Foodie Find: Zucca

Zucca is located in Coral Gables (photo courtesy of Zucca)
Zucca is the restaurant located in the landmark Hotel St. Michel in Coral Gables, serving authentic Italian fare  in a modern, comfortable setting. With two dining rooms, each anchored by an inviting bar, it draws an elegant and well-heeled crowd for dinner, drinks and a newly unveiled summer lunch menu.

Zucca’s Executive Chef Manuel Garcia offers says the menu items offer a culinary journey through Italy, from Sardinia to Tuscany. Begin by getting ready to make choices – or don’t, order several — as there are over seven salumi options Mortadella Al Pistacchio and Coppa and eight Formaggi choices including Parmigiano Reggiano 30 Month, Cacio Di Bosco and Piatto Misto Di Formaggi. For Zuppa and Insalata, there’s an Insalata Di Carciofini with baby arrugula, artichokes and fresh Parmesan and a Insalata Nizzarda Con Tonno Fresco Grigliato with grilled tuna, frisee, haricot vert, cherry tomatoes, fingerling potatoes, quail egg in a mustard vinaigrette.. Don’t miss the Insalata Di Lenticchie Beluga with black beluga lentils, roasted baby beets, hazelnut, and feta cheese crumbles.

Lamb meatballs served over San Marzano tomato sauce with ricotta cheese

Appetizers includes Fried Zucchini Flowers filled with goat cheese and sprinkled with truffle honey and also the same flowers stuffed with mozzarella cheese. Our recommendation: order both. Unless you like Lamb Meatballs, particularly those bathed in long-simmering San Marzano tomato sauce with ricotta cheese. Then you might have to save room. For antipasti, try Burrata Con Pomodorini Marinati, which is marinated and basil oil, Carpaccio Di “Wagyu,” with white beech mushrooms, Grana Padano Cheese and Summer truffles.

Fried zucchini flowers stuffed with goat cheese sprinkled with truffle honey (photo courtesy of Zucca)
For pasta, try the  Tagliatelle with Mixed Wild Mushroom tossed with “parmigiano fonduta” and black truffle caviar and a delightful dish of Gragnano’s Paccheri, tubular pasta overlaid with lobster, cherry tomatoes and basil. Though there’s also a Ravioli Di Zucca Burro E Salvia, which is homage and stuffed with pumpkin and sautéed with light butter sauce and sage and the very classic Linguini pasta sauteed with clams in light clam juice and white wine sauce.
Tagliatelle with mixed wild mushroom, “parmigiano fonduta” and black truffle caviar (photo courtesy of Zucca)
Prime seafood and meat entrees such as of Grilled Angus Filet Mignon with seared foie gras, accompanied by truffle braised potatoes and leeks. But don’t miss the oBlack Cod with Mussel Stew, served with Sardinian fregola, spinach and cherry tomatoes.
Black cod with mussel stew, Sardinian fregola, spinach and cherry tomatoes (photo courtesy of Zucca)
Zucca has won the Wine Spectator Award of Excellence for five consecutive years, maintaining a wine cellar of more than 2,000 Italian labels, complemented by other European vintages and American selections. The sommelier team will create parings, and the beverage program includes a variety of signature cocktails like Piccante di Zucca, Smoked Old Fashion, and Nonna’s Mule. For dessert, try a lemon sorbet with Prosecco and vodka.

Zucca was created by of Venezuelan-born entrepreneur Erasmo Da Silva. His father, Jose da Silva, founded the family’s namesake company, Da Silva Hospitality Group in 1950. A year later, the group opened their first business, followed by restaurants, night clubs, and hotels. In 2014, they debuted “The Fifth Season,” a restaurant in the island of Madeira in Portugal. Erasmo Da Silva continued the international expansion with Zucca, which opened in 2017.

Martini at Zucca (photo courtesy of Zucca)

Zucca’s Summer Lunch Menu

Antipasti (Appetizers), choice of:

  • Zucca Del Giorno (Soup of the Day);

  • Burrata Broccolini Puree, White Anchovies and Lemon Crispy Breadcrumbs;

  • Endives Salad, Watermelon, Pickled Ramp and Gorgonzola Cheese;

  • LIghtly Seared Tuna Marinated in a Soy-Beef Broth.

Primi Piatti (Entrees), choice of:

  • Pecorino Romano Tortellini made with WIne, Pork Sausage and White Truffles Sauce;

  • Cedar Plank Salmon marinated with Lemon, White Balsamic, Pink Peppercorn and Broccoli in Tempura;

  • Seared Strip Loin served with Cannellini Beans with Rosemary and Fried Shallots.

Desserts, choice of:

  • Coffee

  • Ice Cream of the Day

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