The story
At Castello del Sole in Ascona, the kitchen delivers a farm-driven cuisine defined by exact timing and seasonal harvesting. Executive chef Mattias Roock and kitchen chef Leo Ott begin each service cycle by walking the hotel gardens, gathering yellow peppers, elderflower, and herbs directly from the beds. This hands-on approach earned steady Gault & Millau recognition, proving that precise methods like smoking lake trout for seven minutes in a dedicated oven yield consistently tender results without relying on imported shortcuts.
Daily menus shift according to yields from the Terreni alla Maggia estate and surrounding Ticino soil. Agricultural cooking reaches its peak in a central course that concentrates five days of simmering into Essenza fieno di montagna, pairing the intense hay broth with braised pork neck and tortellini rolled in estate-grown rice flour. Crisp baked artichokes accompany shaved Belper Knolle cheese and a thick honey-XO reduction, while neatly seared Limousin beef slices rest against charred chicory and a black pepper jus.
Diners typically take their tables outdoors beneath ancient oaks in the courtyard or along the park terraces facing the water. Maître Sergio Bassi navigates the evening with curated bottles from the Cantina alla Maggia cellar, aligning amphora-aged Merlot with hearty meats and offering light Japanese sake alongside deeply savory plant dishes. The meal closes with a focus on orchard produce, presenting stewed apricot glazed with green pea puree and a sharp citrus sorbet matched to a house-distilled digestif made from eleven distinct garden fruits.
Recognition
Ambience
Details
History
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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