Alto in Fiorano Modenese: the rooftop restaurant of the Executive SPA Hotel awarded a Michelin star

Led by Mattia Trabetti, Alto has earned its first Michelin star thanks to a cuisine that combines research, local ingredients, and a contemporary vision. This achievement enhances the Executive SPA Hotel's reputation as a new gastronomic and cultural destination in the heart of Motor and Ceramic Valley.

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In Fiorano Modenese, a land balanced between nature and industry, you will find Alto, the rooftop restaurant of the Executive SPA Hotel, recently awarded a Michelin star. This recognition highlights not only the distinctive value of the gastronomic offering but also the vision of a project that truly aims high.

The kitchen is led by Mattia Trabetti, a chef capable of interpreting the excellence of the territory with elegance and technique. Although he comes from outside the region, what he loves most about Emilian cuisine is its intense connection with traditional dishes. Carefully selected local raw materials are enhanced through a contemporary language that never betrays the Emilian identity but rather exalts it with elegant research. An example? Modena Safari and Emilia Vegetale: two original visions of the “Emilian gastronomic territory” that encompass study, comparison, and reinterpretation of tradition.

Alto's journey towards the star of the “Rossa”

The journey that led Alto to being awarded a star by the guide par excellence in the restaurant scene is based on a solid bridge between two fundamental pillars: constant research and deep respect for tradition.

I asked Chef Trabetti to tell me how this journey unfolded: "Not being born and raised in this area certainly took time, and in fact it took us almost three years to create what is now the backbone of our menu, Modena Safari and Emilia Vegetale, the result of continuous and constant research, both of small producers and artisans who have supported us in rediscovering or discovering local products and traditional recipes. We went looking for them ourselves, studying, talking directly with them, following the advice of locals on what to buy, try, and taste."

It is clear how research and innovation are expressed with the utmost respect for ingredients, the result of an authorial vision that internalizes tradition and then reinterprets it in a personal and contemporary way. As mentioned, this is the identity that led Alto to earn its first Michelin star.

In this regard, Francesco Corradi, General Manager of the Executive Spa Hotel, emphasizes: "Alto's first Michelin star was an extraordinary achievement that filled our entire team with pride. It was the culmination of a journey of research and enhancement that starts with the very identity of the Executive Spa Hotel and is not limited to the restaurant alone. From the very beginning, our goal has been to showcase and promote the region in all its forms: through the elegance of our hospitality, the wellness offered by our spa, and above all through our cuisine, which is based on two complementary concepts. On the one hand, Exé, also proudly listed in the Michelin Guide, celebrates traditional haute cuisine; on the other, Alto offers a creative, innovative cuisine that blends the roots of the territory with the incisive and cutting-edge approach of chef Mattia Trabetti. The star is therefore confirmation of an identity built with consistency, passion, and vision."

The Michelin star and the evolution of Alto and the Executive Hotel Spa

This brilliant achievement, as Mattia Trabetti explains, translates into greater responsibility towards customers, first and foremost, but also towards the owners: "In recent months, there has certainly been an important evolution in terms of clientele. The star increases the number of customers but, above all, its reach, making us better known to people in the area and beyond who are intrigued by our project. This has pushed us to always give our best, which is what we have tried to do from the very beginning."

With this important recognition, the Executive Spa Hotel enters a natural phase of evolution. “Alto's entry into the prestigious circle of starred restaurants has generated a tangible change, both in terms of perception and positioning,” continues Francesco Corradi. “Whereas Alto was previously considered simply a fine dining restaurant, today, thanks to Michelin's recognition, it is perceived as a leading gastronomic destination. This has given further credibility to the project and strengthened the entire ecosystem of the Executive Spa Hotel. It is not just an increase in numbers but a profound transformation in the value attributed to our offering: the star has made visible and concrete what was previously perceived as potential.”

Alto and the dialogue between industry, territory, and cutting-edge gastronomy

In an area such as Fiorano Modenese, the beating heart of the ceramics industry and Motor Valley, the opening of a fine dining restaurant such as Alto acts as a link between manufacturing excellence and gastronomic culture. The recent Michelin star only reinforces this dialogue, enhancing the link between haute cuisine and the industrial dynamism that characterizes the area: “How could an area so rich in industrial and manufacturing excellence not welcome a gastronomic project of the same level?” says Corradi. "Our establishment wanted to offer a strong and coherent response to the context in which it operates. Alto, with its unique language and the Nordic touch of chef Trabetti, has been able to develop a cuisine that dialogues with its local roots while also engaging with the best international experiences. The research carried out by our team has certainly brought about a change of direction not only for Mattia but also for the external perception of his cuisine, which has an original tone all its own, with a legacy. His personal North European technique has finally been married with the best cuisine in the world, that of Emilia. This vision has allowed us to redefine the relationship between cuisine and territory: today we offer a dual approach that appeals to both local and international audiences. Exé represents the solidity of classic taste; Alto, on the other hand, is a more conceptual and intellectual experience. In this way, Executive Spa Hotel becomes a cultural bridge between the manufacturing excellence of Motor and Ceramic Valley and the avant-garde of haute cuisine."

Alto's concrete approach to sustainability

It is particularly interesting how, in this context, Alto has made sustainability the cornerstone of its vision. Alto's cuisine interprets and applies this concept through careful selection of raw ingredients and an approach that combines innovation and respect for the environment: “Let's say that the concept of sustainability has been abused, especially lately. In the restaurant world, it's not easy to be sustainable, but we try to do it every day without falling into the trap of banality,” explains Mattia Trabetti. “Sustainability is not just about creating a ‘zero waste’ menu using the poorest products. We want to serve the best, starting with great raw ingredients and trying to use all parts with a view to ‘circular cooking’. In my opinion, this is the real starting point for sustainability.” Sustainability for the restaurant also translates into a quality relationship with young employees, recognizing the importance of a healthy work environment, especially in a complex sector such as cooking. Particular attention is paid to reducing the use of plastic, reusing and minimizing waste. According to Alto's vision, these elements represent the essential foundations for building true sustainability.

Excellence that redefines the value of hospitality

In the contemporary hospitality landscape, the presence of a Michelin-starred restaurant is an essential strategic asset for any accommodation facility of excellence. This distinction not only enhances the culinary experience offered to guests, but also contributes significantly to defining the identity and prestige of the entire establishment. "Today more than ever, the presence of a starred restaurant within an accommodation facility is a strategic element of primary importance. The Michelin recognition is not only a seal of quality, but also a testament to the consistency and vision of the entire offering. For us, Alto's star has had a propulsive effect: it has confirmed the value of the entire establishment and given us new impetus towards excellence. It has also strengthened our network of relationships: today we are regularly contacted by chefs, restaurants, companies, and event organizers who want to involve us in external initiatives or show cooking events. This is a radical change from the past, when it was up to us to go out and make ourselves known. Today, the world is knocking on our door, recognizing Alto and the Executive Spa Hotel as a benchmark for quality and innovation," concludes Francesco Corradi.

Exé and Alto at the center of a busy season of events and collaborations

The summer of 2025 at the Executive Spa Hotel was marked by a series of events and collaborations featuring Exé and Alto, committed to spreading their culinary offerings beyond the hotel's boundaries.

Alto kicked off the rich calendar of events with a four-handed dinner at Podere Arduino in Castagneto Carducci, where chefs Mattia Trabetti and Fabrizio Bartoli celebrated vegetable-based, ancestral cuisine and the local area. The events continued with a show cooking at Acetaia Giusti in Modena and a series of masterclasses in collaboration with ALMA, dedicated to promoting the Modena area. Alto also took part in the Electronic BBQ in Castellarano with an entirely vegetable-based offering, and Exé was the star of the Savana x Moninga charity event, presenting a mini burger made entirely with ingredients from Modena.

The September program promises to be full of ambitious and important events; Exé and Alto will continue to be protagonists of a busy calendar of events, including show cooking, festivals, and international collaborations.

On September 8, Alto will host a four-handed dinner with Gianfranco Pascucci, chef and owner of the Michelin-starred restaurant “Pascucci al Porticciolo.” The theme? Freshwater and Saltwater Fish. The project was born from the desire to compare two different gastronomic visions that share the same sensitivity towards raw ingredients and constant research. Guests will enjoy an exclusive experience, in which the creativity of the two chefs will be expressed through a refined menu that combines different territories, techniques, and culinary influences. “We are honored and proud to host Pascucci for a four-handed dinner,” says Mattia Trabetti, "it will be a wonderful encounter between sea fish and freshwater fish. We will start from the sea of Fiumicino, where he is a great master; from the story of his territory, we will travel back to Emilia, focusing on freshwater fish, which we will showcase to its best advantage." An alternation between two territories which, despite starting from different identities, meet and dialogue, giving life to a shared journey that is expressed concretely through cuisine.

On September 14, the Alto team will participate in the BITE Fest in Parma as guests of the Inkiostro restaurant, with a show cooking event designed for over 2,000 people. On the 20th and 21st, Exé will be the star of the Modena Philosophy Festival, with show cooking, tastings, and artistic performances that will explore cuisine as a form of thought. On the 22nd, Mattia Trabetti will bring his vegetable-based vision to France with a show cooking event at the Château de la Gaude in Aix-en-Provence, aimed at 500 international guests. This intense tour will conclude on September 27 at the Emilia Food Festival in Reggio Emilia, where Alto will be the protagonist with a masterclass and show cooking that, through the dish “Coppa di Testa,” will recount the modern identity of Emilian cuisine.

An intense season rich in experiences, demonstrating the commitment of Exé and Alto to pursuing a gastronomic vision that transcends the traditional boundaries of catering. A journey that intertwines cuisine, culture, and sharing, opening a continuous dialogue with the territory and its people, transforming every event into an opportunity to redefine the very concept of contemporary hospitality.

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