Suinsom Restaurant of South Tyrol: Alessandro Martellini Takes His Innovative Alpine Cuisine to the Top

Posted by Rowena Dumlao Rowena Dumlao - Giardina 2/24/2023

Suinsom Restaurant of South Tyrol: Alessandro Martellini Takes His Innovative Alpine Cuisine to the Top

Hospitality at Hotel Tyrol is a 360-degree experience. It’s about the a picturesque territory surrounded by the Dolomites, a UNESCO World Heritage Site, a cozy holiday place where a warm family atmosphere envelopes its guests, and a unique gastronomy where tradition meets innovation in the kitchen of newly-awarded Executive Chef Alessandro Martellini.

Maurizio Micheli, Bibiana Dirler, Alessia Visentin and Alessandro Martellini

Hotel Tyrol is a family-run 4-star superior hotel owned by Bibiana Dirler, her husband Maurizio Micheli and son Emanuele. Working with them is a close-knit team who extend the boundless passion that the family is conveying to their guests. Inside the hotel is Suinsom, a gem of a place where Alessandro Martellini expresses his innovative ideas to his kitchen. Suinsom is a restaurant that is comprised of two small stube-style rooms dating back from the 18th-century. A cozy ambience in the traditional Ladin stube decorated with ancient wooden panels, velvet upholstery and family heirlooms from Bibiana’s Aunt Frida who opened the hotel in 1966 with her husband Karl Malloyer after buying the land from the Countess of Wolkenstein.

After a two-year refurbishing and finally opening its green doors in December 2017, the small 22-seat restaurant inside Hotel Tyrol took off well. The name Suinsom which means at the top in the Ladin language, spoke in volumes and in 2023, the commitment and hard work of the whole team paid off because a Michelin star arrived at their doorstep.

Alessandro Martellini was born in Orbetello in Tuscany. Prior to Suinsom, he had an important experience at the kitchen of Il Pellicano (2 stars) in Porto Ercole with Antonio Guida, Villa Feltrinelli (2 stars) in Gargnano with Stefano Baiocco, as well as with Enrico Crippa (3 stars). All three have left fundamental imprints on Alessandro’s philosophy in the kitchen which is in total synergy with the profoundness of nature. The importance of utilizing seasonal zero kilometer ingredients, having a direct relationship with the farmers and butchers because knowing well how they are grown and raised and where they come from play cardinal role in the kitchen of Martellini.

The cuisine has the creative artistry combined with innovative techniques of the chef and his team wherein staying authentic with the raw materials and flavors are placed at the utmost importance. It is a excellent interpretation of revisited Ladin traditions and dishes. Enhancing the dishes is the selection of 800 different wine labels with particular focus on small producers of South Tyrol which is handled by the sommelier, Marika Rossi. The service led by Alessia Visentin adds to the beauty of the experience at Suinsom.

In this year’s two special menus, there is a collaboration between Martellini and his friend and multi-starred chef, Antonio Guida for an even more distinct experience. This follows the spirit of the roped climbing, a system of ascent in the mountains wherein the climbers are tied to the same rope. The “In a Six Dish Rope”, a six-course tasting menu is priced at €150, wine pairing at €80. The “In a Seven Dish Rope”, a seven-course tasting menu is priced at €165, wine pairing at €90. For á la carte, there are two options: 2 courses plus one dessert at €110, and 3 courses plus one dessert at €135.