Saporium Firenze: A Taste of Tuscany in the Heart of Florence
Set within an elegant 1950s-inspired dining room, where mirrors, crystal chandeliers and lush greenery create a glamorous and welcoming atmosphere, Saporium Firenze offers a sophisticated showcase of Tuscan produce and modern Italian cuisine.
At the heart of the experience is Florentine chef Ariel Hagen. From the open kitchen, diners can watch him and his team transform exceptional seasonal ingredients into beautiful dishes, with every plate striking a balance of texture, flavour and aroma. Hagen divides his time between the kitchen and dining room, where he happily explains his dishes and shares his passion for sustainability.
Saporium is the only restaurant in Florence to hold both a Michelin Star and a Green Michelin Star, and its commitment to responsible dining is evident throughout. Organic, seasonal ingredients are sourced from Tuscany, with much of the produce coming from the 270-acre farm at Borgo Santo Pietro, the luxury estate behind the restaurant. Even the vegetarian dishes are wonderfully inventive, proving that exceptional fine dining need not rely on meat or fish.
The tasting menus are a highlight, with the Frisona beef with pumpkin and the snail with Jerusalem artichoke, garlic and hazelnut particularly memorable. For dessert, the Caterina De’ Medici’s Rose is not to be missed - a delicate, modern interpretation of the traditional Florentine zuccotto, combining milk with fragrant Alkermes liqueur.
Service is impeccable, led by Blanca, Gianluca and Marzia, while sommelier Andre creates wine pairings, including excellent wines by the glass and rare vintages from the 1980s and 1990s. At the bar, head barman Nicola’s cocktails provide the perfect opening or finale. Elegant, creative and rooted in Tuscany, Saporium Firenze is a memorable destination for anyone who believes great food should be as responsible as it is delicious.
