Alto

The top floor of the renovated Executive Spa Hotel now houses chef Mattia Trabetti’s fine-dining restaurant, where the rooftop dining room boasts relaxing views of the surrounding hills and the Santuario della Beata Vergine del Castello through its floor-to-ceiling windows. The young, innovative cuisine is showcased on a “green” tasting menu (Emilia Vegetale) with a seasonal and regional focus, as well as on a menu dedicated to local traditions (Modena Safari). Original options that will appeal to curious palates include trout with alchermes, cat fish and hops; green tagliatelle with chicory, black garlic and roe (with grated egg adding an interesting twist); and Montese-style duck. The wine list offers plenty of choice, starting with a regional focus but also extending to the rest of Italy and then to France. We particularly recommend the Giorgio Melandri Sangiovese di Romagna Acereta with its balanced aromas, which offers excellent value for money.

Rooftop dining atop a spa hotel

• Alto is described as the innovative and sophisticated rooftop restaurant of the Executive Spa Hotel, offering dining on the roof with views and a wellness-hospitality fusion.

Avant-garde cuisine driven by constant research

• The menu is presented as cucina d’avanguardia, based on exaltation of taste through constant research and creative gesture, signaling a forward-thinking, experimental culinary approach.

Integrated experiences: La Cantina, Esperienze and EXÉ Rooftop Aria Cocktail Bar

• The venue features La Cantina (its wine cellar) and Esperienze (experiences), plus EXÉ ROOFTOP ARIA COCKTAIL BAR, creating a multi-sensory, end-to-end dining and beverage experience.

Signature Ingredients

• Seafood (prime catches): When the catch is prime, Alto foregrounds shellfish and seafood to deliver pristine freshness, natural sweetness, and deep umami, enhanced by precise reductions and plating that honor regional coastal flavors.
• Emilia Vegetale vegetables: A vegetable-forward program featuring roasted, raw, and fermented vegetables with textural contrast, subtle smoke, and herbal infusions to elevate seasonal produce while emphasizing sustainability.
• Cured elements: Cured components are used to juxtapose brightness with restrained tang, creating layered umami and balance that reflect Emilia-Romagna's charcuterie heritage.
• Pasta (Emilian tradition): Precise pasta preparations that nod to Emilian tradition, showcasing technique, dough work, and classic regional pairings to anchor tasting menus in local identity.
• Regional Emilia-Romagna produce: A focus on locally sourced, regenerative ingredients from Emilia-Romagna to underscore provenance, terroir, and sustainable sourcing.
• Herbs and smoke infusions: Aromatic herbs and light smoking techniques used to lift flavors in seafood and vegetables, preserving origin flavors while adding depth and fragrance.