Don Alfonso 1890 in Toronto offers a luxurious dining experience that seamlessly blends contemporary elegance with traditional Italian heritage. The restaurant, located on the 38th floor of The Westin Harbour Castle, boasts breathtaking views of Lake Ontario and the cityscape, creating a magical atmosphere, especially during sunset hours. Designed by Nadia Di Donato, creative director at Liberty Entertainment Group, the space is adorned with modern, minimalist elements that reflect the Mediterranean ethos of the cuisine. 

Metal accents on the bar mimic Toronto’s shoreline, and soft lighting plays off the glow of the sunset, creating a dining room that feels ethereal. Eye-catching art pieces, including works by Damien Hirst and Mr. Brainwash, lend a touch of whimsy and sophistication, complementing the overall ambiance.​

The warm golden tones of the space, combined with striking artistic elements, provide an inviting yet sophisticated atmosphere. The rose motif is a prominent feature throughout the design, symbolizing love and passion—both key elements in Italian culture and cuisine. This symbolic touch reinforces the emotional connection between the diners and the food, which is a hallmark of Don Alfonso’s philosophy.

As much as the food and décor are central to the Don Alfonso experience, the cocktails also play an important role in enhancing the meal. The bar menu is a curated selection of Italian-inspired cocktails, expertly crafted to complement the flavours of the tasting menu. Classic cocktails like the Negroni are given a contemporary twist, incorporating unique ingredients like homemade infusions and locally sourced herbs. One standout is the “Fallen Leaves,” a seasonal cocktail with a blend of gin, vermouth and a touch of lavender syrup, perfectly balancing the floral notes with a hint of earthiness. The bar staff at Don Alfonso are well-versed in the art of mixology, ensuring that each drink is as refined and creative as the dishes it accompanies.

What makes dining at Don Alfonso 1890 even more exceptional is its dedication to providing a complete sensory experience. As guests dine, they are treated to panoramic views of the city, with the sun setting over Lake Ontario and serving as a dramatic backdrop. This serene setting enhances the experience of each course, making it feel less like dining and more like stepping into an art gallery. 

The restaurant’s attention to detail is reflected in the careful planning of both the food and the environment, ensuring that every element comes together in harmony. The feeling of luxury and exclusivity is evident in every corner of the space, making it a prime destination for those seeking a memorable dining experience.

Chef Davide Ciavattella’s culinary artistry elevates the experience, capturing the essence of Southern Italy while adding modern flair to every plate. Chef Davide’s commitment to excellence in the kitchen stems from years of honing his craft, blending traditional Italian flavours with innovative techniques. His philosophy centres around fresh, high-quality ingredients that are sustainably sourced. The tasting menu that he curates invites guests into an exploration of Italian gastronomy, where each course is carefully thought out to evoke deep emotional connection through food.

The tasting menu is the star of Don Alfonso 1890, where each dish is an artwork that tells a story. The carefully balanced courses change seasonally to reflect the freshest produce available, ensuring that diners experience the full spectrum of what the Italian landscape offers throughout the year. 

Chef Davide brings his exceptional culinary expertise to this menu, offering diners an unforgettable journey through Italy’s rich gastronomic heritage. His thoughtful approach to texture and flavour, such as the crispness of roasted vegetables against creamy sauces, or the addition of delicate herbs, ensures that each bite is layered with complexity. This experience is further elevated by expertly paired wines.

Fresh Baked Artisan Bread Service & Canapés

The experience begins with a warm Fresh Baked Artisan Bread Service accompanied by a collection of Canapés. These delicate bites are designed to awaken the palate, featuring ingredients that provide a preview of the flavours to come. This first course is a subtle introduction to the complexity and elegance that defines the entire menu.

L’Anguilla

The L’Anguilla (eel gelato, sturgeon caviar, wild rose-scented tagliatelle, pulverized egg yolk, and minced wild herbs) is a strikingly inventive dish, blending both sweetness and richness with delicate textures. The eel gelato offers an unexpected yet delightful contrast to the briny caviar, while the wild rose-scented tagliatelle adds a fragrant dimension. The dish is further elevated by a pairing of Az. Agricola Zymé ‘From Black to White’ Il Bianco, a 2020 Veneto IGT wine, which complements the dish’s balance with its fresh and crisp notes.

L’Anatra

Next comes L’Anatra, where seared Muscovy duck breast is paired with roasted carrots, organic mizuna salad and a blackberry anise demi-glaze. The sweet and slightly tart sauce creates a perfect counterpoint to the savoury duck, while the mizuna salad adds a layer of freshness. This dish is beautifully complemented by a glass of Podere Colla ‘Pian Balbo’ Dolcetto d’Alba DOC, a 2023 wine from Piedmont. The wine’s fruity and floral character harmonizes perfectly with the richness of the duck.

I Ravioli

The I Ravioli dish is a celebration of classic Italy. Stuffed with pheasant Genovese-style, the ravioli is accompanied by king oyster mushrooms, Grana Padano foam and black truffle, offering a rich and earthy combination. The wine pairing, Produttori del Barbaresco Langhe Nebbiolo DOC, a 2022 Piedmont wine, has soft tannins and a refreshing acidity, which balances the richness of the ravioli.

Il Tonno

Chef Davide’s Il Tonno (P.E.I. otoro tuna prepared in a puttanesca-style with red cherry tomato sauce, Nocellara olive purée, dried capers and smoked eggplant pesto) showcases the harmony between the freshness of the tuna and the boldness of the sauce. This dish is a true representation of Mediterranean cuisine, with layers of umami and smokiness that are beautifully complemented by Az. Agricola F. Tornatore Etna Rosso DOC, a 2021 Sicilian wine. The wine’s vibrant acidity cuts through the richness of the tuna, making each bite refreshingly balanced.

Il Bisonte

The Il Bisonte dish brings together organic Manitoba tenderloin wrapped in Swiss chard, buffalo mozzarella, salsa verde and a San Marzano red chili reduction. The tenderloin is perfectly cooked, and the combination of mozzarella and salsa verde adds richness and freshness to the dish. A perfect pairing with Tenuta di Collosorbo Brunello di Montalcino DOCG, a 2018 Tuscan wine, the wine’s full-bodied structure complements the dish’s richness, adding depth to each bite.

Tiramisu

For dessert, Chef Davide elevates the traditional Italian favourite Tiramisu with mascarpone mousse, coffee-soaked almond biscotti, white chocolate crunch and salted caramel. This version of the beloved classic is both indulgent and memorable, with the sweet and slightly salty caramel providing a perfect contrast to the rich mascarpone. Presented with Vinhos Barbeito Malvasia Reserva, a Portuguese wine from Madeira, this pairing leaves a lasting impression.

Chef’s Selection of House-Made Petit Four

The meal concludes with Chef’s Selection of House-Made Petit Four, an assortment of delicate sweets that encapsulate the artistry of Chef Davide’s cuisine and provide a final, luxurious touch to the evening.

In addition to the classic wine pairing, guests can also choose the Premium Wine Pairing for a more indulgent experience. The premium selection includes wines such as Fleury Blanc de Noirs Brut Champagne from France and Pecchenino ‘Le Coste’ Barolo DOCG from Piedmont. Each wine was selected to enhance corresponding dishes, making the entire meal an exceptional journey through Italy’s finest wines.

Chef Davide’s culinary philosophy at Don Alfonso 1890 truly delights all senses, making it a must-visit for those seeking an unparalleled dining experience.

Photography by Ada Yakobi and Hannah Yakobi. City image by Mwangi Gatheca/Unsplash.