Chef Roberto Pisano
JRE chef Roberto Pisano leads La Spigola in Golfo Aranci with a background that combines discipline and detail: he is a former Navy officer and has worked in Michelin-starred kitchens. His cooking is built on seasonality, short supply chains, and respect for marine ecosystems. Pisano personally selects fish and applies techniques such as dry-aging, while a zero-waste approach guides the use of the whole ingredient, including lesser-known local species. He works closely with producers, and uses the menu to speak clearly about biodiversity and the state of the sea.
“I draw inspiration from nature to create new and genuine projects.”
La Spigola
Restaurant La Spigola sits on the seafront in Golfo Aranci, on the Costa Smeralda, with a refined seafood offer shaped by Sardinia’s biodiversity. The restaurant is family-run and Michelin Guide recommended, with a kitchen that works to the day’s catch and the seasons. Chef JRE Roberto Pisano builds menus around short supply chains and responsible sourcing, pairing local fish with produce from the restaurant’s own garden, plus milk and cheese from their sheep. A cellar of 200+ labels, including Champagne, completes the experience.
Book a table @ La Spigola
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