NEED TO KNOW
- Elba is reached by an hour-long ferry from Piombino (after flying into Pisa or Florence) or there are direct flights by Intersky into the La Pila airport at Marino de Campo from Germany/Austria or from Milan and Lugano via Silver Air
- There are six marinas as well as several sailing schools, of which Marciana Marina is the most exclusive
- Don’t-miss restaurants include Le Ripalte in Capoliveri, Capo Nord in Marciana Marina and La Caletta in Porto Azzuro
- Fabulous beaches include the famous Cavoli near Marina di Campo, Zuccale near Capoliveri for wild seclusion or Sansone for crystal-clear waters
- Must-buy local specialities include the famous Acqua dell’Elba floral scent, Locman watches made at Marina di Campo and Marina Sala cashmere
Fetovaia, €2.6m
Wonderful little hideaway in a beautiful area of protected parkland with terraced gardens running down to the water’s edge of a beautiful bay. This one-bedroom, 45sq m (485sq ft) property offers a summer kitchen. Knight Frank (020–7629 1058; www.knightfrank.com)
Marciana Marina, €2.6m
Just a few steps up from the sea and boasting its own private dock, this is a clifftop four-bedroom, four-bathroom property with separate guest- house and multi- ple terraces. Sotheby’s International Realty (00 39 02 870 78300; www.sothebysrealty.com)
Santo Stefano, €1.2m
Recently restored four- bedroom farmhouse in a tranquil, undeveloped area of oak woods within easy reach of Portoferraio. Knight Frank (020–7629 1058; www.knightfrank.com)
-
The Country Life guide to Somerset: What to do, where to stay and how to eatSomerset is rich in natural beauty and history, but it is its wealth of small-scale food and drink producers, farmers and makers that really set it apart from the competition. Find out how to make the most of it all with our indispensable guide.
-
How to make a gloomy city garden into a haven of colour and natureTiffany Daneff discovers how to transform a typically dark London back garden into a light-filled green haven that is always in use. Photographs by Clive Nichols.
