Cucina, the multi-award-winning restaurant on the Palm Jumeirah, will launch its new menu on 15 November, marking a new chapter in its journey. Chef Marco Deriu has drawn on his Sardinian upbringing to create dishes filled with personal memories and rooted in Italian traditions. Each plate reflects the experiences and influences that have shaped him, offering guests Italian cuisine that feels genuine, heartfelt, and full of character.

The restaurant’s interiors mirror the care behind its menu, combining traditional Italian details with modern touches to create a welcoming environment. Thoughtful lighting draws attention to key features and design elements throughout the space, helping each corner tell part of the restaurant’s story.

Highlights

Once settled into our seats, we were served focaccia bread with tomatoes, set on the table alongside balsamic vinegar and olive oil to enjoy. We began our meal with the Battuto di Manzo, a finely prepared beef tartare. The minced beef glistened with olive oil and was scattered with capers and chives. Mustard and lemon zest added a subtle lift, while thin slices of carasau bread with mixed herbs and parmesan provided added flavour.

Next came the Prosciutto e melone, a simple but striking combination of sweet melon, creamy burrata, and delicate prosciutto. Mixed leaves added a touch of freshness, and a drizzle of aged balsamic tied it all together, making the plate as appealing visually as it was on the palate.

For pasta, the Fregola sarda arrived in a golden seafood bisque dotted with mussels and prawns. The toasted pasta pearls had a slight nuttiness and soaked up the bisque beautifully, while a hint of lemon aioli lifted the flavours. It was comforting yet light, each mouthful layered without ever feeling heavy.

The mains were equally creative while staying authentic to their flavours. The Filetto cacio e pepe was tender and perfectly cooked, served alongside a cacio e pepe raviolo with butter and sage, the beef jus glossy and rich. The Polpette della nonna were tender meatballs of beef and non-halal meat perched atop vibrant tomato sauce, balanced by a silky parmesan fondue and a light meat jus. A comforting end to our mains.

For dessert, we shared two gelatos. The pistachio gelato was creamy and nutty, smooth without being overly sweet, while the mint chocolate gelato was refreshing, the cool mint cutting through the rich chocolate. We can’t wait to visit again and explore the rest of the new menu!

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Marriott Resort Palm Jumeirah, Dubai. Contact +9714 666 1408. Visit cucinadubai.com.