Rocca
Italian restaurant · Tampa
323 W Palm Ave, Tampa, FL 33602
Highlights
Hand-pulled mozzarella, handmade pastas, and a deep wine list
Hand-pulled mozzarella, handmade pastas, and a deep wine list
"Chef Bryce Bonsack blends his New York know-how with Italian training to great effect in this of-the-moment eatery. Naturally, there's an assortment of pastas, skillfully made in house and showcasing classic flavors and scrupulous technique, as in spaghetti al limone, tossed with knobs of blue crab and lemon, shaved garlic and zucchini." - MICHELIN Guide
"Chef Bryce Bonsack blends his New York know-how with Italian training to great effect in this of-the-moment eatery. Naturally, there's an assortment of pastas, skillfully made in house and showcasing classic flavors and scrupulous technique, as in spaghetti al limone, tossed with knobs of blue crab and lemon, shaved garlic and zucchini. Guests gush over mozzarella hand pulled to order in a tableside cart, but the flavor outshines the show. Perhaps most exciting of all are the displays of originality, as in a vibrant hiramasa carpaccio with green apple, capers and horseradish; and dessert is a delightful bookend to an impressive meal. Basil custard topped with an elegant brunoise of fresh apples and a layer of streusel is spot on in every way." - Michelin Inspector
"Rocca is fresh Italian food at its best: handmade pastas, great gelato and sorbet, a long wine list, and a ton of high-quality olive oil that we’ve considered drinking. While the marble bar is a good place for a walk-in negroni and plate of ricotta and salame calabrese agnolotti, try and get a table so you can experience the mozzarella cart. A server pulls water and curds into taffy-like cheese before slicing it onto a plate dotted with basil, tomatoes, and aged balsamic vinegar. " - cheryl rodewig
"Rocca is fresh Italian food at its best: handmade pastas, great gelato and sorbet, a long wine list, and a ton of high-quality olive oil that we’ve considered drinking. While the marble bar is a good place for a walk-in negroni and plate of ricotta and salame calabrese agnolotti, try and get a table so you can experience the mozzarella cart. A server pulls water and curds into taffy-like cheese before slicing it onto a plate dotted with basil, tomatoes, and aged balsamic vinegar. " - Cheryl Rodewig
"The big news of the night came out of Tampa which saw One Stars doled out to Koya, Lilac, and Rocca bringing the entire stadium to roaring heights (and cheers) with chefs from all destinations applauding with enthusiasm and verve." - MICHELIN Guide
