Following in Borgo Santo Pietro Saporium’s philosophy grounded in the principles of biodiversity and regenerative agriculture, we opened our doors at Saporium Firenze – a piece of our heart and the work of our joy. Borgo’s flourishing organic farm, culinary and herb gardens, and artisan cheese dairy provide the underlying inspiration and the choicest ingredients that are hand-picked to take you on a sensory journey, honouring our ‘farm-to-plate’ philosophy.
As we expand, we remain connected to our past and a sense of community that has shaped our history. Our desire is to share the ultimate fine-dining experience coupled with wondrously inventive cooking that respects and highlights the rhythm of nature and the authentic taste of our land. This brings us to the incredible city of Florence!
Let our executive chef Ariel Hagen and his team – together with the master gardener, the forager, the cheesemaker, the baker, the fermentation specialist, the butcher, the restaurant manager and the sommelier – take you on a delightful journey where you enjoy the art of Borgo Santo Pietro’s ‘soil-to-plate’ cuisine, celebrating the emotions triggered by the taste of our culinary gardens and estate produce.
