The Teatro Verdi of Trieste
Presents
Victor de Sabata Lounge
Discover the new gourmet opera experience proposed by the Teatro Verdi of Trieste in the sophisticated early 19th century setting of the Victor de Sabata Ridotto, in collaboration with local producers of local food and wine. Enjoy your intervals in a quiet and relaxed atmosphere, with a reserved table and table service.
The Teatro Verdi of Trieste, in collaboration with renowned and esteemed local food and wine producers, offers its audience a whole new service – the Victor de Sabata Lounge. The Lounge is hosted by the sophisticated hall of the Victor de Sabata Ridotto, whose décor dates back to the early 19th century, a crucial time in Trieste’s history, making the Ridotto a stylistically and historically unique venue.
Starting from 17 January and only for each opera premiere, the Verdi audience will have a double refreshment option during intervals: the bar, which will continue its service as usual, and – upon reservation – the Victor de Sabata Lounge. Here, those who have booked their own table at the box office, will be treated to a sophisticated service, with a small tasting menu featuring exclusively the best of local food and wine, for a peaceful and elegant interval experience.
The menu will cost 15 euros per person, perfectly in line with local market prices, and may only be purchased at the box office until the day before the performance and subject to availability.
This new initiative brings the Teatro Verdi closer to the offer of great Theatres such as the Vienna Opera. Significantly, though, its distinctive choice of local food and wine excellence is a tribute to the richness of the area surrounding it, of which the theatre is the artistic and productive soul.
Superintendent Giuliano Polo: “We had promised to enhance our theatre’s services to its audience and citizens, and this initiative – following the car service to reach the theatre – is part of this commitment. Clearly, we were inspired by great international theatres such as the Vienna State Opera, but we chose not to opt for a globalized culinary approach. We wished to take the opportunity to promote local food and wine excellence because the Theatre is part of this region, its expression and at its service.”