Sardinian haute cuisine shines again. The Michelin Guide has brought the number of restaurants to seven, all with one star. Four are confirmed and three are new , two in the northeast: Ulìa di Cascioni Eco Retreat , the five-star restaurant in Arzachena, with chef Salvatore Camedda from Cabras , who already held a star for Somu in Baja Sardinia. A star also arrives in Golfo Aranci for La Spigola , with chef Roberto Pisano . And after a three-year absence , a star returns to Cagliari: bringing it back to the Sardinian capital is Amanõ , the restaurant led by Campanian chef Vincenzo Sorvillo and the only non-seasonal restaurant on the starred list.
Confirmations for Fradis Minoris, Laguna di Nora - Pula , Fuoco Sacro, of the boutique hotel Petra Segreta in San Pantaleo , Confusion in Porto Cervo and Capogiro of the 7Pines Resort Sardinia in Baja Sardinia.
It is always the north-east with Gallura, therefore, that reigns supreme with five out of seven starred restaurants.
"This recognition is a strong incentive to continue on the path I've embarked on," explains chef Salvatore Camedda . "After my experience with Somu, I embraced the Ulìa project, which focuses on the most natural, artisanal cuisine possible, with a focus on the sea and references to my homeland, the Sinis Peninsula . We use locally sourced products from the resort's farm—fruit, vegetables, oil, and honey."
Just one year after its opening in 2024, it was included in the guide's recommended restaurants, and now Amanõ restaurant is making the big leap. "It's a great satisfaction for me to bring the Stella back to the Sardinian capital , this wonderful city that welcomed me," observes chef Vincenzo Sorvillo . "It's the result of teamwork, a lot of dedication, passion , and the desire to improve day after day."
La Spigola in Golfo Aranci offers a gastronomic project rooted in Sardinia and its sea, with a cuisine dedicated to the world of seafood. "I thank those who believed in this project," says chef Roberto Pisano , "the fisherman Claudio, the greengrocer Giovanni, the kitchen and dining room staff, the customers, and the family. La Spigola is a family story built over time and grown through the work of several generations, a journey that required the ability to rethink ourselves, without losing our connection to our origins."
(Unioneonline)