The Verdict
Val+tino is chef Giovanni Rocchio's second act on South Federal Highway, a short drive from Las Olas. He opened the original Valentino Cucina Italiana here in 2006, ran it for thirteen years, closed it in 2020, and brought the address back in December 2023 under a streamlined name and a shorter menu, with Jake Abbott as chef de cuisine.
The cooking is modern Italian with a Florida supply line. The signature is the lobster Bolognese, and the cavatelli with osso buco and bone marrow is the other plate regulars reach for. A five-course tasting runs $129, with a la carte entrees from $36 to $65 and appetizers from $18 to $28. This is a 100-seat room with a real kitchen behind it, not a red-sauce neighborhood trattoria.
The Kitchen
Giovanni Rocchio cooks a tight modern-Italian menu he refined over nearly thirty years, including a stint at New York's Picholine before he first opened on Federal Highway in 2006. The lobster Bolognese is the dish that defines the room, and the cavatelli with osso buco and bone marrow is the pasta to order; both show up on the five-course tasting that runs $129. A la carte, appetizers sit between $18 and $28 and entrees between $36 and $65. Chef de cuisine Jake Abbott runs the line, the pasta is made in house, and the wine list leans Italian with bottles priced for an upscale crowd.
The Room
Val+tino seats about 100 in a contemporary dining room south of the New River, a short drive from the Las Olas strip, run by SFL Hospitality Group. The look is clean and current rather than old-world: dark tones, low lighting, banquettes and a bar, sized for couples and small parties. It runs livelier than a hushed tasting room, and the noise rises on weekends, but tables are spaced for conversation. Service is polished and knows the menu well, and the pacing on the tasting is unhurried.
Best for a Celebration Dinner
Book Val+tino for an anniversary, a birthday or a dinner meant to mark something. The five-course tasting gives the kitchen room to show its range, the lobster Bolognese photographs and eats like an occasion plate, and the room has enough polish for a milestone without demanding a jacket. It suits couples and small groups who want serious Italian cooking near Las Olas.
Not For
Not for anyone after a budget red-sauce dinner or a quick bite. Val+tino is a tasting-led fine-dining room where the meal runs past $100 a head once you add the lobster Bolognese and a glass or two, and the menu is short and chef-driven rather than a sprawling Italian-American list. Skip it if you want value portions or a casual night.
Reservations
Val+tino takes reservations on Resy and through its own site, and weekend evenings book up, so reserve ahead and ask about the five-course tasting if your table wants it. The restaurant is at 620 S Federal Highway, with valet and street parking nearby. Dinner is served Tuesday through Sunday; dress is smart, and the tasting menu runs $129 before wine.
Frequently Asked Questions
Is Val+tino the same as Valentino Cucina Italiana?
Val+tino is the successor to Valentino Cucina Italiana, the modern-Italian restaurant chef Giovanni Rocchio ran on South Federal Highway from 2006 until he closed it in 2020. He reopened the same address in December 2023 under the shortened name Val+tino, with a streamlined menu, so older references to Valentino point to this restaurant.
Who is the chef at Val+tino?
Val+tino is led by chef-owner Giovanni Rocchio, who trained over nearly thirty years including a stint at New York's Picholine before opening the original Valentino in 2006. Jake Abbott runs the kitchen day to day as chef de cuisine. The two build a short, seasonal Italian menu around house-made pasta and a five-course tasting.
What should I order at Val+tino?
Order the lobster Bolognese, the kitchen's signature, and the cavatelli with osso buco and bone marrow, the pasta regulars return for. Both appear on the five-course tasting menu, which is the best way to see chef Giovanni Rocchio's range. Pasta is made in house daily, so ask the room what is on the seasonal a la carte list.
How much does dinner at Val+tino cost?
The five-course tasting menu at Val+tino is $129 a person before wine. A la carte, appetizers run $18 to $28 and entrees $36 to $65, so a full dinner with a drink lands past $100 a head. The wine list is Italian-led and priced for an upscale Fort Lauderdale crowd, with a fair spread available by the glass.
Also in Fort Lauderdale
Explore the full Fort Lauderdale dining guide, or compare it with Casa D’Angelo and Cafe Vico. See our Italian and fine-dining guides, and the best tables for an anniversary.