If you’re looking for a Mediterranean restaurant in Miami Beach that combines upscale Italian dining, vibrant coastal flavors, and a sophisticated atmosphere in one curated experience — Donatella Restaurant at 1350 Collins Avenue is the answer. Rooted in the coastal Southern Italian tradition, with homemade pastas made daily, live-fire mains, a refined raw bar, and a cocktail program built around the Italian aperitivo ritual, Donatella is where the Mediterranean feeling actually exists.
What Coastal Italian Actually Means Here
Mediterranean cuisine is a broad category. At Donatella, the reference point is specific: the coastal towns of Southern Italy — the Amalfi Coast, Campania, the fishing villages where the kitchen is built around what the sea and the garden produced that day.
That specificity shows in the menu. All pastas are homemade daily, The Spaghetti alle Nerano (zucchini, sharp provolone del Monaco, 24-month Parmigiano Reggiano) is a dish from a specific village on the Sorrentine Peninsula, made the way it has always been made. The Linguini alle Vongole (Manila clams, white wine, garlic, shallots) is the Neapolitan coastline in a bowl.
This is vibrant coastal Italian cooking with a traceable address — not a vague Mediterranean gesture.
The Raw Bar: Where the Meal Begins
Before the pasta, before the mains, the raw bar sets the sensory tone of the evening:
- Hamachi Crudo — apple yuzu, pickled Fresno chile. Bright, precise, palate-opening.
- Polipo Carpaccio — octopus, frisée, marinated white beans, Meyer lemon, heirloom cherry tomato, E.V.O.O. Restraint as a culinary statement.
- West Coast Oysters — Kumamoto, Champagne mignonette, cocktail sauce. The purist’s entry point.
- Trio of Crudo — hamachi, tuna, salmon, citrus broth, pickled Fresno chile, lemon oil, orange segment. The single dish that best captures the kitchen’s full sensory range.
Homemade Pastas: The Heart of the Menu
This is where Donatella makes its clearest argument for being Miami Beach’s most serious upscale Italian dining destination:
- Amalfi Limone — fettuccine, three-month preserved Meyer lemon, lemon oil, crème fraiche. Optional Osetra caviar add-on. The chef’s signature.
- Black Truffle Cacio e Pepe — bucatini, pecorino romano, Tellicherry peppercorns, freshly shaved black truffle. Richness and simplicity in perfect tension.
- Rigatoni Nduja — yellow Piennolo del Vesuvio tomatoes D.O.P., spicy nduja, white wine, 24-month Parmigiano Reggiano.
- Linguini alle Vongole — Manila clams, white wine, garlic, shallots. The coastal Italian classic, done without compromise.
The Live Fire: Mains Built on Coal
The secondi section is built around coal-grilling — a cooking method that adds char, smoke, and caramelization that no other technique replicates:
- Branzino — coal-seared, marinated heirloom tomatoes, zucchini scapece, grilled lemon. The Mediterranean main in its most refined form.
- Skull Island Prawns — giant wild-caught prawns, charred lemon vinaigrette, Calabrian chili butter. Heat and sweetness in equal measure.
- Veal Milanese — crispy bone-in veal cutlet, arugula, heirloom cherry tomato, 24-month Parmigiano Reggiano, aged balsamic.
- New Zealand Lamb Rack — served with carrot purée. The table’s most striking main course moment.
The Atmosphere: Sophisticated South Beach Dining
The room is a space designed to feel intimate at any size — warm lighting, natural materials, Neo-Mediterranean design that is vibrant without being loud. The pace is Italian. The energy is Miami. The cocktail program anchors both ends of the experience:
- Donatini — Alb vodka, peach schnapps, fresh lime, Aperol edge, fee foam. The Italian aperitivo reimagined.
- Amalfi Sour — gin, limoncello, basil syrup, egg white. Italian citrus in its most elegant cocktail form.
- Luna Amaro — mezcal, Amaro del Capo, sweet vermouth, rosemary agave honey. The late-evening drink.
FAQ
Is Donatella a Mediterranean or Italian restaurant? Both, and the distinction matters. Donatella is rooted in the coastal Southern Italian tradition, the most specific and refined expression of Mediterranean cooking. The menu and philosophy are Italian. The feeling is Mediterranean.
Does Donatella take reservations? Yes — via OpenTable .
What are Donatella’s hours? Monday through Sunday, 5:30pm to 11:30pm.
Where is Donatella located? 1350 Collins Avenue, Miami Beach, FL 33139 — within the Donatella Boutique Hotel.
Does Donatella have vegetarian options? Yes. Including the Spaghetti alle Nerano, Grilled Artichokes, and several salads across the men
Reserve your table at Donatella Restaurant to live an authentic Mediterranean experience.