In search of good pasta and emotional support carbs, Sirine Boudjadi paid a visit to Cucina’s new menu preview at Marriott Marquis City Center Doha Hotel. The verdict? Come hungry. Very hungry.

One thing about me: give me bread fresh out of the oven and I’m immediately in a good mood. So, when focaccia and warm bread landed on the table at Cucina, I already had a feeling this lunch was going to go very well for me. I was there to try the restaurant’s new menu launching on June 1, created alongside Sous Chef Roberta Crovi, a Lake Garda native who joined the kitchen three months ago and is already bringing fresh energy to the place.

The bread itself is made from the same dough they use for their pizzas, left to ferment for at least 20 hours before baking. Apparently, that makes it lighter and easier to digest. What I personally heard was: you can eat more of it.

As if the bread situation wasn’t already enough, the first starter arrived and it was, somehow, fried pizza dough. The dish, called La Burrata, is Chef Roberta’s playful take on the classic burrata starter. You know the ones: burrata placed dramatically in the middle of a plate as if nobody has ever seen cheese before. Here, she plays with texture and temperature instead. You get crispy fried pizza dough topped with roasted tomatoes, olives, basil and cold creamy burrata.

At this point, my carb consumption was becoming slightly concerning, so I was relieved to see a bit of greenery arrive in the form of the Insalata Cucina. Mixed lettuce, cherry tomatoes, cucumber, carrots, chickpeas, olives, nuts and parmesan: simple, colourful and exactly what I needed before continuing my journey deeper into pasta territory.

Comfort Food, The Italian Way

The mains continued the positive trend, starting with the Cappellacci Alla Cacciatora. The pasta itself was beautifully delicate, filled with rich hunter-style chicken and served in a light golden broth that managed to feel both elegant and deeply comforting at the same time. Very cosy Sunday lunch energy, but elevated.

Right after that came the Risotto Ricotta E Asparagi which, despite me not being vegetarian, nearly stole the show. The presentation already felt fresh and spring-like, with ribbons and slices of asparagus layered over ultra-creamy green risotto dotted with ricotta. I kept going back for “one last bite” and immediately lying to myself every single time.

And then came the most intriguing plate of the day: Green Is The New Black. The black potato homemade gnocchi were soft and pillowy, balanced by a pea cream that brought freshness and just a touch of sweetness. Finished with squid ragout, the dish felt more daring and experimental than the rest of the mains.

Just when I thought the kitchen had finally stopped feeding me, a huge calzone landed on the table. It’s Chef Roberta’s favourite pizza and I get why. Filled with tomato sauce, mozzarella, olives, mushrooms and ham, it was simple in the best possible way. No overcomplicated twists, no trying-too-hard fine dining drama. Just really good dough, properly balanced flavours and that perfect mix of crispy outside and soft, cheesy middle.

During the meal, I was also introduced to two new mocktails. First, the Giada, named after the green jade stone it takes its colour from. Blending chamomile tea, green apple and citrus, it tasted like a sophisticated sweet shop situation. Slightly candy-like, silky and weirdly addictive. I’m usually not into sugary drinks at all, but this one somehow got me. My personal favourite, though, was the Tuscano: a mix of hibiscus, passionfruit and Mediterranean tonic. Floral, a little tangy and super refreshing. If Doha summer had a personality, this would probably be it.

Proof There’s Always Room For Dessert

The experience ended on a very strong and sweet note. Obviously, one of the signatures here is the Tiramisu Classico: layers of espresso-soaked ladyfingers and mascarpone cream dusted with cocoa powder. Creamy, rich, properly coffee-forward, not too sweet… just a solid classic done well.

But the real bestseller is clearly the Cioccolato Fondente. For once, I didn’t even have to publicly declare my love for chocolate, it simply arrived and found me. Although, admittedly, after the full carb marathon I had just put my body through, this dessert nearly finished me off completely. And naturally, we love a bit of tableside drama. The dessert arrived as a chocolate sphere before warm red berry sauce was poured over the top, slowly melting the shell and revealing everything hidden inside: silky ganache, pieces of chocolate fondant, crunchy eggless meringue… A beautiful mix of textures.

Cucina’s Cosy Ambience

Beyond the food itself, a big part of why the whole experience works so well is the atmosphere. Cucina manages to feel cosy and authentically Italian without falling into the usual cliché aesthetic. Exposed brick walls, wooden tables and soft golden lighting give the space a lively but still relaxed energy. The open kitchen also adds a nice touch to the place, especially watching the chefs move around behind the counter while pizzas and pasta keep making their way across the room.

A lot of what made the lunch so enjoyable was also the team itself. Everyone was incredibly kind, welcoming and attentive throughout the meal without ever making the service feel overly formal or stiff.

Safe to say, this new menu starts very strong. Just maybe don’t book anything too active afterwards!

GO: CALL 4419 5510 FOR MORE INFORMATION OR TO MAKE A BOOKING.