Gifted Italian-born Chef Aldo Marcon honed his skills in his grandma’s kitchen pretending he was the “Amaretto Cookie Chef”. Broadened his horizons by studying at the prestigious Carlo Porta culinary school in Milan, afterwards wowing his way through many notable kitchens like the well-known Cafe Fiorello in Manhattan. He eventually moved to New Orleans, where he cooked alongside such famed chefs as Emeril Lagasse and Mario Batali.

Cultural flare and culinary delights collide at the new Cinque Terre Italian Restaurant. Executive Chef/Owner Aldo Marcon is taking classic Italian cuisine to a new level by combining flavor fusion with the exotic Mediterranean culture, bringing “experience dining” to Davie.

Taste the Difference


The menu offers SIMPLE FOOD MADE WITH LOVE. Imported cheeses, cured meats, homemade pasta, superior cuts of fish and fresh seafood that customers can taste in every bite. Imported Burrata Cheese, served with Prosciutto di Parma is stretched in-house and made into a pouch filled with the creamiest part of mozzarella, the Wild Mediterranean Octopus is poached, pan seared and finished in a to die for garlic-herb sauce and Grandma’s Meatballs are simmered in an unforgettable Pomodoro Sauce. Homemade Fettuccine, Tagliolini, Squid Ink Tagliolini, and Pear & Pecorino Romano Ravioli comprise the succulent seafood specialties. To culminate, Deconstructed Tiramisu served in a bowl with crunchy lady fingers, a shot of espresso and Kahlua served table side.

The menu is laden with a variety of luscious Italian character sprinkled with hints of Northern Italian flare designed to steer you away from a mundane evening meal.

In Italy, lies Cinque Terre

or “Five Villages”

Where the Mediterranean Sea meets the shore, the turquoise waters and fertile soil here nurture a wealth of culinary treasures, like superb seafood, pesto, porcini mushrooms and wine.

Delightful to the taste buds and senses, Cinque Terre sets a mood of elegance and relaxation through inviting colors and ambient lighting, giving its guests a feeling ease. Service adds to the collage of experiences with front of the house staff that is knowledgeable and attentive.