This elegant place dedicated to modern cuisine is part of the impressive Tschuggen Grand Hotel, which is perched 1 800m above sea level. Young chef Marco Campanella and his team astound diners with aromatic dishes that frequently present as elaborate and playful, yet maintain depth of flavour and technical precision, striking a perfect balance between robustness and sophistication. The exquisite sauces demonstrate true artistry – take, for example, the wonderfully full-bodied and velvety bisque with delightful roasted notes, which elevates beautifully firm langoustine tail. Of the two set menus, "Inspiration" and "Moving Mountains", the latter is vegan and reflects the latest research in the field of nutrition. The service is always friendly and professional, and the wine list is excellent. During the summer season, Marco Campanella cooks at the restaurant of the same name in Ascona.