Stella’s Cucina is a stunner — one of the best things to happen to Boulder since the legalization of cannabis. Speaking of the beloved botanical: when Stella Spanu and her husband, Jason Fibel, first envisioned Stella’s Cucina, their goal was to create something the world had never seen — a safe, sophisticated space where guests could enjoy marijuana alongside exquisite Italian cuisine.
The concept began with a marriage of art and science. Spanu, who grew up between Manhattan and Rome, comes from a family deeply rooted in the art world and the restaurant scene of Sardinia. Fibel, whose background lies in plant science, fell in love with food through Spanu’s lifelong passion for Italian gastronomy.
In 2019, the visionary duo purchased the building that formerly housed Walnut Brewery and enlisted architect Miguel Quismondo to design an Art Deco–inspired interior. Together, they outfitted the restaurant with a hospital-grade filtration system, sleek leather booths with built-in outlets for smoking devices, and even a subtle cannabis-leaf stenciled wall — among other thoughtful touches. However, when the city of Boulder opted out of legislation permitting cannabis consumption in hospitality venues, Spanu and Fibel pivoted to full-scale Italian in 2023.
Upon entering, Stella’s Cucina feels like a luxe speakeasy. The discreet entrance opens to an experience that’s impossible to forget. “A lot of heart and passion went into this place,” said Fibel, noting how every detail was designed to transport guests far beyond Boulder. In addition to superb sound and lighting, a regal navy-and-gold color palette, gleaming central bar, and softly curved interiors harmoniously create an atmosphere that is as immersive as it is elegant. “This is not just a place to get dinner,” Fibel explained. “It’s an experience.”
The hyper-seasonal Italian menu showcases handmade pastas, vibrant salads, gorgeous vegetables, perfectly executed proteins, and decadent desserts — each a crave-worthy work of art. Insalata a la Mano is a refined interpretation of a classic Caesar, featuring romaine hearts, white anchovy, three-year-aged Parmigiano Reggiano, house-made cesare foam, and golden croutons. Pasta highlights include Spaghetti al Pomodoro — house-made spaghetti tossed with Stella’s family recipe pomodoro, garlic-infused olive oil, and fresh basil — and Fusilloni al Ragù d’Agnello, with Colorado lamb, white ragù, fried artichokes, and mint. For those seeking something heartier, the Brasato al Barolo is a melt-in-your-mouth revelation: red wine–braised short rib with caramelized baby fennel, smoked potato purée, and a silky demi-glace.
While cannabis remains off the menu, Stella’s invites guests to get a little weird with its inventive bar program. Sip a glass from the robust wine list, a revitalizing non-alcoholic bubbly, or a signature cocktail like the Mia Marmellata — a blend of apricot and sage purée, dark rye whiskey, apricot liqueur, Amaro Nonino, and lemon. Craving a twist on a classic? Try the Negroni Giallo, featuring thyme-infused Marconi gin, Suze, Contratto vermouth, Tosti Vermouth Riserva, and yellow Chartreuse.
Zero-proof cocktails receive special attention as well. The Phony Spumoni channels the essence of the beloved dessert with Giffard Aperitif, grapefruit juice, simple syrup, lime, and Fever Tree soda water. For something crisp and invigorating, the Cetriolo Spritz combines cucumber, basil, lemon, Fever Tree tonic, and Thompson & Scott ‘Noughty’ N/A sparkling chardonnay.
Although Stella’s never became the cannabis-centric concept originally imagined, Spanu and Fibel have created something equally remarkable — a sanctuary for the senses. Live music fills the space five nights a week, from sultry jazz to vibrant DJ sets. On Fridays and Saturdays, Stella’s transforms into a chic late-night lounge, complete with a state-of-the-art sound system and a limited menu of late-night fare.
If the promise of fabulous food, exceptional drinks, and a stunning atmosphere isn’t enough to draw you in, Stella’s Cucina has also earned a coveted place in the Michelin Guide.
“There is nothing we want more than to be a part of this community in Boulder for many years to come,” says Fibel.
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Dining and Cooking