Chef Oliver Betancourt, born in Caracas, Venezuela, in 1976, is the culinary visionary behind Cuculia Ristorante, a Michelin Guide–recognized chef-driven restaurant and a refined destination for fine dining in Florence. His journey began with a bold decision to leave behind a privileged life in Venezuela to pursue his passion for cooking. Starting as a dishwasher in Paris, Oliver climbed the culinary ladder, honing his craft in the kitchens of one- and two-Michelin-star restaurants. His expertise in molecular gastronomy and fusion cuisine flourished during his time in Spain, where he earned the title of Best Emerging Chef.
In 2013, Oliver and his wife, Roberta Del Prete, a Master Sommelier, transformed Cuculia into a romantic fine dining destination rooted in contemporary Italian cuisine. Known for its innovative tasting menu, the restaurant offers a harmonious blend of South American roots and Italian culinary influences, presenting a modern reinterpretation of Tuscan cuisine. Cuculia caters to diverse dietary preferences with a dedicated vegan menu, vegetarian menu, and extensive gluten-free options. Whenever possible, ingredients are organic, reflecting Oliver’s commitment to sustainability and quality.
Chef Betancourt’s cuisine is a celebration of bold flavors, technical precision, and seasonal ingredients, defining Cuculia’s identity as a destination for contemporary cuisine in Florence. Together with Roberta’s expert wine pairings, Cuculia offers a Michelin-worthy journey that delights the senses and redefines modern Tuscan fine dining.
Cuculia is celebrated as a romantic dining destination. How do you create an atmosphere that complements the Michelin Guide-worthy culinary experience?
At Cuculia, we believe that dining is not just about food—it’s about creating a memorable experience. As a chef-driven restaurant, every detail reflects our personal vision. The romantic atmosphere is set by our intimate setting, with books lining the walls to evoke a sense of warmth and sophistication. Each dish is thoughtfully plated, and Roberta’s expert wine pairings elevate the experience, ensuring that every couple or guest feels like they’re part of something special. The combination of ambiance, service, and cuisine creates a truly unforgettable evening.
Your tasting menu features bold, innovative flavors. How do you approach designing a menu that balances creativity with the expectations of fine dining?
Designing a tasting menu is like telling a story. I draw inspiration from my South American roots and my training in Italian cuisine, blending tradition with innovation. My goal is to create a form of contemporary Italian cuisine that respects the past while speaking to the present. Each dish is crafted to surprise and delight, while maintaining balance and harmony. Seasonal, organic ingredients are at the heart of every creation, allowing us to offer a refined expression of modern Tuscan cuisine.
Cuculia offers a dedicated vegan menu, vegetarian menu, and extensive gluten-free options. What inspires you to cater to such diverse dietary preferences?
Inclusivity is a cornerstone of our philosophy at Cuculia. I want every guest to feel welcome and cared for, regardless of their dietary needs. The vegan and vegetarian menus allow us to showcase the elegance and creativity of contemporary cuisine. For our gluten-free guests, we use a variety of naturally gluten-free ingredients such as rice, buckwheat, quinoa, and others. One of our dishes is made with chestnut flour, a beautiful local ingredient that connects our menu to Tuscan tradition while maintaining a modern sensibility.
Sustainability is a key focus at Cuculia. How do you ensure that your ingredients align with your commitment to quality and the environment?
Sustainability is about respecting the land and the people who cultivate it. We work closely with local farmers and artisans who share our values, sourcing organic ingredients whenever possible. This approach allows us to express a true sense of place through our food, which is essential to our vision of modern Italian fine dining. By focusing on seasonal produce, we reduce our environmental impact while reminding guests that great cuisine begins with responsible choices.
Roberta, your wife and a Master Sommelier, plays a vital role in Cuculia’s success. How does her expertise in wine pairings enhance the overall dining experience?
Roberta’s role is indispensable. Her deep knowledge allows her to create wine pairings that complement our tasting menus and elevate each dish. In a chef-driven restaurant like Cuculia, the dialogue between kitchen and cellar is essential. Her approach ensures that every guest experiences not just a meal, but a complete sensory journey.
Earning recognition in the Michelin Guide is a significant achievement. How has this milestone influenced your approach to maintaining and elevating Cuculia’s standards?
Being included in the Michelin Guide is both an honor and a responsibility. It motivates us to continually push boundaries and refine our craft. We focus on consistency, creativity, and precision—qualities that define true fine dining. This recognition has also brought us an international audience, allowing us to share our vision of contemporary Italian cuisine with guests from all over the world.
Looking ahead, what new ideas or innovations can guests expect to see on Cuculia’s tasting menu in the coming seasons?
We’re always exploring new ways to surprise and delight our guests. In the coming seasons, we plan to continue evolving our tasting menus through thoughtful reinterpretations of Tuscan traditions, presented through a modern lens. Guests can expect more storytelling, more sustainability, and deeper expressions of modern Tuscan cuisine. Our aim is to remain innovative while honoring the soul of Italian gastronomy.
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