A concept based on public-private collaboration. New proposals and a lot of enthusiasm. Veronica Marcacci Rossi, Vitor Pinheiro Nunes and Loris De Gol tell the new life of a historic place for the Brissaghesi
Vitor Pinheiro Nunes, for his friends simply Vito, has been Andrea Trinca's travel companion for eight years now. He in the dining room and the chef in the kitchen are the soul of the Agorà restaurant, which belonged to Angelo Conti Rossini. But beyond the Wall of the Octaves, between the tobacco factory and the church of Madonna di Ponte, Vitor saw a new challenge, compatible with his commitment to the Agora. This year, the Municipality put the Lido’s restaurant in competition and he had no doubts, as probably those who decided to focus on him had no doubts.
‘We considered it necessary to launch a new phase in the management of the Lido,’ says Loris De Gol, municipal manager of municipal buildings. Over time, some observations have emerged from users that have led us to reflect on the overall organisation of the structure, including in terms of perceived quality and attention to detail. After a careful assessment in the City Hall, it was decided to distinguish between the management of the seaside area and that of catering: the first was directly taken over by the Municipality, while a public competition was held for the second. In our view, this is a step in the right direction, and the first evidence confirms this. Our intent is to enhance the Lido, giving it the role of central place in the social and tourist life of our community, as it has been for many generations.
Veronica Marcacci Rossi shares: “Never before this year do I feel proud to live the Lido, both as a citizen and as a mayor – he says –. After the renovation, I always thought it was necessary to bring out personality, courage and passion. Today, thanks to the solution adopted by the City Hall, I have the feeling that we are going in the right direction: a choice that enhances this authentic jewel and brings it to the center of our community life. There is so much good... and what may be lacking can come, with a dash of courage. The season will bring new stimuli and opportunities: It is up to us to take care of it and to be able to highlight the best resources of our territory, because Brissago has so much to offer.
Even his colleague De Gol believes that the Lido di Brissago, whose renovation has cost a lot, should be preserved and valued for its history and the value it still has today as an inter-generational meeting point.
And Vitor is on the same line, confirming the unity of intent that characterises the public-private relationship: ‘I believe that the Lido is a very valuable business card for Brissago, both for those who come on holiday and for those who live there. Therefore it is important that the restaurant also meets the expectations of those who frequent it. After 8 years at the Agora, I took the opportunity to start another business in Brissago, which is in line with my commitment to the restaurant, since working only in the evening I can afford to stay at the Lido during the day. Of course, I knew that running the snack bar would be a challenging step and also a bet, but today I can say I'm happy to have done it. We know that the activity of a beach is strongly influenced by the weather, but I am optimistic by nature and the beautiful days of this first summer break have confirmed to me that the turnout is good even in the week. There are tourists, residents but also people who come from outside. And my goal is also to expand the clientele to the whole of Locarno because this place is truly a jewel and worth discovering.’
I think that the decision to separate the management of food and beverage from that of bathing, which is taken care of by the Municipality, has been very apt, confirms Pinheiro Nunes.
“Knowing that we operate within a beach and not in a restaurant, we try to guarantee quality in our proposals and service. We also want to take advantage of the magnificent location of the Lido to organize evening events. We have a lot of ideas for this summer. Live music, lounge environment, and even a cottage next to the children's pool, because from the terrace you really enjoy a breathtaking view of the lake. We want to propose a living beach, which does not close with the setting of the sun, but, on the contrary, that begins a second life of fun and relaxation at sunset.’
The menu offers classic summer dishes, from roast beef to pokes, from fries with hamburgers to ham and melon, from salads to pinse and other gastronomic variations. To speed up the service from July there will also be QR codes at each table to order. The dishes are prepared in the well-equipped lido kitchen, but some cold dishes will be prepared at the Agora.
On the winery front, the offer is wide and well-maintained: they range from the bubbles of Franciacorta and local sparkling wines to the still wines of the territory, with a selection of local and Ticino labels, enriched by some Tuscan proposals. A close-knit team works alongside Vitor: Katia, attentive and professional manager, chef Andrea Pioletti and other valuable collaborators. The watchwords? Efficiency and kindness, to ensure a welcoming and quality experience.
With regard to ‘food & beverage’, let’s go back to the seaside management. ‘We have had a risk and safety report drawn up by entrusting it to an external company,’ says De Gol. And we have put in competition the places for lifeguards and lifeguard help involving also some young students. Another element that links us to the past, because years ago the Lido gave work to the boys of Brissago.’