Osteria del teatro
Osteria del teatro

Osteria del teatro

Every time we go to Cortona, our aim is to stop at Osteria del teatro. Charming but genuine, owned by Emiliano Rossi, experienced and friendly chef, always able to surprise our picky friends…. For us this is the best restaurant in Cortona. 

Everything is excellent, and not to mention the wine list! We’re in love!

From Brunello di Montalcino “Biondi Santi” ‘99 docg or “ Poggio di Sotto “ ‘99 doc, to Nobile di Montepulciano Riserva grandi Annate “Avignonesi” ‘03 docg. From Guido Alberto sangiovese merlot cabernet “ “Tenuta S. Guido” ’02 to Flaccianello della Pieve “ Fontodi “ ‘04 Panzano. No way to describe this excellant selection of more than 500 wines (all preserved in a temperate cave).

Reading the wine list my eyes turns heart shapes!

The Osteria del teatro allows you to enjoy tasty and sought Cortona cooking in unique setting: a ‘500 building totally renovated and restored to original splendor. Three different settings welcomes you in an elegant and very exclusive atmosphere.

Never on Wendesday

Where: Osteria del Teatro,Via Maffei, 2 Cortona – Arezzo  Tel. +39.0575.630556 

if the osteria del teatro will be closed, please go to their new easy trattoria called FETT’UNTA.

It is located just in from of the main osteria del teatro in via Maffei. Tel 0039 0575 630582 | info@fettunta.net

Off course if you go in name of Il Fontanaro you will receive a super special treatment!!!


Here you are the list of only some of ours favorites dishes at the trattoria:

As Starters

CHEF’S CARPACCIO: surprising matching of meats, vegetables and cheeses

THREE TUSCAN SOUPS: among the most traditional ones, a proposal of three soups, from the most classical to the less known ones.

TERRINA DELLA SETTIMANA, WEEKLY BASIN: a dish with meat, vegetables or cheese, or, according to the chef’s creativity, an amazing dish with all of them, full of old tastes
TRUFFLE FONDUE: a classical matching of melted cheese and fresh truffle.RISOTTO UBRIACO CON COSCE DI QUAGLIA, drunken rice with quail legs: strong flavours, to which we add chicken liver and rosemary

FARFALLE UBRIACHE DI NOBILE E PANCETTA, drunken farfalle pasta with Nobile wine and bacon: an ideal dish for those who love wine. A strong and excellent taste

CAPPELLETTI AROMATICI al POMODORO, cappelletti pasta flavoured with tomato: cappelletti stuffed with stewed beef meat. A pleasant lemon taste inside.

POLENTA con SUGO di CASTRATO, soft polenta (maize porridge) with mutton sauce. A good smell of rosemary

PAPPARDELLE al CACAO sulla LEPRE, wide ribbon noodles with cocoa on the hare: classic sauce with intense tastes and the right balance between sweet and strong

CAPPELLETTI alla VERZA TARTUFATI, cappelletti pasta with savoy and truffle: an unusual but interesting matching, where truffle is fresh and cut in slivers

RAVIOLI di SELVAGGINA al PROFUMO di ARANCIO, ravioli pasta with game and orange

Second Courses

BISTECCA alla FIORENTINA, high steak served hot but blood cooked as it is meant to be

SELLA di CONIGLIO agli AROMI TOSCANI, rabbit saddle with Tuscan flavours: a complex dish, whose aromas are candide onion, fennel, sage and rosemary
STRACCETTI al CHIANTI, an intense taste where it is evident the Chianti wine sauce among the small beef pieces of meat
FILETTINI di MAIALE alle MELE e CAFFE’, pork small fillets with apples and coffee: a reinterpretation of an old Medieval recipe. Tastes are melted in a pleasant presence of sweet and strong tastes
FARAONA ai FUNGHI PORCINI, cep mushrooms guinea-fowl: classic matching with an intense taste that wants to exalt cep mushrooms taste and smell
COSTOLETTE D’ AGNELLO al ROSMARINO, lamb chops with rosemary: an intense rosemary sauce that goes with this lamb after a quick browining
CARRE’ di AGNELLO in CROSTA alle ERBETTE AROMATICHE, lamb, bread with aromatic herbs: rosemary, thyme and breadcrumbs
CINGHIALE in UMIDO con POLENTA GRATINATA, stewed wild boar with maize porridge (polenta) cooked au gratin: wild boar cooked in a traditional way, rich of spices that release an intense taste
FILETTO al PEPE ROSA e PECORINO, pink pepper fillet with pecorino cheese: rich smells melt together for an intense but delicate taste
FILETTO al VIN SANTO E SCALOGNO, fillet in holywine and green onion: the right balance between the sweet taste of the holywine and the intense flavour of the green onion
FILETTO AL LARDO DI COLONNATA E PRUGNE, fillet in Colonnata bacon fat and plums: the fat meets the sourness inside aromas and sweetness
FILETTO al TARTUFO, truffle fillet: a traditional plate that gives value to the smell and richness of this tuber


PRUGNE COTTE nel SANGIOVESE e UVA PASSA, plums that are cooked in Sangiovese wine with raisins: a sort of vin brulè, in order to warm you a little bit
PERE con CIOCCOLATO FUSO, pears with melted chocolate, syrup cooked pears with aromas and hot plain chocolate
SEMIFREDDO MIELE e NOCI, honey and nuts semifreddo (soft ice-cream), a curious and intriguing matching
FONDUTA di CIOCCOLATO e FRUTTA, chocolate and fruit fondue (minimum for two persons)
TORTINO di CAROTE con MARMELLATA al RADICCHIO, carrots cake with chicory: an unusual cake, based on an unusual matching
SFOGLIATA di CASTAGNE al ROSMARINO, chestnut and rosemary puff-pastry cake: a revision of the ancient Tuscan ‘castagnaccio’ recipe (chestnut cake)
MOUSSE ai CACHI, persimmon mousse: unusual and attractive cake
IL MIO TAGLIERE DI CIOCCOLATO, my chocolate cutting board: different kinds of chocolates hand-softened with the addiction of many aromas