Fucina (tr. forge in Italian), opened in October 2016 by restaurateur Kurt Zdesar, is an Italian restaurant on Chiltern Street in the heart of Marylebone, focusing on the finest organic ingredients and an authentic cuisine.
Kurt and his team have scoured the length and breadth of Italy and the UK to source the very best organic produce to create innovative, yet wholesome dishes. Working with the best of what is in season and only using produce at peak condition, the food at Fucina is as nourishing as it is delicious. Although the menu is derived from traditional recipes, Fucina represents a new wave of Italian cooking in London, elevating simple ingredients to umami-rich creations.
Fucina also serves handmade pasta, rolled just before service and stone-baked pizza from a wood-fired oven, both made from stone-ground, wholemeal flour that’s naturally fermented. Downstairs, the restaurant features a wood-fired pit for roasting suckling pig, lamb and boar as well as large joints of meat, depending on the season.
The private dining room is accessed downstairs via a staircase that wraps around the seven- metre-high walk-in wine room where diners can select wines from predominantly Italian selection.
The floor to ceiling glass wall between the private dining room and kitchen provides guests with a chef’s table experience observing the drama of the open kitchen and the wood-fired pit.
Almost everything at Fucina is created in-house including bread, pastries, pasta, charcuterie and gelato. These are also available to buy in the restaurant’s neighbouring Panetteria by Fucina, on Paddington Street, opened to the public in February 2017, along with cold-pressed juices, freshly ground coffee, and Italian grocery items to create meals at home. The Panetteria, headed up by ex-Princi head baker Massimiliano Porta has a standing coffee bar along wide selection of fresh salads and sandwiches filled with meats from the restaurant’s fire pit, all available for dine-in or takeaway.
Earlier this year, Fucina launched a new weekend brunch menu available every Saturday and Sunday between 10am and 4pm. The menu, overseen by Massimiliano Porta, includes freshly baked Italian pastries (including Italian donuts, also known as bomboloni), breakfast pizzas as well as other brunch classics Italian baked goods and loaves, as well as salads, savoury crostini, fresh fruit platters.
As a bonus Fucina also introduced the Postmodern Live Mucis Brunches with the line-up of exciting, talented and talked-about artists from the postmodern music scene in the UK. This puts Fucina in the leaders of relaxing weekend entertainment and family like Italian organic feast – truly an unmatched experience in London.
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