Sponsored: Ahead of Cucina’s new menu launch, Chef Marco Deriu shares how his Sardinian roots, family memories, and years in the kitchen have shaped a menu that feels both personal and true to Italy

Cucina, the multi-award-winning restaurant on Palm Jumeirah, is set to launch its new menu on 15 November, marking the beginning of a new chapter. Chef Marco Deriu draws on his Sardinian roots to create dishes shaped by personal stories and tradition. “Cucina has evolved, and so have I,” he says. “I wanted to bring a new burst of energy to the kitchen, something that stays true to the soul of Italy while reflecting who I am today as a chef.” The result is a menu that feels honest, expressive, and deeply rooted in the flavours that define Italian cooking.

What was the vision behind it?

The vision was simple: honour tradition but never stop moving forward. Sardinia, handmade pasta, and family memories are the roots of my cooking, but I wanted to layer those foundations with modern techniques, refined presentation, and a sense of curiosity.

Any childhood memories that made it into the dishes?

Absolutely. I grew up shaping pasta at the family table, surrounded by laughter, herbs, and the scent of simmering sauces. The sound of the sea, long summer lunches, and my nonna’s recipes are all part of this menu. Each dish carries a little piece of those moments.

Which dish was the hardest to finalise and why?

The Filetto Cacio e Pepe, without a doubt. Balancing the boldness of the sauce, the tenderness of the meat, and the subtle release of flavour from the raviolo was a challenge. It took countless trials (and a few emotional moments in the kitchen!) to achieve the perfect harmony.

How did you balance tradition and creativity?

By holding onto the heart of Italian hospitality—warmth, comfort, and generosity—while daring to reimagine textures, plating, and technique. The goal was never to reinvent Italian food but to let it evolve naturally, with respect and innovation hand in hand.

Were there any unique ingredients or locally sourced items that stood out?

Definitely. Dubai offers incredible local produce, from fresh herbs to seasonal vegetables. Using these ingredients felt like a natural way to connect Cucina’s Italian spirit with the story of this place. It’s a beautiful bridge between two cultures.

Does seasonality influence the dishes on the menu?

It’s the heartbeat of Italian cooking. We cook with what the land gives us when it’s at its best. This menu was designed to move with the seasons, allowing flavours to shift and breathe throughout the year.

If you could describe this menu in three words, what would they be?

Heartfelt. Honest. Inspired. (And if I could add a fourth, Italian.)

What feeling or experience do you want diners to take away from the new menu?

Warmth, curiosity, and a sense of nostalgia, as if they’ve travelled to Italy for a few hours. I want them to leave happy, full, and already thinking about their next visit.

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