Why to visit Zia Restaurant
A hidden gem in the heart of Trastevere serving whimsical dishes in a cosy setting. Chef Antonio Ziantoni's creativity shines through in dishes like plin ravioli stuffed with blue cheese served in an onion and clove broth, or cabbage stewed in milk and chocolate. The entire dining experience is visually appealing, and the desserts are true works of art. Order La Mela (Apple) or La Nocciola (Hazelnut) for creative takes on these ingredients.
With fewer than 30 seats, it's a more intimate space away from the more crowded areas of the quartiere. The menu will appeal to those seeking quality and innovation on the plate, but the prices remain extremely reasonable for Trastevere and the refined technique on the plate. The menu, as expected, changes seasonally, with recent highlights including lamb sweetbreads with mozzarella and tomato, a delectable pulled pork salad, panzerotti with smoked cockerel, and a tender lamb and mustard dish. And when it comes to dessert, Christian Marasca's creations, particularly the spectacular Tourbillon, do not disappoint.
