CUCINA enoteca is a two-story, 8,500 square-foot restaurant and wine shop located in Del Mar’s Flower Hill Promenade. As her biggest San Diego venture to date, Borkum enlisted an all-star crop of local design, construction and artistic talent to incorporate fresh elements into CUCINA enoteca Del Mar, providing it with a unique character all its own. Playful vintage finds such as antique housewares and colorful world globes are complemented by touches of lush greenery and bold lighting choices. As a nod to the location’s proximity to the polo fields and the nearby thoroughbred club, Borkum and Crawford created an “ode to the equestrian” with over 400 toy horses strung in a unique staircase installation, serving as a principal design focal point. Other highlights of the restaurant include a second story open-air deck overlooking the surrounding neighborhood. Downstairs, dramatic ceilings provide an abundance of natural light, welcoming those who wish to enjoy a more intimate dining experience. Executive Chef Joe Magnanelli leads the kitchen with the aid of Executive Sous Chef Rosa Geremia preparing contemporary Italian cuisine with a focus on California seasonality and the bounty of our local farms. The retail wine program resembles that of CUCINA urbana with a list comprised of over 250 familiar names and rare, small-batch gems from the Americas and Europe.
Winter Harvest Dinner
Love your meal at CUCINA enoteca Del Mar for San Diego Restaurant Week? Then join us for our Winter Harvest Dinner on Tuesday, January 26th celebrating our local farmers and their seasonal harvest. Our featured farms for this three-course family style feast include: TAJ Farms, Suzie’s Farm, Be Wise Ranch and Chino Farms.
Please note menu is subject to change based on availability from our local farm partners.
house made cheese + salumi + pickled seasonal veggies
primo | family style
pork sausage ravioli | cabbage agridulce
winter greens salad | radish + citrus + green peppercorn + ricotta + cilantro mint vinaigrette
roasted chiogga beets and crispy tops | smoked almond + feta crema
secondo | family style
stuffed capon | polenta + roasted chestnut + mushroom
braised rabbit leg and ragu | heirloom beans + kale salse verde
whole local fish | braised octopus + olive + fennel + dill
braised collard greens | bacon + caper berries
smoked root vegetable gratinata | celery root + parsnip + squash
assorted pie | apple | quince | pear | sticky toffee pudding pie | persimmon