The story
Grotto Valmaggese sits at Via Vallemaggia 72 in Avegno, in the Locarno region, and cooks classic Ticino and Italian dishes that earned a Michelin Bib Gourmand in 2026. The guide's verdict is good quality at a fair price.
Tommaso Cacciapuoti runs the stove and the house with his wife Maria. His approach starts with fresh products and respect for local tradition, filtered through his Neapolitan origins. Gault&Millau rated the grotto 13 in 2026 and counts it among the most popular grottos around Locarno.
A traditional meal opens with raw ham from Alpe Piora and fresh Büscion cheese. Next might come herb-crusted lamb fillet with a torta di pane, or beef fillet with goose liver. The risotto uses organic cheese and peppers from the Valle Maggia. Slow-cooked brasato arrives with polenta, suckling pig cheeks with lemon mashed potatoes, and ravioli del plin with parmesan foam. A mango semifreddo with chocolate sauce ends the meal.
The grotto is built on the rocks of Avegno, among flowers and palms, with the Maggia river nearby. Ancient chestnut trees shade the garden, and the indoor room is cozy, with elegantly set tables. Sculptures and paintings by the Valle Maggia artist Guido Caminada, made of bronze, iron, stone and wood, have long been part of the place.
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good quality, good value cooking
A shady garden beneath ancient chestnut trees, a cozy dining room, elegantly set tables, and a chef in Tommaso Cacciapuoti who skillfully serves his interpretations of Ticino classics: no wonder the «Valmaggese» ranks among the most popular grottos in the Locarno region. Traditionally, the meal began with raw ham from Alpe Piora and Büscion fresh cheese. The herb-crusted lamb fillet was masterfully served alongside a torta di pane. Other choices: beef fillet with goose liver and a silky risotto made with organic cheese and peppers from the Valle Maggia. A classic brasato with polenta. The «Guancette di maialino» – suckling pig cheeks with lemon mashed potatoes. Or, as an evergreen favorite, ravioli del plin with three kinds of roast filling and parmesan foam. A mango semifreddo with chocolate sauce brings the meal to a delicate close.
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