The Danish couple, respectively an entrepreneur<\/strong> and a creative designer<\/strong>, have created refined environments that tell a story that speaks of a green spirit<\/strong> and sublime gastronomic research. The direction of Ariel Hagen<\/strong>, a chef with great vision and former executive of Borgo Santo Pietro, completes this masterpiece of good gastronomic hospitality.<\/p>\n\n\n My passion for cooking comes from my childhood memories as good food was always present at home. My grandmother even wrote two cookbooks, especially related to Jewish tradition.<\/p>\n(Ariel Hagen, chef) <\/cite><\/blockquote>\n\n\n\n Two rooms<\/strong> symbolically divided by a large arch, green and natural references in every detail, and a large open kitchen<\/strong> offer, upon entry, a true spectacle for the eyes. When you cross the threshold of Saporium<\/em>, the atmosphere is decidedly welcoming.<\/p>\n\n\n\n The environments, conceived by Jeanette Thottrup<\/strong> and designed in collaboration with the well-known British design studio Campbell-Rey<\/strong>, are characterized by a balanced mix of contemporary and classic with some vintage touches, such as the large leaded mirror that dominates the back wall and the magnificent crystal chandeliers<\/strong> that create a beautiful contrast with the exposed stone walls.<\/p>\n\n\n Green<\/strong> is the dominant color, in all its wonderful shades, warm and cold, saturated or watercolored, as in contemporary hand-made frescoes<\/strong>. Brushstrokes that materialize in very soft velvets<\/strong> and brocade cushions, in coffee services, and even in the uniforms of the exceptional staff.<\/p>\n\n\n\n An experience that reveals the great research<\/strong> that supports it and that makes it so special and satisfying. In every detail: from the impeccable and surprising aesthetics<\/strong> of each dish, to the discovery of the extraordinary raw<\/strong> materials<\/strong> used to make it, to the original combinations that make each recipe a journey to be savored with intention and attention.<\/p>\n\n\n Chef Ariel Hagen<\/strong>, born in Florence in 1993, with experience with Norbert Niederkofler <\/strong>and Gaetano Trovato<\/strong>, bases all his cuisine on deeply ethical values<\/strong> which have earned him, in addition to the classic Michelin star<\/strong>, also the green one in 2023. The raw materials <\/strong>are strictly local, from the organic vegetables of Borgo Santo Pietro and the herbs from the home garden, to the fish caught exclusively in regional waters.<\/p>\n\n\n\n At his side, a solid and top-level team such as Marco Sforza<\/strong>, who previously worked with Gualtiero Marchesi<\/strong>, Luca Otto<\/strong>, Lorenzo Chirimischi<\/strong>, Marco Stagi<\/strong> and Asuka Takagi<\/strong>, who creates magic with her desserts, including the iconic dessert La Rosa di Caterina<\/em>, dedicated to Catherine de’ Medici.<\/p>\n\n\n Last but not least, a team of farmers <\/strong>and gardeners <\/strong>who work in the organic garden, collaborating in synergy with the kitchen to guarantee Saporium<\/em> guests a journey to discover the “season that doesn’t exist”<\/em>, the soul of the wonderful creations by Chef Hagen.<\/p>\n\n\n\n\n The beautiful lounge area, independent although connected to the restaurant, is characterized by a vaulted ceiling and numerous Deco<\/strong> references which give it a particular charm.<\/p>\n\n\n\n Among sofas<\/strong>, soft lights and candles<\/strong> it is possible to sip an aperitif<\/strong> or a signature cocktail<\/strong>, prepared by the Bar Manager and “Host” Nicola Spiaggiari<\/strong> who creates original drink lists by collecting the botanicals and elements directly from the gardens and greenhouses of Borgo Santo Pietro. Drinks can be accompanied by a tantalizing selection of gourmet tapas<\/strong> prepared by Chef Hagen.<\/p>\n\n\n\n And, for those who want maximum privacy, a private room<\/strong> is also available, perfect for small events, business meetings or tastings. The Lounge is open from Tuesday to Saturday from 6pm to midnight.<\/p>\n\n\n\n\n Two trees in particular can be found in the hand-made frescoes that decorate the walls of Saporium. These are the cypress and the maritime pine, characteristic presences of the Mediterranean scrub and representative of the Borgo Santo Pietro estate.<\/p>\n\n\n\n Saporium<\/a> Firenze<\/a> A la carte men\u00f9: from 100 euro (2 courses) to 135 euro (3 courses) In Florence, two Michelin stars, one green and one red, Saporium is the artist’s palette of Chef Ariel Hagen who here gives life to the extraordinary farm-to-table gustatory landscapes of a “season that does not exist”, where Mother Nature is always the protagonist.<\/p>\n","protected":false},"author":3,"featured_media":9326,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[14,16],"tags":[70,61,143,82,86,84,66,91,90,97],"acf":[],"yoast_head":"\n![\"\"](\"https:\/\/toscanasecrets.com\/wp-content\/uploads\/2024\/01\/Saporium_Firenze_Toscana_Secrets_14-683x1024.jpg\")
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\t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n <\/section>\n\n\n\n\nSaporium Lounge<\/h2>\n\n\n\n
\t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n \t\t\t\n \n \t \t\n \t<\/figure> \n <\/a>\n \n <\/section>\n\n\n\n\nThe Secret<\/h2>\n\n\n\n
Useful Info<\/h2>\n\n\n\n
Lungarno Benvenuto Cellini 63\/R
50125 Firenze
Tel. +39 055 212933<\/p>\n\n\n\n
Lunch men\u00f9: 85 euro (2 courses and dessert)
Tasting men\u00f9: 155 euro (wines not included)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"