The story
Da Enzo, at Via ai Grotti 49 in Locarno, serves Mediterranean cooking that earned 16 points from Gault&Millau in 2026. The restaurant sits in Ponte Brolla, where the Maggia valley begins, and the Andreatta family has run it since it opened in 1992.
Enzo and Josi Andreatta opened the restaurant, and their son Sergio still leads the front of house. Chef Andrea Cingari has cooked in the kitchen for almost 20 years. The restaurant keeps its own vegetable garden, and herbs and vegetables from it go into the dishes fresh each day. The kitchen also works with regional producers.
The menu pairs a large seasonal card with a dish list written daily on a slate. Gault&Millau praised the duck liver terrine with two foie gras spheres wrapped in chocolate, and the ravioletti del plin with local morels, green asparagus and burrata foam. Turbot fillet in a potato crust with a light champagne jus stood out too. Veal cheeks braised for hours come with polenta from the Terreni alla Maggia, and a vanilla and strawberry tart closes the meal.
The wine list draws on Ticino, Italy and other countries, and Sergio and his team will suggest bottles to suit the meal. Guests can eat in the restaurant or outside, where the site describes bamboo, palms and summer roses around the terrace.
Recognition
Ambience
Details
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