About one third of those conquered by Italy, but in a much smaller territory. Not only that: in addition to the stars there is no shortage of "hats", recognitions of the famous guide Gault & Millau.

To confirm the very high level of this cuisine, a true crossroads between Nordic culture and the influences of the Mediterranean, is the event San Pellegrino Sapori Ticino, which every year (and for 14 years now) shines the spotlight on Ticino, acting as a link between the canton's kitchens and the rest of the world. This year with a direct look at Switzerland. "Switzerland at the table" has put on the table (and in the kitchen) 20 Michelin stars from some of the most important and appreciated Swiss restaurants, but also young promises of contemporary Swiss cuisine.

Here is a selection of starred chefs in the Swiss Cantons, presented in the latest edition of San Pellegrino Sapori Ticino.

Tobias Funke's 600-year-old Swiss cuisine

Tobias Funke, the youngest, did not escape the Ticino event “Chef Revelation” of the history of the Gault & Millau guide, not surprisingly awarded this year with two Michelin stars in the kitchen of Incantare, the restaurant in Heiden, not far from St. Gallen. A real "charm" that works in the kitchen. A must try if you are curious to discover the gastronomic tradition of Switzerland from over 600 years ago.

Enchant, Heiden

Wild nature in Mitja Birlo's dishes

Mitja Birlo, two Michelin stars and one big one passion for what nature offers. From sea buckthorn to horseradish, from porcini mushrooms to dill, his kitchen hosts berries, mushrooms, vegetables and all the treasures that nature offers, embellished with the finest materials and sophisticated cooking techniques.

For those who dream of total immersion in nature, the 7132 restaurant is located inside the 7132 Hotel, a 5-star luxury hotel at 1250 meters above sea level, framed by the peaks of the Swiss Alps in the Canton of Grisons.

7132 Silver Restaurant, Vals

Mattias Roock, chef on the "farm"

"From farm to table" in the case of chef Mattias Roock it is not just a marketing slogan. Around his kitchen in Ascona there is a real "farm" where you can shop every day. The flavors are those of the vegetable garden and the garden, which have earned him both the Michelin star and the Gault Millau hats.

Overlooking Lake Maggiore, in sunny Ascona. Not to be missed in good weather.

Castello del Sole, Ascona

Paolo Rota, the tradition of the Cerea family

This year the second star was added to the stars obtained by the Cerea family at the Da Vittorio restaurant in Saint Moritz, rewarding the cuisine of chef Paolo Rota. Lombard roots that are expressed here in excellent Italian cuisine and with the classics of the Cerea, including paccheri prepared at the table.

For those who are at search for service and atmosphere.

From Vittorio, St. Moritz

In Christian Kuchler's “tavern”

Two Michelin stars and 18 Gault Millau points at just 34 years old. Christian Kuchler's cuisine is eclectic, who lovesmeeting of flavors that come from the world, at least as much as the more classic traditional recipes, such as the Austrian deer saddle which he also presented during the San Pellegrino Sapori Ticino kermesse.

In the old family tavern, for those looking for confirmation and surprises at the same time.

Taverne Zum Schäfli, Wigoltingen

Frank Oerthle, the only "star" of Lugano

Sea and lake fish are the favorite ingredients of Frank Oerthle, nominated emerging chef in 2009 who won the star at the Arté Restaurant in Lugano, where he continues to express his creativity in the kitchen today.

One of a kind, within a a real art gallery, the Artè Restaurant is the only starred restaurant in Lugano

Artè al Lago restaurant, Lugano

Sebastian Zier, the meeting between France and the East

Can the most classic French gastronomic school meet the oriental avant-garde? A not impossible mission for Sebastian Zier, a sophisticated chef of German origins, who with his cuisine has won 2 Michelin stars and 18 Gault & Millau points at the Einstein Restaurant, together with the equally talented Moses Ceylan. The eclectic mix of these two personalities has led to the birth of a very particular cooking style, which mixes the most traditional influences with innovative exotic trends. A partnership that, in the last 5 years, has been able to transform itself into an intense professional relationship in which every personal touch is enhanced by the meeting of two unique creative energies.

Einstein Restaurant, St. Gallen

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