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VYTA
exploring taste—santa margherita gruppo vinicolo

FROM STATIONS TO THE WORLD—After conquering the railway stations, the VyTA boulangeries prepare to arrive in
Italian and European cities. Nicolò Marzotto, head of the VyTA Santa Margherita project, tells us all about the brand’s future.

Words SILVIA SCHIRINZI Photography MATTEO PIAZZA

Introducing VyTA Santa Margherita from its March 2016 inauguration in Florence is not a mistake but instead rather useful, be-
cause the event marks the turning point and revolution of the basic brand concept in all respects, a kind of “VyTA 2.0” in the words
of Marzotto himself, which gives the idea of a project that has all the ambition (and potential) to become an all-round restaurant
chain, capable of operating both in Italy and abroad. The new Florentine establishment integrates period features with new ones,
all made out of quality materials such as copper, glass and marble as to pay homage to the decorative style that once characterized
the place, returning visibility to the paneling, hanging antique photos and wooden beams as well as a glass ceiling, while a copper
rose L crosses the space combining functionality and design. The original theatrical elegance of the setting has been renewed, in
line with its new role at the railway junction, while still retaining its historical identity.

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