Donatella Restaurant
Refined Italian dining room inside the Donatella Boutique Hotel on Collins Ave, led by chef Alessandro Morrone. Handmade pasta and Mediterranean-leaning seafood in an elegant 170-seat space with a private dining room.
Only you see this. What you ordered, what you'd order again, the table to ask for.
The Story
Known for
Chef Alessandro Morrone draws on his Neapolitan roots for dishes like rigatoni nduja, made with sweet Piennolo del Vesuvio tomatoes against spicy Calabrian sausage, and a black truffle cacio e pepe built on housemade bucatini.
Deals
2 deals at Donatella Restaurant
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The Vibe
The team behind the Versace Mansion brought Chef Alessandro Morrone's Napoleonic Italian sensibility to a 170-seat hotel dining room on Collins Avenue. The rigatoni nduja and black truffle cacio e pepe are the menu's anchors; the room is polished without feeling stiff.
What to Order
- Rigatoni Nduja — Yellow Piennolo del Vesuvio tomatoes (D.O.P.), spicy Calabrian sausage spread, aged Parmigiano Reggiano, $33 — the kitchen's signature pastaDonatella Restaurant
- Black Truffle Cacio e Pepe — housemade bucatini with pecorino romano, Tellicherry peppercorns, and shaved black truffle, $42 — the luxury pastaDonatella Restaurant
- Carpaccio Gambero Rosso — red shrimp carpaccio — the refined raw starter from chef Morrone's Napoleonic repertoireDonatella Restaurant
- Skull Island Prawns — a standout main on the Neapolitan seafood side of the menuDonatella Restaurant
- Veal Milanese — the classic Italian tableside presentation — Chef Morrone's most-cited meat mainMiami New Times (2025)
- Setting
- Indoor dining
- View
- None
- Formality
- Upscale
- Music
- Background Music
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