Ristorante La Sorgente sits in the medieval village of Vico Morcote. A stone terrace overlooks Lake Lugano. Inside, two intimate dens seat twenty guests. Chef Francesco Sangalli cooks over open flame, charcoal, and smoke. His menu changes with the seasons and draws on indigenous Ticino ingredients from small-scale local farmers.
Vegetables, herbs, and flowers come from the estate's organic gardens. Honey and olive oil are produced at the castle. Pasta, bread, and preserves are made in-house. Cheeses arrive from Ticino alpine pastures. Up on the Vicania alp, a second restaurant serves creative local cooking from a converted stone farmhouse, open March through November. Wine & Dine evenings at the winery pair estate wines with a seasonal menu for up to thirty-five guests.