Cucina Rustica in Village of Oak Creek – Sedona

Cucina Rustica is Chef Lisa Dahl’s rustic‑Mediterranean fine‑dining restaurant in the Village of Oak Creek, just south of Sedona, known for its warm, old‑world ambiance, big portions, and romantic vibe.

Atmosphere and location

• Situated in the Village of Oak Creek near Bell Rock, it’s a 15–20 minute drive from Uptown Sedona and is often recommended as the top special‑occasion spot on that side of town.
• The dining rooms and patio are decorated in a Tuscan/old‑world style with warm lighting and rustic details; many guests highlight the atmosphere as “A+” and especially romantic.

Cuisine and menu style

• The kitchen focuses on rustic Italian and broader Mediterranean dishes: house‑made pastas, veal and seafood, grilled meats, vegetarian and vegan options, and desserts baked in‑house.
• Portions are generous; travelers note that even the pasta plates and appetizers are quite filling, making it good for hungry hikers or sharing plates.
• Gluten‑free diners report that the restaurant offers gluten‑free pasta and can adapt many dishes on request, with staff knowledgeable about cross‑contamination.​

Service, price, and when to go

• Reviews consistently praise attentive, professional service, with servers described as friendly, knowledgeable, and proactive about refills and pacing.
• It is not inexpensive—people often call it pricey for pasta and drinks, with some mentioning a 3% surcharge on the bill—but many still rate it as one of their best meals of a Sedona trip.
• Reservations are strongly recommended for dinner, especially weekends or peak seasons; there is also a popular happy hour on the terrace Sunday–Thursday in the late afternoon.

Cucina Rustica’s current pricing sits in the mid‑ to upper‑range for Sedona Italian fine dining: most starters and salads are $18–$22, pastas mid‑$20s to mid‑$30s, and grilled meats around $40–$52.

Starters and salads

From their online ordering menu and current dinner menu:

• Burrata d’Amore, Mediterranean plate, calamari fritti, Cozze Trifolate (mussels), and similar antipasti: $18–$22each (e.g., burrata $22, calamari $20, Mediterranean plate $20).
• Rustic bruschetta: about $15.​
• Soup of the day (Zuppa del Giorno): $12for 9 oz.​
• Salads such as Beet Royale, house greens, and Caesar variations: roughly $14–$18(Beet Royale listed at $16).​

Pastas and entrées

Online ordering prices for representative dishes:

• Capellini Pomodoro: $22.
• Pasta Alfredo: $24.
• Gnocchi Siciliana (with fennel sausage): $24.
• Gnocchi Della Nonna (prosciutto & peas in Alfredo): $26.
• Tortelloni Del Bosco (truffle‑cream tortelloni): $28.
• Angelica (linguine with prawns): $34.
• Pollo Marsala: $30.
• Pollo Parmigiana: $34.
• Pollo Piccata: $36.
• Vitello Parmigiana: $42.​

From the grill and higher‑end items

• Agnello Scottadito (rack of lamb): $52.​
• Creekstone Farms 7‑oz filet and other grilled meats are in a similar top‑tier price band, generally around high‑$40s to low‑$50son recent menus.

Sides and surcharges

• Sides like grilled asparagus or butternut–Brussels hash: $8–$10; butter beans or roasted potatoes: about $6–$8.​
• Menu notes a 3% “business fee”added to checks to offset higher food and labor costs.​

These prices come from their live online menu/ordering system, so what you see on‑site should be very close, though specials and wine/cocktail prices will vary.

The dishes most often singled out as “must‑orders” at Cucina Rustica are the prosciutto‑wrapped radicchio bundles, several pastas (especially tortelloni and pesto primavera), chicken/veal classics, and lamb or filet from the grill.

Starters and salads to prioritize

• Prosciutto‑wrapped radicchio bundles – Mozzarella‑filled grilled bundles with fig‑like sweetness and balsamic; repeatedly highlighted as a signature antipasto on the menu.
• Calamari Fritti with rock shrimp – Crispy calamari with shrimp, fennel, and lemon‑caper aioli plus marinara; often praised in reviews and social posts.
• PEI mussels (Cozze Trifolate) – Mussels in tomato‑wine bisque with grilled focaccia; described as “addictive” and a favorite sharable starter.​
• House bread and rustic bruschetta – Simple but mentioned by guests as especially good, especially during happy hour.
• Green Goddess or Rucola salad – Kale “Greca‑Caesar” or arugula‑radicchio salad show up frequently as go‑to salads before heavier mains.

Pasta and house specialties

• Tortelloni Con Funghi Tartufo / Tortelloni Del Bosco – Quattro‑formaggio tortelloni in truffle cream with mushrooms; called “exceptional” and specifically recommended as a dish people would reorder.
• Fettuccine Primavera al Pesto – Fettuccine with sautéed vegetables (zucchini, asparagus) in rich pesto cream; highlighted as a standout vegetarian entrée.​
• Gnocchi Della Nonna – Gnocchi with prosciutto, peas, and Alfredo‑nutmeg sauce; described as a “true Italian classic” and popular choice on the online menu.
• Gnocchi Siciliana – Gnocchi with spicy fennel sausage, peppers, and onions in marinara; good if you like a bit of heat.​
• Capellini Pomodoro / Fra Diavolo add‑on – Simple but beloved angel‑hair in “mother” marinara, with an option to add spicy prawns Fra Diavolo.​

Chicken, veal, and seafood favorites

• Pollo Parmigiana – Their chicken Parm with capellini Pomodoro is repeatedly mentioned as a classic favorite and “can’t‑miss” entrée.
• Pollo Marsala or Piccata – Chicken in Marsala wine or lemon‑caper sauce; these preparations are among the most commonly ordered non‑pasta mains.
• Melanzane Parmigiana – House eggplant Parm with capellini Pomodoro, noted for its delicate layers and popular with vegetarians.
• Vitello Piccata / Saltimbocca – Veal scaloppini with lemon‑caper or prosciutto‑sage style; recommended by critics as strong choices if you like veal.
• Piatto Lisetta / scampi‑style prawns – Chicken, jumbo prawns, and artichokes in lemon‑garlic‑white‑wine or prawns alone over orzo; praised in older reviews as a standout seafood plate.

From the grill and richer mains

• Rack of lamb (Agnello Scottadito) – Australian lamb chops with rosemary potatoes and ratatouille; often cited as one of the best “special‑occasion” entrées.
• Creekstone Farms filet – 7‑oz prime filet with gorgonzola mushroom sauce, potatoes, and asparagus; a signature for steak lovers.​
• Grilled Scottish salmon – Ocean salmon with citrus‑chile marinade and wild‑rice salad; gets good feedback from those wanting something lighter but still special.​

How to order based on what you like

• If you love rich pasta: prosciutto‑wrapped radicchio to start, Tortelloni Con Funghi Tartufo or Gnocchi Della Nonna, then share a dessert.
• If you prefer protein‑forward: calamari or mussels, Pollo Parmigiana or rack of lamb, plus a Green Goddess or Rucola salad.
• If you’re vegetarian: rustic bruschetta, Fettuccine Primavera al Pesto or Melanzane Parmigiana, and a salad.

Chef Lisa Dahl is a self‑taught American chef, restaurateur, cookbook author, and philanthropist who is widely credited with pioneering the modern fine‑dining scene in Sedona, Arizona.

• She is executive chef and owner of the Dahl Restaurant Group, which operates multiple Sedona restaurants, including Dahl & Di Luca Ristorante Italiano, Cucina Rustica, Pisa Lisa (two locations), Mariposa Latin Inspired Grill, and Butterfly Burger.
• Over more than 25 years in Sedona, she has become one of the country’s leading female chefs, known for ingredient‑driven Italian and Latin‑inspired cooking and for her mantra, “When you cook with love, you feed the soul.”