Donna Margherita serves up al dente pasta, wood-fired pizza, and tender meats, accompanied by a wine list with over 100 bottles to choose from. With its organic, fresh products and gluten-free options, it’s no surprise that this authentic Italian restaurant has TripAdvisor’s Certifcate of Excellence.
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O' Fasul A Messican
Stewed Borlotti beans with Neopolitan sausage, shallots, chilli and crostini
A' Bruschetta Napulitane (v) (can be shared for two)
Homemade sourdough bread served with marinated Sicilian cherry tomatoes, basil, oregano, garlic and chilli
A' Brushetta Ro Cafone (v) (can be shared for two)
Two slices of homemade sourdough bread, one topped with extra virgin olive oil, garlic, cherry tomatoes, smoked cheese and fried aubergines; the other topped with extra virgin olive oil, garlic, friarielli and smoked cheese.
E Puppet Ca Pummarol
Beef meatballs in a rich tomato sauce
A' Parmigian E Mulgnan (v)
Baked fried aubergines with tomato sauce, basil, mozzarella & parmesan
A' Mpepat E Cozz
Steamed fresh mussels with lemon juice & black pepper
A' Fritturin (v) (can be shared for two)
O' crocche - Fried potato croquettes with parmesan, parsley; L'arancin - Fried rice balls filled with smoked cheese, tomato sauce; O'scagnuzziell - Fried Polenta with friarielli; Fried courgetts and aubergines batons.
A selection of fresh grilled marinated vegetables (aubergines, courgettes, artichokes, oyster mushrooms), sliced Parma ham, smoked scamorza cheese & marinated anchovies
O' Calamar Arrustut
Fresh squid coated in aromatic breadcrumbs, baked in wood fired oven, served with mixed salad and lemon aioli
A' Burrata Co Presutt
Soft southern Italian cheese served with 24 months cured Parma ham & rocket
L'Affettat Misto (Per 2 Persone)
Selection of cold cured meats and cheese: parma ham, salame Napoli, Porchetta, mixed caciottine cheese and Nocellara olives (for 2 people)
O' Carpaccio E Manz
Thinly sliced raw fillet of beef, drizzled with extra virgin olive oil, lemon juice, sprinkled with Sicilian salt flakes and freshly ground black pepper served with rocket, parmesan shavings and balsamic vinegar syrup.
Gavi di Gavi (2014) - 11%
La Scolca - Grape: 100% Cortese
Hand-harvest fruit is brought to the winery after 5-10 minutes where it is sprayed with dried ice. Cry- maceration, cold fermentation (13 to 14 degrees Celsius) and the use of natural yeasts preserves the Cortese's subtle fruit.
Palas Moscato d'Asti (2014) - 5%
Michele Chiarlo (sweet) - Grape: 100% Moscato di Canelli, then refrigeration and sterile bottling
Pomino Bianco (2014) - 12.5%
Frescobaldi. Grape: Chardonnay and Pinot Blanc blend with small amount of other complementary varieties. Maturation: 4 months in steel tanks, 3 months in oak barrels and 1 month in bottle.
Pinot Grigio (2014) - 13%
Tramin. Grape: 100% Pinot Grigio. The grapes were gently pressed off to steel tanks immediately after harvest. No malolactic fermentation. The must was allowed to ferment at controlled temperature (19 degree Celsius).
Gewurstraminer (2014) - 13.5%
Tramin. Grape: 100% Gewurstraminer. The grapes were gently pressed off to steel tanks immediately after harvest. No malolactic fermentation. The must was allowed to ferment at controlled temperature (21 degree Celsius)
Aglianico Trigaio (2013) - 13.5%
Feudi di San Gregorio. Grape: 100% Aglianico. 4 months in stainless steel vats.
Aglianico (2011) - 13%
Villa Matilde. Grape: 100% Aglianico. Grapes are fermented at 26 degree Celsius for 20 days and then the wine is aged 6 months in stainless steel tanks.
Plutone (2014) - 13%
Ocone. Grape: 100% Piedirosso (organic). Fermentation and raging in stainless steel vats for several months.
Furore (2014) - 13.5%
Marisa Cuomo. 50% Piedirosso, 50% Aglianico. 6 months in French oak barriques.
Taurasi (2006) - 15%
Salvatore Mollettieri. Grape: 100% Aglianico. Fermentation in temperature controlled stainless steel. 36 months in barriques in large oak casks.
Serpico (2010) - 14%
Feudi di San Gregorio. Grape: 100% Aglianico. Fermentation and maceration in stainless steel tanks for 3-4 weeks. Minimum 18 months in French oak barrels and barrels of 50hl of medium toast. A further 12 months in bottle.
Otello - 11%
Ceci. Natural Semi sparkling red wine. Grape: 100% Lambrusco Maestri. Using Charmat process, the wine undergoes secondary fermentation in stainless steel tanks, and is then bottled under pressure. Lambrusco Otello Ceci was the first Lambrusco in history to achieve the five clusters of the Italian Sommelier Guide. N. 7 because five bunches winner 7 years in a row.
Tauleto (2009) - 13.5%
Umberto Cesari. Grape: 90% Sangiovese Grosso, 10% Uva Longanesi. Vinification in Slavonia oak vats with long, temperature controlled maceration. Aged 24 months in 225lt and 500lt Allier, Troncais and American oak barriques and tonneaux,
Sangiovese (2014) - 13.5%
Bigi. Grape: 100% Sangiovese. The fermentation takes place at 25-26 degree Celsius and the new wine rests in temperature regulated stainless steel tanks until bottling.
Barbaresco (2011) - 14%
Dezzani. Grape: 100% Nebbiolo. The wine is refined in traditional fifty hectoliters oak casks, for eighteen-twenty-four months.
Barolo Cogno (2005) - 14%
Vignaelena. Grape: 100% Nebbiolo. Vinification in stainless steel, temperature-controlled, automatic pump-over, post-fermentation maceration for 30 days. Ageing 36 months in large Slavonian oak barrels of 40 hl and 24 months in bottle.
Borolo Cogno (2006 and 2007) - 14.5%
Bricco Pernice. Grape : 100% Lampia. Vinification in stainless steel, temperature-controlled, automatic pump-over, post-fermentation maceration for 30 days with submerged cap.
Ageing 24 months in large Slavonian oak barrels of 25-30 hl and 18 months in bottle.
Dolcetto d'Alba (2013) - 13%
Cordera di Montezemolo. Grape: 100% Dolcetto. Refining in steel and, for modest part, also in wood. Assembly and bottling in spring.
Montepulciano (2013) - 12.5%
Feudi. Grape: 100% Montepulciano d’Abruzzo 8 months maturation in stainless steel tanks plus 3 months in bottle.
Montepulciano (2013) - 12.5%
Cantina Zaccagnini. Grape : 100% Montepulciano d’Abruzzo. 4 months in Slavonic oak barrels, another 3 months refining in bottle.
Montepulciano (2010) - 14%
Indio. Grape : 90% Montepulcino d’Abruzzo, 10% Cabernet Sauvignon. 10 months in Allier barriques (1/3 new oak and 1/3 first year oak) and the balance in stainless steel. Aged for a further 6 - 9 months in bottle prior to release
Valpolicella Ripasso (2012) - 13.5%
Giuseppe Campagnola. Grape : 80% Corvina Veronese, 20% Rondinella. 1 year in big oak barrels plus 4 months in bottle.
Valpolicella Campofiorin (2011) - 13%
Masi. Grape : 70% Corvina, 25% Rondinella, 5% Molinara. The wine is aged in wood, 2/3 in Slavonian oak botti of 90 hl, 1/3 in Allier and Slavonian barrels of 600 liters, new, and a period in bottle.
Amarene della Valpolicella (2010) - 15%
Masi. Grape : 75% Corvina, 20% Rondinella, 5% Molinara. Aged for 24 months, 80% in 40-80 hectoliter Slavonian oak barrels and 20% in small Allier and Slavonian oak barrels (40% new, 30% 1 year old, 30% 2 year old) before a minimum 4 months in bottle.
Silenzi (2013) - 12.5%
Pala. Grape: Carignano, Monica, Sangiovese. After a gentle clarification, the must was moved to stainless steel vats to settle, and then bottled unoaked.
Nepente (2013) - 14.5%
Cantina Oliena. Grape: 100% Cannonau. Fermentative maceration lasts for 10-12 days and it is carried out at a temperature of 24-26°C. Frequent Pumping and délestage ensure the extraction of the colour and the noble components that are inside the grapes. The wine matures in cement or steel tanks at a controlled temperature.
Cannonau (2011) - 14%
Sella & Mosca. Grape : 100% Cannonau.
Fermentation in stainless steel vats for fifteen days at 72-79ᵒF.
Aged two years in large Slavonian oak barrels with an additional several months in the bottle.
Marchese di Villa Marina (2009) 13.5%
Sella & Mosca
Grape : 100% Cabernet Sauvignon
Fermentation in stainless steel vats for fifteen days at 68-82ᵒF.
The wine is matured 18 months in small French oak casks.
A further 12 months in large oak barrels and 18 months in bottle prior to release.
Turriga (2009) Argiolas 14.5%
Grape : 85% Cannonau, 5% Carignano, 5% Bovale, 5% Malvasia Nera
Maceration for about 16-18 days with good use of the delestage technique.
Aging 18-24 months in new French oak barriques and a further 12-14 months in bottle.
Nero d'Avola II Principe (2014) - 13.5%
Rallo. Fermentation in stainless steel tanks for 8 to 10 days .
6 months in steel vessels and 5 months in 50 hl wood casks.
Nero d’Avola (2012) Firriato 13.5%
Grape : 100% Nero d’Avola .
10 days of fermentation in stainless steel tanks at 26-28ᵒC.
6 months in American durmast barriques and a further3 months in bottle.
Santagostino (2011) Firriato 14.5%
Grape : Nero d’Avola, Syrah.
10 days of fermentation in stainless steel tanks at 24-26ᵒC.
8 months in American durmast barriques and a further 6 months in bottle.
Ribeca (2010) Firriato 14.5%
Grape : 100% Pericone.
Vinification in temperature controlled stainless steel tanks. Malolactic fermentation.
10-12 months in French durmast barriques.
6 months maturation in bottle
Tripudium (2011) Duca di Castelmonte 14%
Grape : Cabernet Sauvignon, Nero d’Avola, Syrah.
Temperature controlled maceration in stainles steel tanks and the must is fermented dry with the immediate start of malolactic fermentation.
Aged for 12 months in French barriques followed by a further 12 months in bottle prior to release.
Etna (2012) - 14%
Firriato. Grape: Nerello Mascalese, Nerello Cappucio.
14 days of fermentation in stainless steel tanks at 26-27ᵒC.
6 months in durmast barriques and a further 2 months in bottle.
Teroldego Rotaliano(2011) Castel Firmian 13%
Grape : 100% Teroldego Rotaliano.
After crushing and destemming, fermentation occurred at a controlled temperature of about 25°C. The wine Was aged for a minimum of twenty four months, of which twelve months were in oak and the rest in bottle.
Cabernet Sauvignon(2013) 13% £24.90
Grape : 100% Cabernet Sauvignon.
Traditional red wine vinification at controlled temperatures of around 25°C (77°F); briefly refined in wood.
Lagrein(2013) Tramin 12.5%
Grape : 100% Lagrein
Fermentation in stainless steel tanks at 28-30ᵒC.
Aged in both cement and oak casks for at least 6 months.
Chianti Riserva (2011) Terre 13%
Grape : 100% Sangiovese Matured in oak barrels for 24 months and then spends a further 6 months in the bottle before being released.
Chianti Classico (2013) Albola 13%
Grape : 100% Sangiovese. Maceration of the skins in the must and fermentation at controlled low temperature. Aged for six months or longer in oak casks.
Aged for six months or longer in oak casks.
Morellino di scansano (2013) Fattoria le Pupille 13%
Grape : Mainly Sangiovese with Alicante and Malvasia Nera.
Fermentation and Aging in steel tanks.
Borgone (2014) Camigliano 14%
Grape : 70-80% Sangiovese, 20-30% Merlot.
fermentation in stainless steel tanks at 26-28ᵒC.
Refined in steel with periodic decanting until bottling.
Villa Antinori (2011) Baby Tignanello 13.5%
Grape : 55% Sangiovese, 25% Cabernet Sauvignon, 15% Merlot, 5% Syrah.
Complete malolactic fermentation.
Aged for 12 months in 60 gallon French, Hungarian, and American oak barrels and then, 8 months in bottle.
Le Difese (2013) Baby Sassicaia 13%
Grape : 70% Cabernet Sauvignon, 30% Sangiovese.
After the malolactic fermentation, the wine is aged for 12 months in oak barrels previously used for Guidalberto and Sassicaia. It is released on the market after three months in the bottle.
Le Volte (2013) Baby Ornellaia 13.5%
Grape : 50% Merlot, 30% Sangiovese,20% Cabernet Sauvignon.
After the malolactic fermentation, the wine is aged for 10 months in 2 to 4 tears old oak barrels previously used for Ornellaia.
Il Bruciato (2013) Baby Guado al Tasso 14%
Grape : 65% Cabernet Sauvignon, 20% Merlot, 15% Syrah.
Malolactic fermentation partly in barrels and partly in tanks.
Returned to the barrels for a further 7 months followed by 4 months in bottle.
Veneto Pinot Grigio Blush (2014) 12%
Grape : 100% Pinot Grigio
The fermentation takes place at a controlled temperature with selected yeasts.
The wine stays in steel until it is cold sterile bottled.
Puglia Five Roses(2014) 12%
Leone de Castris
Grape : 90% Negroamaro, 10% Malvasia Nera.
2 months aging in stainless steel.
All dishes may contain traces of the following allergens: Wheat; Gluten; Peanuts; Nuts; Sesame Seeds; Celery; Soybeans; Milk; Eggs; Mustard; Lupin; Pork; Mollusc; Crustaceans; Fish; Sulphur Dioxide or Alcohol. Please note that if you are pregnant you may need to take caution when consuming any of the above dishes. For any questions regarding the allergen contents of specific dishes please contact the restaurant directly.
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