ATTO

In the fertile Pustertal valley of South Tyrol, northern Italy, hotel Atto Suites strikes an impressive architectural pose, wrapped in flushed porphyry and concrete, interiors smooth with spruce wood. A purist’s testament to the region’s ideals, a connection with nature and the preservation of the building, Atto was once the bakery and confectioners of San Candido, the heart of this Dolomite village.

A timber monolith coated in tinted porous stone, Atto has a sturdy, geometric presence, yet inside the softening cocoon of wood and its light fragrance grounds the structure in alpine traditions. A project for Bruneck-based architect Pedevilla, Atto was built on respect for the original building, layered with a simple, formalised language of design; impactful, confident and bold.

Running through the interiors is the regionality as seen in the recurring use of the rhombus cut out that diffuses the light, an imprint in roof panels, benches and on the walls - a visual reminder of alpine heritage and vernacular, presented in a modern format. Elsewhere absence is conspicuous, Atto confidently highlights the less-is-more aesthetic, with an almost continuous journey of wood, smooth terrazzo flooring, polished plaster bathrooms and carved-out loggias for views that are big enough to stand alone. The tinted exterior also references the locale – colour matching with the rocks found in the Sesto River and one of the area’s most prominent sights – the 12th-century collegiate church of San Candido.

Sticking to the rule book of thoughtful, sustainable design, Atto weaves together the components of modern eco-living from the locally sourced untreated spruce and pine, the wood gas plant that produces electricity and heat from sustainable wood chips, to its own farm which rears Angus Black cattle and a host of colourful vegetables. The good life in essence, not so different from old, but somehow fresh, innovative and hopeful. 

With three different room types spread over three floors, the suites at Atto continue the theme of authentic minimalism, each space smoothly cocooned in local spruce room, clean lines and views to the Haunold mountain. Pared-back to the essentials, the rooms feel warm and inviting, yet crisply modern, a blank canvas for guest to project. Thoughtfully orientated on two sides, the suites allow for a loggia to frame the steely grey of mountain views. The suites and superior suites can sleep up to four and have and two bathrooms plus dining space and kitchen. Crowning Atto is the Penthouse Suite which takes up the top floor. With two bedrooms, a rooftop terrace and jacuzzi bathtub, the views really open up sensationally from this vantage point.

Respecting the foodie rule book traditions of the South Tyrolean region – often described as the meeting point between Mediterranean finesse and alpine fare, Atto dining means feasting on the local, seasonal and authentic. Farm-to-table has become a rather overused word, but at Atto it rings true - their own farm provides the substance for their carefully crafted menus. For example, Atto breed their own drove of Black Angus cattle, which is dry aged, beautifully marbled then wood fired, created in dishes such as beef stew with William potatoes or grilled steak and pepper sauce. The farm will also proffer the crisp lettuces, berries for jam, potatoes and whatever else the land provides each season. Breakfast is another showcase of the region – enjoy cold meats, cheeses from the alpine dairies, eggs from free-to-roam chickens, local bee-keepers honey, fresh fruit and freshly baked bread that goes so well with their homemade raspberry jam.

Atto sits in the South Tyrolean town of San Candido also known as Innichen, clasped by the Dolomites.  A medieval town with over 1,00 years of history, enjoy a cappuccino in the lively St Michael’s square accompanied by visitors and locals alike, surrounded by pastel-hued buildings and the steep sides of the jagged Haunod mountain. Afterwards, browse the small, artisan shops that show of the wealth of craft in this alpine community or visit Innichen Abbey, built in the 8^th century, the collegiate church is known as one of the Alps most significant examples of Romanesque architecture. From here, it’s easy to access the mountains for hiking, biking and skiing and families will enjoy the thrill of the summer toboggan run. In winter, Innichen is the host of Italy’s International Snow Sculpture Festival.

The former Stubenrusshaus in Innichen was up for sale and Atto’s owners wanted to transform the former bakery and confectionery into something meaningful, to bring back to life the special memories the building held as the bakery and confectioner. Children’s eye’s would light up at the sight of the sugar-coated buns and biscuits; today Atto lures visitors with its welcoming ambience and promise of wholesome stay.