Every dish
is a step towards the unexpected.
Every ingredient
a starting point
and never a boundary
TASTING MENU The Journey in 5 or 7 courses
5 courses €89
Marinated amberjack, strawberries, coconut milk and lime
Steamed asparagus with pea miso, poached egg and hollandaise foam
Fresh pasta tortelli filled with Jerusalem artichoke and fermented black garlic, reduced roast chicken jus
Sliced lamb fillet, smoked carrots and cocoa demi-glace
Lemon and basil granita with chocolate mousse, hazelnut and citrus
7 courses €108
To complete the culinary journey, two original creations from the chef, reserved
for guests who choose this experience
Vegetarian or vegan TASTING MENU The Journey in 5 or 7 courses
Fermented red cabbage, green apple and dill purée, leek powder
Red rice tempeh, fermented plum, fresh plum and smoked almond milk
Fresh pasta tortelli filled with Jerusalem artichoke and black garlic, reduced vegetable dashi
Homemade seitan, beetroot and pink grapefruit sauce
Lemon and basil granita with chocolate mousse, hazelnuts and citrus sauce
This menu is also available in a vegan version
For the adventurous palate: two journeys, with 5 or 7 courses, created by chef Oliver Betancourt.
A fine dining experience in Florence conceived as a culinary journey through flavours, contrasts and inspiration.
Contemporary cuisine that, since Cuculia began in 2012, has woven together technique, seasonality, fermentation and inspiration from the Mediterranean and beyond.
Our tasting menus are also available in fully vegetarian and vegan versions, for guests who enjoy gourmet cuisine that brings the same depth, creativity and elegance to plant-based ingredients.
Our WINE pairings
Cuculia’s sommelier will guide you through a selection of exceptional Italian wines,
carefully chosen from Tuscany and the regions of Northern and Southern Italy
A selection designed to complete the culinary experience, enhancing or harmoniously accompanying every dish on our menu.
The tasting also includes our fresh kombucha, made in-house for a fresh and original touch.
À la carte menu
Starters
Spring greens: Spinach, lamb’s lettuce, kiwi, broad bean, apple, radish and courgette salad,
with cucumber and chamomile vinaigrette
Avocado roll with octopus ceviche, orange in two textures
Red rice tempeh, fermented plum and smoked almond milk
Grey mullet in tempura made with charcoal rice flour, fermented chilli,
white miso caramel
Beef tartare, smoked with our kefir, pink peppercorns, lime and strawberries
Pasta and risotto
Squid ink tagliolini, cooked in roast chicken broth, lightly seared cuttlefish and wild fennel
Chestnut flour tortello, Pienza ricotta, mandarin reduction and pine nuts
Organic summer Carnaroli risotto with spinach, peas, pea miso and lemongrass
Cocoa pasta pyramids, filled with pork shoulder, prawns, bisque and ’nduja
Main courses
Stuffed onion oven-gratinated in two textures, with coffee lentils
Monkfish, Jerusalem artichoke, herring roe beurre blanc and sea lettuce
Porchetta-style rabbit filled with dates, onions, pistachios and celeriac
Beef fillet with porcini jus, baby chard and berries
Desserts
Raspberry buttons with ginger, passion fruit sauce and sugar clouds
Dark chocolate mousse, chocolate crumble and pear crémeux
Piña colada, pineapple carpaccio, rum sauce and coconut milk foam
Tartlet with chamomile and lemon cream, turmeric powder
Hazelnut parfait with wine glaze and green apple
Traditional cantucci made in-house with toasted wheat flour, served with Il Graticcio Vin Santo
