Zucca is the result of a life long passion for food and the places in which it is served. My initial intention was to create a restaurant in which I would frequent myself – a place that is not only considered in both its food and design, but one that has a personality and identity.
The restaurant will always be an evolving project, one that adjusts it’s approach when new ideas and concepts become apparent.
Design will play a more key role as surroundings can have a dramatic impact on a dining experience. The menu will show progression in it’s form and in what it delivers, whilst always retaining the necessity of maximum flavour. Our wines will continue to be representative of the regions from which they are from, maintaining tradition in the grape varieties used, and reflective of the people who make them.
But overall Zucca will continue to develop in a way that feels natural with nothing being forced or faked. It will always be a place that reflects who I am and what influences me at that moment in time…