Mattias Roock

Locanda Barbarossa im Hotel Castello del Sole

Guest of Executive Chef Gero Porstein
Hotel Waldhaus Sils*****

1 February - 5 February 2022

Mattias Roock Portrait

1 Michelin star

1 Michelin green star

18 GaultMillau points

“Newcomer of the year in the Tessin 2018” (GaultMillau)

Mattias Roock Food
Gourmet Dîner with Mattias Roock / 02.02.22 - 04.02.22
reservations directly at the Hotel Waldhaus Sils*****: +41 81 838 51 00

According to GaultMillau, Mattias Roock is known as “Mr. Farm to Table” among the top Swiss chefs. Roock’s cuisine simply rocks: GaultMillau honoured him with 18 points and in 2018 made him “Newcomer of the year in the Tessin”; the Michelin Guide has awarded his culinary skills a star. For his Mediterranean-French creations in the gourmet restaurant Locanda Barbarossa within the five-star Castello del Sole hotel in Ascona, the north-German born yet passionate, elective Swiss national, fetches the finest ingredients more or less just outside his kitchen door, directly from the hotel’s garden and the associated farm estate Terreni alla Maggia. More than 100 different herbs and over 25 different varieties of tomatoes grow close to the hotel. What is more, there are freshly picked berries and even small yuzu trees thrive in the mild climate. A real El Dorado and joyful motivation for Matthias Roock’s pioneering spirit. As part of his gourmet cuisine, this top chef with a wealth of international experience bestows completely new roles upon local natural treasures and the produce from regional suppliers and breeders alike - for instance those with small herds of cattle in the Magadino plain. For example, in his signature menu “Sapori del nostro orto”, which literally means “flavours from our garden”, he serves Onsen Tomago using eggs from Magadino guinea hens and “Loto Risotto” with saffron and wild fennel to accompany lake trout. Recently, the experimentally-minded chef developed rice ravioli made of rice flour from the estate, stuffed with Bierschwein (pork from pigs fed with brewer's yeast), which is Roock’s own, delicious, Tessin-take on Asian dumplings.

Outlining his style of cooking, the master chef himself says, “My cuisine is characterised by Mediterranean lightness and is built on a foundation of classic French cuisine”. A pinch of cheeky, flavourful adventure inspired by his culinary journeys and career stages that lend a very special touch to each and every one of his creations. Before Matthias Roock took over the culinary sceptre at Castello del Sole in 2017, he was at the five-star Hotel Kempinski Marsa Malaz in Doha, Qatar for three years, responsible for opening and managing its eight restaurants with over 100 staff.