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If you never got to live your Euro summer — or if you did make the trip and need to relive your adventures — there’s a little slice of Southern Italy right here in Sydney. Enter Divino Osteria, an Elizabeth Bay eatery that transports the flavour and hospitality of southern Italy to the eastern suburbs. To get the lowdown on the family operation, its menu, and why you should pencil in a reservation ASAP, we spoke to chef Andrea Di Stefano and owner Anthony Alafaci.
The address of Divino Osteria might call up some memories for veterans of Sydney nightlife, since 19-23 Elizabeth Bay Road was formerly home to The Sebel, a famous celebrity haunt that went back to 1963. Today, Divino Osteria and Alafaci have swapped A-list party secrecy for Italian hospitality.
Guy Davies
What Was the Vision for the Space When it Opened?
“The vision for Divino Osteria was to establish a space that celebrates Italy’s vibrant culinary heritage, offering a cozy yet refined casual dining experience that captivates the senses and fosters a sense of community among guests. The name ‘Divino’ in Italian means ‘divine’ or ‘heavenly,’ often used to describe something extraordinary, or of exceptional quality. It reflects the idea that the dining experience at our restaurant is not just about food but something sublime and memorable.
‘Osteria’ refers to a traditional Italian restaurant, typically more casual and focused on offering local, home-style dishes. Osterias were gathering places for friends and family to enjoy simple, hearty meals together, with an emphasis on community and warmth. Together, ‘Divino Osteria’ embodies the essence of what we offer — a heavenly, welcoming place where you can savour the rich, authentic flavours of Italy, rooted in tradition but presented with modern flair.”
Which Particular Niche Does Divino Osteria Fill in the Local Dining Scene?
“We’re a casual Italian eatery focused on local, home-style dishes, reflecting our commitment to genuine hospitality and creating a dining experience reminiscent of sharing a meal at a friend’s home. We seek to bring people together with good food and wine. We distinguish ourselves in Sydney’s dining landscape, appealing to those seeking a genuine and heartfelt Italian dining experience.”
Divino’s head chef, Andrea Di Stefano, is Sicilian by birth and brings his own range of skills and love for the simple authenticity of Italian cooking, having crafted a menu that celebrates fresh, seasonal ingredients and authentic methods, including handmade pasta, stone-baked pizza from the venue’s hand-built brick oven, slow-cooked sauces, and locally sourced produce.
Guy Davies
What Kitchen Experience Did You Have Before Joining the Divino Team?
“I started cooking at 12 years old in our family bakery and pizzeria in Italy, one of three boys all in the food industry. I later trained up in a hotel kitchen in Catania, Sicily, where I cultivated a palate for the different yet specific flavours of Italian cuisine. This was refined at home in collaboration with my mother and grandmother, cooking familiar home-style dishes. I later had the opportunity to hone my skills in fine dining kitchens across Italy and London, learning from Michelin-starred chefs. Now, in Australia, I’ve combined those experiences to craft the menu at Divino Osteria.”
Of All the Dishes on the Menu, Which Is Your Favourite to Prepare?
“The costoletta d’Agnello is my favourite dish to prepare on our current menu. Lamb chops are a cherished component of Italian cuisine for their tenderness and rich flavour. They offer the versatility to be prepared in various ways that highlight their natural flavour while adding your own refined touch, whether through technique, seasoning or presentation, allowing for creative culinary expressions.”
Guy Davies
Can You Take us Through Divino’s Drinks and Wine Offering?
“Divino’s wine list is a carefully curated journey through Italy’s most celebrated wine regions. From Tuscany to Sicily, each bottle featured reflects the traditions and terroir of its origin. There are Italian classics like barolo, nerello mescalese, nero d’avola and amarone. We also have an array of Australian and New Zealand wines from the Barossa, McLaren Vale, Margaret River and Marlborough. Each bottle has been selected to complement and pair perfectly with the food and elevate the dining experience.
We also have some specialty cocktails, some classics and bold Italian signatures too. Our cocktail list is a celebration of fresh citrus, fragrant herbs, and vibrant liqueurs. Whether you’re in the mood for something bitter, sweet, sparkling, or spicy, there’s a glass here with your name on it.”
What’s Your Favourite Drink on the Menu?
“One of the standout elements of our bar program is our curated Limoncello, which is made to reflect the flavours we love most from the south. It’s a small touch, but it makes a huge difference in flavour.
Guy Davies
If Someone Is Making Their First Booking at Divino, What Would You Recommend They Order?
Di Stefano: “The medaglioni is a personal favourite on our specials menu. Using a wagyu sirloin MBS9+ with brown butter and sage, we craft oversized ravioli and present it on a plate. It pairs really well with a due lune nero d’avola/Nerello Mascalese grape, which really enhances the flavour of the food.”
And for drinks?
“You can’t go past an Aperol Spritz or a Limoncello Spritz. Both are light, refreshing and perfect for daytime drinking — bitter, citrusy and just the right amount of effervescence. If you’re after something a little stronger, a Tommy’s Margarita is a great option, too — clean, fresh, and packed with flavour without being too heavy.”
To make a long lunch booking at Divino Osteria, or to find more information, visit the website.