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This elegant place dedicated to modern cuisine is part of the impressive Tschuggen Grand Hotel, which is perched at 1 800m above sea level. Marco Campanella and his team bowl diners over with considered, subtle combinations and bold flavours. The young chef's dishes are sophisticated but never ostentatious; rather, they are light and accessible. Take, for example, the meticulously crafted and pleasingly al dente ravioli filled with an intensely flavoured venison farce that has a surprising, pleasantly spicy aftertaste. This is accompanied by a venison sauce with cranberries and Valle Maggia pepper – its wonderful interplay of sweetness and acidity beautifully complements the taste of game. Of the two set menus, dubbed "Inspiration" and "Moving Mountains", the latter is completely plant-based and reflects the latest research in the field of nutrition. The service is always friendly and professional; excellent wine list. During the summer season, Marco Campanella also cooks at the restaurant of the same name in Ascona.