Fine Dining, Signature Cuisine, Multi-Awarded: ECCO Ascona

There are restaurants that strive to impress. And then there are those that convince without ever raising their voice. This restaurant belongs firmly to the latter category. Awarded two Michelin stars, 18 GaultMillau points, and named “Rising Star of the Year 2026”, ECCO at Giardino Ascona ranks among Switzerland’s most exciting culinary destinations, captivating guests with a cuisine that combines precision, creativity, and remarkable lightness.

The moment you step through the doors of the acclaimed restaurant, it becomes clear that a different kind of fine dining is practiced here. The atmosphere is calm, the design contemporary and understated. Your attention naturally shifts to what truly matters: the experience at the table.

Under the leadership of Executive Chef Reto Brändli, ECCO has developed a culinary signature rooted less in spectacle than in precision. The dishes are thoughtful without feeling contrived. Every plate reflects craftsmanship, a deep understanding of ingredients, and a refined sense of balance.

What stands out most is the sense of ease that runs throughout the entire experience. Despite being one of the country's most celebrated restaurants, there is never a feeling of distance or formality. Instead, a relaxed confidence emerges, placing enjoyment firmly at the centre of the evening.

“Fine dining should no longer feel distant,” says Daniela Frutiger, CEO of the Giardino Group. “It is about combining the highest quality with a certain lightness. Creativity does not come from complexity, but from precision and a deep understanding of the product.”

Slowly, a culinary narrative unfolds. Not dramatic or theatrical, but subtle and deliberate. Each course builds upon the previous one, adding another layer, introducing a new nuance. It is a cuisine that rewards attention while leaving space for personal discovery.

And it all begins with the product itself.

“Regionality and seasonality are the foundation of everything we do,” Daniela explains. “They provide authenticity and direction. At the same time, we do not think of cuisine as something limited by geography. Our approach is open and international.”

This openness reveals itself in the finer details. Regional ingredients meet global influences, classical techniques encounter contemporary interpretations. The result is not fusion cuisine, but a distinct culinary language that remains grounded in its roots while staying curious and forward-looking.

Equally noticeable is the strong sense of teamwork behind every service. The kitchen operates with apparent ease and fluidity. Yet it is precisely this effortless execution that reflects the quality of the house.

“Craftsmanship is the foundation. Without precision and discipline, there can be no quality. Creative freedom grows from that foundation. We encourage ideas while maintaining clear standards. It is within this balance that innovation emerges.”

Perhaps it is exactly this philosophy that makes ECCO so special. Fine dining is not treated as a stage performance, but as a genuine encounter. Between product and craftsmanship. Between guest and host. Between enjoyment and memory.

As part of the Giardino Ascona experience, the restaurant fits seamlessly into the character of the hotel. After a day spent by the lake, on the golf course, or in the spa, an evening at ECCO feels like the culinary continuation of the same philosophy: experiencing consciously, enjoying without haste, and recognising quality where it does not need to be explained.