Zia

High quality cooking

Had there been many like him, the Italian tricolor would stand alone atop the global culinary map; indeed, with young talents of this caliber, the generational passing of the torch in modern Italian cuisine would be even more sharply defined. We are referring to Antonio Ziantoni, originally from the province of Rome: a sharp mind, skilled hands, a big heart, but above all, clear pragmatism. Precisely what was needed to put to good use the finest teachings of the masters who trained him (Anthony Genovese foremost among them), and which today has brought him to the area between Trastevere and the Janiculum to enjoy himself and delight his guests, offering two tasting menus of five and seven courses, along with a highly tempting à la carte menu, from which you must, however, select at least three items. Sampling here and there: sweetbread, toma cheese and broccoli, buffalo mozzarella, lemon and gentian risotto, venison in sweet-and-sour sauce. Dishes that are never gratuitously showy, marked by clear effectiveness, moderation and restraint: technique and precision employed to strike with class, originality and intuition, leading up to the indispensable desserts. All within an establishment that is equally meticulously crafted, measured and rigorous, accompanied by service that fits perfectly, as well as a carefully curated wine list fully in harmony with everything described above.