Tagliatelle al Ragù
Hand-rolled egg pasta with a slow-braised Bolognese ragù, aged Parmigiano-Reggiano, and fresh basil.
Est. 1987 · Napoli, Italy
La Cucina
"Where every dish tells a story of the Mediterranean sun."
"Where every dish tells a story of the Mediterranean sun."
Our Story
Founded in the heart of the Italian quarter, La Cucina has been serving generations of families with the same unwavering commitment to quality, tradition, and the simple joy of a well-cooked meal. We source our ingredients directly from trusted farms in Tuscany and Campania.
Our head chef, Marco Deluca, trained in Rome before bringing his craft to the world stage. Every dish on our menu is a love letter to the land, the season, and the people who gather around our tables.
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Our Selection
Hand-rolled egg pasta with a slow-braised Bolognese ragù, aged Parmigiano-Reggiano, and fresh basil.
Fresh Adriatic lobster grilled with garlic butter, lemon zest, and wild herbs from our rooftop garden.
T-bone steak from Chianina cattle, dry-aged 45 days, charcoal-grilled and finished with Sicilian sea salt.
Atmosphere
What Guests Say
★★★★★"The tagliatelle brought back memories of my grandmother's kitchen in Bologna. Absolute perfection — nothing less."
March 2025
★★★★★"An evening at La Cucina is not just a meal, it is an experience. The ambiance, the wine, the service — flawless."
January 2025
★★★★★"We celebrate every anniversary here. Twelve years running, and the quality never wavers. Our forever favourite."
February 2025
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