The story
Locanda Barbarossa is one of the dining destinations within Castello del Sole Beach Resort & SPA, a 140-hectare estate on the shores of Lake Maggiore in Ascona. The restaurant is part of The Living Circle, a group of hotels and restaurants committed to a philosophy of “luxury fed by nature” – meaning that much of the produce on your plate comes from the estate’s own fields, vineyards, and gardens.
The kitchen is led by Michelin-starred chef Mattias Roock, whose cooking reflects a deep connection to the surrounding land. The cuisine is seasonal and Mediterranean in spirit, but interpreted in a distinctly personal way. Ingredients such as rice, vegetables, fruit, and wine are sourced fresh from Terreni alla Maggia and the resort’s own farms, ensuring each dish captures the flavours of Ticino.
The recognition of a Michelin star speaks to the precision and quality of the cooking here – food that is both refined and honest, driven by what the estate can provide rather than by imported trends.
Beyond the restaurant itself, the resort offers a range of experiences that bring you closer to the source of your meal. The “Just a table for two” experience places a private, five-course dinner in the middle of the Maggia orchard, with a menu designed by chef Roocks and paired with wines from the estate’s own winery. There is also a gourmet picnic basket filled with local cheeses, Ticino salami, garden vegetables, and a bottle of Cantina alla Maggia wine – perfect for a quiet afternoon in the orchard or along the lake.
The resort sits directly on Lake Maggiore, surrounded by vineyards, rice fields, and parkland. The atmosphere at Locanda Barbarossa is unhurried and welcoming, a place where the line between the dining room and the landscape blurs. It is also possible to include a weekend lunch with a three-course menu at Locanda Barbarossa as part of a seasonal stay package, making it a natural stop for anyone exploring the culinary side of this corner of Switzerland.
Recognition
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High quality cooking
Seventeen different dishes on the menu every day, plus plenty of special requests from regular guests! The kitchen brigade is put to the test, and the service goes the extra mile with speed and friendliness. Guests dine outdoors in the park with views of the ancient trees. Half-board doesn’t get much better than this. We have become quite adept at navigating the Tre Stagioni menu and know this: the pasta dishes are the best! Options include fusilloni with robust Luganighetta Gran Riserva, penne with oxtail ragù, and brasato ravioli braised in the house Merlot. The Loto risotto from their own Terreni alla Maggia estate is almost always on offer, sometimes with pear, Taleggio, and walnuts, other times with saffron and vendace fillet. And before that? Even the starters showcase the brigade's class: Ticino quail terrine, confit char, black tiger prawn cocktail, and Balfegó tuna served in three variations. We also enjoyed the young leek and potato soup. We were just surprised that this vichyssoise was served hot despite the 30-degree Celsius shade temperature. But they say it will be adjusted by peak season. Classic main courses include saltimbocca, Engadin mountain lamb, Barbary duck with an orange-pepper glaze, and cod fillet. Or occasionally a simple but perfectly executed veal strips dish as a tribute to the many Zurich guests. Fridays are a celebration at Tre Stagioni. Chefs Mattias Roock and Leo Ott set up an exceptional fish and sushi buffet: sashimi of Balfegó tuna, kingfish, and Scottish salmon, scallop ceviche, salmon trout prepared by house fisherman "Joe" Palmieri with yuzu and fennel, premium fish terrine with lobster, plus maki, nigiri, and California rolls at the sushi counter. Tip for non-hotel guests: overcome any hesitation about the crowds, reserve a table in the breathtakingly beautiful park; 115 Swiss francs for this fish buffet is money well spent.
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