Suinsom Restaurant

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Suinsom Restaurant 1 Michelin Star 2026 Restaurant at Tyrol Hotel in a timeless bicentenary stube led by Chef Alessandro Martellini

Lobster.A velvety cream of Jerusalem artichoke and foie gras, the lobster lightly seared and glazed with its own bisque,...
16/10/2026

Lobster.

A velvety cream of Jerusalem artichoke and foie gras, the lobster lightly seared and glazed with its own bisque, then a beurre blanc with Calvisius caviar that brings a gentle acidity to balance the richness.

Layer after layer, the dish reveals itself slowly, one spoonful at a time.

A signature of the In a Five-Dish Rope Menu.

14/10/2026

Behind the green door, the evening slows down.

The patterned door opens onto a room built from wood and time. Carved panels warmed by the glow of low lamps, velvet upholstery in deep tones, family heirlooms resting on the walls, flowers taking their place on every table. Each detail carries the hand of Ladin craftsmanship, and the quiet memory of the generations who shaped it.

The stube of Suinsom is an intimate space in the heart of Val Gardena, where nothing raises its voice and everything invites you to stay.

Here, Chef Alessandro’s cuisine finds its natural setting: a dialogue between the Dolomites and the Mediterranean, served in a room where the evening is never in a hurry.

A sweet ending.Yogurt and green apple, dill ice cream. A parfait lifted by yuzu, the freshness of apple, the unexpected ...
25/09/2026

A sweet ending.

Yogurt and green apple, dill ice cream. A parfait lifted by yuzu, the freshness of apple, the unexpected herbal note that lingers after the last spoon.

This weekend the green door closes on the season, and it feels right that the final taste should be this one: light, bright, impossible to forget.

Thank you for sitting with us in the stube this summer. The Dolomites will be waiting, and so will we.

Summer still breathes in Val Gardena.The light comes lower now, the meadows are preparing to turn towards gold, and the ...
24/09/2026

Summer still breathes in Val Gardena.

The light comes lower now, the meadows are preparing to turn towards gold, and the woods carry a different scent after the rain. Nothing has ended yet. Everything is simply getting ready to change tone.

The kitchen listens to this too. Chef Alessandro follows the season as it slowly prepares to leave, catching what the mountains still give in these final days, when flavours grow deeper and every ingredient seems to know its time is almost over.

At the foot of the Dolomites, the last days of summer are often the most beautiful ones to taste.

Smile, Chef Alessandro has made gnocchi.One of the oldest gestures of Italian cooking, at Suinsom it becomes a morning r...
14/09/2026

Smile, Chef Alessandro has made gnocchi.

One of the oldest gestures of Italian cooking, at Suinsom it becomes a morning ritual: hands working, seven grams each, half potato and half curd cheese. Gestures repeated so many times they follow themselves.

Then the Aglione garlic of Val di Chiana, tomato and basil bring Tuscany to Val Gardena. Baby squid over the embers, aged ricotta and basil shoots complete a dish that carries the sea into the heart of the Dolomites.

Eggplant.Cooked in oil and soy, then browned until it turns tender, the eggplant is laid on a cream of corn finished wit...
01/09/2026

Eggplant.

Cooked in oil and soy, then browned until it turns tender, the eggplant is laid on a cream of corn finished with wh**ky and welcomes beef tartare, Parmigiano Reggiano and fresh shoots.

An unexpected opening, where a humble vegetable becomes the centre of gravity and everything else finds its balance around it.

The first step of the In a Six-Dish Rope Menu.

Carrots and hazelnuts.A vegetable becomes dessert. Carrot with chocolate and hazelnut mousse, carrot ice cream at its he...
23/08/2026

Carrots and hazelnuts.

A vegetable becomes dessert. Carrot with chocolate and hazelnut mousse, carrot ice cream at its heart, toasted hazelnuts and raw carrots alongside.

Sweetness arrives from where you least expect it, playing with textures and temperatures until the familiar turns into surprise.

The closing chapter of the In a Six-Dish Rope Menu, and the last word of a summer in Val Gardena.

Pigeon.Served pink, in a crépinette: the breast wrapped in a filling of pigeon and pork sausage, browned and cooked with...
20/08/2026

Pigeon.

Served pink, in a crépinette: the breast wrapped in a filling of pigeon and pork sausage, browned and cooked with butter, thyme, rosemary and garlic. Beside it, its own jus, swiss chard and a pâté of pigeon livers.

A dish of instinct and control, where technique becomes the language and precision the measure of every gesture, deep as the shadows of the Dolomites at dusk.

Dentex.A royal dentex from the Sardinian sea, cooked over the embers, set on an amatriciana of cod tripe and julienne sa...
14/08/2026

Dentex.

A royal dentex from the Sardinian sea, cooked over the embers, set on an amatriciana of cod tripe and julienne savoy cabbage.

Sea meets sea, in a dish that speaks two languages at once: the elegance of the fish and the bold character of a Roman classic reimagined.

A chapter of the In a Six-Dish Rope Menu, where the flavours of the coast find their way to the Dolomites.

Gnocco.A dish that travels. It begins in Tuscany, with the Aglione garlic of Val di Chiana, tomato and basil, and finds ...
12/08/2026

Gnocco.

A dish that travels. It begins in Tuscany, with the Aglione garlic of Val di Chiana, tomato and basil, and finds its home in Val Gardena, in gnocchi shaped by hand one by one, half potato and half curd cheese, seven grams each.

Then the sea arrives: baby squid over the embers, a grating of aged ricotta, basil shoots.
Chef Alessandro’s two lands meet at the foot of the Dolomites.

Indirizzo

Strada Puez 12
Sëlva
39048

Orario di apertura

Martedì 19:00 - 21:30
Mercoledì 19:00 - 21:30
Giovedì 19:00 - 21:30
Venerdì 19:00 - 21:30
Sabato 19:00 - 21:30
Domenica 19:00 - 21:30

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