Tall, dark, and quirkily handsome celebrity chef Silvio Galizzi pursues nuova cucina (contemporary Italian cuisine) with ambition and flair in this eatery perched high in the vineyards. Galizzi has made waves in the world of Swiss gastronomy with such dishes as duck liver with mango chutney and pears or grilled tiger shrimp and roasted black garlic in a champagne sauce. The property boasts 100-year old Merlot vines, and was the first vineyard of its kind in Ticino—if
you're curious about how the wine is made, ask to see the tiny museum. It's in the Vallombrosa B&B, which has some rustic guest rooms that honor artists with a strong link with Ticino.
Vallombrosa, off Via Castelrotto, Castelrotto, Ticino, Switzerland