A FRESH EXPRESSION OF ITALIAN DINING AS CUCINA LAUNCHES A NEW MENU BY CHEF MARCO DERIU

Cucina, the popular Italian trattoria on Palm West Beach, unveils its most exciting culinary adaptation yet with the launch of a completely refreshed food and drinks menu led by the dynamic Italian duo: Chef Marco Deriu and General Manager Emanuele Rizzo.

Marking the venue’s most significant evolution since opening, the new season at Cucina is a heartfelt expression of Italian culinary culture, rooted in Chef Marco’s Sardinian heritage, enriched by regional traditions from across Italy, and shaped together with Emanuele’s passion for authentic hospitality. The result is a menu that blends nostalgia and creativity with the soulful simplicity of Italian dining, presented in family-style, single, and sharing dishes that encourage guests to explore, connect, and experience the warmth of Italian hospitality.

Celebrating food that tells a story, the menu moves harmoniously between rustic comfort and refined flair. Hero dishes include Battuto di Manzo, an elegant interpretation of a Sardinian classic with finely chopped beef served alongside crisp pane carasau brushed with aromatic herbs; and the Insalata Prosciutto e Melone, a sun-drenched ode to Italian summers, reimagined with layered textures and vibrant flavours.

The Fregola Sarda pays tribute to Marco’s roots, featuring toasted pasta pearls simmered in a rich, aromatic broth that nods to the historic culinary exchange between Sardinia and Catalonia. For something indulgent, the Filetto Cacio e Pepe pairs tender beef fillet with handmade pasta filled with creamy cacio e pepe, finished with a silky beef jus. Meanwhile, Polpette della Nonna brings home-style comfort with slow-cooked meatballs over parmesan fondue, topped with crispy breadcrumbs.

Alongside the new dishes, Cucina’s beverage programme steps into the spotlight with a bold, reimagined lineup crafted by the newly appointed Beverage Manager, Rafael Coelho. Drawing inspiration from Italy’s timeless drinking culture, Rafael took to the resort’s state-of-the-art beverage lab to develop an EPIC new offering that goes far beyond the expected. Guests can look forward to inventive Negroni expressions, playful twists on the classic Spritz, and signature cocktails designed to mirror the soul of the kitchen – from Viaggio in Italia, a rum-and-mint nod to the Italian summer, to La Vita È Bella, a sparkling celebration of life with Aperol and pomegranate, and I Limoni D’Inverno, where limoncello and lemon sorbet meet a whisper of chocolate.

Chef Marco Deriu, Chef de Cuisine of Cucina The Palm, said: “This menu is deeply personal. It carries the flavours of my Sardinian upbringing, the experiences that shaped my journey as a chef, and the emotions that come with cooking from the heart. My hope is that guests feel that same warmth in every bite.”

General Manager Emanuele Rizzo added: “Marco and I share a love for Italian cooking that is rooted in tradition but never afraid to evolve. This new season at Cucina is about honouring our heritage while giving guests something new to discover.”