Domenico Zaccaria, originally from Fasano in Puglia, opened Beau Rivage in 2002, again focusing on Donatello Semeraro's cuisine. The location is a former renowned hotel of the post-war area. Guests can dine in the shade of olive, lemon and orange trees set in a spectacular terrace overlooking the river Aare. Of paramount importance at the restaurant is rigorous ingredient selection, manically attentive to seasonal cycles. Memorable broad bean puree paired to braised octopus served with croutons topped with cream of sea urchins. The noteworthy homemade tagliolini with cuttlefish ink, asparagus, clams, cherry tomatoes and cream of beans starred among the equally noteworthy fresh fish dishes, whose catch is delivered daily from Liguria. The grilled swordfish dish is superb. The extra-virgin olive oil comes from the Sicilian province of Trapani and contributes to making the whole cuisine light and savoury. Impeccable service. The wine list, all Italian, is of good value.
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