Alto Vino at Suzhou Marriott Hotel is one of the most authentic Italian restaurants in Suzhou, thanks to current Executive Chef Stefano Balduccio. The Sicilian chef has nearly 30 years of experience in star-rated hotels, having led the chef at Suzhou Marriott's Alto Vino restaurant from 2011 to 2013, renowned for its authentic Southern Italian cuisine. Stefano was then transferred to Beijing by Marriott, and in 2018, Stefano returned to Suzhou to take charge of Alto Vino. Suzhou Western restaurants are still rare to this day, and Stefano's Alto Vino is far from amazing, but its authentic Italian taste is quite rare in Suzhou.

Alto Vino's cuisine is biased towards traditional Italian classics, and for Chinese people, the overly authentic Italian taste is actually not pleasant, so that Alto Vino is even more well-known among foreign diners than among domestic diners. Italian staples are the main focus of Alto Vino, and when it comes to appetizers, appetizers and main courses, the restaurant is not too flawed to be unmistakable. Desserts are not Alto Vino's strong point, and the taste is more on the heavy side. It is worth mentioning that when dining at Alto Vino, meeting the chef is not a rare event, and Chef Stefano is very happy to recommend dishes for diners, so you can follow his instructions to order.

Giraldo oysters with caviar are a safe choice for an appetizer before a meal, with a small size and good freshness. The appetizer Cannoli is worth trying, a Sicilian creamy pancake roll with a tubular shortbread crust wrapped in Ricotta cheese and sprinkled with chopped pistachios on both ends. Salmon salad with a brilliant sauce, Mediterranean-style cod, raw salmon, pan-fried foie gras, etc., the taste is not lost. A variety of Italian snacks, cold cuts of meat and cheese, and fried seafood such as mussels, fish and shrimp. The presentation of the main course is also relatively mediocre, the main Australian beef tenderloin with fried foie gras, the steak taste is salty, the heat is not stable enough, and the side dishes are simple and homely; Seafood and meat platters are also popular, and the grilled dishes are mostly juicy and suitable for multiple people to share.

As a Western restaurant focusing on traditional Italian cuisine, Italian staples should not be overlooked. Alto Vino offers a wide selection of pastas, from the most classic spaghetti bolognese to seafood pasta, cuttlefish ink pasta, cream mushroom pasta, and more, from lasagna to thin linguine, with a wide selection of sauces. Bolognese pasta has a fresh tomato flavor, the meat sauce is solid, and the sauce evenly wraps the dough; The cuttlefish ink thin flat noodles made of cuttlefish ink handmade with squid ink noodles have a slightly chewy taste and contain a delicious seafood taste, and the clams and small octopus mobilize different taste experiences, with a fresh but not heavy taste; The creamy cheese mushroom pasta is more rich and enveloping, and the texture is softer and longer. Alto Vino's pizza is also a specialty, with imported dough and the chef's own pizza sauce, each pizza is freshly baked in the restaurant's own oven and served with rich toppings and mozzarella or buffalo mozzarella cheese.

Located on the 2nd floor of the Marriott Hotel, Alto Vino Ristorant's Italian Restaurant is decorated in coffee tones throughout the room, creating a small space and a slightly somber color palette that brings a touch of oppression to the environment. The restaurant features a curved open pizza oven in the middle and a fully transparent walk-in wine cellar. Alto Vino's table spacing is not spacious, and even the visual appearance is a little cramped, and some of the tables have semi-independent dining spaces with a strong sense of privacy. In addition, there is a private room for 12 people. The restaurant service is more attentive and positive, which is basically commensurate with the 15% service charge.