From the building materials to the ingredients we use in the restaurant: They all come from the region. Good things are so close - especially if, like us, you can call South Tyrol home. It is not only trees that grow between the Dolomite mountains, but also fresh rosemary or thick fennel bulbs.
We are a family whose roots lie deep in the Pustertal valley. Even as children, we went to fetch our pastries and bread in the building that is now Atto. Back then there was still a baker here. We bought the house to prevent building speculation and to exploit the full potential of the location. We want to create something that is available for both locals and guests. Atto was designed by the architects Pedevilla from nearby Bruneck. The high-quality, purist style of the interior was realised using spruce wood from our own forests.
But as in the interior, we also pay attention to regionalism, quality and simplicity in the food. We are fortunate that South Tyrol is so fertile. It is known for its fertile valleys, apples, wine and cheese. There is so much more to discover.
