A medieval pilgrims' rest turned organic estate, with a starred kitchen and 22 rooms
Borgo Santo Pietro began in the Middle Ages as a lazzaretto, a house of rest and quarantine for pilgrims travelling near the Via Francigena. When the Danish couple Jeanette and Claus Thottrup came upon it in 2001, the thirteenth century villa was a derelict ruin among fallow fields. Seven years of restoration followed, and the hotel opened in 2008. Its 22 rooms and suites are split between the villa and the gardens; four Ultimate Seclusion suites have a private pool of 36 square metres.
The estate around the house is the point. More than two hundred acres are farmed organically, with an artisan dairy for sheep's cheese, two vineyards, orchards, nut fields and pasture along the River Merse, plus thirteen acres of gardens for which nearly 300,000 plants were set. Almost everything on the table comes from the estate. Saporium Chiusdino, the dinner restaurant under executive chef Ariel Hagen, holds a Michelin star and a Green Star in the 2026 guide, and the more relaxed Trattoria Sull'Albero, built around two oak trees, serves lunch and dinner every day.
The spa works with Seed to Skin, the skincare range Jeanette Thottrup developed with her team in the estate's laboratory, and the World Spa Awards named it the world's best country house hotel spa in 2024. The 100 square metre infinity pool is heated and chlorine free. Small dogs are accepted in the rooms, though not in Saporium, the spa or the pool areas. The hotel opens from May to October and can be rented in its entirety.
Saporium Chiusdino, the dinner restaurant under Ariel Hagen, holds a Michelin star and a Green Star in the 2026 guide.
The Borgo spa runs on the house's own Seed to Skin range and was named the world's best country house hotel spa in 2024.
Four Ultimate Seclusion suites have their own 36 square metre pool; the main infinity pool is heated and chlorine free.
An organically farmed estate with dairy, vineyards and orchards supplies the kitchens; Saporium holds a Michelin Green Star.
Small dogs are accepted in the rooms for a nightly supplement, on a lead and outside the restaurant, spa and pool.
Twenty-two rooms and suites, split between the thirteenth century villa and suites in the gardens.
Dina Ferri and Casa Gerda are standalone pool houses, each with a 36 square metre private pool; Casa dei Fiori Bianchi holds the other two pool suites under one roof.
Festum Terrae dinners are laid in the organic gardens on selected summer dates; Saporium is closed on Sundays, so plan the starred dinner around that.
There is a single grotto table for two and a Tuscan terrace for up to fourteen. The sheep's cheese at breakfast comes from the estate dairy, where guests can join a cheesemaking session.
Florence airport is about 100 km away, allow 90 to 105 minutes by car, and Pisa airport two to two and a half hours; the hotel arranges private transfers on request and keeps classic cars and vintage scooters for the days that follow.
Gardeners, eaters and couples who want an estate to walk rather than a resort to be entertained in.
Advantages verified on 2026-09-26 against the hotel’s own information. Policies change; confirm before you book. hotelris earns nothing from bookings. Links lead straight to the hotel.
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