After entering the Michelin Guide (we covered it here) and joining the Jre-Jeunes Restaurateurs association, La Spigola opens the 2026 season with a further upgrade, in line with the quality offered by the restaurant located within the namesake beach club in Golfo Aranci, Sardinia, which has earned the Cà Maiol Award as the best beach club restaurant on the island for two years running.

Roberto Pisano, chef born in 1985, has created a unique eight-course tasting menu “Profondo Blu” for 120 euros – with the option to request a shorter five-course version – that invites guests to observe the sea with fresh eyes and understand its depth, through dishes that preserve its soul. Additionally, the restaurant offers the possibility to lunch and/or dine facing the sea, with only 7 tables for a maximum of 20 covers to discover an even more intimate and visionary proposal.

The chef’s techniques require time, study and respect: from fish aging to fermentations, down to the most delicate extractions. Every gesture is born to enhance the essence of the sea and its most sustainable and precious species. For Pisano, the connection with the territory has always been visceral: vegetables come from his garden, milk from his sheep, the catch is entirely local. An essential, refined philosophy that seeks perfect harmony between nature and creativity.

Pescato Golfo Aranci — La Spigola’s catch arrives directly by boat from Golfo Aranci

The signature dishes of the 2026 season that well represent Roberto Pisano’s savoir faire and professional growth are: Orizzonte, quail meets the sea; Squid and shio koji; Cold spaghetti with mussel marinara; Dashi, ray and casu axedu. Alongside La Spigola’s renewed and enhanced fine dining proposal, the chef maintains the Bistrot di Mare formula, where guests can enjoy seafood cuisine in a more immediate way at both lunch and dinner. Here tradition takes center stage, told through first and second courses that respect seasonality and local catch: honest recipes, recognizable ingredients, familiar aromas. Must-tries include the Spaghetti with clams, lupins and bottarga, Olbia mussels with Pernod; classic Catalan-style lobster but also the much-requested Golfo Aranci fish soup.