Choose quality
The restaurant offer quality dishes throughout the day. You can enjoy the good food and sought-after dishes served at the Ristorante Bagaglino, try a delicious cocktail and delectable snacks in the beach Bar or spoil and refresh yourself with a tempting artisan gelato offered at the Bar in the Piazzetta – the central square. Within the hotel you’ll find we can “sate” your every need.
The Restaurant
The Ristorante Bagaglino looks out over the splendid Cala Pitrizza bay; by gentle candlelight, with the scent of the sea lingering in the air, you can taste our exquisite traditional Gallurese dishes as well as international options, with our fresh summer menus. Our secluded and sophisticated space gives the Terazza sul Mare a unique atmosphere. Here, in addition to our à la carte menu, one can also take advantage of the breakfast service.
THE CHEF
Luca Vaccaro Executive Chef Consultant
Luca Vaccaro, born in Calabria in 1986, grew up in Rome and enrolled at the Tor Carbone hospitality school. After graduating, he was admitted to ALMA, the international culinary school. Upon completing his studies, he worked for a time with Gualtiero Marchesi before moving to France, where he attended a course led by Alain Ducasse. It was Ducasse himself who later offered him a six-month position at one of his restaurants.
In 2016, after a brief work experience in Luxembourg with Favaro, he moved to Alsace, where in just over two years he helped earn a Michelin star for the restaurant “A Tavola,” which was also named the best restaurant in Alsace.
His desire to grow and embrace new challenges led him, in early 2019, to Misano Adriatico, where he joined the restaurant Moi. Thanks to his dedication and hard work, the restaurant was awarded a mention in the 2019 Michelin Guide.
Guests who discover his cuisine always find a hidden emotion in every dish: from the elegance that comes from his attention to detail, to the respect for raw ingredients, without ever forgetting his roots and the influences he absorbed from his international experiences.
His cooking is deeply rooted in the Mediterranean tradition, drawing from regions such as Calabria, Puglia, and Campania, and evolves through the techniques he learned across Europe.
The chef says:
“You don’t learn to cook — you discover it. I’ve always known that this is what I was meant to do. Ever since I was a child, in my grandmother’s kitchen, learning to knead bread and pasta by her side.”
The Bars
Our bars are real dining and entertainment spots; From snacks during the day to aperitifs at sunset, between sea, music and entertainment, everything is aimed at making every moment of your day unique.
