A philosophy grounded in the principles of biodiversity and regenerative agriculture and the desir to share wondrously inventive cooking while respecting and highlighting the rhythm of nature and the authentic taste of our land.
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 farm-to-plate cuisine, a celebration of the emotions triggered by the taste of our culinary gardens and estate produce.
