The 7-course tasting menu at Zia changes seasonally and reflects the chef's focus on quality over quantity. Recent menus have featured pork belly, veal sweetbreads, lamb ravioli, mackerel, and spiny lobster. Each plate is composed with restraint — few ingredients, each one essential. The amuse-bouche alone shows philosophy: mozzarella with goat milk in a boat with tomato chutney, yellow tomato cream, and olive oil, followed by watermelon marinated with bitter angostura and pepper cream. The menu is building a story across 7 courses, not a collection of dishes.
Tips from diners
This is one of the best values for Michelin-starred dining in Rome. The execution is precise and the portions are generous.
The 7-course menu is worth the splurge. Chef Ziantoni changes it seasonally and uses small producers.
When mackerel is on the menu, it's often prepared as ceviche — raw or lightly cured, dressed in citrus juice that gently cooks the fish. Ziantoni adds herbs, sometimes sea vegetables, sometimes a single perfect vegetable to accompany. The balance between the fish's richness and the brightness of the acid is precise.
Tips from diners
The mackerel is sourced for quality. Ask the staff if they can tell you about the fish's origin.
The lunch tasting menu offers 3 courses at 30 EUR — a genuine bargain for Michelin-starred cooking. It might feature pasta, seafood, and a simple dessert. The technique and ingredient quality are the same, but the composition is lighter. Booking essential for lunch, which is served 12:00-14:30.
Tips from diners
The lunch menu is the best-value way to experience Michelin-starred cooking in Rome. Book in advance.
When sweetbreads appear on the menu (seasonal), they're cooked to tender, buttery perfection. Chef Ziantoni pairs them with vegetables that complement the richness — perhaps mozzarella and tomato in spring, or mushrooms in autumn. The sauce is light but flavorful, allowing the sweetbread's delicate taste to shine.
Tips from diners
If you've never had sweetbreads, Zia is the place to try them. The preparation is gentle and the flavor is mild.
The 5-course menu is a condensed version of the 7-course, cutting two dishes but maintaining the philosophy. Still built on quality ingredients and restrained composition. The amuse-bouche and dessert are the same. Recent menus featured dishes with lamb, sweetbreads, and seafood. It's sufficient for dinner and allows time to linger without a 3+ hour commitment.
Tips from diners
If you have time for only 1.5-2 hours, the 5-course is satisfying and still feels indulgent.
Zia earned its Michelin star in 2024, tucked away behind the busiest streets of Trastevere. Chef Antonio Ziantoni trained under Georges Blanc in France and Gordon Ramsay in London before returning to Italy. The cuisine is creative yet rigorous: if there are few ingredients on the plate, they must be of the best quality. The menu changes seasonally, built on relationships with small producers. Expect 5-7 course tasting menus with dishes like pork belly, sweetbreads, and dishes with seafood and vegetables.
Book well in advance — at least 2-3 weeks for dinner. Lunch is easier to book. Contact via email info@ziarestaurant.com or phone.
Tucked away on Via Goffredo Mameli in Trastevere, off the main tourist streets. Ask at the door or call if you get lost.
Arrive hungry and prepared for a 2-3 hour experience. The menu unfolds slowly and intentionally — don't rush.
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