Voted "local’s choice for fine dining" by readers of Banff’s Crag & Canyon newspaper, Ticino has been a Banff institution since 1974. Owned by Erwin and Lorraine Widmer for over 30 years, the restaurant is named after Switzerland’s southernmost Italian speaking canton (province). The colourful décor includes red and blue tablecloths, antique skis, a Swiss horn and mural of the Ticino countryside. Their banquet facilities accommodate groups up to 100 people.

Menu Samples

• Appetizers: zuppa alla boscaiola (signature wild mushroom cream soup); insalata di stagione con bresaola with mixed greens, air dried beef and Swiss or Italian dressing; lightly seared ahi tuna with citrus/mint couscous and sesame sauce; gnocchi alla ticinese (pasta dumplings and hot smoked duck breast with walnut sauce)
• Penne Rigate con Pollo e Verdure: egg noodles with tiger prawns, scallops, clams and orange sauce
• Lombatta d’Agnello alla Ticinesse: boneless lamb loin with figs, dates, red wine sauce and Port wine butter
• Sogliolone con Salsa al Limone & Saffron: Pacific halibut with lemon olive oil, light saffron sauce and olive tapenade
• Piatti alla Vegetariana: creamy wild mushroom arugula risotto with Mediterranean vegetable picatta and tomato/basil confit
• Controfiletto ai tre Grani di Pepe: 8 oz New York cut of Alberta beef on green and pink peppercorn/mascarpone sauce
• Petto di Pollo Ticino: chicken breast stuffed with light goat cream cheese and breaded with hazelnut crumbs; served with Merlot red wine sauce
• Anitra al Sidro di Mele: roasted duck breast on apple cider sauce
• Fonduta di Manzo all’olio: Alberta beef cooked in hot oil; served with a variety of homemade sauces and condiments
• Fonduta di Formaggio Nostrano: cheese fondue made with imported Gruyeré and Emmenthal
• Fonduta Mar-e-Mont: beef and shrimp fondue in hot broth
• Desserts: torta alla Ticinesse (Mascarpone cheese and chocolate cake with citrus fruits and prunes); tiramisu; torta della foresta nera (black forest cake); fonduta di cioccolata (Swiss chocolate fondue with nuts and fruit); sherberts