Our last fine dining meal was in Rome at a newly awarded restaurant.
Gaining a Michelin star in 2021, Zia Restaurant is run by a young team of talented chefs and front of house staff.
Chef Antonio Ziatoni has traveled abroad to numerous countries and has worked under some of the top chefs in the world. While the cuisine at Zia Restaurant is undoubtably Italian, chef Antonio takes inspiration from his time overseas and creates modern takes on familiar combinations.
The tasting menu started off with a plethora of small bites. All enticing and unique.
Amuse Bouche.
This savory cannolo was flavored with bitter orange and olives and the exterior had a great crunch.
Various Amuse Bouches.
The goat milk Mozzarella had a clean flavor with a creamy interior. The little tomato and basil tartlette was a great accompaniment to the freshness of the cheese. The watermelon with angostura bitters was a nice palate cleanser with a punch.
Amuse Bouche.
The pork belly slices were marinated in bbq and just melted in your mouth.
Amuse Bouche.
Red pepper was made into mini spheres of aspic where the interior was liquid.
Oysters with Cucumber, Juniper, and Burrata (7.5/10).
Hiding underneath the foam, you’ll find raw fresh oysters with crisp cucumber and slight nuances of juniper. A refreshing dish.
Sheep Tartare in Yuba with Wild Strawberries and Béarnaise (8/10).
The griddled yuba (tofu skin) acted like a tortilla where it encompassed the sheep tartare with a creamy béarnaise sauce. The fresh wild strawberries, pistachio, and demi-glace like sauce added another depth of flavor and richness to the dish..
Smoked Eel with Onion and Tarragon (9/10).
This eel was stellar with just the right amount of smokiness. The texture of the eel was also incredible.
Risotto of Mozzarella di Bufala with Lemon Powder (8.5/10).
A beautifully cooked risotto, al dente yet super creamy, with mild flavors of Mozzarella di Bufala and a touch of acidity from the lemon powder. A comforting dish.
Pork Cappellacci with Beetroot and Prune Jam (9/10).
Delectable pasta morsels were stuffed with a rich pork filling. A hint of beetroot, Parmigiano Reggiano, and prune jam made the dish even better.
Pigeon with Foie Gras (7.5/10).
While I typically enjoy pigeon, this was a little on my rare side for me (pigeon should be cooked medium rare but some chefs prefer it more rare). I did enjoy the decadent foie gras sphere.
Gorgonzola Ball with Blueberry (8.5/10).
I loved the combination of savory and sweet with this fun “cheese” course.
Babà with Chantilly and Verjus Grapes (8/10).
Babà is a classic Italian dessert where the spongecake is soaked in a boozy syrup. Their take had notes of star anise and cinnamon along with alcohol and then stuffed with luscious Chantilly cream. The accompaniment of the grapes soaked in a verjus was a nice counterbalance from the strong flavors of the babà.
Petit Fours.
What I enjoyed the most at Zia Restaurant was that the majority of the dishes looked straight forward and simple but the technique and flavors were anything but that. Every dish was intriguing, fun, and most importably delicious so my rating is a 8/10.
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