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The sea, on the table

Donnalucata — Zafran Boutique Hotel

Book a tableOur cooking

Our cooking

Our creations

A few dishes from our counter: raw, first and main courses that change with the day's catch.

  • Marinated anchovy fillets fanned out on a white plate, with lemon wedges and olives.
  • Pulse soup in an earthenware bowl, with croutons and shavings of cheese.
  • Rice bites topped with raw red prawn on a rectangular light blue plate.
  • A fish dish with chopped cherry tomatoes, seen from above on a light blue mat.
  • Slices of marinated salmon fanned out, with drops of green sauce and citrus.
  • Salmon crudo with caviar and flowers, served on ice
  • Pieces of fish with cherry tomatoes and basil in a pan, seen from above.
  • Rice bites topped with red prawn on a plate, backlit in the warm sunset light.
  • Fish crudo with citrus, seen from above
  • A fish fillet with cherry tomatoes and capers in sauce, cut with fork and knife on a white plate at a seaside table.
  • Spaghetti with tomato served in a white bowl
  • Tiramisu dusted with cocoa on a beige plate

The spaces

The terrace

On the seafront at Donnalucata: the same terrace changes twice a day, in the afternoon light and under the lamps.

A laid table on the terrace, the sea behind it

The chef

Niccolò Treno

He grew up between the dining room and the kitchen of Al Fogher, the family restaurant in Piazza Armerina, learning the craft alongside his father Angelo.

In Donnalucata he brings the same idea of hospitality, made lighter: less formality, more sea, dishes that explain themselves.

He works with local fishermen and with inland vegetable gardens: what gets cooked is decided in the morning, once you see what has come in.

At the bar

Cocktails

The bar works late: classics made properly, and a few variations with citrus from here.

The bartender at the counter, among the bottles
  • Mint placed with tongs on an iced cocktail
  • A coupe with ice, citrus and mint
  • A spritz and an alcohol-free drink side by side on the bar
  • Cola poured over ice in a tall tumbler
  • The pour, backlit on the counter
  • Two glasses served by hand across the bar
  • Cream poured into a martini glass
  • Espresso martini on a dark ground
  • Espresso martini on a light ground

Reviews

What people say about us

  • Robert Appleton-Sas
    Un ristorante meraviglioso sul lungomare, con un menù che cambia in base ai prodotti di stagione. Abbiamo trascorso una serata fantastica, gustando ottimo cibo e ricevendo un servizio impeccabile. Il tiramisù, servito con grande maestria, era composto da mascarponi, pan di Spagna e liquore al caffè. Delizioso!
  • el jo
    Un posto davvero incantevole, un servizio gentilissimo e cordiale, cibo ottimo e una bottiglia di vino squisita. Il tiramisù era eccezionale. Abbiamo trascorso una serata perfetta. Grazie!
  • Alessandro Sofia
    Ottimi piatti, tradizionali e rivisitati. Competenza, attenzione ai dettagli e gentilezza del personale hanno reso la cena una esperienza piacevole e sorprendente. Ritorneremo sicuramente.
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Contacts

Where to find us

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