London's affluent inner-city neighborhood is upgrading Italian fare with an organic twist and an accompanying panetteria. Only using the best seasonal produce and meats, Fucina provides a better option than typical restaurants. The restaurant's founders firmly believe in excellence and that using the best ingredients makes an impact on the taste of the dish.
Founded by Kurt Zdesar and Chef Stefano, Fucina is a new Italian restaurant in Marylebone that features an entirely organic menu. While not 100% vegan (or vegetarian), Fucina is taking the organic trend to new heights by redesigning classic Italian country dishes for a health-conscious society. The restaurant's menu lists handmade pastas, stone-baked pizza, and classic Italian cuisine with a contemporary twist. The majority of items are made in-house in Fucina's basement and are sold in the restaurant's cafe-grocery store on Paddington Street. If you've only got a few minutes, why not pop in to the panetteria for some cold-pressed juice, freshly ground coffee, and handmade sandwiches? They also sell homemade pastries and gelato to tackle that 3pm sweet tooth.
The restaurant is designed by Andy Martin Architecture, an award-winning design firm that is responsible for internationally-acclaimed contemporary global hospitality and and retail spaces. The design of the space took inspiration from the inside of a wood fire pizza oven with a red-bricked ceiling and a bright, light-filled space. The design perfectly compliments the contemporary Italian-fused menu. From the minute that you step off the street and enter the grand wood doors, you know that Fucina is a cut above the rest and brings organic cuisine to a new level.
To learn more about hot to book your reservation, visit: fucina.co.uk