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Focus Stories

Stefano’s Trattoria

by Susan Shalhoub

Featured Photo from Stefano’s Trattoria

Go ahead, ask owner Alejandro Martinez to name his hands-down, favorite dish at Stefano’s Trattoria. He won’t miss a beat. 

“Tortellini Di Stefano,” Alejandro says without hesitation. “Mother’s Day is always our biggest day of the year – we make about 95 of them that day.”

And whether it’s Mother’s Day, Valentine’s Day, a birthday or anniversary, or even just a random Tuesday, Stefano’s Trattoria is the perfect place to celebrate life in the community we love.

Alejandro embraces the traditional, Old Italy theme of the restaurant he’s owned for the past five years. He respects the recipes that have made Stefano’s a mainstay in the community for diners in search of authentic Italian food.

In fact, a goal of the restaurant’s $70,000 renovation last year – that brought Stefano’s new furniture and floors – was for the vintage Italian feel to be left intact.

“If it’s working, why change it?” says Alejandro.

He applies the same theory to the menu and the way the dishes are made – which is why longtime customers keep coming back. They are assured the same quality of homemade, fresh food each and every time they visit.

With classic appetizers like Calamari Fritti and Pomodori Caprese; entrées like Ravioli, Cannelloni Florentine, Veal Alla Piccata, and Pizza Braccio Di Ferro; and a robust kids’ menu, Stefano’s handles any dish – whether fish, chicken, veal, or pasta – with flair.

Alejandro credits the Stefano’s team of Lewis English, Elizabeth English, Orlin Funez, Austen Suchanek, Elisa Concepcion, and Alicia Lugo, who make the restaurant exceptional. All of them come from a place of “yes,” Alejandro says, whether a diner wants a different table, information on the best gluten-free dishes, or a wine recommendation.

It’s not unusual to see the team eating lunch together off the clock, right at Stefano’s. The staff meal is encouraged to build camaraderie. Sometimes, they order off their own menu. Other times, they will visit different locally-owned restaurants and bring food in to share and compare. It’s a great way to support the local community and keep the quality standards at Stefano’s sky-high.

The important thing is the building of a family atmosphere, which Alejandro says benefits everyone.
“If my team is happy, our customers are happy,” says Alejandro.

Stefano’s sees about 2,800-3,200 diners per week for lunch and dinner, not counting catering service.
“We want to be people’s favorite restaurant,” Alejandro proclaims with pride.

And many folks in Oviedo and Winter Springs are already on board.

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