Choisissez la qualité
Le Restaurant proposent des produits de qualités à tout moment de la journée. Vous pourrez vous régaler des bons repas et des recettes sophistiquées du Ristorante Bagaglino, déguster un bon Cocktail et d’excellents tapas au Bar de la plage, ou vous accorder le luxe rafraîchissant des glaces artisanales proposées au Bar in Piazzetta. Au sein de notre structure, vous trouverez une “délicieuse” réponse à toutes vos demandes.
Le Restaurant
Le Ristorante Bagaglino se trouve au bord de la splendide Cala Pitrizza ; à la lumière tamisée des bougies, le parfum de la mer flottant dans l’air, vous pourrez goûter d’excellents plats régionaux de la tradition sarde ou Internationale, ainsi que de frais menus estivaux. L’ambiance sereine et raffinée rend unique l’atmosphère de la terrasse sur la mer. Ici, en plus du menu à la carte, nous vous offrons la possibilité de profiter du service petit-déjeuner.
LE 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.”
Les Bars
Nos bars sont de vrais lieux de restauration et de convivialité ; des délices sur le pouce toute la journée aux apéritifs du coucher de soleil, entre mer, musique et animation, tout est pensé pour rendre uniques les moments qui font votre journée.
