Pietro Catalano

CAAA by Pietro Catalano, Luzern, Switzerland

Tell us about the architecture of restaurant CAAA by Pietro Catalano.

– Architect Carmelo Zapulla created a space that mirrors the Alps’ beauty. The ceiling, crafted from recycled materials, 3D printed mimics snow-capped mountain curves. With just 17 seats, it’s an intimate setting. Half of our porcelain is handmade in Switzerland, reinforcing our focus on craftsmanship.

How do you approach wine and other beverages?

–We take a sustainable and thoughtful approach. We purify local water in-house, and 30% of our wines come from female winemakers, which we actively promote. We also roast our own coffee using a Loring machine that recaptures and reburns 80% of its CO2 emissions, reducing waste and impact.

Why is it important that the kitchen and mixology should work as one?

-I believe the kitchen and bar should be fully connected. When bartenders understand the kitchen, and chefs understand mixology, we can create a more seamless dining experience. A bartender who knows how to craft snacks that complement their drinks adds another layer to the experience. As the kitchen can use the leftover destillation part and implement in our recipes so we create our own ecosystem. Knowledge brings value.