Cafe Sistina stands out in Honolulu as an Italian restaurant with a unique culinary and ambient experience. With frescoes from floor to ceiling and subtle, yet distinctive flavors, Cafe Sistina introduces the visitor to many levels of experience.

Italian food has great regional variations depending on the birthplace of the chef. Chef and Owner Sergio Mitrotti is from Torino in Northern Italy, and came to Honolulu after spending time in New York and Los Angeles. His cooking style, as Italian as they come, has been

Hours:

Lunch: Mon - Fri

11:30 am - 2 pm

Dinner:

Sun-Thurs: 5:30 - 9:30 pm

Fri-Sat: 5:30 - 10:00 pm

Payment:

AmEx, MasterCard, VISA, Diner's Club and JCB

Full Bar:

Cocktails, imported and domestic beer.

Wine List:

Over 30 domestic and Italian  wines that complement the cuisine, including about 20 wines by the glass..

Private Dining & Catering:

Perfect for weddings, receptions, rehearsal dinners, birthdays, anniversaries, etc. The side room seats up to 20 guests. Groups up to 40 can be accommodated on one side of the dining room. Groups of 80 for a buyout.

Live Music:

After 10 pm on weekends. Schedule varies.

Parking:

Validated, in the Interstate Building

Take Out Available

influenced by the experimentation of New York and the eclecticism of Californian cooking, creating a unique fusion cuisine.

Cafe Sistina offers a country Italian menu and a fusion cuisine integrating West Coast fresh flavors and the produce indigenous to Hawaii. The inviting atmosphere of the full bar makes it the perfect place to warm up to the vast selections of wine and cocktails. Attention to detail is reflected in every aspect of the theme, from the design to the mood lighting, and most importantly, superb food with friendly, efficient serve for customers who demand only the best.

"This cornerstone of Honolulu Italian dining is the perfect place for a contemplative dinner for one. Sit at the bar at the back of the room, next to a mural of Adam and Eve, and order some hearty fresh-made pappardelle topped with venison-and-merlot ragœ. Crack open that week-old New Yorker, or have a chat with manager Dario Del Vecchio (and take his wine suggestions)."

Honolulu Weekly, New & Noteworthy, July 20, 2005

"A favorite among Honolulu’s casual Italian restaurants, Sistina is located in a nondescript bank building, which at least offers ample parking. This is a relentlessly stylish place, from the staff dressed in designer T-shirts to the Italian glassware. The walls are covered in copies of Renaissance frescos. Owner Sergio Mitrotti divides his menu into three parts---his grandmother’s cuisine (traditional), his mother’s (modern Italian) and his own (innovative). Among the latter, try such exotic fare as fresh mango fettuccine with shrimp, and asparagus ravioli with a sweet vermouth cream sauce. We eat simply here, often late at night at the bar, ordering things Mitrotti’s grandmother would have made---bruschetta con vongole and linguine alla putanesca, a spicy marvel full of black olives, capers and anchovies. With a glass of Frascati or Valpolicella Amarone, we sit back, watching one of the town’s most interesting crowds."

Gayot Restaurant Reviews

"Ornamented with murals painted by the restaurant's talented chef, this charming eatery is a favorite for Italian cuisine. Northern Italian is the name of the game, although the menu encompasses everything from traditional fare to more experimental dishes. You'll find, for instance, an array of fresh pastas, including filled raviolis, gnocchi, and linguine studded with tasty ingredients. Meat dishes also find their place, and everything gets lovingly treated to luscious sauces and top-quality preparation. Intimate and creative."

10 Best, Trusted Advice for Travelers

"Sergio Mitrotti is one of my favorite restaurant people ... in 1991 opened Cafe Sistina on King Street, which is still going strong and about to celebrate its 10th year. Sistina is a special place for many different reasons — the food, of course, and the gorgeous re-creations of Sistine Chapel paintings done by Mitrotti himself. "I am a decorator, not an artist," Mitrotti says, his modesty resounding in a definitive fashion. "I like to work with spaces, not canvas, perhaps use my talent to please people, their eyes and their taste buds." Ah, yes, the taste buds. "

Honolulu Advertiser, by Matthew Gray, Nov. 2, 2001