Monteverdi Tuscany, the medieval-era boutique hotel nestled within 22 acres of the Val D’Orcia, a UNESCO World Heritage Site, proudly announces the opening of its newest restaurant Zita, a ristorante celebrating Tuscan flavors, designed by renowned international architects Foster + Partners. Led by newly appointed Executive Chef Riccardo Bacciottini, the new dining destination has been named by Foster + Partners as its most sustainable project yet, with the team challenging themselves to source and reclaim 90% of materials within a 100-mile radius wherever possible.
“The restaurant and gallery act as a hyper-local extension of their direct surroundings and community. This is our take on modern-day Tuscany, which feels at home in its locale. To honor our 100-mile approach, we are using local, reclaimed materials wherever possible, with a goal of 90% of all materials sourced from the area, further reinforcing our homage to the surrounding village,” said Annamaria Anderloni, Partner, Foster + Partners.
When designing Zita, Foster + Partners conducted months of research to create a space that thoughtfully embodies Monteverdi’s values of sustainability, aesthetic hedonism, and a hyper-local approach. With the help of Silvio Nannini’s construction team, the project restores a building adjacent to the piazza, in the center of the village, and transforms the spaces within into intimate spaces for dining. A contemporary take on Tuscan countryside charm, Zita features reclaimed materials, such as carved stone, traditional metals, original textiles, and repurposed timber – along with a palette of earth tones inspired by the hotel’s surroundings.
“When visualizing Zita with Foster + Partners, we wanted to make it a love letter to Southern Tuscany and a reflection of our continued commitment to celebrating the bellezza (beauty) of the Val D’Orcia, the cuisine of the region, and creating peak human experiences through design”, said Monteverdi Tuscany Founder Michael Cioffi. “We have loved being able to bring in original elements inspired by the village and the area, from the palette of natural tones in the color scheme to the reclaimed ancient stone in the space. Working with regional craftsmen, we have ensured that the essence of the landscape, culture, and people has been reflected in every detail and we can’t wait for guests to experience it first-hand.”
Spanning multiple rooms, Zita features a welcoming reception area with a carved stone and oxidized copper bar, a dining room and wine cellar, as well as spaces for private dining. Guests will be able to experience custom-designed elements crafted by local artisans featured prominently throughout the space, including a leather wrapped wine bottle display, timber carved waiters’ stations, and a contemporary banquette that is made from traditional metals and original Tuscan textiles.
Zita will launch under newly appointed executive chef Riccardo Bacciottini, a native of Tuscany, bringing a wealth of knowledge and extraordinary experience from Michelin-starred kitchens around the world. The menu centers on the area’s flavors reimagined through a modern lens, with a carefully curated selection of antipasti, primi, secondi, grill and dolci that celebrate local ingredients and culinary tradition.
The menu emphasizes sustainable sourcing, with most of the raw materials including produce, herbs, and honey cultivated on the property’s nearby farm and with fish sourced from Lake Trasimeno. Menu highlights and signature dishes include antipasti such as Egg, Pienza cheese fondue and Cortona black truffle, Tuscan pasta dishes that call back to the ancient culinary roots of the area including Ravioli from Casentino made with Terre Casentinesi flour and creamed porcini mushroom ragu and Cappellacci filled with watercress, horseradish, and lemon honoring Santa Fiora. Secondi offerings include Brustico Pike filet, citrus sauce,and grilled vegetables, a dish that pays tribute to the Etrucan tradition of cooking over an open flame. The restaurant also serves a selection of grilled entrees like the Tuscan signature Fiorentina T-bone steak and Tomahawk. For dessert, guests can indulge in Amedei chocolate mousse, Pavlova with white chocolate, vanilla and raspberries, and more. The beverage program features a curated selection of wines sourced from the region, locally-inspired classic aperitif and digestif cocktails, as well as a variety of local artisanal beers.
“We are thrilled to be expanding our culinary offerings at Monteverdi Tuscany with Zita,” said Executive Chef Riccardo Bacciottini. “When developing this menu, it was important for me to revisit the area’s culinary culture and traditions, using the menu as a platform to share interesting, refined flavors for all palates, and to pay homage to celebrated, traditional dishes and the methods and stories behind them. Equally important is sustainability, with sourcing from our farm and other local farmers, fisherman and producers with a deep passion for their work. At Zita, fun is guaranteed, meat reigns supreme and guests will delight in conviviality.”
