The story
Al Braciere in Locarno serves Mediterranean cuisine at Via Livurcio 50 in Ronco sopra Ascona, where Gault&Millau gave it a score of 14 in 2026. The restaurant sits in the Boutique Hotel Elisabetta, with its dining room and terrace above Lake Maggiore.
Luca Fabbro cooks here and runs the restaurant with his partner Stephanie. He worked in well-regarded kitchens for more than 20 years, then spent two years travelling the world between 2016 and 2018. On his return he turned the family's small guesthouse into a gourmet restaurant, building an Italian-French kitchen that draws on flavours he picked up abroad.
Gault&Millau singled out the Lostallo salmon, served first as a tartare on grilled focaccia with onion and sour cream, then again marinated in mustard gelato and topped with trout roe. The pasta is a strength: radiatori with Luganighetta ragout and garden herbs, or spaghetti aglio, olio e peperoncino with anchovy bread and parsley pesto. Veal loin arrives with a morel cream sauce and triple-cooked potatoes, and the meal ends with an apple millefeuille and sour cream ice cream.
The terrace looks out over Lake Maggiore, which suits a quiet lunch or a slow dinner. The wine list is broad and chosen to pair with the menu. Michelin lists the restaurant as Recommended for 2026.
Recognition
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Details
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