Donato & Co.

The story

Crafted with passion, served with love

Two Chefs, One Vision

Donato & Co. is the product of a friendship that began in 1999, when Chef Donato Scotti and Chef Gianluca Guglielmi — both natives of Italy and veterans of Michelin-starred kitchens — crossed paths in the United States. Their shared upbringing, shaped by families who encouraged culinary exploration from an early age, became the foundation for a restaurant that feels genuinely personal rather than merely professional. Gambero Rosso recognized that authenticity in its 2026 edition, awarding the restaurant 2 Forks — a mark of quality that places Donato & Co. among the Bay Area's most credible Italian tables.

Cucina Creativa in the Elmwood District

Situated on Ashby Avenue in Berkeley's lively Elmwood neighborhood, the space is described by the chefs themselves as open, stylish, and warm — a room where the natural ambiance reinforces rather than competes with what arrives on the plate. A state-of-the-art sound system by Berkeley's own Meyer Sound keeps the atmosphere comfortable for conversation, which feels like a deliberate choice: this is a place meant for lingering.

The menu is labeled cucina creativa — rustic Italian cuisine with a contemporary twist — and it draws on every region of Italy. House-made pastas are central to the offering. Among the signatures available for take-home preparation are Casonsei alla Bergamasca (housemade ravioli filled with pork sausage, mortadella, and amaretto, finished with guanciale, butter, and sage) and Tortelli di Zucca (kabocha squash and orange ravioli with brown butter and sage). Desserts follow the same regional logic: a Pannacotta alla Fragola made with cream from Swanton Farm, Cannolo Siciliano with housemade ricotta, and a Tortino di Nocciole Piemonte built around tonda gentile hazelnuts from Piedmont.

Rooted in Ingredient and Region

The philosophy Scotti and Guglielmi share is straightforward: fresh, simple ingredients used in inventive ways, with each dish drawing on the specific traditions of its Italian region of origin — "with a sensibility only natives can express," as they put it. Locally sourced seafood and meats sit alongside artisanal Italian imports, and the wine program extends into a monthly Wine Club that sources small-producer bottles, often allocated, with member perks across all Donato Restaurant Group locations.

Special events — regional wine dinners, seasonal tastings — add another layer to the experience, reflecting the same curiosity about Italian food culture that runs through the everyday menu. For groups, the restaurant accommodates private dining from 10 to 140 guests, up to a full buyout.