Donna Olivia

© Photo : Donna OliviaDonna Olivia’s terrace
Donna Olivia’s terrace - Sputnik International
Bear meat, pike and the quintessential Russian dumplings stuffed with a kaleidoscopic variety of fillings, are just a few of the things which will be on the menus of restaurants in the capital this summer.

Location: 41 Vosmogo Marta Street, Yekaterinburg

Average bill: PPPP

Cuisine: Italian/ European

Tel.: +7 (343) 222 19 00

Open: 24/7

An Italian restaurant with two floors stands in the middle of the arboretum in the center of the city. It has two roof terraces: one is open and the other is covered. Here you can start the day with a light breakfast or just a cup of coffee on the large terrace and quietly relax in the shade before going off to a football match.

After the game is over, football fans can meet here over dinner. Big tables are available and because the restaurant is open round the clock nobody needs to be in a hurry.  

As Donna Olivia specializes in Italian cuisine, you can start your meal with a plate of salami and other cold cuts or a variety of Italian style antipasti like Caprese salad, bruschetta served with chicken liver pate, grissini with prosciutto, arancini (traditional Sicilian stuffed rice balls coated with breadcrumbs filled with fragrant fresh herbs and mozzarella) and root vegetable chips.  

Pizza is made using specially selected European wheat. The tomato sauce is produced in Italy from summer harvested fresh tomatoes. The restaurant's owners recommend sampling a pizza topped with stewed veal, sweet onions and a cream sauce or a calzone with a chicken fillet, tomato and potato filling.

The restaurant also serves some classic pasta dishes with meat balls in a tomato sauce and lasagna, a favorite with many clients. Tender fried chicken thighs served with roast vegetables are on the menu too as well as mouthwatering stewed lamb served with mashed potatoes and fresh rocket. Grilled meat lovers might want to try a classic Italian saltimbocca with chicken instead of the usual veal marinated with sage and then wrapped in bacon instead of prosciutto and pan-fried.

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