Borgo Santo Pietro

WHERE: CHIUSDINO, TUSCANY
WHAT: COUNTRY ESTATE HOTEL & WELLNESS RETREAT
WHO: ROMANTICS, GASTRONOMES, DESIGN AFICIONADOS
THE VIBE: COUNTRY LIVING, COTTAGECORE

Tucked into the rolling hills south of Siena, Borgo Santo Pietro is the kind of place that blurs the distance between dream and reality. Once a 13th-century pilgrims’ rest, today it’s a 300-acre country estate and Relais & Châteaux hideaway where nature, art, and craftsmanship intertwine. Founder Claus Thottrup and his wife Jeanette have created something that feels more like a dreamscape than a hotel — an exquisitely restored hamlet surrounded by vineyards, olive groves, and cypress-lined paths.

Borgo Santo Pietro
A TUSCAN FAIRYTALE

AN ENCHANTED COUNTRY ESTATE WHERE TIME SLOWS AND BEAUTY BLOOMS

Cradled among fragrant rose gardens, trickling fountains, ivy-draped walls and storybook pergolas, Borgo Santo Pietro is the very definition of Tuscan idyll. When Jeanette and Klaus Thottrup first stumbled upon this 13th-century estate in the early 2000s, they were immediately captivated by its irresistible spirit — and have since transformed it into their own interpretation of paradise. Each year brings a new chapter to the property’s evolving narrative, from the launch of their sleek Satori yacht to the debut of Saporium Firenze. Today, Borgo stands as a flourishing ecosystem in the heart of the countryside, where every moment invites discovery.

With just twenty-two sumptuous suites — three boasting their own private pools — the atmosphere remains intimate and deeply personal. No two houses are alike; each is adorned with hand-crafted details and treasures created by local artisans. The mood is romantic yet deeply grounded — fresh flowers in every corner, candles flickering by the fire, linen-draped beds that invite long, slow mornings. The 120-hectare estate is powered by its organic farm, where vineyards, herb gardens, and orchards provide the foundations for life here: estate-made wines and olive oil, golden honey, farmstead cheeses (the cheese-making class is a must), botanical ingredients for Jeanette’s Seed to Skin skincare line, and even house-brewed kombucha and kefir.

Dining is an art form: Chef Ariel Hagen leads the way at Saporium with a farm-to-table philosophy that has earned both a Michelin star and a coveted Green Star for sustainability. For a more rustic affair, Trattoria sull’Albero — wrapped around an ancient oak tree — serves regional favourites like pappardelle al cinghiale and wood-fired pizza, with every ingredient sourced mere steps away.

Wellness unfolds as slowly as a Tuscan afternoon. Guests drift between garden-set spa rituals, painting sessions with the resident artist, and leisurely cooking classes. And when only stillness will do, a wander down to the Monet-inspired water garden — book in hand, ducks and swans gliding by — offers pure, uninterrupted serenity. 

TUSCANY BEHIND THE SCENES

LE VOYAGE HOTEL-JOURNAL

THE DESIGN

An ode to Tuscan craftsmanship. Hand-carved stone, frescoed walls, antique chandeliers, and custom textiles create a layered, timeless aesthetic. The feeling is grand but never ostentatious — every detail has a soul.

ROOMS

Twenty rooms and suites spread across the main villa and garden cottages. Each is individually designed — some with private terraces, others with fireplaces or frescoed ceilings. Expect clawfoot tubs, silken drapes, and views over wildflower meadows and vineyards.

FOOD & DRINK

Saporium (one Michelin star and one Michelin Green star) celebrates estate-grown ingredients in refined, poetic dishes crafted by Chef Ariel Hagen. Trattoria sull’Albero offers a more casual take — think hand-rolled pici, grilled vegetables, and a glass of house-made rosé under the Tuscan sun.

HOTEL HIGHLIGHTS

The Seed to Skin Spa — utterly restorative and sensorial; but we also love the ground’s secret gardens and lake - bring a book (and maybe a glass of wine) and enjoy the simple pleasures of slow living, while ducks and geese swim in front of you. 

WHY WE’LL RETURN

We love the experiences offered at the hotel: from cheesemaking classes (and tasting) to painting, cooking classes