Osteria del Noce
It's well worth the climb up Marciana's steep stone steps to eat at this informal Elban-Ligurian seafood joint. There's no permanent menu, because diners are at the mercy of today's catch: Everything is chalked up on a board that gets passed from table to table by bustling staff. The misto mare is a mixed antipasto of warm, cold, and cured seafood that might include clams, octopus, anchovies, smoked tuna -- or all of the above. The place's real forte, however, are secondi such as acciughetta ligure (anchovy, potato, and zucchini layered, baked in the oven, and served dressed with pesto) or meaty fish such as palamita all'Elbana (Atlantic bonito stewed with tomato, capers, olives, and potato). Booking is essential if you want a perch on the panoramic terrace.
It's well worth the climb up Marciana's steep stone steps to eat at this informal Elban-Ligurian seafood joint. There's no permanent menu, because diners are at the mercy of today's catch: Everything is chalked up on a board that gets passed from table to table by bustling staff. The misto mare is a mixed antipasto of warm, cold, and cured seafood that might include clams, octopus, anchovies, smoked tuna -- or all of the above. The place's real forte, however, are secondi such as acciughetta ligure (anchovy, potato, and zucchini layered, baked in the oven, and served dressed with pesto) or meaty fish such as palamita all'Elbana (Atlantic bonito stewed with tomato, capers, olives, and potato). Booking is essential if you want a perch on the panoramic terrace.
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