The story
Ristorante della Stazione, at Piazza Stazione 5 in Intragna (Centovalli, Locarno region), cooks classic Ticino cuisine with a few modern turns. Gault&Millau rated it 14 points in 2026, and the Michelin Guide lists it as Recommended for the same year.
Yanick Walker, a federally certified chef, grew up among the vines of Valais. Eloa Geiser, the sommelière, grew up on a Ticino alp with goats. They met in Ascona, she in service and he in the kitchen, and they now run the house in its third year under their care. Newly admitted to Jeunes Restaurateurs d'Europe, they cooked for fellow members with risotto made from wild Ticino blueberries and a raviolo of kid with Marsala foam.
The yellow house by the station became known for Ticinese cooking under Agnese Broggini and her daughter Adriana, and their dishes remain on the card. Expect potato gnocchi with blue cheese, house-made spaghettini with luganighe, and the Piccata "Stazione". Calf's liver is served on Tuesdays, and braised beef in Merlot sauce on Saturdays.
Recent inspectors praised a potato and watercress soup with watercress pesto and onsen egg. They also liked a Zürcher Geschnetzeltes served from a copper casserole, and a crisp cordon bleu with Raclette cheese. Lake Maggiore zander appears with Demeter peas, ginger and pistachio powder. For wine, guests can leave the choice to Geiser.
The building is also a boutique hotel, so a meal here can turn into an overnight stay.
Recognition
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