Opened in the spring of 2018, Zia Restaurant is located in a historic and charming district of the capital: Trastevere. Behind the stove, you’ll find Antonio Ziantoni, a young and talented chef-patron of the restaurant originally from Vicovaro (Rome). He has had important past international experiences. The fundamental pillars of his cuisine rely on the French technique, passion, precision and balance as wells as on using quality raw materials and strong flavors. In the restaurant, the décor is minimal but at the same time extremely refined with soft lighting in all the rooms, which helps create a welcoming and very intimate environment. Social distancing is guaranteed by the decision of keeping only a total of 20 seats inside the venue. The service is very courteous, fast and prepared. In the dining room, Ida Proietti moves with ease and kindness flanked by collaborators who stand out for their professionalism and competence. Chef Ziantoni has a modern touch: he uses original ingredients from Lazio and the rest of Italy following the seasonality of the products and focusing on a combination of ingredients which are striking for their originality and flavor. The welcome dish is impressive, it is a cone filled with bitter orange and olive jam, an idea of mozzarella made with goat cheese, steamed bread that hides a heart of parmigiana, watermelon with sweet chilli and smocked mallard breast cooked at low temperature followed by “peaches in wine”. Among the starters that stand out is the veal sweetbread, three types of milk and tomato. The tortelli with goat, pistachio and castelmagno fondue and the cappellacci with pork, plums, parmesan and bitter are exceptional. The grilled duck with carrots is delicious and soft, served together with a macaron of foie gras mash. The wine list is very rich.
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