DonnaE Bistrot

The DonnaE Bistrot is the gastronomic project inside the Elizabeth Unique Hotel. The executive chef Riccardo Pepe, with Lucan origins, wants to aim to insert traditional references in an international context, through a cuisine that he accompanies from the first light of day until after dinner.

He starts from breakfast with prestigious “luxury” new entries: Patanegra, Lucano bread and olive salad; caviar; Cantabrian anchovies with butter cream in a scamorza crust as well as the more immediate focaccia with mortadella, salmon and avocado toast, salads, croissants, crepes, pancakes and the menu dedicated to the many and unmissable egg-based dishes.

For dinner and lunch, two menus that synthesise gastronomic research combined with tradition, such as Roasted octopus on organic black bean cream paired with a caciocavallo podolico wafer; Grilled Pezzente sausage, served on cereal toast and bran pepper. A crossroads that involves all of Italy in its maximum culinary expression in a game of combinations that does not betray its origins but, if anything, respects them by giving customers a new and personal point of view.

This is followed, every weekend, by Brunch with an explosion of typical local dishes – Cacio e pepe with crusco pepper; Black chickpea and prawn soup; Sweet and savory Maritozzi (cream or Moliterno pecorino cream); Lucan cured meats; but also pancakes, jams and waffles; Home made muesli and a selected range of vegetarian dishes.