In North-East Italy, Venetian cuisine is inspired by its coastal location and its dishes highlight the alluring tastes of the sea. At Cucina, chef Andrea Delzanno's new Venetian-inspired dishes include raw scampi carpaccio with avocado sauce, red onion jelly, orange and caviar oil—a refreshing starter that balances the freshness of scampi with red onion jelly and caviar oil for a burst of sea flavour.

Delzanno also introduces the colourful handmade spinach and eggs tagliolini with razor clams, garlic, oil, chilli and raw pink shrimps, where the delicate textures of homemade tagliolini are enhanced by savoury sea flavours including razor clam and pink shrimps. The fresh chilli brings another delightful dimension to this dish, a perfect choice for Italian-seafood lovers.

Baked black cod fish fillet with sautéed clams, lobster sauce and baby vegetables is another must-try dish recommended by the restaurant. Cooked using a traditional recipe from the neighbouring city of Vicenza, the succulent fresh cod fish is baked with clams, for a delectable blend of seafood flavours further enhanced by lobster. 

Using the region’s freshest ingredients, chef Delzanno will whisk you away to ‘The Floating City’ with an array of rustic Venetian favourites.

For reservations, please call +852 2113 0808.