. Unlike the traditional, more rigid service one might expect in fine dining, particularly in Switzerland, the approach here is more accessible and friendly, ensuring that guests feel welcomed and at ease. The style reflects a Nordic influence, with open and warm interactions between the staff and guests. Even members of the kitchen team serve and present dishes. The service strikes a balance between refinement and openness, offering a personal, approachable experience without compromising on the expertise and precision expected in a high-end dining environment.

The restaurant offers an impressive and thoughtfully curated wine list, featuring around 160 labels that span regions such as France, Italy, Spain, and even the New World, including Australia. What truly sets the wine program apart is its unique section dedicated exclusively to female winemakers. This innovative approach celebrates the contributions of women in the wine industry, showcasing wines and Champagnes crafted by talented female vintners. It is a distinctive feature that adds a meaningful layer to the overall dining experience. In addition to the option of selecting from the extensive wine menu, guests can also opt for a unique pairing experience. This goes beyond traditional wine pairings, offering a curated selection of wines, cocktails, mocktails, water, and coffee to complement each course.

Why go? 

The moment you step inside, you will be captivated by the unique and thoughtfully designed interior. But what truly defines a visit to CAAA is the genuine care and passion that infuse every detail. From the respectful treatment of each ingredient to the personalized attention given to every guest, it is all about making you feel truly cared for. Every element, whether it is the exquisite food, the attentive service, or the inviting atmosphere, is crafted to create a lasting sense of warmth and connection. This is not just a meal, it is a memorable journey that leaves you feeling valued long after you have left.