Zia Restaurant

A fresh appetizer based on raw oysters paired with vegetal notes of lettuce and cucumber. The gin adds an aromatic and pungent touch. A light and refreshing dish.

Cuttlefish finely sliced into strips, served raw or lightly seared. Accompanied by the sweetness of percoca (a variety of peach) and the aroma of saffron. A play of delicate textures and flavors.

Raw red prawns served with tangy rhubarb and fresh basil. The sweet flavor of the crustacean contrasts with the acidity and aroma of the other ingredients. Soft and melt-in-your-mouth texture.

Veal gland (offal) with a tender and creamy texture, cooked until golden brown on the outside. Served with flavorful Toma cheese and the aroma of bay leaf. A rich and intense dish.

Rice slowly cooked and creamed with creamy buffalo mozzarella. Enriched by the freshness of lemon and the bitter note of gentian root. Balanced between fat, acid, and bitter.

Long pasta served at room temperature or cold, dressed with an emulsion of mussels and parsley. A first course with a strong sea flavor, savory and herbaceous.

Pork-filled pasta, seasoned with sweet plums, parmesan cheese, and a hint of bitter. A complex dish combining savory, sweet, and bitter flavors.

Small stuffed egg pasta served in a hot and clear chicken broth. A classic Italian comfort food, flavorful and reassuring.

Lobster (a prized crustacean) served with crunchy almonds and sweet carrots. The firm and sweet lobster meat pairs well with the earthiness and sweetness of the accompaniments.

Roasted guinea fowl meat (similar to chicken but more flavorful), enriched with lard fat and aromatic spices. The skin is crispy and the meat is juicy with spicy notes.

Beef cut cooked to perfection, served with toasted hazelnuts or hazelnut cream. The pairing creates a contrast between the flavorful red meat and the toasted notes of the dried fruit.

Lamb meat coated in a crispy breading and seasoned with spicy mustard. The meat is tender and pink inside, with a flavorful and pungent exterior.

A complete gastronomic journey consisting of seven dishes selected by the chef. Ideal for trying the entire range of cuisine in tasting portions.

A reduced tasting menu consisting of five dishes. It offers a significant overview of the restaurant's culinary style.

An elaborate dessert, typically an artistic pastry composition. The texture and flavors vary based on the chef's inspiration, often combining different textures.

Creamy rice pudding flavored with coffee and warm black cardamom spices. A comforting dessert with toasted and aromatic notes.

A large, creamy sweet custard, with an intense vanilla note, designed for sharing. Soft and wobbly texture, similar to a crème caramel.

A French brioche cake filled with a rich cream. Soft and sweet, served in a large portion for sharing.