Palazzetto, Italy
An 800-year-old Tuscan farmhouse on a 300-acre regenerative estate in the Val di Merse, with a Michelin-starred restaurant, artisan food production, and the Seed to Skin skincare laboratory.
The 13th-century villa sits among 300 acres of vineyards, herb gardens, nut fields, and forest in the Val di Merse. The River Merse runs along the estate's edge. Pigs, sheep, alpacas, and free-range chickens graze the land. Twenty-two rooms hold hand-executed frescoes, custom antiques, and beds built for each space. The Hermitage of Montesiepi and the roofless Abbey of San Galgano stand a few kilometres away.
Borgo Santo Pietro began as a healing stopover for medieval pilgrims. That purpose persists. The estate grows its own food, makes its own cheese and prosciutto, and produces Seed to Skin botanicals in an on-site laboratory. Locals from Palazzetto share native wisdom, heritage, and traditions with guests. Every element, from soil to plate to skin, comes from the land itself.
Guided day excursions leave the estate for Siena, San Gimignano, and the Abbey of San Galgano with a local expert. Guests walk through the 300-acre estate, passing vineyards, herb gardens, and forest. The River Merse borders the property and leads to the thermal waters at Bagni di Petriolo. Locals from Palazzetto share their traditions, legends, and native wisdom during cultural gatherings on the estate. For longer journeys, the Satori, a hand-carved wooden schooner with five cabins and a spa, sails Mediterranean waters on tailored itineraries.
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Saporium practices soil-to-plate cuisine grounded in biodiversity and regenerative agriculture. Executive Chef Ariel Hagen works alongside a master gardener, forager, cheesemaker, baker, fermentation specialist, and butcher. Vegetables come from the estate's culinary gardens. Meat is zero-kilometer sourced. The dairy produces sheep's milk cheese and yogurt. Prosciutto ham is cured in-house.
Ancestral open-flame cooking techniques are reimagined through a contemporary lens, especially at Festum Terrae, a weekly open-air dinner in the estate gardens. La Trattoria sull'Albero wraps around a spreading oak tree, overlooking the Valle Serena. Its Monday evening Farmers' Market lets guests choose fresh produce, watch it cooked on the spot, and dine outdoors with live music.
The holistic spa uses Seed to Skin, a botanical skincare line developed on-site by founder and naturalist Jeanette Gron Thottrup with cosmetic scientist Anna Buonocore. Medicinal herbs and botanical extracts grow organically on the 300-acre estate and are processed at peak potency. The laboratory harnesses Green Molecular Science to restore balance to the skin's microbiome.
Seed to Skin products appear in every room and in spa treatments. Select rooms open onto private pools and outdoor fireplaces. The ingredients are 100% natural, sourced sustainably and respectfully from the estate, its Tuscan environs, and natural providers worldwide.
Borgo Santo Pietro's identity is inseparable from its regenerative relationship with the land. Once a healing stopover for medieval pilgrims, the estate continues that tradition through organic cultivation, biodiversity, and a zero-kilometer food chain. Naturalist Jeanette Gron Thottrup founded the Seed to Skin laboratory on the same principle: grow, harvest, and process on-site.
The 300-acre estate raises pigs, sheep, free-range chickens, honey bees, and alpacas. An on-site dairy turns sheep's milk into artisan cheese and yogurt. Prosciutto ham is cured in-house. Vineyards, herb gardens, nut fields, and market gardens supply both Saporium and La Trattoria sull'Albero. Saporium's Michelin Green Star recognises this commitment to gastronomy rooted in sustainability.
Borgo Santo Pietro offers 1 accommodation type.
Room / Suite
Each of the 22 singularly designed rooms features custom-sought antique pieces, bespoke beds, and hand-executed frescoes. Rooms open onto Mediterranean courtyards or leafy private terraces. Adjoining suites can be connected internally for families or groups.
Sleep in an 800-year-old farmhouse on a living Tuscan estate. Walk among vineyards, dine from the soil, and let the land restore you.
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