Rome, IT-RM 187 Italy 06.4708.2805
The upscale restaurant (managed by Paris-trained, Bergamasco-native chef James Foglieni) dishes up high-level “light” Mediterranean cuisine, including fresh pasta, vegetables and fish. Try the pumpkin ravioli pasta with shrimp sauce, pasta with asparagus and bottarga (dried fish eggs), tuna with potatoes crust, or millefeuille of Catalan lobster. Finish up with crème brûlée with berries. Monday-Saturday veggie buffet. Sunday brunch. Hip Club Doney for late-nighters. All the luxury can’t make up for the lost ambience of the 1950s and 60s, but that’s Rome’s fault, not Doney’s. Adjunct of the Westin Excelsior.
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