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Every Albòri Incontri brings a new kitchen to our table.

The second one comes from the sea, from the shores of a lagoon.

October 12th, Belvedere Bellagio. Swipe to meet our guests.

The lake meets the lagoon.
Albòri, on Lake Como, and Fradis Minoris, on the Nora lagoon in Pula, Sardinia.

Two bodies of water with a trait in common: both have physical boundaries, which gives their ecosystems a character very different from the open sea.

On October 12th, two kitchens share one menu, a bridge between Lombardy and Sardinia with Como and Pula at the same table.

Francesco Stara, Chef of the Michelin-starred Fradis Minoris.

Born in Sassari, he cooked for more than 15 years in the UK, Canada, Brazil, France, Australia, the United Arab Emirates and Spain before joining Fradis Minoris in 2020. Eight months after he took over the kitchen, the restaurant earned a Michelin Star and a Green Star.

At Fradis, every ingredient has its own identity and origin, and the team knows the fishermen, farmers, cheesemakers and small producers behind each one.

On October 12th, that world arrives in Bellagio.

Chef de Cuisine Marco Mulas, of Albòri.

Raw materials and producers come first in his kitchen, and Sardinia runs through the name itself: Albòri is a variation of “arbori”, the Sardinian word for the moment just before dawn.

On October 12th, he welcomes a fellow Sardinian to the stove: two chefs, two waters, one table.

October 12, Belvedere Bellagio - Via Valassina 31, Bellagio.

Seats are limited.
Book your table now at the link in bio. taken in Hotel Belvedere Bellagio by @belvederebellagio

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10 days ago

𝗚𝗨𝗜𝗗𝗔 𝗥𝗜𝗦𝗧𝗢𝗥𝗔𝗡𝗧𝗜 𝗙𝗔𝗟𝗦𝗧𝗔𝗙𝗙 𝗜𝗧𝗔𝗟𝗜𝗔 𝟮𝟬𝟮𝟳
🏆 𝗘𝘃𝗼𝗹𝘂𝘇𝗶𝗼𝗻𝗲 𝗱𝗲𝗹𝗹’𝗮𝗻𝗻𝗼: Fradis Minoris, Pula @fradisminoris

Lasciati GUIDAre da Falstaff Italia! ⭐️

#FalstaffItalia by @belvederebellagio

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20 days ago

Non è ancora tempo di salutare l’estate.

Il sole è ancora caldo, ma l’aria è più gentile.
Le giornate rallentano e i pranzi diventano ancora più belli.
Cambia la luce.
Settembre e ottobre sono mesi da vivere senza fretta, immersi nella Laguna di Nora.

Saremo qui fino al primo novembre.

A tavola, davanti al mare

#fradisminoris taken in Pula, Italy by @belvederebellagio

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a month ago

Dall’ikejime alla bottarga, un gesto preciso per preservare al massimo la materia e la sua identità.
Un piccolo dettaglio all’inizio, che può cambiare profondamente ciò che arriva alla fine.

#fradisminoris taken in Pula, Italy by @belvederebellagio

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a month ago

Thank you, Chef @deepankerkhosla, for these three days spent together.

It was a real pleasure to share our kitchen, our ideas, our ingredients and, above all, our time with you.

You leave us with so much inspiration, new questions and beautiful memories. Thank you for your generosity, your curiosity and for the energy you brought to Fradis Minoris.

See you soon 💚

Grazie chef @deepankerkhosla per questi tre giorni trascorsi insieme.

È stato un vero piacere condividere con te la nostra cucina, le nostre idee, i nostri ingredienti e soprattutto il nostro tempo.

Ci lasci tanta ispirazione, nuove domande e bellissimi ricordi. Grazie per la tua generosità, la tua curiosità e per l’energia che hai portato a Fradis Minoris.

A presto 💚 taken in Pula, Italy by @belvederebellagio

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2 months ago

: In the pristine setting of the Nora Lagoon in south of Sardinia, surrounded by the sea and a protected natural ecosystem, Fradis Minoris, the one Michelin-starred restaurant of Francesco Stara, will welcome Indian Deepanker Khosla of HAŌMA in Bangkok for a special four-hands dinner on August 31st.

Few chefs on the planet embody sustainability the way Deepanker Khosla does. At HAŌMA, he has built a zero-waste restaurant around an urban farm and aquaponics system, feeding his kitchen from water and soil he tends himself under a philosophy he sums up in four words: Grow and Give Back.

The youngest Indian chef ever to receive a Michelin star. The only Indian restaurant in the world to hold both a star and a Green Star. Asia’s most sustainable restaurant according to The World’s 50 Best. And during the pandemic, one of Thailand’s largest soup kitchens, serving more than 300,000 meals to those who needed them most.

Together, the two chefs will prepare an eight-course dinner that combines their knowledge, passion, and deep respect for what nature has to offer. The dinner will be a true collaboration, with both chefs working side by side to create the menu. Every dish will unusual be developed jointly, allowing the culinary identities of both restaurants to come together throughout the entire experience.

Local fish from the lagoon, seasonal vegetables from the surrounding area, and stellar wines await approximately 35 guests who will be able to enjoy a superb summer evening in the heart of Pula, Sardinia.

_______

Haōma x Fradis Minoris @ Fradis Minoris
August 31st
Price: €140 per person (beverages excluded)
Reservations: www.fradisminoris.it

This dinner is the second of a three-part European cooking tour for Deepanker Khosla, as well as the second greater chapter of The HAOMA Voyage curated by @bonvivantcommunications

@deepankerkhosla
@haomabkk
@fra_stara
@fradisminoris taken in Sardinia, Italy by @belvederebellagio

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2 months ago

Minestrone di Laguna.

Il sapore di un luogo che ci insegna ogni giorno.
Cambia con il tempo e con quello che la laguna ci offre: caldo o freddo, sempre diverso, sempre dello stesso ecosistema.

#fradisminoris taken in Nora by @belvederebellagio

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2 months ago

Calmness taken in Fradis Minoris by @belvederebellagio

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3 months ago

Sono stati giorni incredibili.
Sono tornata a casa, ho usato i prodotti della mia terra e della laguna di Nora ho scoperto nuove erbe e sopratutto mi sono nutrita di amore, affetto, cultura e accoglienza. Che team quello di @fra_stara al ristorante @fradisminoris

Grazie amico mio sei un esempio per il mediterraneo.

Grazie a @sardiniacocktailweek per averci dato l’opportunità di creare questa magica serata taken in Fradis Minoris by @belvederebellagio

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4 months ago

YT🎥What the sea gives. The kitchen follows.

Wrapped in seaweed and gently cooked beneath hot sand, the catch of the day reflects what the sea chooses to offer. Rays, red mullet, gurnards, scorpionfis.

For Chef Francesco Stara, cooking begins by listening: to nature, to history, and to the territory that shapes every ingredient.

Watch the full story on our YouTube channel. Link in bio.

📍 Fradis Minoris, Pula, Sardinia

The Best Chef Guide 2025 | Excellent 🔪
The Global Map – link in BIO

#TheBestChef #TheBestChefAwards taken in Fradis Minoris by @belvederebellagio

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3 months ago

Le vie dell’acqua, tavole che raccontano il rispetto per l’elemento più sacro e simbolico della natura, attraverso autoproduzione, ricerca e sostenibilità.

In questo articolo per la @michelinguide vi racconto il lavoro di tre chef stellati che portano in tavola l’acqua come elemento primordiale, dai torrenti alpini alle lagune del Mediterraneo.

1. @jacopoticchi – @dalucio_rimini
2. @fra_stara – @fradisminoris
3. Roberto Tonola - @lanternaverde_ristorante

Leggi l’articolo completo sul sito www.guidamichelin.it.

#AnnalisaCavaleri #MichelinGuide #LuxuryFood #MichelinStar #Italia by @belvederebellagio

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2 months ago

Il quinto episodio di Sul Filo dell’Acqua racconta il valore dell’Essenza.

Con Chef Francesco Stara, ogni elemento trova il suo equilibrio: il mare, la terra, la natura. Una cucina che elimina il superfluo per lasciare esprimere l’anima più autentica della Sardegna.

Un racconto di purezza e armonia, dove Smeraldina diventa parte dell’esperienza con la sua leggerezza, espressione autentica della terra da cui nasce.

Guarda l'episodio completo su Youtube, link in bio.

#SulFilodellAcqua #AcquaSmeraldina #smeraldinawater by @belvederebellagio

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4 months ago