Opened its doors in 2018 in Trastevere right in the heart of Rome, ZIA Restaurant is not just a haute cuisine restaurant, it’s a crew of people driven by constant development and research, able to offer guests one of the most enjoyable and talented gastronomic expressions in Italy, to become a place to remember and enthusiastically talk about.
Honored in 2024 with the Michelin star, and included in the list of the 50 best restaurants in Italy as well as the Top 150 European Restaurants 2021 by OAD, ZIA Restaurant can rightly be considered one of the most interesting Michelin restaurants in Rome.
The project is headed by talented chef Antonio Ziantoni (hence the restaurant’s name), who creates fantasy cuisine based on classical foundations, which gives his dishes structure, solidity and special appeal.
Educated in Italy, Antonio has traveled extensively around the world, studying gastronomy and gaining experience — from North Africa to China and Australia, then in France under the guidance of the multi-starred Georges Blanc, and in London with Gordon Ramsay, before returning to Italy at Anthony Genovese’s Pagliaccio. Antonio’s motto is “Perseverance in search, precision in technique, completeness in the harmony of taste”.
ZIA interior, spread over two levels, were conceived by New York designer Anton Cristell, who brought together elegance and sophistication, which fully reflects Antonio’s cuisine — where refinement never loses sight of the taste comfort.
The upper floor is bright and minimalist, with some Scandinavian motifs in the design, while the lower level of the restaurant has a darker atmosphere. According to Antonio, he found inspiration for this in New York, where restaurants are very often dark.
The predominance of green and pastel colors, natural walnut tables, peculiar artistic interior items — all this creates a welcoming yet elegant and intimate ambience that changes captivatingly depending on the play of light. It’s as natural and enveloping during the daylight as it is seductive in the intentional chiaroscuro of the evening.
Antonio’s cuisine reflects the desire to find his own expression through respect for ingredients and their seasonality, where reliance is placed on raw materials, with no particular restrictions other than quality and flavor. Each dish is very minimalistic and limited in the amount of ingredients used.
The restaurant has an À la carte menu and two tasting menus of 5 and 7 courses.
To get acquainted to ZIA cuisine in more complete and fulfilling way, we went for the tasting menu of 7 courses, which turned out to be very well thought, harmonious and inspiring.
Starting the experience with Amuse-bouche, consisting of two parts, was served alongside with welcome glass of Vadin Plateau, Renaissance Premier Cru Extra Brut Champagne:
-Mozzarella, goat milk, boat with tomato chutney from red lentil, yellow tomato cream, extra virgin olive oil;
-Watermelon marinated with bitter angostura, stuffed with pepper cream and garnished with cedar herb;
-Pork belly cured for fifteen days and cooked for eight hours in the BBQ;
-Pepper aspic with dragoncello leaf
According to the chef’s recommendation, you should first knead the pork belly with a fork, eat it, and then proceed to the peppers.
“If there are few ingredients on the plate, the ones used must be of the best quality, — says Antonio. — We buy our own products and work with small producers to support them. Seasonality plays a very important role, and although we have dishes available all year round, the menu is constantly updated according to the availability.”
The tasting continued with 3 starters:
-Oyster, lettuce, cucumber and gin
Wine suggestion: Philippe Grisard, Prémice, Savoie France
-Goat Tartare, Yuba ‘Taco’, Strawberries, Béarnaise Sauce and Pimpinella
Freshly baked bread & butter is served alongside.
-Glazed Captain, Dragoncello Extraction and Red Onion Jam
Wine suggestion: Maria Pia Castelli, Stella Flora, 2020, Marche, Italy
The wine list consists of 85% Italian wines, the rest is mostly French wines, but there are some new world wines as well. Also collection includes unique wines in limited quantities from small producers. The sommelier very competently selects wine accompaniments to the dishes chosen by the guest, so that they maximally combine with each other.
Pasta & Risotto section was presented in 2 different variations:
-Risotto with buffalo mozzarella, lemon and gentian
-Tortelli with pork, plums, parmigiano and bitter
Wine suggestion: Lagos & Chelona Nature Rosé, 2021 Markogianni, Greece
As a main course, Lobster, almond and carrot was served.
Wine suggestion: Klanjscek, Pinot Grigio, Collio, Italy
Antonio believes that memories of a restaurant are strongly influenced by the last dish a guest eats, so desserts have a very important role to play.
And indeed, the tarte, which ended our dinner, left ineffaceable impression of one of the most memorable places in Rome.
-Tarte tropezienne (to share)
Wine suggestion: Cotarella, Millesimato, 2016 Lazio Italy
And before you leave — Vanilla gelato and cherries compote as a final sweet touch.
5 courses menu — 110 €
7 courses menu — 130 €
ZIA Restaurant
Address: Via Goffredo Mameli, 45 00153 Rome, Italy
Instagram: @ziarestaurant
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
