Ros'e Mari Restaurant

Born in ’72, he has always been determined to pursue his path in the world of international cuisine. After leaving the Hotel School of Oristano in ’88, he wanted to start working immediately, learn from the greats, and tell the story of his land and its traditions. He travelled through Liguria with master Gianni Malagoli, to whom he owes his initial growth and the consolidation of his passion. He gained international experience from Hong Kong to Zurich to Antigua. He tested himself in high-level kitchens like Villa Crespi with chef Natale Bacchetta and, upon returning to Sardinia, collaborated with local talents. His story and experiences brought him back to his homeland, where it all began, and he rediscovered his culinary philosophy based on genuineness and raw materials. A Mediterranean cuisine where the flavours of the territory combine in simple harmonies without compromising the freshness of the product with excessive technique.