Locanda Barbarossa

Food-lovers and fans of elegant gourmet dining will be in their element at this restaurant, which is one of the best in Ticino. Made from seasonal produce (much of which comes from the restaurant’s own land), Mattias Roock’s cuisine is a successful mix of local dishes and Mediterranean influences which nonetheless remains fundamentally rooted in classic recipes, both on the à la carte and on his two delicious tasting menus. Our inspectors also highlighted the pleasant, tranquil ambience of the setting (the beautiful outdoor terrace is particularly appealing in fine weather) and the wide choice of wines offered by sommelier Sergio Bassi. Excellent service.

Farm-to-Table Philosophy

• Locanda Barbarossa emphasizes a strong connection to local agriculture, sourcing ingredients directly from its own 140-hectare estate and the nearby Cantina alla Maggia winery, ensuring freshness and quality in every dish.

Seasonal Menu "Sapori del Nostro Orto"

• The restaurant features a unique seasonal menu titled "Sapori del Nostro Orto" which translates to "Flavors from Our Garden," showcasing the rich aromas and flavors of the garden, reflecting the local terroir.

Culinary Leadership

• Executive Chef Mattias Roock and Maître de salle Sergio Bassi lead the culinary team, combining their expertise to create a dining experience that is both innovative and rooted in traditional Ticino cuisine.

Signature Ingredients

• Fresh vegetables from the garden: Sourced directly from the 140-hectare agricultural estate surrounding the restaurant, these vegetables are integral to the "Sapori del Nostro Orto" menu, showcasing the vibrant flavors of the region.
• Local fish from Lake Maggiore: The restaurant emphasizes the use of sustainably caught fish, which reflects the culinary traditions of Ticino and enhances the freshness of the dishes.
• Wine from Cantina alla Maggia: This local winery provides a selection of wines that perfectly complement the dishes, emphasizing the harmony between food and wine that the restaurant aims to achieve.
• Herbs and aromatic plants: Grown in the restaurant's own garden, these herbs are used to enhance the flavors of the dishes, adding a unique touch that highlights the freshness and quality of the ingredients.
• Artisanal cheeses: Sourced from local producers, these cheeses are featured in various dishes, showcasing the rich dairy heritage of the region and adding depth to the culinary experience.

Tasting Menus

• Seasonal Tasting Menu: €250
• Garden Tasting Menu: €220

Signature Dishes

• Lobster with Kashmir Curry: €95
• Marinated Ticino Veal: €85
• Spinach and Ricotta Fagottini: €45
• Yuzu Lemon with Smoked Milk Ice Cream: €15