Teatro Bistro & Wine Bar
Welcome to Teatro! A labour of love from Antonio & Fiona De’Medici, in the heart of historic Portoferraio with mouth-watering views of the town and bay. We can’t wait to share our favourite Italian food & drink with you, when you’re on the island.
All the best meals come with a story – we’d love to share ours with you.
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“I cook with wine. Sometimes I even add it to the food.”
-W.C. Fields
“Wine is bottled poetry.”
-Robert Louis Stevenson
“Tell me what you eat, and I will tell you who you are.”
–Jean Anthelme Brillat
“So long as you have food in your mouth you have solved all questions for the time being.”
-Franz Kafka
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
-J.R.R. Tolkien
“One cannot think well, love well, sleep well, if one has not dined well”
– Virginia Woolf
“Let food be thy medicine and medicine be thy food”
-Hippocrates
“There is no sincere love than the love of food”
– George Bernard Shaw
Our Cuisine
How to describe Teatro’s Italian cuisine? ‘Elevated traditional’? ‘Sophisticated rustic’? Perhaps it’s just ‘fresh Italian food.’ We leave that for the poets and instead share the values we live, cook and eat by.
Honesty – as in life, so too in food. When we say our desserts are home-made, or your fish was caught this morning, we really mean it.
Local – Elban’s like to say, ‘what the sea doesn’t bring us, the land will provide.’ We buy as much as we can from local farmers, fishermen, foresters & friends, supporting local businesses & island sustainability.
Personal – It’s not just food on a plate, it’s a little of ourselves on there too. Our ravioli are small because that’s how Fiona’s Nonna insisted they should be. Antonio’s standards for balsamic vinegar are almost impossibly high, because he’s been making it at home in his Nonno’s barrels since he was a boy. We only cook what we love.
Simple – When you work with such fresh ingredients, there is really very little else to do to them. By adding some simple refinements, our aim is to exalt the spirit of the food itself. (…along with a chillled Ansonica DOC of course). What it needs, we add. What it doesn’t, we leave.
