Origini is our story: a deep connection with the land, a passion for cooking, and the desire to share authenticity.
Our Philosophy
Our philosophy comes from the love for the territory and its unique products. We believe in authentic and sustainable cuisine, valuing every ingredient and passionately supporting local producers.
How Origini Was Born
The project was born from the desire of Swea and Guglielmo, both professionals in the restaurant industry – she a restaurant manager and sommelier, he a chef – to combine their passions and open their own establishment to best express the concepts and techniques they have learned and developed over the years.
The Origini logo was developed from the tree of life, stylized to represent the restaurant’s natural approach to cooking. The right half of the tree then transforms into vine leaves symbolizing the wine cellar, a key element of the project alongside the restaurant. The three lines that start from the trunk of the tree symbolize the roots of the territory and the sources of the Breggia river; this element in particular serves as a thread connecting the idea of Origini, which is also the name of the restaurant.
Cuisine
Origini‘s cuisine is based on the use of sustainable raw materials and the collection of wild herbs, especially in the Breggia Gorges Park.
Chef Guglielmo prefers open-flame cooking and the use of ancient techniques such as fermentation and jar preservation.
The dishes are designed and elaborated with sometimes unusual combinations, with bold but balanced flavors.
Collaborations with local hunters, fishermen, and farmers are part of our philosophy, as is the search for new products from around the world.
Origini’s ideology is to make its customers rediscover convivial cuisine.
Dining Room
A welcoming and carefully curated environment that combines rustic elements and contemporary details makes Origini the ideal restaurant to spend time with company.
The wine cellar stands out for offering over 200 labels selected with love and passion by Sommeliers Swea and Fabrizio from more than 50 Ticino wineries; promoting local wine and the producers themselves is the foundation of our philosophy.
Niche products, the use of new grape varieties, and new winemaking techniques are just some of the components that are researched and valued in our offerings.
The ideology of the dining room at Origini is to introduce customers to Ticino wine, still little known in our latitudes.
The Team
From left: Swea, Guglielmo and Fabrizio
Swea
Originating from Leventina, Swea discovered her passion for the restaurant industry at a young age, working in high-mountain restaurants.
After high school and completing the Bellinzona Hotel School, she refined her service technique in prestigious hotels such as the Kulm Hotel in St. Moritz and the Gran Hotel Residencia on the island of Gran Canaria.
During these experiences, Swea began to approach the world of winemaking, obtaining the federal Sommelier diploma in 2021.
In the last two years, she has worked closely with local winemakers and embraced the philosophy of promoting Ticino wine.
At Origini, you will find her on the front lines, ready to welcome you and guide you on a sensory journey through authentic flavors, refined wines, and passion for the land.
Guglielmo
Born in Como, Guglielmo began his career in fine dining, working in Michelin-starred restaurants such as Del Cambio in Turin and Materia in Cernobbio, where he stayed for 5 years as a sous-chef.
Especially at Materia, he became fascinated by the world of fermentation and preservation, making it the foundation of his philosophy.
For the past three years, Guglielmo has been working in Ticino, where in the last two years he held the role of head chef at Crotto dei Tigli in Balerna. Here, he had the opportunity to get to know and establish trusting relationships with many local producers and discovered how such a small region can offer surprising biodiversity and a wealth of extraordinary local products, all the fruits of the surrounding nature.
At Origini, you will find him in the kitchen, ready to make you rediscover excellent raw materials and take you on a culinary journey full of emotions.
Fabrizio
Entering the restaurant world almost by chance, Fabrizio has been a sommelier for 20 years, not only by profession but also by passion; in his professional experience, he has earned appreciation in the best restaurants in our canton and beyond.
For more than two years, on the shores of the Breggia river, alongside Swea, you will find him at Origini guiding you in discovering delicious wine pairings, so you can appreciate not only a great Ticino wine but also all the amazing gastronomic products.
