In the press

Martina Cappelletti and Antonino Idotta built their careers in leading kitchens, working alongside figures such as Andreas Caminada, Mauro Colagreco and Thomas Bühner. After years of experience in Switzerland, Italy and Germany, they chose to bring what they had learned to the Locarno area.

In Minusio, they took on the challenge of giving a historic local venue a new chapter and opening Brio da Marti e Nino. The discipline and care they gained in fine dining still guide their work, together with respect for ingredients, the people who produce them and every step in the kitchen.

Their cooking is classic and direct, with familiar flavours and careful technique that supports each dish without taking centre stage. The menu also follows the seasons: close ties with local producers help them choose quality ingredients and adapt their offering when a particularly good product becomes available.

Building a relationship with guests in Minusio took time and patience. Martina and Antonino now see people return often and take their time at the table. For them, the best outcome is for every guest to feel welcome and at ease, and to leave with a reason to come back.