Zia
Rome, Italy
⭐1 Star
The Experience
From Michelin Guide
A young chef of undoubted talent is at the helm of this restaurant situated behind the busier, more tourist-frequented streets of Trastevere. The chef in question is Antonio Ziantoni (hence the name of the restaurant), who creates imaginative cuisine that is nonetheless based on solid classic foundations – this gives his dishes structure, solidity and real appeal, as well as full and rounded flavours. One of the most interesting Michelin-starred restaurants in Rome.
Unique Things
From Visitor Experiences
Creative Fantasy Cuisine Based on Classical Foundations: Chef Antonio Ziantoni at Zia creates imaginative dishes that blend classical Italian culinary techniques with innovative twists, resulting in a unique structure and appeal to each plate. This approach balances tradition with creativity, making the dining experience both familiar and surprising.
Emphasis on the Last Dish and Dessert Experience: Zia places special importance on the final impression guests have, particularly through desserts. The restaurant’s signature dessert, such as the Tarte Tropezienne designed to be shared, and a final touch of vanilla gelato with cherry compote, are crafted to leave a lasting memory of the meal.
Intimate and Artistic Interior Design: The restaurant’s ambiance features a predominance of green and pastel colors, natural walnut tables, and peculiar artistic interior items that create a welcoming yet elegant and intimate atmosphere, distinguishing it from more traditional fine dining settings in Rome.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Zia restaurant in Rome, led by Chef Antonio Ziantoni, include:
Mozzarella (goat milk): Used creatively, such as served with tomato chutney from red lentil and yellow tomato cream, highlighting the respect for quality dairy and seasonal produce.
Pork belly: Cured for fifteen days and slow-cooked for eight hours in BBQ style, this ingredient is a centerpiece of a signature dish that emphasizes texture and depth of flavor.
Tomatoes (red lentil chutney, yellow tomato cream): Showcased in various forms, these seasonal tomatoes add freshness and complexity to dishes, reflecting the chef’s focus on ingredient seasonality.
Watermelon: Marinated with bitter angostura and paired with pepper cream and cedar herb, this ingredient demonstrates the inventive use of fruit in savory contexts.
Veal sweetbreads: A noted signature dish praised for its exceptional quality and innovative preparation, representing the chef’s skill in elevating classic Italian ingredients.
These ingredients are significant as they reflect Ziantoni’s philosophy of using the best quality, seasonal products sourced from small producers, combined with creative techniques to produce innovative yet rooted Italian cuisine.