A symphony of Italian flavours at Round Hill

WESTERN BUREAU:

Under a canopy of lights at the iconic Round Hill Hotel and Villas in Hopewell, Hanover, guests’ palates were delighted recently during an unforgettable evening of culinary artistry led by Italian Michelin-starred chef Theodor Falser.

The acclaimed chef from Johannesstube in South Tyrol brought his Taste Nature philosophy to life in a six-course tasting dinner that merged Italian sophistication with Caribbean elegance.

The exclusive event was the brainchild of Round Hill’s Executive Chef Martin Maginley, who invited Falser to Jamaica as part of the resort’s commitment to delivering excellent culinary experiences. Chef Maginley, a stalwart of the island’s fine-dining scene, curated the evening in collaboration with Caribbean Producers Jamaica wines straight out of the Fantinel Winery, blending European technique with Jamaican hospitality.

Falser, renowned for celebrating regional ingredients, sustainability, and his Alpine heritage, crafted a menu rooted in seasonal freshness and sensory storytelling. Each course, thoughtfully paired with rare and expressive wines from Fantinel, was curated by CPJ’s expert sommelier Shauntelle Duffus, who elevated the experience from extraordinary to transcendent.

In fact, it was a menu worthy of the stars. The evening began with homemade ciabatta and an amuse-bouche, setting a rustic yet refined tone. One of the night’s most talked-about dishes was the raw yellowfin tuna ravioli, ingeniously stuffed with puttanesca and paired with a Fantinel 'Ludrio' Sauvignon Blanc, a wine described as herbaceous and structured, with notes of bell pepper, banana, and melon.

“This isn’t your typical Sauvignon Blanc,” noted Duffus. “It’s deeply influenced by the environment, even the stream that runs beside the vineyard.”

A surprise fish dish followed, prepared "bona fide Italian style" with capers, tomatoes, and green peas, served alongside a refreshing elderflower juice, a playful intermission before the complexity deepened.

The next course, a delicate risotto made with Acquerello Carnaroli rice with lobster carpaccio, arugula pesto, and semi-dried tomato, introduced a richer wine: the La Roncaia Friulano, Fantinel’s crown jewel. Floral on the nose with citrus and almond on the palate, the wine rested on its lees, offering a creamy structure that matched the dish’s silkiness.

Then came the grand crescendo: USDA prime beef tenderloin with potato lasagna, oyster mushrooms, and roasted onion broth. The pairing? A Tenuta Sant’Helena Venkò Rosso, a robust red blend of Merlot, Cabernet Franc, and Pinot Noir. “Venkò speaks to the night,” said the sommelier, describing the wine’s character with reverence. The Merlot, partially dried using the “appassimento” method, delivered rich dark fruits and gentle sweetness, balanced by the boldness of Cabernet Franc and the elegance of Pinot Noir".

The meal closed on a high note with marinated strawberries, balsamic gelato, and a sparkling yoghurt espuma, a playful, refreshing finale that lingered on the palate.

For Chef Falser, food is memory and emotion, rooted in nature and his heritage as part of a sixth-generation winemaking family in the Italian Alps. For Chef Maginley, food is a bridge connecting Jamaica and the world, between local tradition and global sophistication.

Together, their collaboration created an intimate, elevated, and unforgettable evening.

At Round Hill, this was not just dinner…it was a journey that began in the Alps, unfolded by the Caribbean Sea.

janet.silvera@gleanerjm.com