At Ristorante della Stazione, the kitchen works with the seasons and the best of what local producers bring. Chef Yanick Walker’s menus follow a few clear rules: focus on flavour, let the product shine, and never overcomplicate. There’s a strong Mediterranean influence, but also a classic backbone that shows in his love for butter and slow-made sauces. Surprise menus of up to five courses give guests the option to try dishes that change regularly, depending on what’s fresh. Creative use of whole animals and clever reworking of by-products are all part of his method.

When things quieten down, the team shifts focus to events. In the cooler months, they host producers’ dinners, raclette afternoons with live music, wine tastings, and themed parties. Hotel guests often benefit from tailored packages. Whether it’s a relaxed local gathering or something more festive, each event is shaped with the same thought and care as the daily service.

Located at the entrance to Centovalli, Intragna sits between two rivers, surrounded by the varied nature of Ticino. Here, palm trees meet pines and train tracks cut through the hills. From the restaurant’s terrace, you can see across the Pedemonte valley and up into the mountains. The nearby station makes this a strong base for hiking, village visits or a day by Lake Maggiore.

From the restaurant veranda, guests can see where much of their food and wine comes from. Producers are part of the rhythm here. Whole animals, organic fruit and vegetables, and natural wines from Ticino and northern Italy all make up the core of the menu. Being able to point to a vineyard or a farm across the valley is part of what gives the place its meaning.

Intragna may be quiet, but it’s close to some of the region’s cultural landmarks. Locarno and Ascona, just a short trip away, host the Locarno Film Festival, the Ascona Jazz Festival and events throughout the year. Local galleries, historic centres and seasonal village festivals give the area an atmosphere that’s both creative and grounded.