Locanda Barbarossa

High quality cooking

Seventeen different dishes on the menu every day, plus plenty of special requests from regular guests! The kitchen brigade is put to the test, and the service goes the extra mile with speed and friendliness. Guests dine outdoors in the park with views of the ancient trees. Half-board doesn’t get much better than this. We have become quite adept at navigating the Tre Stagioni menu and know this: the pasta dishes are the best! Options include fusilloni with robust Luganighetta Gran Riserva, penne with oxtail ragù, and brasato ravioli braised in the house Merlot. The Loto risotto from their own Terreni alla Maggia estate is almost always on offer, sometimes with pear, Taleggio, and walnuts, other times with saffron and vendace fillet. And before that? Even the starters showcase the brigade's class: Ticino quail terrine, confit char, black tiger prawn cocktail, and Balfegó tuna served in three variations. We also enjoyed the young leek and potato soup. We were just surprised that this vichyssoise was served hot despite the 30-degree Celsius shade temperature. But they say it will be adjusted by peak season. Classic main courses include saltimbocca, Engadin mountain lamb, Barbary duck with an orange-pepper glaze, and cod fillet. Or occasionally a simple but perfectly executed veal strips dish as a tribute to the many Zurich guests. Fridays are a celebration at Tre Stagioni. Chefs Mattias Roock and Leo Ott set up an exceptional fish and sushi buffet: sashimi of Balfegó tuna, kingfish, and Scottish salmon, scallop ceviche, salmon trout prepared by house fisherman "Joe" Palmieri with yuzu and fennel, premium fish terrine with lobster, plus maki, nigiri, and California rolls at the sushi counter. Tip for non-hotel guests: overcome any hesitation about the crowds, reserve a table in the breathtakingly beautiful park; 115 Swiss francs for this fish buffet is money well spent.