Zucca
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Zucca
Michael Franke / Time Out
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Zucca
Michael Franke / Time Out
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Zucca
Michael Franke / Time Out
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Zucca
Michael Franke / Time Out
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Zucca
Michael Franke / Time Out
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Zucca
Michael Franke / Time Out
Time Out rating:
<strong>Rating: </strong>5/5
User ratings:
<strong>Rating: </strong>4/5
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Time Out says
Wed Oct 17 2012
Inhabiting a street that’s fast becoming populated with hip restaurants and shops, Zucca has been a destination local since 2010. Bookings are still hard to secure. The formula is simple and impeccably executed: modern Italian food based on top-notch ingredients at competitive prices, served by clued-up staff in contemporary surroundings. Wraparound windows offer great people-watching opportunities, as does the open kitchen running half the length of the room. The clean-lined interior is white with pumpkin-coloured accents to tie in with the restaurant’s name. Minimalist furniture and a plush carpet mirror the simultaneous simplicity and luxury of the meals.
A light starter of sea bass carpaccio was brightened by flecks of chilli and orange, and equalled by a salt cod and roasted tomato bruschetta sent out by the chef – a welcome mouthful of sea and sun. A forte is the extraordinary fresh pasta, including intensely golden-yellow taglierini with fresh peas, lemon and ricotta, as well as wonderful pillows of lamb-filled agnolotti. The sizeable portions are keenly priced for the excellent standard of food.
Staff (neatly aproned) knew the menu well; we couldn’t fault it and were planning the next visit before we left.
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