Anyone looking for the best fine dining experience in Switzerland will sooner or later end up in Ascona. In the ECCO restaurant at Giardino Ascona, one of the leading luxury hotels on Lake Maggiore, Reto Brändli cooks at a level that sets standards throughout Europe: 2 Michelin stars, 18 GaultMillau points and the award for “Rising Star of the Year 2026”. We spoke to him.
Reto, how would you describe your culinary signature?
Modern, precise and strongly product-focused, with clear roots in French cuisine, but interpreted in a contemporary way. The main product is consistently at the center. The dishes are reduced, but not simple: each element has a clear function and only the highest quality ingredients are used. Sauces play an elementary role, elegant but never dominant.
What do the 2 Michelin stars and 18 GaultMillau points mean to you?
First and foremost, they are a confirmation of my team’s daily work and my attitude to the kitchen. Of course, I’m happy about them, they show that what we do is understood and appreciated. But they are not a goal in themselves, but rather a by-product of consistency, precision and the ambition to improve every day.
For me, two Michelin stars stand for a clear identity, independent cuisine and the ability to consistently delight guests at a very high level. The 18 GaultMillau points also reflect personality and creativity, not just technique, but expression.
But what is almost more important to me is that these awards come with responsibility. Towards the guests, who come with high expectations, and above all towards my team. Because such achievements are never the work of a single person.
In the end, it’s not about stars or points, but about a single question: is what we put on the plate today honest, precise and does it touch the guest?
Where do you get your inspiration for new dishes?
For me, inspiration is not something that I actively seek, it comes from attention and attitude in everyday life.
A large part comes directly from the product. When I hold a freshly delivered turbot in my hand, perfect size, intense flavor, the question automatically arises: How can I present this product in such a way that it really comes into its own? This is often where a new dish begins.
Then there’s nature. I spend a lot of time outdoors, in the mountains in winter, in the valleys of Ticino oron Lake Maggiore in summer. Smells, seasons, textures: these have a strong influence on my cooking. A walk can sometimes trigger more than a whole cookbook.
Traveling and exchanging ideas with other chefs are also important, not to copy trends, but to sharpen your own horizons. You see techniques, products, ways of thinking and filter out what suits your own signature style.
And to be honest: a lot of things also come about through constant questioning. We cook a dish and I ask myself: could it be any clearer? Even more precise? Do we really need this element? This reduction is often the actual creative process.
What makes a perfect fine dining experience for you?
The harmonious interplay of several factors. Firstly, the quality of the food: creative, seasonal dishes atthe highest level, where taste, texture and presentation are perfectly coordinated.
Equally important is an attentive but unobtrusive service, one that makes the guest feel truly welcome and appreciated. The ambience also plays a major role: harmonious, elegant and yet relaxed, so that you can enjoy the moment. And a wine pairing that ideally complements the dishes.
Ultimately, a perfect fine dining experience is not a meal, it is an overall experience that appeals to all the senses and is memorable. This is precisely the promise we want to keep every evening at ECCO Ascona.
What role does your team play in your day-to-day work?
A central one. Without a strong, well-coordinated team, consistent quality at this level would not be possible. Each member contributes their own strengths and expertise, both in the kitchen and in service. This diversity enables us to work creatively, inspire each other and continuously improve. Our team is the foundation of our success; we don’t just work alongside each other, we work together.
What has changed since being named “Rising Star of the Year 2026”?
Attention has increased significantly, both among guests and in the industry, and so have expectations. For me personally, this means even more responsibility. The demand to not only maintain the level we have achieved, but to develop it further, has increased. At the same time, it is an enormous motivation for me and my team to give our best every day.
On the inside, however, little has changed: Our values, our way of working and our focus on quality and authenticity have remained the same. The award confirms our path, it is an incentive, but no reason to rest on our laurels.
What can guests currently expect at the ECCO restaurant?
Two menus inspired by spring: the Fine Menu and Reto’s Classics, the latter of which can also be ordered à la carte. A personal highlight at the moment is the Breton lobster with jasmine, carrot and kaffir lime, a dish that impressively combines lightness and depth.
What drives you personally every day?
A passion for perfect hospitality and excellent cuisine. It’s about constantly discovering new things, experimenting with products and implementing ideas that really inspire guests. Seeing the team working together to achieve high standards and learning from each other is hugely motivating.
But what drives me the most is this one moment: when a guest is satisfied, surprised or emotionally moved. That is direct proof that our work makes sense.
The ECCO Ascona restaurant in Giardino Ascona is one of the best gourmet restaurants in Switzerland and one of the top addresses for fine dining in Ticino. With 2 Michelin stars, 18 GaultMillau points and the title “Newcomer of the Year 2026”, it is a must-visit for anyone looking for an exceptional culinary experience on Lake Maggiore, whether it’s a romantic dinner for two, a gourmet weekend in southern Switzerland or the special end to an unforgettable hotel stay.
Open Wednesday to Sunday from 19:00 (last order 20:30). Early reservation is recommended.
