The story
On the island of Elba, within the historic Sapereta farm, the restaurant of the same name brings Tuscan cuisine to the table with a clear contemporary vision. The farm, established at the beginning of the 1900s by Teolo Ario Sapere, has long produced wine and olive oil that speak of this island. In 2006, the family turned an old wine-aging cellar into a dining room, creating a space that feels both rooted and fresh.
Chef Sante leads the kitchen, supported by sous chef Dario and pastry chef Jessica, while Danae manages the front of house alongside maître Jasmine. The team works from a philosophy that the seasons dictate the menu, and that every ingredient deserves respect. They make everything in-house—bread, grissini, focaccia, fresh pasta, and pastries—as a direct continuation of the knowledge passed down by their ancestors.
The cooking is Tuscan at its core, but interpreted with lightness and modern technique. Fire plays a central role, used to draw the best from vegetables, meats, and fish. The restaurant’s location, surrounded by the farm’s own vineyards and olive groves, means that the produce is intensely local and mineral-rich, shaped by the sea air that permeates the island.
The dining room itself, carved from the old cellar, is a calm, natural setting with outdoor seating available. The atmosphere is informal but precise, reflecting the care that goes into each plate. The wine list naturally features the estate’s own bottles, alongside a curated selection that complements the food.
Sapereta’s commitment to quality and its clear sense of place have earned it a Michelin Recommended recognition, a fitting acknowledgment for a restaurant that honors its heritage while looking forward.
Recognition
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