Suinsom

The two small pale wood paneled stube are the stage for a gourmet cuisine with a Mediterranean touch and more besides, the charcoal-grilled eel is a striking example, besides being delicious. Among the excellent meats, we recommend the roe deer venison, tender with a rich flavor thanks to its preparation that includes mango, while the Tuscan chef draws on his origins for some first courses, such as pici with lamb ragout and cuttlefish tartar... a truly interesting suggestion! The good wine selection includes various and even international productions on a wine list that is well divided by vine variety.

A Summit-Style, Intimate Ladin Stube

• Suinsom is housed in a tiny, intimate setting (about 20 seats) with a green patterned door, low lighting, period lampshades, velvet, and the feel of a traditional Ladin stube complete with antique panelling, a dresser, and family heirlooms.

A Chef Shaped by Global Michelin Heritage and Ladin Tradition

• Chef Alessandro Martellini brings experiences from top kitchens (Hotel Pellicano, Grand Hotel Villa Feltrinelli) and collaborations with Michelin-starred chefs Antonio Guida (2*), Stefano Baiocco (2*), and Enrico Crippa (3***), translating Ladin traditions into a nature-inspired, slow-cooked cuisine.

The Summit Concept: Suinsom as 'On the Summit' crowned by Michelin

• The restaurant's name means 'on the summit' in Ladin; its philosophy is a 'Pinnacle of Taste'—a sensory expedition through alpine and Mediterranean flavors—culminating in a Michelin-starred experience.

Tasting Menu

• 6-course tasting menu (Menu degustazione): €100 per person