If you ever spot Alessandro Tintori picking herbs from street planter boxes, foraging for wild garlic along Merri Creek, or picking mushrooms nestled in the Daylesford forests, you know that you’ll be in for a treat back at Sosta Ristorante.

“Foraging is my hobby,” laughs the chef and co-owner of the restaurant. “Luckily, my hobby can be combined with my work, so even when I’m out of the kitchen I am always thinking about ingredients and new ways to incorporate them into the dishes I create at Sosta.”

Born and raised on a farm in the Tuscan hills of Lucca, Italy, Alex recalls growing up in a family deeply rooted in the food industry. 

“I grew up in a large family and everyone was a chef or a farmer - all growing our own food,” he says.

A teenage summer job as a dishwasher sparked a culinary journey that took Alex from Tuscany to high-end restaurants in London, Sydney, and Melbourne.

Frank Remoundos, the other owner of Sosta Ristorante, teamed up with Alex after purchasing the longstanding Italian restaurant in North Melbourne. 

“I am Greek, but I like Italian food and it has always been on my mind to own an Italian restaurant,” explains Frank. “The Italian food scene in Melbourne is so sophisticated.”

Frank and Alex took over the venue in September 2023 and quickly transformed it, closing the doors for a month to renovate the space with a modern, fresh aesthetic and revamping the menu.  

Asked to explain the philosophy behind his menu, Alex says: “It’s not the classic Italian menu that you’ll commonly find around Melbourne. It’s more what I’d call ‘Modern Italian’ influenced by my Tuscan roots, my training in Italian cooking techniques and my passion for fermentation, preserving, and curing. 

“Most of the dishes have a long process behind them - I’m not just opening a jar,” he further explains. “For instance, the cantaloupe melon served with Western Plains pork is fermented. It’s a twist on the classic prosciutto with fresh melon.”

One standout dish that’s been on the menu since the beginning is the Spaghetti with Crab and Bone Marrow, which has quickly become a signature. 

Beyond the creative menu, Sosta Ristorante prides itself on sourcing top-quality, local produce. “Most of the products that we use don't come from generic suppliers that deliver you everything,” Alex explains. “I spend a lot of time researching so that we can get produce from specific suppliers and ensure that it’s of the highest quality. For example, the goat comes from Chris in Coorong, who actually raises the goats himself, and the eggs for our pasta come from Tom’s Paddock in Glenburn.”

“We also try to avoid importing products as much as possible. Victoria has amazing produce and it seems silly to eat a piece of cheese or meat flown from the other side of the world,” Alex says. Instead, he finds creative ways to incorporate native Australian ingredients, from finger limes to lemon myrtle.

Frank and Alex’s vision for Sosta Ristorante is that it offers an experience that immerses guests in the world of modern Italian cuisine with a distinctly local flair. It’s a space that caters to special occasions and casual weeknight dinners alike.

Curious foodies can find Sosta Ristorante on North Melbourne’s eat street, Errol Street. Whether you're a local or a first-time visitor, Frank and Alex invite you to experience the innovative Italian dishes and warm hospitality that make Sosta truly special.

Words by Joyce Watts & Photography by Anna EncIO