Casa Ciuccio

First impressions of this place were puzzling. Décor and music wise, they’re trying so hard to be naff (in an ironic, Fitzroy way of course) and daggy. Yet in the middle of the open kitchen is some über-​cool light fittings and both the food and the vibe of the diners is selling that is a sexy little place to come for dinner.
The food is excellent. An array of small to medium plates of goodness. The focus is on really high quality meat, flame or charcoal grilled. The seafood and vegetable options are awesome, and we unfortunately stuffed too much of that in to try the mouth-​watering peppered wagyu that kept being plated up in front of us.
Sitting in the open kitchen is fun and dangerous — because chances are you will want to eat everything you see. We ordered a dish of green peppers that looked too good to pass up and were told that «they’re excellent… except every 1 in 10 tastes terrible». Russian roulette for vegetables? Why not. I did eat the bad one and it still wasn’t disgusting.
The dining experience definitely confirms that this place leans more on the sexy side… if you can ignore the BeeGees crooning in the background that is.

I don’t know why I don’t come here more often because I always eat the first mouthful with my hand slapping the table and eyes rolling in to my head. That’s the universal sign language for «Oh my god, this is delicious», didn’t you know?
Try and score a seat at the kitchen bar, so you can watch the chefs do their stuff. Always good for a date (sitting side by side is much more conducive to hushed-​tone chatting) or a group of three if you can get the corner position. If there’s more of you then go for a table in front.
The lightly seared tuna is incredible, as are the mussels with chorizo. Both cold, they’re terrific to start the meal on matched with a glass of sherry. Move next to the richer items — the morcilla croquettes (like eating a cloud of deliciousness), burrata dressed simply with olive oil and the charred octopus that is bought «per head» at $ 10 for 100gm. Mop up the juices from both the burrata and the octopus with terrific house bread.

Wow move over Movida…
Want an experience and a truly amazing lunch, I came here to farewell a friend and left feeling amazingly satisfied. First off the layout of the restaurant is very nice, you are welcomed by a glass cabinet of amazing tapas including tuna tartare, buffalo mozzarella and mussels. There are a few small café style tables opposite with larger options as you go further in. We sat on the corner of the bar which is further in as there were three of us…
So my good mate, who is leaving Australia for a short while is a huge Movida fan and talks to everyone he meets about Movida. This was definitely a great option for him as it is out of the hustle and bustle of the CBD and has a more chilled out less noisy atmosphere.
We had so many small dishes but below are my highlights:
Octopus tentacle — Charred with a beautiful bbq taste
Mussels + chorizo
Spiced chickpea, fennel + shanklish
Yum! Definitely will be back again

Open kitchens won my heart in Portland circa 2007 and since then, I’ve been on a hunt to find the best barstool in any city I’m in where I can enjoy my dinner with a show. Torro Bravo in Portland. Barrafina in London. Colonie in Brooklyn. Staple & Fancy in Seattle. Degustation in NYC. The Servery in Brisbane. (Get there.) And I think I’ve found my Melbourne open kitchen haunt: Casa Ciuccio.
It’s not just about making food in front of people, it’s about including them in the experience. However, there’s a fine line between interaction and distraction and hitting that Goldilocks zone isn’t easy. It’s certainly not as easy as Casa Ciuccio made it seem.
Their entire focus seems to be on the communal experience of enjoyment. It’s clear sharing is caring here from their menu packed with Mediterranean bites (think quite a few delicious fish+salad options) supplemented with some more substantial grilled items (the king prawns and octopus tentacles both being highlights). And then there’s the daily pit roast. (Ask about it, they’ll take you on a field trip out back to see what’s currently in progress.)
These guys are just getting started and it sounds like there were some exciting projects they were working on for the upstairs levels for now. But knowing me, I’ll never get past that kitchen table and I’m just fine with that.

Fantastic food. Ask to get a selection. Try to sit at the kitchen ar with the chef.