Zucca sits inside the Hotel St. Michel in Coral Gables, divided into two dining rooms with stage lighting aimed at every table. Velvet curtains and hidden soundproofing keep the room notably quiet for Miami, turning conversation into a murmur rather than a shout.
The kitchen works regional Italian dishes rather than a single template: zucchini blossoms stuffed with cheese and fried, hand-cut charcuterie, and house-made pasta appear alongside standouts like slightly charred octopus finished with a black squid-chickpea sauce and watercress-chickpea salad, and a paccheri pasta served in a lobster-filled tomato sauce. Saffron and passion fruit panna cotta closes the menu.
The wine cellar runs deep, with more than 2,000 bottles weighted toward Italian regions and rounded out by French and American selections. A garden space offers al fresco seating strung with lights for guests who want to eat outside the main dining room.
The kitchen works regional Italian dishes rather than a single template: zucchini blossoms stuffed with cheese and fried, hand-cut charcuterie, and house-made pasta appear alongside standouts like slightly charred octopus finished with a black squid-chickpea sauce and watercress-chickpea salad, and a paccheri pasta served in a lobster-filled tomato sauce. Saffron and passion fruit panna cotta closes the menu.
The wine cellar runs deep, with more than 2,000 bottles weighted toward Italian regions and rounded out by French and American selections. A garden space offers al fresco seating strung with lights for guests who want to eat outside the main dining room.