Donna Margherita

The story

Crafted with passion, served with love

A Small Trattoria with Serious Roots

On a quiet stretch of Second Avenue between East 68th and 69th Streets, Donna Margherita is the kind of Italian trattoria that earns its reputation through consistency rather than spectacle. Under Chef Salvatore Lima, the kitchen turns out traditional Italian comfort food with modern touches — a philosophy that caught the attention of Gambero Rosso, which awarded the restaurant 2 Forks in its 2026 guide.

The space divides naturally into two moods: a downstairs dining room for lunch and dinner, and a stylish upstairs private balcony suited to family gatherings, corporate dinners, and celebrations. The kitchen's motto, "A' Cucina e Mamma" — the cooking of a mother — sets the tone for everything that follows.

What to Eat

The pasta list is where Donna Margherita makes its strongest statement. The Pappardelle Genovese and Paccheri Sunday Sauce both rely on short rib braised for seven hours — one in a celery, carrot, and onion base with a touch of tomato, the other in San Marzano sauce. These are dishes that reward patience, both in the kitchen and at the table. The Spaghetti Carbonara follows the traditional Roman formula strictly: guanciale, egg yolk, and Pecorino Romano, nothing more.

From the antipasti, the Polpette Ragù — fresh homemade Angus beef meatballs in Neapolitan ragù — and the Fritto Misto, a mix of mozzarella in carrozza, zucchini flowers, rice balls, and crocchette, are generous starters built for sharing. The Grilled Octopus with mixed greens and lemon dressing rounds out the opening act with something lighter.

Secondi include organic chicken preparations, a Branzino Piccata with artichoke, capers, and white wine sauce, and Short Ribs Donna Margherita — boneless, slow-cooked in Neapolitan ragù and served with broccoli rabe. The pizza section, anchored by the signature Tartufata (Italian truffle oil, arugula, prosciutto di Parma, and Parmigiano Reggiano), shows the kitchen's Neapolitan leanings. Desserts are made in-house daily, including a Tiramisù della Casa and a fresh-baked ricotta cheesecake.

The Spirit of the Place

Donna Margherita describes itself as a place where "intimate twosomes, families and groups of friends can reconnect." That framing is accurate — this is Italian food conceived for the table as a social occasion, served in a room that evokes the warmth of an Italian countryside backdrop. Catering, takeout, and delivery extend the kitchen's reach beyond the dining room, but the experience is best appreciated in person, over a long plate of pasta and a glass from the wine bar.