ORVM, with a modern and elegant art deco style, gives a touch of today to the classical and refined ambience of The Westin Excelsior. It is the new meeting point in the heart of Roman life. Architectonical details and furnishings coming from different parts of the world and meet at the ORVM to create a unique refuge. From the Mexican onyx used for the panels decorating the bar corner to the English lamps that set the mood. From vases made in stone from Lecce, Italy to the South American wood chosen to create the warm parquet. And, finally, to the rich carpet from Thailand. Small fragments of distant and different cultures make ORVM an eclectic and original place, realized by the architecture of HDC by Michael Stelea. The predominant color of the renewed bar at The Westin Excelsior is orange: its shades are in the smallest details, from ashtrays to pillows, and in the imposing chandelier able to provide a warm light to the ambience. The brown and grey tones of the furniture, made of leather and chenille, are a modern interpretation of the spirit and charm of the roaring twenties, punctuated with late Art Dèco design elements.
|Daily:||10:30 AM - 1:00 AM|
The restaurant Doney is a natural sidewalk on Via Veneto and it features a new décor born from a stylish research by Artestudio and Baxter. As for the connected Café Doney, the nearby lounge bar, grey, green and brown tones combine with leather accents and crystal chandeliers to make the atmosphere unique and theatrical.
Enjoy perfect service in the sumptuous main room or people watch from one of the tables along the fascinating Via Veneto. The flavors are the lighter side of Mediterranean — pumpkin ravioli with shrimp sauce, Catalan lobster, beef with Patanegra ham.
Our Chef, James Foglieni, is glad to invite you to the Doney Restaurant's grand buffet, available for lunch and an à la carte menu both for lunch and dinner. Both feature Mediterranean Cuisine, based on fresh, light products, such as fresh pasta, vegetables or fish. Among the dishes, we would like to recommend: ravioli pasta with pumpkin with shrimp sauce, typical Gragnano’s pasta with asparagus and bottarga (dried fish eggs), tuna with potatoes crust, millefeuille of Catalan lobster, beef fillet with Patanegra ham, celery and parmesan cheese, crème brulée with berries, crispy millefeuille with chocolate flakes and wild strawberries.
For Sunday brunch, from 12:30 to 3:30, the Doney proposes tidbit dishes, and innovative vegetarian fare, accompanied by a glass of champagne.
Two reception desks made of leather capitonnée welcome the guests who, directly from via Veneto or from the hotel, can access to an open space with grey walls with details in marble and mirrors that open the perspectives and emphasize the existing architecture; new furniture in leather such as chairs, sofas, tables in brown and green colors; crystals on the walls as chandelier and lights and mirrors on the columns make the atmosphere special and theatrical. The connection between the restaurant and the lounge bar is now continuous having unique scenery in two different ambiances.
Following the season the Executive Chef James Foglieni proposes menus ad hoc or special events, among which the Sunday brunch which makes the restaurant Doney a meeting point for relaxing Sundays.
|Daily:||7:00 AM - 10:30 PM|
A celebrated meeting spot for the city’s elite, Café Doney has been updated with a bold black-and-red geometric interior, large polished pots, and warm red light. It is an ideal setting for numerous cultural events, music, and a scene that’s always changing.
The café’s cuisine complements its new look with strong Italian flavors and DOP products across all meals, as well as traditional Italian gelato. International favorites have been refined to include regional products and healthy ingredients.
|Daily:||7:00 AM - 10:30 PM|