Cuculia

Cuculia occupies an unusual place within Florence's dining landscape. While many restaurants focus exclusively on food, Cuculia was conceived as a space where cooking, reading and conversation exist alongside one another. Books line the walls, literary events share the calendar with dinners, and the atmosphere encourages lingering rather than consumption alone.

The project reflects the complementary backgrounds of its founders. Chef Oliver Betancourt brings a cuisine informed by experiences across Europe, the Caribbean and South America, while Roberta Del Prete contributes a deep interest in literature, wine and storytelling. Together they have created a place that feels less like a conventional restaurant and more like a cultural salon centred around the table.

The dining room itself reinforces this identity. Shelves of books, carefully selected objects and handcrafted details contribute to a sense of intimacy and personal vision. Rather than relying on spectacle, the space rewards attention. The result is an environment where meals unfold slowly, shaped by conversation, curiosity and a feeling of discovery.

The cuisine follows a similarly individual path. Drawing inspiration from multiple culinary traditions while remaining attentive to seasonality and ingredients, the kitchen resists easy categorisation. What matters is not strict adherence to a regional canon but a thoughtful approach to hospitality and craft.

For NOTES, Cuculia is significant because it expands the idea of what a restaurant can be. It treats food as part of a larger cultural ecosystem that includes books, memory, art and exchange. In a city celebrated for its museums and monuments, Cuculia reminds visitors that culture is also created around shared tables and shared ideas.