Name: Restaurant Doney
Address: Via Vittorio Veneto, 125, Rome, Rome, 00187, Italy
Telephone: +390647082783
Price range: $$$

Restaurant Doney

Call to Reserve: +390647082783

Restaurant Doney

Restaurant Doney is situated on the famous Via Veneto, Rome's most elegant and celebrated gathering point. The modern design by Artestudio and Baxter enhances the historical building's magnificent architecture to provide a picture perfect setting for any occasion. Executive Chef James Foglieni is a master of italian and regional cuisine and presents a creative menu using the best seasonal, local ingredients.

Opening hours
Breakfast: 7am - 11.00
All day dining: 11:00pm - 10:30pm

A la carte Menu: 12:30pm - 3:00pm - 7:00pm - 10:30pm

Doney Cafè: 7:00am - 10:30pm

...From Marche to Rome - Doney Cafè

APERITIF FROM MARCHE TO ROME

We start from the Marche with the delicious Ascolan olives selected by Isolotto del Gusto and then to arrive in Lazio in Rome with the breaded artichokes and the rigatoni pasta stuffed with carbonara sauce. Paired with the Passerina DOC Brut Terre di Oida sparkling wine, a strong bubble for an aperitif with Italian excellences of tradition and quality.

Glass of Spumante Passerina DOC Extra Brut Terre di Offida, Marche region

Accompanied with Marche and Roman specialties

Ascolan olives, breaded artichokes, rigatoni pasta stuffed with carbonara sauce

Price

20€

Information and reservations

Ristorantedoney.com | restaurant.doney@westin.com | +39 06 47082783

Breakfast Menu - Doney Restaurant

Continental breakfast

EUR 26

Assorted brioches, croissants and Danish pastries, milk and whole grain bread selection Jam and marmalade, honey, butter, mineral water

Freshly squeezed orange, grapefruit juice, pineapple or tomato juice American coffee, espresso, cappuccino, hot chocolate, milk, tea, infusions

Buffet Breakfast

39 EUR

Yoghurt, cereal, fruit salad, selection of brioche, croissant and danish pastry, marmellate, honey and eggs of your choice

Freshly squeezed orange, grapefruit juice, pineapple or tomato juice, American coffee, espresso, cappuccino, hot chocolate, milk, tea, infusions, mineral water, sparkling wine

Katara Breakfast

36 EUR

Served with black tea, fresh orange juice with cinnamon scent, fresh sliced fruit, olives, slices tomato and cucumber, bread selection, Luba (onion, garlic, white beans, tomatoes and black pepper), Nikhe (chick peas, cumin, red chili and lemon juice) and Shakskuka (eggs and tomatoes).

Refreshing starters, fruits, yoghurts & cereals

Seasonal fruit, fruit salad or stewed fruit

Wild berries

Freshly squeezed orange, lemon or grapefruit juice

Prune, pineapple or tomato juice

Half grapefruit

Assorted cereals (All bran, frosties, choco pops, rice krispies, corn flakes, muesli, all bran flakes)

Assorted brioches, croissants and Danish pastries or White, black and 5 cereals bread

Croissant

French Toast

Assorted yoghurts (plain, low calories, fruit)

Complete (butter, bread and marmalade)

Sides

Selection of Italian salami

Parma raw ham

Cooked ham

Assorted cold meat cuts (roast beef, veal, turkey)

Smoked salmon

Sautéed potatoes with cereal bread

Bacon

Sausages with fennel

Selection of Italian cheese

Free cage eggs

Eggs any style | Plain Omelette | Soft boiled eggs

Cheese omelette

Ham and cheese omelette | Vegetable omelette | Bénédictine poached

Eat Well

NOURISH YOUR WELL-BEING At Westin, we believe that feeling good starts with getting the nourishment that is right for you. That’s why we aim to provide nutritious options that contribute to your overall well-being. We ensure that dishes are sourced responsibly, crafted flexibly and created thoughtfully to accommodate individual dietary needs and preferences without compromising flavor, taste or satisfaction.

Monster Smoothie with organic berries

1/2 EUR 7 1/1 EUR 13

Overnight Oats with organic blueberries

1/2 EUR 7 1/1 EUR 13

Banana & Cranberry Oatmeal with chia seeds, almond milk, wild honey, granola and roasted nuts

1/2 EUR 8 1/1 EUR 16

Coffee & tea, beverages

Espresso

Cold milk

Soy, rice, almond

Tea and infusion, Cappuccino

Barley espresso, decaffeinated espresso, hot milk

American coffee, iced cappuccino, milky coffee, coffee and milk, hot chocolate

Double espresso

Spumante

1 flûte

Menu à la carte - Doney Restaurant

Appetizers

Served at Doney Restaurant from 12:30 pm to 3:00 pm and from 7:00 pm to 10:30 pm

Culatello from Zibello PDO (rump prosciutto) ham with figs and rosemary focaccia

Black Angus Brisket pastrami smoked with juniper with artichokes and Frico and Montasio cheese rösti

Buffalo mozzarella with heirloom tomatoes, Tuscia EVO oil and basil

Tempura of vegetables and aromatic herbs with creamed aubergine, feta and mint

Red snapper and purple prawn tartare, marinated in passion fruit, pink peppercorns with exotic fruit

Grilled octopus on bruschetta with broccoli rabe with sweet chili pepper

MARE NOSTRUM

Mazara del Vallo red king prawn • Argentario scampi • Greater Amberjack carpaccio with Sorrento lemon emulsion and exotic fruit

Pasta & Rice

Spaghetti from Gragnano with Piennolo cherry tomatoes and basil

Calamarata with seafood and caciucco of scorpion fish broth

“Senatore Cappelli” wheat linguine with clams and tuna bottarga (cured roe)

Gemma Acquarello risotto with Navelli saffron from l’Aquila with cardoncelli mushrooms, DOC Grana Padano and Amarone reduction

Potato gnocchi with porcini mushrooms and Pecorino from the Sabina region

Toasted wheat raviolo with carbonara filling, with cured pork cheek from Norcia and Romano cheese

Spelt stringozzi with Norcia fennel seed sausage and broccoli rabe

Pasta and beans with Borlotti beans and rosemary croutons

Main Course - Fish

Giraldo cod in a double malt beer batter with sunchokes and artichokes

Baby calamari, scallops and tiger prawns in spicy tomato sauce with smoked polenta and rapini

Monkfish fillet with Sicilian citrus fruits, smoked capocollo cured pork with delica squash and Ratte potatoes

Grilled seafood skewer with baby lobster, sea bass, octopus and tiger prawns with a fennel, orange and olive salad

Fresh of the day

The cost of the dish depends on Chef's daily proposal

From The Market To The Table

Every day our chef James Foglieni will propose "Fresh of the day". Directly from the fish market on your table

Main Course - Meat

Beef fillet in a Cesanese Nero wine reduction with grilled porcini mushrooms and thyme potatoes

Italian Frisona veal steak grilled with Trevisano red chicory and thyme potatoes

Lamb shank braised in Barolo wine with crushed potatoes and chanterelle mushrooms

Picanha of young Abruzzo grilled beef with chopped avocado, escarole with Crusco dried peppers

TOMAWOK: Sakura beef • Yoza selection tomahawk steak with thyme potatoes and seasonal vegetables

(min x 2 pax )

Katara specialties

Mashboos

Marinated Halal Chicken, Basmati Rice, Crushed Yellow Peas, raisins, middle eastern spices, dried black lemon and cloves

Mashkhool

Shrimps, basmati rice, cinnamon, cardamom, oriental spices, butter, paprika and parsley

Desserts

Double espresso tiramisu with sambuca donuts

Barry São Tomé 78% chocolate mousse with Sicilian orange

Passion fruit butter cookie with Madagascar Bourbon Vanilla mousse

Chestnut cake with Cannellino wine sabayon and chocolate chestnuts

Tangerine bavarois with PDO Avola almond Amaretto custard

Coconut and walnut cake with buttermilk vanilla custard

Ice Creams and Sorbets

Choice of three flavors of ice cream

Ice cream flavors: vanilla custard, extra dark Venezuela chocolate, PGI Piedmont hazelnut and Sicilian Bronte pistachio

Sorbet choice of three flavors

Sorbet flavors: lemon, raspberry, strawberry, lime and ginger, basil and pine nuts, peach, passion fruit

All Day Dining Menu - Doney Restaurant

Salads

Caesar salad with lettuce, chicken breast, bacon and grana cheese

Tuna belly with songino salad, olives, capers and balsamic vinegar

Buffalo mozzarella with datterino heirloom tomato, Tuscia EVO oil and basil

Mixed seasonal salad

Cold cuts

La Norcineria: platter of typical cold cuts from Norcia, cheeses and rosemary focaccia

Sandwiches

Tomato mozzarella and basil sandwich

Tuna, lettuce and tomato sandwich

Roast beef sandwich, rocket, mustard and grana cheese

Ham and cheese toast

Club Sandwich

chicken, lettuce, tomato, eggs and bacon

Vegetarian Club Sandwich

lettuce, tomato, eggs, cheese and grilled eggplant

Pizza

Napoli

with tomato, mozzarella and anchovies

Margherita

with tomato, mozzarella and basil

La Bufalina

focaccia with cherry tomatoes, buffalo mozzarella and basil

Focaccia Gourmet

with smoked sturgeon and its caviar, pumpkin flowers scapece style and finger lime

Pasta

Spaghetti from Gragnano with Piennolo cherry tomatoes and basil

Tonnarello pasta with Pecorino Romano cheese and pepper

“Senatore Cappelli” wheat linguine with clams and tuna bottarga

Burgers

All burgers are served with French fries

Amatriciano burger

with pepper pork cheek, artichoke and pecorino romano cheese

Doney Burger

with lettuce and tomato

Fishburger

with gilt-head bream, lime, mint, cured roe and spicy escarole

Vegetarian mini-burger

Chick pea and lentil mini-veggie burger with buffalo mozzarella and mint zucchini

Eat Well

Nourish your wellbeing: At Westin, we believe that feeling good starts with the right nourishment. That's why we aim to provide nutritional options that contribute to the overall well-being. We ensure that dishes are purchased responsibly, processed flexibly and carefully crafted to meet individual food needs and preferences without compromising on taste.

Buffalo mozzarella with datterino heirloom tomatoes, basil and extra virgin olive oil

Hummus with crunchy vegetables and focaccia

Spinach, fennel and walnuts salad

Tacos with avocado cream lime, coriander and smoked salmon

Vegetable and aromatic herb tempura with creamed eggplant, feta and mint

Spaghetti pasta from Gragnano with cherry tomatoes and basil

Dessert

Double espresso tiramisu with sambuca donuts

Barry São Tomé 78% chocolate mousse with Sicilian orange

Ice creams choice of three flavors

Ice cream flavors: vanilla cream, Venezuela extra dark chocolate, from Piedmont hazelnut IGT and Bronte pistachio

Sorbet choice of three flavors

Sorbet flavors: lemon, raspberry, strawberry, lime and ginger, basil and pine nuts, peach, and passion fruit

Cocktail Menu - ORVM Bar

The Cardinale Cocktail

Thanks to the intuition of Dolce Vita’s symbol barman Raimondo, this cocktail was created at the Orvm Bar during the Jubilee of 1950 in honor of the Swiss Cardinal Spellman. The drink, with its typical ruby red color, shortly became an icon for the Italian mixology around the world.

The Original Cardinale Cocktail

Gin, Riesling from the Rhine, bitter Campari: served in an elegant vintage glass

Cardinale by ORVM, The Essences Cocktail

The original cocktail, tailored to your preferences, uniquely prepared at your table with exclusive handcrafted essences created by our bartenders.

The Delicate Cardinale

Gin, Cardinale wine infuse, Rinomato Bianco, violet liqueur (optional), essence of your choice

Cardinale Reserve

Martell XO Cognac with wine infuse, Campari Cask Tales and orange essence (Aged in cask)

Classic Cocktails

Should you not be able to find your favorite drink in this menu, our team will be delighted to prepare any classic cocktail upon request.

Legendary Cocktails

Cocktails that represented the world of bartending before the American Prohibition and opening of the Hotel Excelsior in Rome.

Mint Julep

American whiskey, mint leaves, sugar

Manhattan

Canadian or Rye Whiskey, sweet Vermouth, Angostura bitter

Martinez

Old Tom Gin, sweet Vermouth, Maraschino liqueur, Orange bitter

Old Fashioned

Bourbon whiskey, sugar cube, Angostura bitter

Sazerac

Cognac or rye whiskey, Absinthe, Peychoud bitter, sugar cube

Alaska

KiNoBi Gin, yellow Chartreuse, Italicus

Suffering Bastard

Martell Cognac VSOP, Beefeater Gin, Lime juice, Angostura bitter, Ginger Beer

Last word

Beefeater Gin, green Chartreuse, Maraschino Liqueur, lime juice

Vintage & Limited ORVM Cocktails

The Professor

Cognac Martell Cordon Bleu, Amaro Nonino, Violet liqueur, Absinthe

La Dolce Vita

Handcraft liqueur extract of Mediterranean herbs, Hechicera Rum Agricolo, Sugar syrup, Champagne

Velvet Brumble

Cognac Pale & Dry, Ki No Bi Gin, lemon juice, Port 20 years, Handcraft liqueur extract of blackberries

Elisir di Negroni

Redistilled bitter, white vermouth bianco, Handcraft Tonka bean extract, Spry of Martell XO Cognac

The History of Excelsior through cocktails

Excelsior 1906: Rsrv 4.5 Champagne, Absolut Elix Vodka, orange reduction, rose water, vanilla essence

On January 17th 1906, the local authorities, including the Prime Minister Alibrandi and the press, were invited to the inauguration dinner of Rome’s new grandiose Hotel “The Excelsior”.

1907, Clover Club: Beefeater Gin, Raspberry syrup, Lemon juice

Between 1901 and 1926, the Queen of Italy Margherita used The Excelsior as a “playground” for her court. Her motto was: “always be present, wherever possible, to amaze the popular fantasy and imagination”.

1915, Singapore Sling: Gin, Heering Cherry Liqueur, Triple Sec, Benedictine, Grenadine, Pineapple juice, Lemon juice, Angostura bitter

Singapore has always had a key role for wealthy European traders on the route to India and artists in search of inspiration. Writers such as Somerset and Kipling, clients at the Excelsior, were great connoisseurs of this cocktail, as Asian of origin as Italian in the ingredients. To follow is the original recipe created at Raffles Hotel in 1915.

1918, Aviation: KiNoBi Gin, Maraschino liqueur, Crème de violette, Lemon juice

During World War I, the international skies were overflown by real legends of the aviation: the “Red Baron” Manfred von Richthofen, the greatest aviator of all time, as well as the Italian hero Francesco Baracca, a client of the Excelsior, who was raising rumors with his fighter biplane Spad XIII. In the same period, in 1918, the cocktail Aviation was born.

1919, Negroni: Gin, Sweet Vermouth, Campari Bitter

In this year, the XVIII Amendment to the Constitution of the United States, which prohibited the production and trade of alcoholic beverages, was approved and was activated on January 16th of the following year until 1933, giving life to the era of Prohibition.

1927, Boulevardier: Bourbon whiskey, Sweet Vermouth, Campari Bitter

When also the Via Veneto was constantly crowded by paparazzi and “boulevardiers”, French word referring to the elegant, sharp frequenters of the boulevards, the omonymous cocktail was created for the tycoon Erskine Gwynne by Harry McElhone at the Harry’s Bar in Paris and first appeared in his book Barflies and Cocktails, dated 1927

1930, Bobby Burns: Scotch whisky, Sweet Vermouth, Benedectine

The memorable meetings between Tennessee Williams and Anna Magnani are just an example to explain how The Orvm Bar has always been a place of gathering and inspiration for many international writers and playwrights. A cocktail that more than any other represents this atmosphere is a tribute to the XIX Century Scottish poet Robert Burns.

1933, MAI TAI (Beaumont - Gantt’s recipe): White rum, Sark rum, Lime juice, Grapefruit juice, Falernum, Cointreau, Angostura bitter, Absinthe

In the summer days of 1944, the Allied forces guided by General Clark were setting up temporary headquarters at The Excelsior, and the Orvm Bar quickly became the shelter of every officer in town. The tiki style, that recreated the exotic atmosphere of the Pacific islands where the Allied armies had faught, was widely enjoyed by the customers looking for a new start.

1938, Vieux Carre: Cognac, Rabbit Hole whiskey, Martini Rubino, Benedectine, Angostura bitter, Peychaud bitter

The opening of Rome’s famous studios Cinecitta in 1937 gave birth to a flow of new arrivals at the Excelsior, considered the most elegant Hotel to stay at. The following year, barman Walter Bergeron of New Orlean’s Hotel Monteleone created this legendary cocktail.

1941, Moscow Mule: Vodka Elyx, Lime juice, Ginger beer

Alternatively, feel free to ask our bartender for your favorite twist on the classic on this drink like: Gin Mule, Bohemian Mule, French Mule, Italian Mule, New Orleans Mule many more...

1985, Rallye: Campari bitter, Cedrata,Lemon juice, Soda

On January 28th 1985, Michael Jackson and the USA for Africa Foundation recorded the single We Are the World. In the following years, many artists who had taken part to the event would choose the Excelsior as accommodation for their days in the Eternal City.

2.0 New York Sour: Rye Whiskey or Bourbon, Simple syrup, Fresh lemon juice, Red wine

Peter Higgs – awarded the Nobel prize in 2013, he discovered the Boson theory, also known as the “God particle”, revealed in 2012 at CERN. It is a particle that allows the various components of matter to interact with each other and to aggregate. As well as this drink which in a harmonious and natural way links the hedonistic world to that of aged spirits

Handcrafted Cocktails

The Gentleman

Bourbon whiskey, Pernod, White port, White bitter

Spicy Whisper

Mezcal, Orange liqueur, Agave syrup, Grapefruit soda, Tabasco

Ginger Gin

Ginger syrup, Pineapple juice, Cranberry juice, La Hechicera rum

Orient Express

Vodka, Homemade soda with infusion of cardamom, Cinnamom, Cloves, Fennel seeds, Orange peel, Ginger

Gin & Roses

KiNoBi Gin, Tonic water, Verbena lemongrass infusion, Honey, Wild rose buds

Misty Rose Martini

Vodka, St. Germain, Wild rose buds infusion

Malik

Rye Whiskey, Red Vermouth, Grand Marnier, Drops of Chocolate Bitter

Pablo

Cherry infused gin, Sherry fino, Frangelico, Drops of balsamic vinegar, Drops cherry syrup

Flowering

Campari Bitter, Mancino Sakura, Elderflower liqueur, Essence of roses

Mediterraneo

Bourbon whiskey, natural extract of Mediterranean botanicals, sugar, Drops of Tonka beans

ORVM Sparkling Cocktails

These cocktails want to be a tribute to the works of art of the artists, who with their lines, warm colors and enveloping shades, embellish the Orvm Bar, accompanying our guests on a complete sensory journey made of pure emotions.

Champagne Cocktail

Cognac Martell VSOP, sugar cube, Angostura bitter, Grand Marnier, Champagne

Kir Imperial

Homemade Crème de Fraise, Rsrv 4.5 Champagne

French 75

Gin, Lemon juice, Sugar, Rsrv 4.5 Champagne

Silk & Velvet

St. Germain, Peychoud bitter, Sugar cube, Champagne, Eau de rose

Bee Bee Fizz

Grey Goose Pear, Orange bitter, Rinomato Bianco, Jasmine syrup, Champagne

Cinecittà

Champagne, Hand crafted extract of apricot and dates

Alcohol Free Drinks

Fruit Punch

Pineapple juice, Cranberry juice, Lime juice, Horchata, Granadine

VJO

Lime juice, Cranberry juice, Citrus essences, Falernum

Madamoiselle

Cedrata, Lime juice, Cranberry juice, Bitter syrup, Soda

Profumino

Agave syrup, Pink grapefruit soda, Lime juice, Coriander essential drops

Restaurant Doney

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