Dineology is a multidisciplinary culinary ecosystem created by chef Pietro Catalano. The kitchen and bar work as one unit, sharing techniques, ingredients, and ideas to create unified fine dining and mixology experiences that also integrate architecture, art, and sustainable design.

Where is CAAA located?

CAAA by Pietro Catalano is located at Haldenstrasse 19, 6006 Luzern, Switzerland, near Lake Lucerne and several major hotels.

How can I reserve a table at CAAA?

You can reserve a table directly through the reservation system on our website. Due to our limited number of seats, we highly recommend booking in advance, especially for Friday and Saturday services.

What kind of menu does CAAA offer?

CAAA offers seasonal 4-course, 5-course, and 7-course tasting menus based on the Dineology philosophy. The cuisine focuses on Swiss ingredients, Mediterranean heritage, and contemporary techniques, with a strong connection to our bar program and sustainable practices.

Do you offer lunch at CAAA?

Yes. CAAA offers a Business Lunch on Thursday and Friday with a concise 2- or 3-course menu, as well as a Fine Dining Lunch on Saturday with a 5-course Dineology tasting experience.

Do you offer vegetarian, vegan, or gluten-free menus?

We offer a vegetarian menu with advance notice. We do not offer vegan or fully gluten-free menus, as some elements of the Dineology ecosystem and tasting structure cannot be adapted without compromising the concept.

Is CAAA a fine dining restaurant?

Yes. CAAA is a fine dining restaurant with a tasting menu format, a strong focus on detail, and a Pinnacle-recognised bar program integrated into the overall Dineology experience.

Is CAAA suitable for guests from Zug, Zürich, or Basel?

Yes. Many of our guests travel from Zug, Zürich, and Basel. Lucerne is easily accessible by train or car, and CAAA is located close to several lakeside hotels, making it ideal for a destination fine dining experience.

Do you offer event catering in Lucerne, Zug, Zürich, or Basel?

Yes. CAAA offers Dineology-based event catering and private experiences for selected events in Lucerne and across central Switzerland, including Zug, Zürich, and Basel. We design bespoke menus, mixology concepts, and culinary installations for private homes, galleries, and corporate events.

Is CAAA a sustainable restaurant?

Yes. Sustainability is embedded in the Dineology ecosystem. CAAA features a world-first 3D-printed cellulose ceiling made from recycled plant fibers, works with small responsible producers, uses a zero-waste inspired tasting menu structure, and operates an energy-conscious, low-waste cocktail and kitchen program.

Sustainability & The Dineology Ecosystem

A responsible, interconnected approach to gastronomy, design, and experience.

Sustainability is the foundation of the Dineology Ecosystem. Every element of CAAA — from architecture and product sourcing to flavor, light, sound, and guest flow — is connected through responsibility, intention, and long-term respect for materials, land, and people.

Dineology is not a restaurant format.
It is an ecosystem: multi-sensory, multidisciplinary, and deeply conscious of its footprint.

Close-up view of an interior ceiling with padded, textured fabric in a cream color, featuring curved lines and a small circular recessed light.

A World-First Cellulose Architecture

Our iconic ceiling is the world’s first 3D-printed cellulose installation in a restaurant.
Made entirely from recycled plant fibers, printed with low-energy processes, and shaped to reflect Alpine landscapes, it represents the core idea of Dineology:

Design can be immersive, beautiful, and environmentally responsible at the same time.

This architectural system is part of the larger Dineology Ecosystem — where materials, function, emotion, and sustainability work together.

Responsibly Sourced Ingredients

Dineology relies on long-term partnerships with small Swiss producers, foragers, fishers, and artisans who practice:

regenerative agriculture
ethical animal care
minimal-intervention farming
low-impact fishing
traditional craft
seasonal harvesting

Zero-Waste Philosophy

Our tasting menu structure enables precision and intention in every step:

no overproduction
fermentation & preservation
leaf-to-root and nose-to-tail usage
daily mise-en-place discipline

With a micro-team of two chefs, we operate with a naturally minimized resource footprint while maximizing craft and consistency.

Vegetable Boog Family Zug
Farmer Family Müller Studhalter Luzern
Dairy Trüllental Luzern
Fish Family Hofer Luzern
Coffee Family Catalano Luzern

Our family estate Tenuta Scriselli in Calabria adds another dimension to the ecosystem:
small-batch extra virgin olive oil, produced with sustainable soil management and respect for biodiversity.

Every producer is part of the Dineology Ecosystem —
a network of people shaping the story behind each plate.

A person holding a leaf with tweezers above a metal bowl, in a kitchen setting.

A modern professional kitchen with stainless steel appliances, a wooden countertop, and scientific glassware including a large flask and distillation apparatus.

Our award-winning bar integrates sustainability into every pour.
We create:

house-made distillates
dehydrated elements
botanical extracts
citrus reduction systems
ferments and infusions

All designed to reduce waste while elevating complexity.

Energy Responsibility

CAAA operates with:

induction cooking
optimized water usage
reusable and recyclable materials
low-waste cleaning systems
minimized packaging

Our goal is long-term environmental responsibility without compromise on quality.

PEOPLE & CULTURE

Sustainability includes people. As a family-run micro-team, we prioritize fair working conditions, mental well-being, creative ownership, and a supportive work environment.
Our team model encourages minimal hierarchy, shared responsibility, and respect for craft.

““Dineology exists to prove that fine dining, creativity, and sustainability can coexist. Every detail — from design to flavor — reflects our responsibility to the land, the producers, and the future.””

— The Catalano Family