The story
On Piazza G. Motta, where Lake Maggiore meets the old town of Ascona, Riva brings together the catch of the lake and the sea. Chef Elena Carsino’s kitchen focuses on the flavor and quality of fish and shellfish, served with a lightness that suits the waterfront setting.
The menu is built around fresh ingredients: raw crudités, lobster, burgers, and mixed fried seafood sit alongside classic preparations of both freshwater and saltwater fish. Each day’s catch is written on the blackboard, ready to be grilled or baked in a salt crust, then spectacularly filleted at the table. The cuisine is firmly Mediterranean and seafood-driven, with the simplicity that allows the ingredients to speak.
The interior mixes retro and modern touches, while the terrace carries a summer-vacation atmosphere year-round. Owner Emanuele Caribotti and his team bring Mediterranean warmth to the welcome and are happy to recommend a wine—even by the glass—to match your dish.
Riva opened in April 2022 and has quickly earned a place among the region’s notable dining spots. Its Michelin Recommended status reflects the consistent quality of Chef Carsino’s cooking and the genuine hospitality of the team. With 35 seats inside and 60 outside, it is a relaxed yet polished destination for lunch or dinner, whether you’re after a quick bite from the small menu or a full meal of the day’s finest seafood.
Recognition
Ambience
Details
History
In Ascona, the maritime white-and-blue look of the Rivas stands out from a distance right on Lake Maggiore: all about fish! The lively owner Elena Carsino serves first-rate Cantabrian anchovies with plenty of butter and toasted Maggia bread from Pietro Leanza, head baker for the Seven group, to kick off the aperitivo. The crisp octopus salad is equally delightful, featuring celery, Taggiasca olives, diced potatoes, and arugula dressed with white balsamic vinegar and premium olive oil. Fish is also a staple in the pasta dishes—the owner pairs risotto, spaghetti, linguine, and more with clams, bottarga, anchovies, or prawns. The mixed fried seafood is outstanding: squid, shrimp, small fish (pesciolini), and cod coated in a light batter, served alongside paper-thin baked zucchini strips. The classic fish dishes are also excellent, such as the sole à la meunière or the branzino (European sea bass) baked in a salt crust, flambéed tableside and skillfully carved.
Location
