Destination: Ascona-Locarno

Where the Alps meet the Mediterranean, Ascona-Locarno offers a landscape unlike anywhere else in Switzerland. Lake Maggiore shimmers at the foot of palm-lined promenades, while snow-dusted peaks rise just beyond. This meeting of climates and cultures creates a region with a distinctly southern spirit and alpine soul, inviting visitors into a world shaped by light, water, and mountain air.

Savor the Spirit and Flavors of Ascona-Locarno

Food in Ascona-Locarno feels naturally connected to its surroundings. The region brings together mountain depth and Mediterranean warmth, offering a culinary style guided by simplicity, season, and a strong sense of place. From traditional taverns to creative fine dining, every table reflects a unique blend of influences found only here. JRE chef Yanick Walker is part of this vibrant scene, expressing the character of Ticino with an approach that lets local ingredients lead the way.

Interview

Meet JRE chef Siggi Tschurtschenthaler, the driving force behind Adler in Fläsch. With thirty years in the kitchen and South Tyrolean roots, he brings warmth, skill, and unmistakable passion to everything he cooks. At Adler, his energy and authenticity shape a dining experience that feels both refined and welcoming.

Siggi Tschurtschenthaler: Cooking with Spirit

Siggi cooks the way he lives: with heart, curiosity, and a deep respect for the seasons. His dishes blend tradition with personal flair, drawing on memories, travels, and classical training to create flavors that feel honest and full of life.

At Adler, rustic charm meets heartfelt hospitality, and Siggi’s joyful approach gives the restaurant its unique character. His story is one of dedication and love for the craft, proving that great cooking begins with sincerity.

Recipe

Chef Cyril Freudiger of Auberge de Bogis Bossey elevates humble ingredients with quiet elegance. His Turnip Risotto with Buckwheat Bread Crumble transforms a simple root vegetable into a dish that feels both comforting and refined, guided by precision, warmth, and a deep respect for seasonal produce.

Flavors of Comfort and Craft

This risotto builds gentle richness from turnip cut as fine as rice, slowly cooked with aromatics until creamy and soft. A buckwheat bread crumble adds rustic crunch, bringing an earthy contrast to the dish’s smooth, savory depth. Balanced, textural, and inviting, it captures Chef Freudiger’s talent for turning simplicity into something memorable.