Food
A cuisine with unique flavors that speaks of quality, authenticity, and imagination
Quality and sustainability
Here, every dish is a tribute to the land that hosts us — a harmony of local ingredients, seasoned with genuine passion. Ros'e mari's restaurant offers an unforgettable taste experience with its cuisine inspired by tradition and seasonality, while remaining open to experimentation. If it’s true that simplicity creates enchantment, and that wonder blooms from the heart of a flower, it’s equally true that from a kitchen that smells like home come the dishes you’ll carry in your heart. An obsessive selection of high-quality ingredients, the use of aromatic herbs and vegetables grown in our own garden, and respect for the rhythms of nature — these are the essential ingredients behind recipes that make each dish unique and each meal a memory to cherish.
We carefully select every ingredient, respect the rhythm of the seasons, and make conscious choices. The result? A culinary experience that nourishes the body, delights the palate, and soothes the soul.
We carefully select every ingredient, respect the rhythm of the seasons, and make conscious choices. The result? A culinary experience that nourishes the body, delights the palate, and soothes the soul.
Chef Maurizio
Maurizio Falchi, simplicity as an art form
Born in 1972, Maurizio Falchi discovered his passion for cooking at a young age. After graduating from the Hotel Management School of Oristano, he immediately set out to prove himself as a chef. He brings with him a wealth of curiosity and determination that stems from his desire to succeed. His journey led him across the world — from Hong Kong to Zurich to Antigua — and across Italy, training alongside Chef Gianni Malagoli in Liguria and in Piedmont.
After years of travel and learning, Maurizio returned to Sardinia, a land that welcomed and inspired him. Here, he found the authenticity he had sought on his travels, and with his acquired experience, he learned to recognize, embrace, and express it through a refined Mediterranean cuisine — essential and honest, where technique and flavor meet naturally and ingredients take the spotlight.
Maurizio leads a young, close-knit kitchen brigade and believes deeply in collaboration and merit. His philosophy is clear: “Use technology only when it truly serves. Tradition within tradition.” He lets time and raw materials tell the rest of the story. His cuisine balances past and present, a tale of skill, memory, and heart.
For over three years, Maurizio has led the Ros’e Mari kitchen. His menu is born from listening — to the seasons, to the garden, and to the vision of Lucia and Davide Schirru, with whom he shares a sense of balance and respect. Everything begins with a hands-on gesture: pasta is made in-house, from tagliatelle to paccheri to fregola, crafted following ancient Sardinian tradition. The fregola is his signature dish — a tribute to Sardinian heritage that transforms simple ingredients into unforgettable flavors.
Pastry Chef Loredana
Loredana Schirru, the sweet heart of the family
For Loredana, pastry is about balance and dedication. Every dessert tells a story — of family, of study, of nature. It’s an invitation to enjoy a genuine moment of happiness, because, as she loves to say: “You can’t buy happiness, but you can buy dessert — and that’s almost the same thing!”
Her path was unusual: not a pastry chef by training, but a jurist. A graduate in law, she worked for years in the family business, managing administration. Yet her passion for pastry was always there, rising in the scent of homemade cakes. Inspired by her mother’s dedication to tradition, she perfected the desserts that now delight Ros’e Mari’s guests — like the family-recipe seada or the beloved “Mamma’s Flan,” a simple home treat that has become a signature dessert of Ros'e Mari.
When Ros’e Mari came to life, Lucia told her: “If you love pastry so much, why not make it yours?”So Loredana decided to turn passion into profession — with the same discipline she once applied to her studies: courses, books, mentorship, and plenty of hands-on experience in the rhythm of a busy kitchen, where every gesture contributes to guest satisfaction. She learned the rest in the field, in the intense rhythm of the kitchen, discovering what it means to be part of a team where every gesture, even the smallest, contributes to customer satisfaction.
Today, she leads the pastry section of Ros’e Mari with precision and sensitivity. She loves to experiment, blending tradition with curiosity, research with lightness. Her desserts balance flavor and technique, rigor and playfulness: choux pastries blending sweet and savory, mousses scented with citrus or rosemary, seasonal desserts inspired by the harvest from our garden. Alongside timeless classics, she has created the line “È senza” (“It’s without”) — desserts free from gluten, lactose, or eggs, designed to be inclusive without compromising pleasure. And then there are her signature creations, such as the Ros’e Mari Christmas: a red gift box tied with a golden ribbon, enclosing a heart of dark chocolate and raspberry — a dessert conceived by Davide Schirru, who saw in it the very soul of Ros’e Mari.
Our Hours
Monday: closed
Tuesday – Friday:
7:30 PM – 11:00 PM
Saturday & Sunday:
12:30 PM – 2:00 PM / 7:30 PM – 11:00 PM