A unique culinary experience in Florence

Each dish
is a step toward the unexpected.
Each ingredient a starting point,
never a limit

Journay tasting menu 5 or 7 course

5 course tasting menu 89 €

Marinated amberjack, strawberries, coconut milk and lime
Steamed asparagus, craft green pea miso pea, poached egg, hollandaise sauce
Fresh handmade tortelli filled with jerusalem artichoke, fermented black garlic,  roasted hen reduction
Lamb Tagliata, smoked carrots and cocoa demi-glace
Lemon and basil sorbetto with chocolate mousse, hazelnut and citrus cream

7 course tasting menu 108 €

To complete the gastronomic journey, two original creations by the chef,
reserved for guests who choose this experience.

Vegetarian or vegan Journay TASTING menu 5 or 7 course

Fermented red cabbage, green apple and dill purée, leek powder
Tempeh of red rice, fermented plum, smoked almond milk
Fresh handmade tortelli filled with jerusalem artichoke, reduced vegetable dashi
Homemade seitan, beetroots, smoked pink grapefruit sauce
Lemon and basil sorbetto with chocolate mousse, hazelnut and citrus

This menu is also available in a vegan version

For the adventurous palate: two tasting journeys of 5 or 7 courses, crafted by Chef Oliver Betancourt.
A contemporary and innovative culinary itinerary, designed to enrich and intrigue, featuring dishes born from the chef’s recipes, inspired by seasonality and the most celebrated creations from over 13 years of culinary excellence.

The tasting menu is also offered in fully vegetarian and vegan versions, perfect for lovers of gourmet plant-based cuisine

Wine tasting Menu

Cuculia’s sommelier will guide you through a journey of the finest Italian wines, carefully selected from Tuscany as well as other regions in Northern and Southern Italy.
This curated selection complements the culinary experience, skillfully enhancing or accompanying each dish on our menu.
Included in the tasting menu is also our freshly brewed, handcrafted kombucha, adding a refreshing and original touch..

A la carte menu

 Appetizers
Spring salad: spinach and lamb’s lettuce, with kiwi, broad beans, apple, radish, zucchini and
cucumber, dressed with a delicate chamomile vinaigrette
Avocado roll with octopus in ceviche, orange in two textures
Cannellini bean tempeh, roasted delica pumpkin, hazelnuts, Passito wine sauce
Mullet in black rice tempura, fermented chili, white miso caramel
Smoked beef tartare with house-made kefir, pink peppercorn, lime and wild strawberries
First course
Squid ink tagliolini cooked in roasted chicken broth, lightly seared cuttlefish, fennel fronds
Chestnut flour tortello, Pienza ricotta, mandarin reduction, pine nuts
Summer organic Carnaroli risotto with spinach, peas, pea miso, and lemongrass
Cocoa pyramid filled with pork shoulder, shrimp, bisque, and ‘nduja
Second course
Oven-gratinated stuffed onion in two textures, lentils and cofee
Monkfish, Jerusalem artichoke, beurre blanc with herring caviar,sea lettuce
Rabbit stuffed with dates, onions, pistachios, celeriac
Beef fillet with porcini mushroom brown jus, baby chard, forest berries
 Dessert
Raspberry and ginger buttons with passion fruit sauce in a sugar cloud
Pina colada pineapple with rum sauce and spiced coconut milk foam
Dark chocolate mousse dressed in pear sauce, crumble, dark glaze
Tartalette with camomile cream tangy lemon, taurmeric powder
Hezelnut parfait with chcolate and wine glaze, green apple
Traditional cantucci homemade with arso wheat and vin santo dessert wine
 
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