Elige la calidad
El restaurante ofrecen productos de gran calidad en cualquier momento del día. Disfruta de un buen bocado y saborea las exquisitas recetas del Ristorante Bagaglino, deléitate con un buen cóctel y tapas riquísimas en la playa o date un homenaje y refréscate con los fantásticos helados artesanales ofrecidos en el Bar en la Piazzetta. En nuestras instalaciones encontrarás una respuesta para cualquier gusto.
El restaurante
El Ristorante Bagaglino da a la fantástica Cala Pitrizza; a la tenue luz de las velas, acompañado del perfume del mar, podrás probar los platos regionales y los sabores únicos de la gastronomía galluresa e internacional, los menús refrescantes del verano. El ambiente relajado y sofisticado hace que tu visita a La Terraza sul mare sea inolvidable. Aquí, aparte del menú a la carta también existe la posibilidad de disfrutar del servicio de desayunos.
EL 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.”
El bar
Nuestros bares son la mejor opción para comer o divertirse: desde tapas durante el día hasta los aperitivos al atardecer, entre el mar, la música y la animación, todo está planeado para que cada día de tu estancia sea único.
