The gastronomic garden of Sardinia

About Us

Hospitality, nature, and sustainable cuisine in Oristano

Located in the green heart of Sardinia, not far from the historic centre of Oristano, Ros’e Mari is a young and innovative gourmet destination.

Here, nature and beauty come together to offer an unforgettable gastronomic and sensory experience. Ros’e Mari was born on the ruins of an old nursery that had long been abandoned.

The current owners, Gian Michele and Lucia, driven by great passion and a touch of healthy madness, embarked on an enthusiastic project to revive and transform this incredible rural estate, making it accessible to everyone once again.

Their dream was to create a destination where gardens and greenhouses could provide a splendid setting for guests and allow them to enjoy fresh, seasonal, and zero-kilometre cuisine. This impressive restoration project began in 2011 and required a highly sensitive and delicate approach to try to safeguard the ecosystem. Gradually, each area was brought back to life. The result is now an enchanting oasis in the heart of the Sardinian countryside.

The rebirth of this impressive property took place with the utmost respect for the land and its heritage, while combining traditional agricultural techniques with innovative and sustainable methods.

This conscious approach to transformation allowed the owners to create an intriguing and innovative concept, a unique ‘Gourmet Garden’ in the area. At Ros’e Mari, visitors and guests can relax in the uplifting atmosphere of the tranquil gardens, enjoying the utmost hospitality and creative cuisine.

The family

Ros’e Mari Farm and Greenhouse is a family business in every sense, and this is evident in all aspects of the organisation. Throughout the restoration process and the subsequent opening of the elegant restaurant and event spaces, the family made a significant investment of time, energy, vision, and hard work. The owners, Gian Michele Pilo and Lucia Schirru, are the driving force behind Ros’e Mari Farm and Greenhouse. Meanwhile, Davide Schirru (Lucia’s nephew), passionate about wine, plays a key role in the hospitality and events sector. Loredana Schirru (Lucia’s sister) is an essential asset in her role as a pastry chef and in managing hospitality. Since its opening, Ros’e Mari Farm and Greenhouse has become a successful enterprise in a very short time. This is due to its strong territorial roots and the passion and desire to create something unique that can be shared and enjoyed by others. Ros’e Mari has quickly become a sought-after destination for garden and food lovers. This passion is clearly evident in Lucia’s words: “My farming origins lead me to have a strong inclination towards sharing and hospitality; having people around is as rewarding as having plants around. In a green environment, people are welcomed by positive energy. It is impossible to resist this call when you are sitting in the greenery, even alone in silence, and you are enveloped by the rustling of the plants, the scents of the vegetable garden and the garden. Since childhood, I have breathed this air and continue to treasure it. I think others feel the same sensations, I notice that it is so. My dream is to make the farm a park accessible to those who want to lose themselves in the greenery.”

Philosophy – Nature and Food

The sustainable philosophy of Ros’e Mari Farm and Greenhouse is holistic in every sense, from the plants in the greenhouse to the elegant cuisine served in the restaurant. The estate has a 360º approach to well-being, working in harmony with nature, respecting the seasonality and life of plants and animals. From the garden to the plate, every step of the journey is managed with an approach that seeks to minimise waste. At Ros’e Mari Farm and Greenhouse, the chefs work in synergy with the gardeners to create a cuisine that celebrates fresh produce throughout the seasons. One of the strengths is also the collaboration and support with local businesses; the chefs carefully seek out the best ingredients such as organic cheeses, meat, and fish from local suppliers. Using renewable energy sources and adopting ecological practices throughout the estate allows for high sustainability and self-sufficiency, in total harmony with nature.

Sustainability

Spread over 12 hectares of fertile and well-maintained land, the farm consists of large vegetable gardens, with orchards and olive groves, Mediterranean herb gardens alongside ornamental flower beds and rose gardens, meadows, ponds, shaded avenues, and fragrant gardens, perfect for relaxation. A team of highly qualified expert agronomists takes care of maintaining a beautiful green environment, ideal for guests to reconnect with nature and appreciate even more the journey from garden to plate. Throughout the year, the farm produces vegetables, fruit, and aromatic herbs. The link between the land and the restaurant is seamless, and the synergy between the plants and the kitchen remains constantly at the heart of the Ros’e Mari experience. Fields of lush cabbages, broccoli, tomatoes, and other vegetables happily grow alongside artichokes. Aubergines and courgettes, watermelons and melons mark the seasonality, dictating the harvest times. The vast greenhouses provide the ideal habitat for growing produce for the restaurant and also allow the cultivation of more sensitive and delicate plants. Here, guests can see directly where their food comes from while exploring the vast greenhouses filled with enticing varieties of tomatoes, peppers, chillies, aubergines, and seasonal fruits like strawberries and melons.