The story
CICCI’S brings a distinctly modern Italian cuisine to the waterfront district of Groningen. The name itself translates to a warm affectionate term, setting a familiar tone before guests cross the threshold. Behind the pass, cooks shape their offerings around what arrives fresh that week, favoring a moving menu called A ManO over fixed plates. Direct shipments of northern Italian cheeses and cured meats arrive alongside local organic produce, letting natural flavors dictate the final plate.
Visitors typically begin with cicchetti, small Venetian-style bites designed for sharing during early evening drinks. The Gault&Millau jury specifically highlighted the stuffed mushrooms paired with Taleggio and chestnut honey as a perfect introduction to their culinary direction. A concentrated seafood stew follows, drawing on coastal Italian cooking traditions while respecting regional boundaries. The kitchen shifts its focus based on market availability, ensuring the dishes never feel rehearsed or stagnant.
Downstairs lies La Cambusa, an intimate basement room featuring an open kitchen that accommodates groups of twenty. The exposed cooking area keeps the atmosphere relaxed while showcasing daily preparation. Beverage selections match this thoughtful pacing, anchored by a Star Wine List covering every major Italian region. Sommeliers secure rare bottles like Walter Massa Timorasso and aged Barolo through direct producer relationships. A well-stocked bar rounds out the experience with classic Negronis and espresso Martinis.
Recognition
Ambience
Details
