The Acquolina Group’s new project inside Palazzo Dama: Li Somari’s regional cuisine, steeped in local identity, comes to Rome under the supervision of Daniele Lippi, offering an experience to be enjoyed entirely by the pool.
The Acquolina Group continues to expand. Following the recent success of its Michelin-starred restaurant Al Madrigale in Tivoli, the group is making its debut in Rome with a new concept. Donkey’s Bar is the project that opened in June inside Palazzo Dama—a historic 19th-century residence now operating as a five-star boutique hotel—bringing the regional and Lazio-inspired cuisine of Li Somari to the capital. Another location in Tivoli was strongly championed by Andrea La Caita (managing director of Acquolina), who spearheaded the gastronomic renaissance of this town on the outskirts of Rome. The restaurant, led by Adriano Baldassare—listed in the Red Guide under the Bib Gourmand category—has made a name for itself in recent years through a distinctive gastronomic philosophy, where creativity serves the region and its prized local ingredients. These concepts remain fundamental at Donkey’s as well, with the goal of blending the restaurant’s traditional spirit with the hotel’s international atmosphere. “With Donkey’s Bar, we wanted to create a space that speaks to both the city and the international guests of Palazzo Dama, while keeping the idea of a recognizable, convivial, and contemporary Italian cuisine at the center,” says Andrea La Caita.
Donkey’s Bar According to Daniele Lippi
In Rome, Daniele Lippi of the two-Michelin-starred Acquolina oversees the restaurant’s culinary offerings alongside resident chef Giorgio Faga, while in the dining room, the project is supervised by Benito Cascone, a longtime figure and brand manager of the Group. At the venue adjacent to Piazza del Popolo, the Li Somari philosophy evolves, engaging with the luxury hotel experience without losing sight of its core concepts. Conviviality and indulgent dishes dominate the menu, featuring signature dishes from the Tivoli location alongside new recipes created specifically for Donkey’s, to be enjoyed poolside while immersing oneself in the venue’s history. “After the Pacifico experience, Palazzo Dama was looking for someone to oversee the in-house dining ,” comments Benito. “We wanted to replicate the success of Li Somari in the city, and so our paths converged.” Thus, the hotel’s Roman and traditional cuisine becomes “fine trattoria,” enhanced by Lippi’s ingenuity and a service that is tailored yet relaxed.
Shared Dishes and Delicious Recipes
You can start with a “simple” focaccia with prosciutto or dive right into Rome’s culinary history with some fantastic oxtail meatballs alla vaccinara, served with their rich sauce and garnished with fresh celery. Or you can brave the sweltering summer heat (it’s worth it) and sample one of Li Somari’s signature dishes, recreated at Donkey’s: ox bone marrow au gratin with beef tartare.
But Daniele Lippi has created a menu that features international-style dishes that are nonetheless tied to the city, such as the Black Angus brisket pastrami with tuna sauce and Pantelleria capers or the Bluefin tuna tataki with Roman-style panzanella.
The signature dish? The mezzi paccheri with three types of tomatoes (homemade tomato sauce) with salted ricotta and lemon zest, designed to be shared. Another nod to Baldassare’s cuisine is the chicken cacciatore-stuffed gnocchi, steeped in a rich cooking sauce. Chicken also takes center stage in another “skillet dish” to share, alongside one of the region’s signature dishes: chicken and peppers, distinguished by the meat’s pleasant tenderness and the intense flavor of the vegetables and Taggiasca olives.
The desserts also evoke a sense of classicism and simplicity, including the Crème caramel, in a concept that has everything it takes to stand out and become a new destination on Rome’s culinary map.
Donkey’s Bar – Fine Trattoria
Lungotevere Arnaldo da Brescia 2, 00196 Rome
