Almost certainly the best pizza in the greater region - at least it's the best I've ever had, and I've had many. Marcello's place is a little outside of main town Lucerne, but the food is definitely worth taking the 10-minute bus trip, even if you're just visiting.
Marcello has set up a nice restaurant in what seems to be the former delivery entrance of a long-closed pasta factory. A really hidden place, open your eyes or you'll surely walk past the garage door you need to enter through. Inside, though, is lovely seating including an open courtyard area. Unfortunately, the opening hours are very restricted, but it's amazing that the place seems to be usually run top to bottom by just one man. And it's run well, better than many fancy and expensive places.
The great pride of the chef is his house-made pizza dough, and for good reason. House specialty yeast and rested for 2 days, the way it's supposed to be done apparently. The difference to "regular" pizza is immediately evident and quite mind-blowing. It's so good that I now usually go for the margherita, just because I can get the most taste of the dough. You won't want to leave any crust here.
The menu is completed with some starters, salads and desserts, although not everything is available every day (another plus, in my book). Also be sure to try the delicious gelato if you have a chance. Prices are very reasonable. Count around 50.- for a dinner for two, with pizze, drinks and desserts.
The atmosphere is cute, the food perfect, and Marcello a wonderful host. It might be an underdog, but Da Marcello has a good claim to the title of best Italian restaurant in town. read more