Bigatt is located in the middle of a wonderful green park on Monte San Salvatore with spectacular 360-degree views over Lake Lugano. 9000 m2 of meadows, woods and gardens, where you can take a walk and relax in nature. 3000 m2 of orchards and organic gardens, cultivated according to the principles of Elementary Agriculture providing fresh produce for the Locanda’s Kitchen. Fruit, vegetables, pulses, spices and herbs are grown with a deep respect and understanding of the land.
Bigatt’s grounds also feature an olive grove and a vineyard from which the Moncucchetto farm produces the famous vine Morchì, served at the Locanda del Bigatt with other local wines. Among the meadows, there is a beautiful swimming pool.
Three frescoed rooms are home to meetings and events. The Sala dell’Ulivo overlooks the olive grove and the Gulf of Lugano.
The Sala del Pavone opens onto a romantic balcony with views over Ceresio. The Sala della Pernice is located inside the Locanda.
Built on the roof of the underground car park, the swimming pool is exclusive for the hotel’s guests and is located between meadows and trees.
While swimming, you’ll be able to enjoy breath taking views over the lake and the mountains and might pretend you are in a mountain lake.
All of this in an ecological dimension, with a water filtering system that minimizes both the need for chemical disinfectants and pollution.
The Bigatt Project was born from the meeting of the Crepaz-Antonietti Foundation, owner of the grounds and the buildings, and the Cooperativa Area, active for years in social and professional integration of people excluded from the job market. A meeting that allowed to define a common will: create a hotel and restaurant in which to carry out a social project of professional and social integration for people who find themselves in difficult situations.
Over several years the Foundation has supported and implemented the renovation of the building, whose origins date back to the twelfth century.
The Cooperativa Area entered as a tenant in 2020 to carry out the social hotel and restaurant project of the Bigatt where both professionals and collaborators in training work towards integration paths.