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Sardinian
Chef co-owner
@fradisminoris
@fradislab

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What makes Sardinia so different?

Maybe it’s the sea, the wild landscapes, ancient traditions and extraordinary ingredients.

Or maybe it’s the way people here connect with the land. Slowly, deeply and with respect.

During FoodMission Sardinia, we explored this connection with Pasquale D’Ambrosio, Francesco Stara and Cristian Gadau, and discovered how a territory can completely change the way you see food.

“Prima di tutto arriva la Sardegna.”
First comes Sardinia.

🎥 Discover the full story in our FoodMission Sardinia episode on YouTube — link in bio.

#FoodMission #TheBestChef

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Dove farete aperitivo questo week end? Vi diamo un suggerimento: iscrivetevi ai «Listening Bar» del Cook Fest, che quest’anno si presenta come un «Grand Tour delle eccellenze italiane», in programma dal 16 al 18 ottobre negli spazi delle Cavallerizze del Museo della Scienza e della Tecnica di Milano

I «Listening Bar» sono esperienze immersive in cui a ogni calice di vino è abbinato un piatto – creato da un grande chef del panorama italiano – e a un brano, da ascoltare in cuffia, selezionato da Marisa Passera, Vic e Francesco Quarna di Radio Deejay. Gli appuntamenti quest’anno sono in tutto cinque, con come protagonisti altrettanti nomi del mondo della cucina: gli chef Tingting Dai, Giacomo Sacchetto, Francesco Stara e Roberto Toro e il pizzaiolo Francesco Capece. Sei, invece, le cantine coinvolte: @allegriniwinery , @coneglianovaldobbiadenedocg @ninofranco1919 , @sellaemosca , @laselvanella e @gruppoitalianovini

Acquistate i biglietti al link in bio

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Where will you be having aperitivo this weekend? Here's an idea: join the «Listening Bars» at Cook Fest, taking place from October 16 to 18 at the Museo Nazionale Scienza e Tecnologia in Milan, this year celebrating a «Grand Tour of Italian Excellence».

An immersive experience combining wine, food and music: each glass is paired with a dish created by a leading Italian chef and a track to enjoy through headphones, selected by Radio Deejay's Marisa Passera, Vic and Francesco Quarna.

Five events featuring chefs Tingting Dai, Giacomo Sacchetto, Francesco Stara and Roberto Toro, alongside pizzaiolo Francesco Capece. Six wine producers and organisations will take part: Allegrini, Consorzio di Tutela Conegliano Valdobbiadene Prosecco Superiore DOCG, Nino Franco, Sella & Mosca, Vigneti La Selvanella and Poderi Melini.

Tickets and further information at the link in bio

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Passi di Gusto 2026 🍷🍴 Buggerru

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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.

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SU FILINDEU.
“The threads of God.”

Crispy. Sardinian.
Reimagined by Fradis Minoris.

🎥 During collab dinner: @chef_pasqualedambrosio ❌ @fra_stara 🔥 📍 @capogirorestaurant #sardinia

#thebestchefawards

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2 Gran bei riconoscimenti da @falstaff.italia per il @fradisminoris
🔸Miglior ristorante della Sardegna
🔸Evoluzione dell'anno
Grandi ragazzi, grande Team 😍😍🔥🔥

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Laguna, silenzi e sapori di una Sardegna precisa, essenziale e selvaggia. 🦑
@fradisminoris @fra_stara

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4 DAYS TO GO🔥 Sardinia is ready. And so are we!

On 25 September, Sardinia FoodMission brings together three perspectives on the island’s food, identity and territory — Pasquale D’Ambrosio, Francesco Stara and Cristian Gadau, with Vito Spalluto as host.

The evening will begin with Sardinia Talks, exploring the island through the chefs’ stories, experiences and perspectives.

Then, the conversation moves to the table.

A four-hands dinner by Pasquale D’Ambrosio & Francesco Stara, celebrating Sardinian ingredients, traditions and the character of the territory.

The menu will feature:

THE CHEFS’ WELCOME
Artisanal cured seafood from the Nora lagoon · The cherry · Orto in fiore · Carrot in Tartlet

RICCIOLA
Raw amberjack & Mediterranean botanicals

GARUM
Onion · garum · cumin

FILINDEU
Filindeu · whelks · goat’s curd · Cannonau reduction

RAVIOLO
Cacio e pepe raviolo · lobster · caviar · sea fennel

DENTICE
Dentex · green almond beurre blanc · chargrilled razor clams · sea asparagus

PRE-DESSERT
Prickly pear

LA LIMONAIA
Lemon · meringue · lemon caviar · basil

📍 @7pinessardinia
📅 25 September 2026

Sardinia FoodMission. 4 days to go.

#TheBestChef

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🌊 DALLA SARDEGNA AL MONDO. E POI DI NUOVO A CASA.

Alla V edizione del Festival della Bottarga arriva Francesco Stara, chef di Fradis Minoris, nella Laguna di Nora, uno dei luoghi in cui cucina, paesaggio e biodiversità diventano parte dello stesso racconto.

Originario di Sassari e cresciuto nel ristorante di famiglia, dopo la scuola alberghiera Francesco ha trascorso oltre 15 anni all’estero, Il ritorno in Sardegna lo ha portato a Fradis Minoris, dove la cucina segue i ritmi della laguna e delle stagioni.

🍽️ Possibilità di degustazione, con acquisto ticket in Piazza Don Sturzo: piatto + calice € 15,00.

📍 Piazza Don Sturzo – Cabras
📅 Sabato 19 settembre | ore 19:40

🐟 Festival della Bottarga 2026 – Relazioni di gusto

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Food News September 7 – September 13, 2026

1️⃣FoodMission heads to Sardinia for „Sardinia Talks”- exploring culinary identity and biodiversity with Chefs Pasquale D’Ambrosio, Francesco Stara, and The Best Chef Co-founder Cristian Gadau, followed by a four-hands dinner.
📍 @7pinessardinia Sardinia, Italy
🗓️25 September

2️⃣Chef Bruno Verjus is closing his restaurant, declaring: “Haute cuisine is dead.” Driven by the unsustainable costs of fine dining, Verjus plans to transition with his team to a more accessible culinary model.

3️⃣Chef Nelly Robinson has opened „Noa,” an oceanfront restaurant in Cronulla that balances coastal vibes with his signature dining touches.
📍Cronulla, Australia
🗓️4 September

4️⃣Le Louis XV-Alain Ducasse will host an exclusive collaborative dinner uniting Björn Frantzén, Alain Ducasse, and Emmanuel Pilon. The event promises a unique convergence of styles, seamlessly blending Frantzén’s bold Nordic precision with Ducasse and Pilon’s celebration of natural simplicity.
📍Monte Carlo, Monaco
🗓️23 September

5️⃣The annual autumn culinary market returns to Switzerland – famous as the „smallest town in the world”. This event invites guests to celebrate the fall season with regional flavors and exceptional gastronomy.
📍Fürstenau, Schweiz
🗓️6 September

6️⃣Khufu’s Bistro in Giza will host an exclusive 10-course, four-hands dinner uniting Chef Mostafa Seif and Chef Solemann Haddad of Dubai’s Moonrise.
📍Giza, Egypt
🗓️14 September

7️⃣Chef Pam will welcome Chef Jeff Wu for an anticipated four-hands dinner. Reuniting a year after their first collaboration in China, the two celebrated chefs are joining forces once again for an exclusive event.
📍Bangkok, Thailand
🗓️23 September

8️⃣Get ready for BITE 2026 for a two-day celebration of gastronomy. You will experience a vibrant open-air tasting with over 70 culinary masters, followed by an exclusive Gala Dinner in collaboration with The Best Chef Award.
📍Sant’Ilario d’Enza, Italy
🗓️15-16 September

9️⃣PITCH US A STORY
Do you have something in mind or breaking news that deserves to be reported? Write to us:
press@thebestchefawards.com

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SARDINIA. ONE ISLAND. A THOUSAND STORIES. 🇮🇹
What makes a place become part of your cuisine?

On 25 September, FoodMission takes us to Sardinia.

First, Sardinia Talks - a conversation about territory, identity, biodiversity and the meaning of cooking with a sense of place.

Then, a four-hands dinner, bringing these ideas to the table through one shared menu.

Chef Pasquale D’Ambrosio, who came from Campania and gradually made Sardinia part of his culinary identity, and Chef Francesco Stara, born and raised in Sardinia, will share their different journeys with the island.

Joining them is Cristian Gadau, Co-founder & CEO of The Best Chef, and a Sardinian himself.

Three perspectives. One territory.

📍 7Pines Resort, Sardinia
📅 25 September 2026

FoodMission Sardinia

#thebestchef

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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 💚

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