Chez Donati

The story

Chez Donati Basel: Neapolitan Roots and Italian Cooking

The Kitchen and Its Origins

Chez Donati in Basel continues its tradition of authentic Italian cooking under chef Pasquale Vinaccio, who previously trained alongside Antonino Cannavacciuolo at the Villa Crespi. He maintains the decades-old foundation of the menu while introducing focused creations from his native Napoli. House-made pasta appears daily, anchoring preparations like spaghetti alle vongole and the Variazione di mare, which pairs octopus and mussels with refined olive oil and lemon. This steady approach keeps the Italian kitchen grounded in regional technique rather than chasing fleeting trends.

Signature Plates and Seasonal Shifts

Diners encounter immediate contrasts at the table, starting with a panko-fried zucchini blossom that releases warm mozzarella alongside delicate red shrimp from Mazara del Vallo. The revisitato gazpacho blends San Marzano tomatoes with chilled watermelon cubes for a bright opening course. Midweek menus feature Sepia e Piselli, where cuttlefish and garden peas transform into both a crisp topping and a smooth base within a distinctly Italian preparation. Grilled turbot and veal schnitzel al limone complete the savory selection with straightforward precision.

The Temporary Dining Room

The current first-floor venue sits just steps from the original Johanniterbrücke location, preserving familiar wooden tables and curated wall art throughout the renovation period. Small dining spaces sit close together yet leave ample room for the substantial Carelli platters of boiled beef, veal rack, and bouillabaisse served during lunch hours. Manager Davide Lerario coordinates closely with the Bindella family to maintain architectural integrity while operating this interim address. Evening service concludes with a rolling dessert trolley that echoes the longstanding La vita è bella philosophy.