Castello del Sole, in the manor, gourmet cuisine at Km 0

Curated by James Newlin

The Castello del Sole hotel in Ascona is a real stately mansion, comparable to those of many nobles of the past, but with all the comforts and luxuries of modern life. Mansion in which, in addition to the residence, the noble enjoyed the fruits of the surrounding lands he owned. The Castello del Sole Hotel is part of The Living Circle Group, which brings together selected first-class hotels and restaurants, located in privileged locations, some of which are lucky enough to be close to farms producing fruit, vegetables, cereals, wine, etc. In fact, the Castello del Sole largely belongs to the products of the adjoining Terreni alla Maggia farm, managed by the agronomist ETH Fabio Del Pietro, a farm that belongs to the same property as the hotel and which, according to season, offers a great variety of products deriving from an integrated cultivation with all the trappings of sustainability and respect for an intact nature, including rice grown dry and watered only if necessary, which is the most northern rice produced in Europe.

During their stay, the guests of the Castello del Sole, directed by the far-sighted spouses Simon Valentin and Gabriela Jenny, have various possibilities to satisfy their gastronomic desires. In fact, the guest desiring an unforgettable experience, can opt for the Locanda Barbarossa, a true gourmet temple that boasts a Michelin star and 18 points on the Gault & Millau guide, which expresses the inspiration and professionalism of executive chef Mattias Roock with a light and Mediterranean cuisine inspired by French classicism and in which the masterful service is coordinated by the award-winning maître Sergio Bassi. We will focus on this magical place for gourmets in one of the next issues of our magazine, while now we discover that the guest of this jewel of the Swiss hotel, surrounded by 150 hectares of nature and elected hotel of the year 2022, has several possibilities to satisfy the sacrosanct desire to eat and drink well. In an elegant setting with a view that sweeps across a generous and uncontaminated nature that reaches the lake, there is the Tre Stagioni restaurant, managed with affability by the maître Daniele Sardella.

From the à la carte menu, with proposals from both regional cuisine and a more international cuisine with some Asian accents, I would like to mention: salmon trout marinated in Yuzu lemon (citrus grown on the property) with fennel with saffron and grapefruit; the famous Loto Terreni alla Maggia risotto with mushrooms, spring onions and Belperknolle cheese; Ticino guinea fowl coq-au-vin with braised vegetables and mashed potatoes and to finish the warm Castello del Sole chocolate pie with marinated berries and whipped cream. Bread and breadsticks are homemade and for breakfast, which is served at the Tre Stagioni, even the brioches and pretzels are homemade and complete the offer of the rich and delicious morning buffet. The maîtrees summarize their philosophy with this sentence: “The smile of the guest after the meal is the best compliment for us”.

When the beautiful days invite you to have lunch outside and enjoy the fullness of nature, here comes the outdoor restaurant Al Parco, with a rich buffet of appetizers, salads, grilled meat and fish, pasta dishes, selection of pizzas and delicious sweets. Then for those who love an informal meal from time to time, always in the park but by the lake, perhaps in a bathing suit and seated comfortably on the beautiful armchairs or on deckchairs with the sun kissing the skin, you can opt for fresh salads, for example. , tarte flambée, fish & chips, fruit and sweets. For a refined aperitif or a toast, there are two designated places: the Barbarossa Courtyard or the oriental Bar Bassa Selim where the long-time and experienced chef barman Maurizio Zullo is able to interpret the most particular desires and cravings, given that for example, for his cocktails, such as the “Good Witch” which is worth trying, he can make use of a considerable range of spirits, especially those produced by the Terreni alla Maggia farm: Gin, Grappe, Whiskey.

That's not all about the restaurant of the Relais et Chateaux Castello del Sole, because those who want an experience out of the ordinary, the hotel owns the exclusive Rustico del Sole, located in Val Resa and overlooking Lake Maggiore from its 1000 meters. above sea level, from the Maggia Delta to the Brissago Islands. A real rustic where, after a warm welcome and an aperitif, traditional dishes are served with local and regional products. The particularity of the Rustico del Sole also lies in the means of transport for the guests: a panoramic helicopter flight. All culinary delicacies must obviously be accompanied by the most appropriate wines. The choice at Castello del Sole is remarkable among Swiss, Italian, French, other European and overseas wines, but the visiting card remains the wines produced by the Terreni alla Maggia farm where Giuseppe Spagnuolo, a highly experienced winemaker, works. Fattoria Terreni alla Maggia has been selected by the Gault & Millau guide as one of the 150 best Swiss wine producers. Numerous awards have been received by a selection ranging from Merlot to Chardonnay, from Kerner to Bondola for refined wines and even aged in barriques.