Following his unexpected elimination at the 2026 French Open, Jannik Sinner has once again become one of the most talked-about names in tennis. Earlier this season, during a visit to Madrid, the Italian star was spotted dining at Noi, one of the city’s most celebrated Italian restaurants.
Located near Puerta de Alcalá, Noi built its reputation on chef Gianni Pinto’s refined take on Italian cuisine, with handmade pasta, impeccable ingredients, and elegant presentations at the center of the experience. For Sinner, whose connection to food has always been personal thanks to his family background and love of cooking, the restaurant was a fitting choice.
Sinner was born in San Candido, in South Tyrol, a town near the Austrian border in the heart of the Dolomites. He grew up surrounded by the mountains and originally trained as a competitive skier before ultimately dedicating himself to tennis. The decision paid off. The Italian star went on to become a multiple Grand Slam champion, winning the Australian Open twice, along with titles at the US Open and Wimbledon.
On the court, Sinner became known for his calm, reserved demeanor and remarkable focus. Off the court, he remained equally private, though he occasionally opened up about his love of food. Food and cooking have always played a big role in his life. His father worked as a professional chef and his mother as a waitress, and Sinner himself has said he enjoys cooking, especially pasta. He once revealed that before matches, he liked preparing pasta with tomato sauce for his team dinners.
Although he loves his father's homemade ragu, when asked about his favorite dish, he doesn't hesitate: he chooses the cotoletta his grandmother Ana used to make, a simple recipe but one full of emotion. It consists of a veal cutlet, breaded in egg and breadcrumbs, fried in butter until golden brown, and served with lemon and potatoes.
© Jean CatuffeDuring his time in Madrid, Sinner stopped at Noi, the acclaimed Italian restaurant located near Puerta de Alcalá. The athlete was photographed alongside members of the restaurant’s team during the visit.
Inside Gianni Pinto’s Cuisine
Noi is defined by haute cuisine, impeccable products, and a chef who reinterprets tradition with a contemporary twist, in addition to the welcoming atmosphere enjoyed at the table. Chef Gianni Pinto is at the helm of the kitchen of this restaurant, which is about to celebrate its seventh anniversary and, much like Sinner, finds itself at the top of the rankings.
At Noi, fresh pasta made daily took center stage alongside rich broths, carefully layered flavors, and refined plating. It’s easy to see why a player like Sinner, known for his discipline and precision, would have appreciated a restaurant where every dish felt meticulously prepared.
One of the first gestures that defines the experience at Noi ('us' in Italian) is its selection of artisanal breads and cold cuts. Every morning, sourdough bread is baked after long, cold fermentations using whole-grain and organic flours.
Guests were served focaccia, cheese bread, grissini torinesi, taralli pugliesi, and pan guttiau, paired with cured meats including spicy ’nduja from Spilinga, capocollo from Martina Franca, and fennel-and-chili sausages from Ginosa. The opening spread immediately set the tone for the meal: thoughtful technique, excellent products, and a strong sense of authenticity.
Among Pinto’s signature dishes, the “Parmigiana de Noi” stood out for its modern interpretation of the Italian classic. Prepared with Parmesan siphon, basil pesto, tempered buffalo mozzarella, and tomato powder, the dish transformed traditional eggplant parmigiana into something far lighter and more refined. It offered a completely different take on the familiar comfort dish.
Another standout was the 'Cacio e Pepe' with carabineros (scarlet shrimp) where the creamy blend of pecorino, Parmesan, and black pepper was elevated by the sweet brininess of the seafood. The balance between richness and freshness made it one of the restaurant’s most memorable dishes.
The 'Capeletti' delicately assembled and intensely flavorful, also became a favorite among diners, alongside Pinto’s highly regarded spaghetti carbonara. For dessert, the tiramisu, available in both a classic version and a more contemporary spherical presentation, captured the restaurant’s philosophy perfectly: honoring traditional Italian flavors while presenting them in unexpected ways.
The wine program, curated by sommelier Gabriele Manzottu, completed the experience with carefully selected pairings focused on both iconic and lesser-known Italian labels. Rather than relying solely on familiar names, the list explored regional wines that elevated the meal and added depth to the overall dining experience.
The restaurant’s interior blended warm, contemporary design with subtle references to Italian aesthetics. Terracotta, deep red, and green tones appeared throughout the dining rooms, alongside ceramics, terrazzo, and concrete latticework inspired by 1970s Italian architecture.
If available, one of the best seats in the restaurant was the chef’s table positioned directly in front of the open kitchen, where guests could watch the culinary team work with a kind of choreographed precision.
📍 Restaurante NOI. Recoletos, 6. Madrid.
