Beautifully nestled in the tranquillity of the Tuscan countryside, near the Abbey of San Galgano, Saporium is the restaurant at Borgo Santo Pietro, the elegant resort awarded three Michelin Keys. The estate covers 120 hectares of gardens, vegetable plots, livestock farms and croplands – an asset that finds its most authentic expression in the cuisine. At the helm is Ariel Hagen, a chef with an extraordinary sensitivity to botanicals, who crafts a culinary journey deeply rooted in Tuscany and the estate’s own ingredients. Although I am not a vegetarian, what strikes me most about the experience is the central role played by the world of plants and aromatics, interpreted with precision and creativity. The salad on the seasonal menu is a real highlight, made up of 25 different ingredients and enhanced by a memorable dill cream.