Ticino gastronomy thrives on delicious dishes made from seasonal and local products.
In the Ascona-Locarno region there is the right restaurant for every taste. Luxurious restaurants with star chefs who conjure up refined delicacies on the table, pizzerias that serve crispy pizzas from a wood-fired oven, grotti where the polenta is still prepared on the fire or bars where a quick espresso is traditionally drunk at the bar. Whether dignified, simple, hearty, light, Mediterranean or exotic - the list is endless. But what is the difference between a restaurant and a grotto? If the restaurant is working out new creations from traditional dishes and usually offers the whole range of dishes, the Grotto attaches great importance to simple traditional cuisine. Only a few dishes are served, such as polenta, risotto, braised meat, cold plates and cakes. In contrast to the restaurant, grotti are usually a little hidden and away from the hustle and bustle - like in the valleys or far above the lake. But they have one thing in common - the use of seasonal and local products.
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