This cozy Front Street spot takes Greenport’s dining scene to new heights
THE GIST: Alpina, launched in 2021 by the Green Hill Restaurant Group, is an homage to owner Christoph Mueller’s Swiss heritage. Its concept draws heavily from Switzerland and its various cantons, with a special focus on Ticino, an Italian-speaking region bordering Italy where Mueller spent his summers on holiday. Led by chef Humberto Guallpa, Alpina offers a menu with dishes that are both hearty and refined — perfect for a cold winter day.
THE VIBE: Alpina exudes the warmth of a traditional chalet, with wood-paneled walls, Alpine-style heart-shaped chairs, and oversized Swiss cowbells hanging from above. The train-car shaped space itself is narrow and intimate, with only a handful of tables and a sleek, modern black bar that nearly stretches the span of the room. Above it, a selection of wines and liquors glow along glass shelves.
THE FOOD: The restaurant embraces the flavors of the Alpine region, where mountain cheeses, preserved meats and carb-rich breads and pastas are celebrated. Committed to using local ingredients whenever possible, Alpina sources produce from North and South Fork farms like Mattituck Mushrooms, Crescent Duck Farms and Ron’s Horticultural. The eatery’s wine list features Northern Italian and Swiss wines. House made sweets include tortes to Swiss-chocolate soufflés.
Zürcher Geschnetzeltes Inspired by his own family recipes, it was essential to Mueller to include this traditional Swiss stew featuring tender veal and mushrooms in a creamy wine sauce. It’s accompanied by Spätzli — house made egg drop noodles covered in a velvety, spiced Sbrinz Alpage, a mountain-aged cheese from Central Switzerland.
Agnolotti You can really feel the love in this Italian-inspired dish. Made by hand, each pasta square is filled with a mixture of lamb and guanciale and combined with warm spices, white wine, citrus zest and sun-dried tomato paste. The stuffed pasta is then tossed in a simple cacio e pepe sauce, allowing the rich, savory filling to take center stage.
Leeks Bagna Càuda Translating to “hot bath,” bagna càuda is a warm Piedmontese sauce made from a potent blend of garlic, olive oil and anchovies. At Alpina, it’s generously poured over a bed of mild-flavored leeks and topped with crunchy walnuts, complementing intense flavors.
Raclette Service Raclette is the epitome of Swiss comfort food, and at Alpina, it’s served tableside for an immersive experience. The rich, pungent cheese is melted and draped over warm potatoes, pearl onions and cornichons — then finished with some freshly cracked pepper.
Alpina Bakery Bread Basket A reflection of its dedication to authenticity, all of Alpina’s bread is freshly baked at its Alpina Swiss Bakery in Water Mill. Each basket arrives with an assortment of selections, from artisanal sourdough to traditional Swiss breads like Bürli, and is accompanied by sides of cultured butter and extra-virgin olive oil.
Swiss Sausage Alpina’s cervelat sausage is crafted in-house from a mix of ground pork and grass-fed local beef, including cuts from the neck, belly and shoulder. Spiced with fennel, nutmeg, coriander and allium, it’s served with violet mustard, red cabbage and Swiss bürli bread.
Wiener Schnitzel An Austrian classic, Alpina’s veal-based schnitzel is thin, tender and has a just-right crispiness. To round out the flavors, it’s paired with house made lingonberry jam, curried potatoes and lemon wedges.
The 411: Alpina
45 Front St., Greenport, 631-477-2600
Web: alpinany.com
Instagram: @alpinany
Hours:
Monday, Wednesday, and Thursday, 4-11 p.m.
Friday and Saturday, 4 p.m.-midnight
Sunday, 11 a.m.-9 p.m.
Brunch: Saturday and Sunday, 10 a.m.–4 p.m.
