Chef Rolf Fliegauf is one of Switzerland’s best chefs and his renowned restaurant in Ascona is where it all started. The restaurant is located inside the prestigious Giardino Ascona hotel, a place where top gastronomy, charming perfection, wellbeing and nature are mixed into an unforgettable experience. You can discover all about this great hotel in our hotel section.

The luxurious Giardino Ascona has a remarkable location near Lake Maggiore. The hotel combines a laid-back ambience, a high-level of service and a charismatic design into a place of Mediterranean savoir-vivre. The Tuscan-style villa buildings are surrounded by a carefully landscaped park. The restaurant itself is located at the left side of the hotel with a separate entrance. The interior of restaurant Ecco is beautiful and combines Mediterranean influences with a luxurious seating. Dark colours create a warm atmosphere in combination with a light ceiling.

The Chef

German chef Rolf Fliegauf hails from the Bavaria region and started his career at the Dehner Blumenhotel in Rain am Lech before he moved to the famous Traube Tonbach with Chef Harald Wohlfahrt in Baiersbronn. Later on followed restaurant Veneto and Gogärtchen in Germany before starting in Hotel Lenkerhof Switzerland. In 2007, he became Executive chef at restaurant Ecco Ascona. In winter, the chef and his entire team move to St. Moritz in the Ecco St. Moritz hotel. With only 29 years old, he was the youngest European chef to receive two Michelin stars in 2011. Remarkable is also that both his restaurants in Ascona and St. Moritz currently hold two Michelin stars.

Gastronomy

The culinary delights served at Giardino Ascona are constantly being developed and optimised. The cuisine at restaurant Ecco Ascona is both innovative and progressive but is always about the perfect composition and using top quality products. Chef Fliegauf was also one of the first to carry out the label of molecular cuisine. He still likes to transpose familiar products or dishes into new taste dimensions with a special cooking technique.Rolf’s cooking is definitely modern but he also uses many regional ingredients like lamb from Romandy or Muotathal veal.However, international ingredients are important as well, such as stunning wagyu meat or fish from Brittany.

Today’s aromatic cuisine of the German chef focuses on the natural flavours of seasonal ingredients that, skilfully combined, come together to create an intense result. His signature throughout the dishes is a well-balanced acidity level. A good example is the starter with sautéed langoustine and a dim sum of langoustine combined with organic carrots, kaffir lime, a vinaigrette of kombu rice vinegar and kombava oil. Or the crab from Bretagne, combined with goose liver, radish and shiso. As the main course, guests have the choice between lamb from Romandy, served as a saddle and knuckle with eggplant, bell pepper and miso, or the outstanding original Japanese Wagyu beef with asparagus and a sauce of beef with yuzu.

Service And Wine

A meal at Ecco Ascona can be completed by excellent wine pairings from the sommelier. An interesting choice for sure. For those preferring a bottle, the wine list is extensive and the professional team will definitely advise you in the choices. Lady of the House Jessica makes sure everything goes smoothly in the service and welcomes all guests with charm and open arms.

Why Go?

The town of Ascona is the Mediterranean soul of Switzerland and it is on this stunning location that gourmet restaurant Ecco Ascona surprises with a stunning culinary experience. Chef Rolf Fliegauf delights his guests with his creative, Mediterranean-inspired cuisine and combines the best of the region with international accents in a long a symphony of dishes and flavours. A not-to-be-missed culinary rollercoaster!

Written by Sven & Frank