Chefs and Restaurants

Hotel restaurant San Bernardo: flavors of the sea and rural tranquility in Tenero-Contra

17 May 2024

Curated by James Newlin

After almost 40 years of success, the historic Osteria Ferriroli in Tenero-Contra has once again been elected by Tripadvisor as the best steakhouse in the Canton of Ticino for 2024

Antonio Ferriroli, who we can define as the host of the Osteria di Tenero-Contra – host par excellence – doesn't give up and I'll explain why later. He embodies in every way and in a uniquely positive sense, that mythical character that is the innkeeper: joy in his work, great affability with his guests, openness and elasticity for the desires of those who sit at his tables, amiable and discreet entertainer, thoughtful advisor on food and wine and I could add other prerogatives of the laudable profession of innkeeper, but I'll stop here so as not to seem affected.

Antonio Ferriroli loves his customers and so here he is accepting a further challenge, the management of the San Bernardo hotel and restaurant which is located a few hundred meters uphill, after the tavern, still in Contra. It is a beautiful renovated accommodation facility which has been awarded three stars, with modernly furnished rooms and which also has a 60mXNUMX apartment. A privileged place for a completely relaxing holiday and with multiple possibilities for excursions, sports, bike-sharing, wine tasting in the renowned cellars of the area, not to mention the cultural and musical events of which the Locarno area is rich.

But we now wish to focus on the particular idea that Antonio Ferriroli had for the San Bernardo restaurant. A lover of the sea and especially of Liguria, he wanted to emphasize seafood cuisine which, with a few exceptions, is little practiced in the region. The catch is the prerogative of the young Apulian chef Vincenzo Piserchia, who has gained important professional experience and who offers a menu that is attentive to what the sea offers seasonally. Among other things, the Gastronomic Society of Golden Fish in Switzerland recently awarded the San Bernardo restaurant as "Awarded Fish Cuisine".

You sit down in the sober refinement of the restaurant room and here are some examples that will whet the taste buds of gourmets: red prawn carpaccio, warm octopus salad, sea bass tartare, sautéed mussels and clams with marinara, risotto with berries seafood, spaghetti with clams, lobster ravioli (chef's flagship), mixed fried seafood, Mediterranean sea bass or sea bass in a salt crust, grilled sea bream. Obviously there is no shortage of proposals for the guest who prefers meat, with fillets, knots or the legendary "happy" Ligurian rabbit, then I don't forget the emblematic dish of Liguria, trofie with pesto in the classic Genoese recipe with green beans and potatoes, to close your eyes and see yourself on a terrace overlooking the sea of Portofino.

One of Antonio Ferriroli's passions is wine, which for an innkeeper is a self-evident prerogative and in this sense, in addition to consideration for the increasingly popular wines of Ticino, he has particular attention to Piedmontese wines. When you read the wine list, which is not extensive but capable of satisfying the needs of accompanying the food and tastes of customers, a personal choice made of contacts, tastings and friendships is evident. This led Antonio to set up his own wine shop, the Enoteca Ferriroli in Avegno, open every Friday from 8,30 to 18,30, where you can find and purchase those good wines tasted both at the Osteria and at the San Bernardo, including some real wine gems. At this point it is only right to praise not only the friendliness of our Host, but also the skill of the chef and the kindness and professionalism of the service.