Copyright from top to bottom: Enoteca Pinchiorri, foto marco poderi/Enoteca Pinchiorri, Borgo San Jacopo, Borgo San Jacopo, Il Palagio, Martino Dino/Il Palagio, Leonardo Giannini/Santa Elisabetta, Brunelleschi/Santa Elisabetta, Gucci Osteria da Massimo Bottura, Gucci Osteria da Massimo Bottura, Locale, Lorenzo Dei/Locale, mike tamasco/Il Gusto di Xinge, mike/Il Gusto di Xinge, Podere 39, Giusy/Podere 39, Atto di Vito Mollica, Atto di Vito Mollica, Saporium Firenze, Saporium Firenze, Sofie Delauw/Il Santo Bevitore, Sofie Delauw/Il Santo Bevitore, Oscar Covini/Da Burde, Oscar Covini/Da Burde, Trattoria Cibrèo-Cibreino, Trattoria Cibrèo-Cibreino, Digital Tomato/L'Ortone, Digital Tomato/L'Ortone, Degusteria Italiana, CRISTIANO BIAGIONI/Degusteria Italiana, Alberto /Zeb, ALBERTO/Zeb

Set just back from the riverside walk on the south bank of the Arno, and glowing from its recently-awarded Michelin stars (one green), soothing, leafy Saporium is an outpost of Danish-owned boutique country property Borgo Santo Pietro. Personable young chef Ariel Hagen’s menus give equal billing to fish, meat and vegetables showcasing produce from the property’s extensive bio-dynamic farm and fermentation lab with sophisticated, highly technical results. Standouts of a recent dinner included cavolo nero risotto with sheep’s milk kefir, sole on a bed of lentils topped with a blob of caviar and perfectly pink pigeon.

Saporium is the new fine-dining restaurant at the superb Relais Borgo Santo Pietro, an old property where the internal decor demonstrates a rare elegance, especially in the evening when hundreds of candles provide soft lighting and a romantic ambience in the dining room. In fine weather, meals are served under an elegant 13C portico overlooking the garden, with the property’s 100ha grounds and the Valle Serena as a backdrop. Much of the produce used in the cuisine designed by executive chef Hagen and transformed by resident chef Luca Ottogalli into modern, delicate dishes comes from the hotel’s own olive groves, vineyards, orchards and vegetable gardens.

Born in 1993, Ariel Hagen is the Florentine revelation of this Michelin Guide 2024. After starting his career in Belgium, where he worked at the Osteria Romana in Brussels, he returned to Italy - more precisely to the Dolomites - at the court of Norbert Niederkofler at St. Hubertus (three Michelin stars). He was also sous chef to mentor Gaetano Trovato at Arnolfo (two Michelin stars) in Colle Val d'Elsa, and then landed at Borgo Santo Pietro in Chiusdino, where he developed all his love for cooking into signature dishes in a self-sustainable environment with a zero-waste approach.

Located in the Relais Santa Croce on the south side of the Arno, Saporium Firenze has earned both a Michelin star and a Green Star for sustainability. Chef Ariel Hagen leads the kitchen with a focus on local sourcing, low-waste methods, and seasonal precision. Guests may choose between à la carte options or curated tasting menus that trace contemporary interpretations of Tuscan tradition.

Saporium Firenze is a modern culinary gem that reflects a commitment to sustainability and the farm-to-table movement. The decor is sleek and minimalist, with an emphasis on natural materials like wood and stone, creating a relaxed yet refined atmosphere. With around 50 seats, the restaurant offers a cosy and intimate dining experience.

A post shared by Borgo Santo Pietro Saporium (@borgosantopietrosaporium). Cuisine: Creative Award: One Michelin star; one green Michelin starReason to visit: Cuisine full of finesse; located right on the Lungarno, near Piazzale Michelangelo. Vaulted ceilings and brick walls, seasonal and fermented ingredients.

Description: A rising star in Florence's dining scene, Saporium is known for its sustainable and innovative cuisine by Chef Ariel Hagen. Location: Lungarno Benvenuto Cellini, 63/R, 50125 Firenze FI, Italy Must-Try: Signature dishes that emphasize zero-waste cooking.

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.

Or Michelin rated (star/stars or without) restaurants connected to a hotel (these most likely are going to be open) My picks for splurge-worthy Michelin-star restaurants include Gucci Osteria, Saporium and Atto by Vito Mollica.

Restaurant boasting one Michelin star that serves a 0 km menu from the private garden of the splendid Borgo Santo Pietro resort.