The Crown Pasta & Risotto

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(305) 614-1378

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Discover a world of culinary bliss at The Crown Pasta & Risotto

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The perfect place for an exceptional experience

Located in the heart of Miami’s historic Coral Gables neighborhood, The Crown Pasta & Risotto Restaurant is a casual Mediterranean cuisine offering exquisite dining. Operated by Chef Jhonny Delgado and Chef Adolfo Pucci, the restaurant’s menu consists of high-quality foods and healthy ingredients, a farm-to-table concept. Guests can choose from an assortment of flavorful meals with vegetables

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(305) 614-1378

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Special Event.

Perfect for all kinds of meetings including business sessions, strategy days and team bonding activities for up to 14. Available in combination with dining packages or on it's own with pastries, coffees and cold drinks to keep the team fueled.
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The smallest of our private rooms is a perfect get together space for groups of up to 8. Our service is discreet to allow for uninterrupted business discussions or dining experiences. Available in combination with dining packages or on it's own with pastries, coffees and cold drinks to keep the team fueled.
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Group Booking.

With a capacity for 24 seated guests this option will suit larger gatherings. Smaller parties will benefit from the additional space if drinks reception area is required. Available in combination with dining packages or on its own with pastries, coffees and cold drinks to keep the team fueled.
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Best Specialties

Special Offers
Tagliolini al Tartufo
Tagliolini al Tartufo
Homemade tagliolini - fresh butter black truffle - parmesan cheese
$27
Caccio e Pepe
Caccio e Pepe
Bucatini - crispy parmesan cheese
$24
Gnocchi al Ragú di Carne
Gnocchi al Ragú di Carne
Short rib ragú - homemade ricotta cheese - tomatoes croutons - basil
$24
Vongole Alle Limone
Vongole Alle Limone
Linguini - red flakes pepper - clams - japanese uni
$26
Filet Mignon Wagyu Beef
Filet Mignon Wagyu Beef
8 oz wagyu beef - sweet potatoes purée - potatoes mille feuille - green mix salad
$60
Half Chicken
Half Chicken
Cooked for 16 hours come with broccolini side
$28
Short rib Bone in
Short rib Bone in
Low cooked and finished on the grill with tomatoes cherry
$39
Ribeye Bone in Alla fiorentina
Ribeye Bone in Alla fiorentina
Grilled angus bone in ribeye - herbs - lemon oil
$40
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Este sitio es una joya escondida en Coral Gables, los risottos y pastas son una locura, y la sopa de langostinos ese demasiado divina! El brunch de los domingo es increible.
S Lodkyan
Este restaurante es maravilloso. Comida exquisita y Atencion perfecta, definitivamente le pondría más de 5 estrellas 🌟
Cristian Silva Musica
Los cócteles espectaculares. Nos encantó el ambiente, la música, la atención no puede ser mejor. Todo lo que probamos estaba exquisito, súper recomendado si quieres comer gourmet y delicioso
Cristiana Ungaro

The reviews of customers when coming to our restaurant!

Meet Our Chefs

amazing team

Jhonny Delgado

Chef Jhonny Delgado, a native of Venezuela, traded his law books for chef’s aprons. He completed short studies in Venezuela at the Mariano Moreno Culinary Institute. 10 years ago he started as Manuel Sulbaran’s kitchen helper at Bubble Cafe, later as a cook line at B Bistro, where he says he was given the opportunity to follow his passion for gastronomy until he was named Sous Chef and Kitchen Manager for 4 and a half years.

He has worked hand in hand with great Chefs like Henry Hanes and Carlos Garcia. Along the way, he has worked at Obra Miami, Cake Thai and in private dinners with different chefs.

Chef Jhonny brings an unprecedented level of passion, detail and care to every dish he prepares.

Adolfo Pucci

Chef Adolfo Pucci, a native of Venezuela (Maracay), has felt the love and passion for cooking all his life. He has lived in Miami for six years, at the same time that he started working professionally in a kitchen. 

He studied Culinary Arts to graduate from military college.  He worked in kitchens like Rooster and The Till, Juvia, Doma, Leku, among others. 

He now performs his art and his cooking together with Jhonny Delgado who on several occasions have reiterated and combined his art into food

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