A simple bread item that anchors the meal. The focaccia is fluffy inside with a crispy, oiled exterior. Served warm from the oven with a sprinkle of coarse salt and fresh rosemary. This is often the first thing to hit your table.
Tips from diners
Arrive hungry—the focaccia comes quickly and sets the tone for the meal. Pair it with wine from Jacqueline Pirolo's curated list.
Bar Bucce functions as a market, with cured meats displayed and sliced to order. The selection changes seasonally, representing producers sourced directly by the Macchialina team. The meats are served with bread and occasionally paired with seasonal accompaniments like fruit preserves.
Tips from diners
Ask your server what arrived this week. The rotation means each visit features different producers. The prosciutto and spicy soppressata are consistent highlights.
Bar Bucce brings Macchialina's pizzeria expertise to Little River. The dough is made in-house and the pizzas emerge from the wood-burning oven with char and leoparding. Toppings rotate seasonally, but the quality of imports and technique remains consistent. Reviewers praise the balance of crust, sauce and toppings.
Tips from diners
No reservation needed—order at the register, seat yourself and wait a few minutes for your pizza. The system is efficient and casual.
All'Assassina—literally 'assassin's style'—refers to the technique of crisping the pasta bottom in the pan. This creates a textural contrast between crispy strands and tender pasta. Toppings rotate seasonally but maintain simplicity and quality ingredient focus.
Tips from diners
The crispy bottom is essential—don't break it when serving. Share this pasta family-style by tearing pieces directly from the pan.
A dinner-time rotation item that showcases the wood-fired kitchen. The octopus is grilled until tender with charred edges, then finished with quality olive oil and brined garlic. Charred lemon wedges provide acidity. Simple and well-executed.
Tips from diners
This appears on the evening menu rather than lunch. The wood-fire kitchen pivots after 5pm, so plan accordingly.
Bar Bucce opened in 2024 in Little River as a hybrid concept from the award-winning team behind South Beach's Macchialina. The space functions as an Italian provisions market stocked with high-quality imports, a wine-focused bottleshop and a casual eatery. Jacqueline Pirolo, a Michelin Guide Florida Sommelier Award winner (2025) and James Beard nominee, curates a remarkable wine list. Bar Bucce earned a 2026 James Beard Best New Bar semifinalist nomination—Miami's only nominee that year.
This is a no-reservation spot. Order at the register, grab a table on the patio if available, and settle in. Trains pass very close by—it's part of the charm.
Bar Bucce functions as a market. Lunch is casual and family-friendly with panini and pizza slices. Dinner (after 5pm) shifts to grilled items and wine-focused plates.
The wine list starts at $30 per bottle and features unexpected pairings like sake with pizza. Jacqueline Pirolo's curations prioritize value and adventure.
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