A Cucina Restaurant

A Cucina, Providenza's farm to table restaurant

Restaurant and wood-fired cooking

Chef's culinary residencies

Pane e vino bar

Local grocery store

2025 open from June 27th to September 7th

Book your table here

Welcome to A Cucina, the farm to table restaurant of the Providenza art residency, open all summer-long for a memorable dinner looking over the Conca d'Oro landscape and cooked by fire with our farm products.

Mirroring the artistic residency programs at Providenza that happen all year long, we welcome every summer chefs from all around the world for a month-long culinary residencies to cook with vegetables from our garden and local producers.

Weekdays : wood-fired restaurant and pane e vino bar

Open every night except Monday, A Cucina serves during the week days antipasti and dishes prepared by the chef with our wood oven as a Pane e Vino bar where you can enjoy local wines and beers as well.

On the weekends : menu dégustation

On the weekends (Friday to Sunday) our chefs serves a special menu dégustation that reflects their latest research and discoveries. Changing every weekend and using only our garden and local products they will propose a unique and ever-evolving 4 to 6 course dinner that will always bring a new variation on Corsican and Mediterranean flavour.

Price for the menu: 45 euros - The menu can be adapted to suit intolerances or vegetarian taste, which must be indicated when booking.

Cultural events and grocery store

At the entrance of the Cucina, you can learn and discover the Providenza project, its past residencies, programme and schedule of events as well as a local grocery store where you can buy vegetables and herbs from our garden as well as local producers from the Nebbiu region.

2025

July, August - Lia Foricioli-Conti, Marseille

In the summer of 2025, A Cucina welcomes Lia for a culinary residency. Her cuisine, shaped by research carried out at Providenza on wild plants and oral traditions, offers a sensitive exploration of the Corsican landscape.

A graduate of the Ferrandi culinary school, Lia is a young chef based in Marseille and originating from Ajaccio. After working in fine dining, she turned to more experimental approaches to cuisine, notably at the restaurant Limmat in Marseille. In 2024, she began a more personal exploration of food by joining the EHESS, where she developed a research project blending anthropology, sociology, history, and culinary practice.

This project, titled Inerbita, follows the quest for a forgotten Corsican herb tart. It explores food practices in Corsica, particularly those linked to wild foraging, edible plants, and oral traditions. Selected in 2025 by Providenza, it inaugurates a new cycle of long-term research residencies on the territory. As part of this residency, she will create a Providenza herbarium and organize a roundtable discussion around her research.

As an extension of this work, A Cucina has invited Lia for a distinct but related summer culinary residency. Over the course of two months in the summer of 2025, she will bring the intuitions from her fieldwork into the kitchen through a cuisine deeply rooted in the living world. The table becomes a space of sensitive transmission, where dishes tell a story of herbs, plants, gestures, and encounters — a cuisine closely tied to the landscapes, memories, and invisible life forms of Corsica.

2024

July - Canelle Labuthie, Marseille

To kick off this new format, we'll start in July with a chef from Marseille, Canelle Labuthie. An anthropologist by training, Cannelle began exploring cooking in a very personal way. Her research on heirloom seeds sparked her interest in locally sourced products and the stories behind the transmission of plants and family recipes. Now based in Marseille, she has developed a cuisine with mainly Caribbean and Mediterranean influences, highlighting local producers.

August - Arturo Franzino, Sicilian-French

In August, we will have the pleasure of hosting the Sicilian chef and resident of the Villa Medici in Rome, Arturo Franzino, for a year-long culinary residency. After spending his adolescence in Sicily, his passion for connecting with local producers led him on a continuous quest for a more locavore, environmentally friendly, and cost-effective cuisine, revisiting early 20th-century European culinary traditions. After cooking all year with renowned Italian and French chefs from the gastronomic world, he will offer a unique menu that will evolve weekly, showcasing local producers and our garden.

A Cucina is open in 2025 from June 27th until September 6th.

On Fridays and Saturdays, the Chefs dinners are available by reservation only (capacity is limited): please book a table by sending us a message on + 33 7 83 89 74 01‬ or using the booking system here : https://app.tablein.com/booking/cucina

You can find us on Google Maps here.