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Ristorante Arcobalena
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| The cuisine of Ristorante Arcobalena, situated on the main street of Giglio Castello on the homonymous island of the Tuscan archipelago, is principally fish-based. In the small restaurant with a rustic and familiar atmosphere, owner Francesco Carfagna is assisted by his young son Mattia and wife Gabriella, who serve up creative specialities prepared strictly with fresh seasonal produce only. |
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Ristorante Arcobalena overlooks the main street of Giglio Castello, the village located on the island by the same name in the Tuscan archipelago. Managed since 1988 by Francesco Carfagna, aided by his son Mattia and wife Gabriella, the small restaurant has a rustic yet welcoming and familiar atmosphere. This is also thanks to the owners, who love to talk to guests, telling them the restaurant's story, how they prepare the dishes and where the ingredients come from.
The first thing one notices on entering is the large kitchen where Francesco is at work. But not alone. For some years now, he has worked successfully alongside his twenty-five year old son Mattia, the restaurant's budding chef. Terracotta floors, ceilings with wooden beams and exposed stone vaults render the two dining rooms rustic and in perfect keeping with the external appearance of the building and the rest of the village. In the summer, tables are also laid outside. |
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Francesco and his son Mattia, the restaurant's two chefs, mostly propose a menu featuring extremely fresh fish caught in the island's waters. Flavours from the sea that are accompanied by seasonal vegetables: green beans, aubergines, cherry tomatoes, carrots and many others. Amongst the appetisers, the fish fillets and raw or cooked shellfish stand out, along with the sliced cured meats and small quiches of different types. The pie with aubergine, swordfish and fresh basil is a must. The restaurant's most memorable first courses however are its pasta dishes with seafood, such as Spaghetti with fish, fresh tomato and wild fennel. The land-based dishes not to be missed include Spaghetti with pancetta and figs, when in season. Fish is again the protagonist of the second courses: classic soups such as cacciucco are joined by fish stews with seasonal vegetables. Those wanting to try something unusual might try ordering fillets of mackerel with aubergines, peaches and chilli pepper.
The house desserts are also handmade by Gabriella, the manager's wife: starting with the crema catalana, a spoon dessert with cream and eggs that is the pride of the restaurant, but also the classic tarts with fresh fruit, jams and confectioner's cream. |
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 Ristorante Arcobalena
Via Vittorio Emanuele
Giglio Castello (Li)
Tel: ++39.0564.8061060
Closed: Tuesday
Capacity: 35
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