Restaurant

restaurant TENUTA PONZIANI

The Atmosphere

At the heart of the estate lies our exclusive restaurant, designed to welcome guests into a warm and refined setting.
With a capacity of just 16 guests, the restaurant is divided into two distinct yet complementary spaces: a cozy, traditional dining room with exposed stone walls and elegant furnishings that reflect the authenticity of Umbria; and a stylish veranda — a modern winter garden seating up to 30 people — where large windows immerse diners in the peaceful embrace of nature.

Every detail has been thoughtfully curated to deliver a fully sensorial experience: from bespoke table settings and seasonal decor to culinary journeys crafted with passion by our Chef, Maria de la Paz.
For those wishing to fully embrace the magic of the place, it is possible to reserve the entire venue exclusively, hosting up to 30 guests among family and friends.

A unique place where hospitality, culinary refinement, and attention to detail come together to create a truly unforgettable experience.

Our Food Philosophy

Our dishes are born from research, experimentation, and daily dedication.

They are the result of a constant commitment to bringing the soul of our land to the table.
Our cuisine is essential — not made to impress, but to express authenticity.
We believe in quality ingredients, subtle flavors, and lasting memories.
Rather than aiming to surprise, we strive to reconnect our guests with the land, with the rhythm of the seasons, and with their own memories.

For us, food is first and foremost a cultural act — something to be embraced and respected.

Chef Maria de la Paz

Food as Memory

orn in the Andean mountains of Colombia and welcomed in Italy in 1999, Maria de la Paz brought with her a clear and profound vision: food as memory. The gesture as ritual. Cooking as an act of deep listening.

With humility, dedication, and a deep love for Italian cuisine, she built her path through some of the country’s most renowned kitchens — from Casa Vissani to Trussardi alla Scala, to Il Marchesino.
Each experience has shaped her growth: she observed, learned, and received invaluable lessons — and then transformed it all through her own voice.

For over ten years, she also shared her passion for food on television — not for entertainment, but as a form of cultural storytelling. Her gentle voice helped spread the value of Italian rural cuisine across Europe, thanks to her collaboration with Slow Food, for whom she has served as ambassador at numerous international events.

Her dishes don’t shout — they reconnect.

“To cook is to choose, every day, who we want to be.
It’s a gesture that transforms, that leaves a trace, that listens.”