The festive season in our ancient domus: a celebration of refined conviviality
Daniele Finocchiaro, Chef Riccardo Russo and the Dòmini Restaurant team present three gastronomic journeys intertwining memory and creativity for Christmas and New Year’s Eve, designed for those who love to be surprised yet long to rediscover the authentic taste of home.
CHRISTMAS LUNCH AT DÒMINI’S HOME
The two first courses are a Tagliolino with butter and Cantabrian anchovies, saffron, wild fennel and caviar, and the Mixed pasta in scorpionfish soup with seafood and parsley. The tasting continues with the Fish soup featuring the catch of the day, crustaceans and seafood, and with the Beef cheek served with parsley root, chicory and teriyaki sauce.
NEW YEAR’S EVE IN THE HEART OF PIAZZA SAN DOMENICO
On December 31st, as we wait to bid farewell to 2025 and welcome the new year, Dòmini offers an 8-course New Year’s Eve dinner, accompanied by champagne and wines selected by Daniele Finocchiaro.
After the Chef’s welcome and a glass of Champagne Brut Cristal 2016, Louis Roederer, the journey begins with the Prawn with artichoke, black garlic and lemon, followed by the Beef tartare and the traditional Lentils with crustaceans, red mullet and Romanesco broccoli, paired with Gruner Veltliner Der Ott – Ott. It continues with the Bottone filled with braised beef with chicory, pumpkin chutney and Ragusano caciocavallo, and with the Risotto with leek, scampi, summer truffle and bergamot, served paired with Contrada Rinazzo 2022 – Benanti. The menu goes on with the Lobster paired with chestnut, miso and Belgian endive, and then the Pork tapilla on cashew cream, marinated grapes and spring onion, accompanied by Rosso di Montalcino 2024 – Argiano.
While waiting for the toast, the Chef wishes to surprise you with an unprecedented dessert, which will be revealed directly at the table.
Price: €130 per person, wine pairing included.
TOGETHER FOR THE FIRST LUNCH OF THE YEAR
On January 1st, we celebrate with the New Year’s Day Lunch, in a dining room with a live kitchen dressed up for the festivities once again. The Chef’s welcome opens the journey, followed by Stone bass marinated in achiote, Veal with truffle foam and parsley, and Roasted octopus with Thai sauce, spring onion, marinated radish and potatoes.
We then move on to the Mixed pasta with prawn, beans, yuzu and parsley, and the Bottone filled with braised beef with chicory, pumpkin chutney and Ragusano caciocavallo. Next, two main courses: the Cod with potato foam, caramelised shallot, tomato chutney, capers and olives, and the Beef cheek with parsley root, chicory and teriyaki sauce.
The lunch ends with the Panettone served with zabaglione foam and mulled wine ice cream.
Price: €70 per person, drinks not included
