Fradis Minoris

Originally from Sardinia, chef Francesco Stara has returned home to his native island where he focuses on completely “circular” cuisine in this restaurant situated in a protected marine area. The fish is either local or from the Nora lagoon, which also provides the chef with a selection of wild herbs, while the vegetables are sourced from small-scale producers in nearby Campidano. On its two tasting menus (one fish and seafood, the other vegetarian), this excellent restaurant focuses on the best possible seasonal ingredients, as well as protecting the environment and showcasing the island’s traditions in its new, contemporary-style cuisine. Friendly, attentive service and a wine list featuring several regional labels complete the picture.

A protected lagoon setting, reached on foot

• After parking, guests walk along the isthmus into the Nora Lagoon Natural Park, a deliberate approach that frames the meal as part of the landscape.

One tasting menu, built as circular cooking

• The kitchen runs a single seasonal tasting option, sourcing fish from the lagoon and nearby sea, herbs from the lagoon edges, vegetables from Campidano growers, then using the whole fish, skin, bones and offal included.

Deep Sardinian wine focus

• The list leans hard into small island producers, with a pairing built around local bottlings.

Signature Ingredients

• Fish and seafood from the Nora lagoon and the southern Sardinian sea, chosen for a circular menu built around the daily catch.
• Wild lagoon herbs, gathered on the lagoon edges and used as daily seasoning and garnish.
• Campidano vegetables, sourced from small local producers, used to anchor the menu beyond the seafood.
• Whole fish utilisation, including skin, bones and offal, folded into sauces, broths and garnishes to keep waste close to zero.