Rocca

Star Power: How MICHELIN Recognition is Changing Food Scenes Across the U.S.

"In Tampa Bay I experienced an Italian tasting menu built on house-made pasta and luxe presentation at Rocca, which earned a MICHELIN Star and helped put the region on the map. The team notes that the Guide’s presence has elevated Tampa’s reputation as a destination for fine dining, attracted stronger, more skilled cooks, raised the citywide bar and driven a noticeable increase in culinary tourism." - Ty Gaskins

The Most Searched One-MICHELIN-Star Restaurants in North America

"Chef Bryce Bonsack blends New York know-how with Italian training in this of-the-moment eatery where housemade pastas showcase 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 from a tableside cart, though the flavor outshines the show, and displays of originality keep things exciting, like vibrant hiramasa carpaccio with green apple, capers, and horseradish; dessert brings a delightful finish with basil custard topped with an elegant brunoise of fresh apples and a layer of streusel." - Michael He

"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

All the Italian MICHELIN Guide Stars and Bib Gourmands in the United States

"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." - The MICHELIN Guide

The 17 Best Restaurants In Tampa - Tampa - The Infatuation

"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