Overview

Divieto, Italian for "prohibition,” heralds the 1920s with a décor and vibe that take guests back to thrilling years of flappers and Italian mobsters. The restaurant offers over 70 signature Italian dishes, including their signature Ruota di Parmigiano—a tableside experience where creamy fettuccine Alfredo is tossed in a Parmigiano-Reggiano cheese wheel. Mexican-born chef Luis Zavala started his career at 15 years old as a dishwasher at a Chinese restaurant in Mexico City. He worked his way up and in two years, became the chef of the restaurant. After working at notable restaurants in Mexico City, he moved to Florida to work at the then-Bice Grand Café in Bonito Springs, before joining Divieto’s restaurant group.