Ittiturismo with a star
book all inclusive Tooltip textWe apply the principles of environmental sustainability in a 360-degree approach, extending them to objects, food, and people."
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Ittiturismo with a star
book all inclusive Tooltip textWe apply the principles of environmental sustainability in a 360-degree approach, extending them to objects, food, and people."
{{current_slide_index}} / {{total_slide_count}}
{{current_slide_index}}/{{total_slide_count}}
The Fradis Minoris ittitourism restaurant, awarded a Michelin star and a Green Star for sustainability, came to life thanks to our enthusiasm and vision. We firmly believed in this sustainable dining project and continue to carry it forward with passion and dedication. Using local produce for a better seafood experience.
Integrated into the natural park of the Nora Lagoon, it stands on the namesake peninsula of Fradis Minoris. The zero-impact structure blends seamlessly with the surrounding environment, fully respecting the rich biodiversity that inhabits it.
The Fradis Minoris ittitourism restaurant, awarded a Michelin star and a Green Star for sustainability, came to life thanks to our enthusiasm and vision. We firmly believed in this sustainable dining project and continue to carry it forward with passion and dedication. Using local produce for a better seafood experience. Integrated into the natural park of the Nora Lagoon, it stands on the namesake peninsula of Fradis Minoris. The zero-impact structure blends seamlessly with the surrounding environment, fully respecting the rich biodiversity that inhabits it.
Sustainable
dining
Fradis Minoris has been spreading an environmentally friendly culinary culture since its inception in 2012.
Sustainable
dining
Since its founding in 2012, Fradis Minoris has been promoting an eco-friendly culinary culture, encouraging reflection on the urgent need for greater awareness of how our choices, even those as simple as dining out, can impact the marine environment. This is our most significant campaign for food sustainability, reaching the 66,877 guests who have already experienced Fradis Minoris.
We stimulate reflection on the urgency of becoming more aware of the impact that our choices, even those we make when we choose to spend a pleasant evening in a restaurant, can have on the marine environment. It is our most impressive campaign on sustainable food, aimed at the 66877 customers who have had an experience at Fradis Minoris.
The principles embraced by our team create a “circular” couisine, zero-waste, fully respecting the raw ingredients, their seasonality and their origin.
No waste.
The production processes of our culinary lines strictly follow the principles of circularity, where not only the “heart” of the seafood product (fillet) is used, but also the less valuable parts (tail, belly, bones and scales), incorporating no-waste practices into our menus.
Concepts and practices that fully align with the philosophy guiding the goals of our project, along with a thorough understanding of the biodiversity of regional products.
The company, through its biologists, offers educational programs on
lagoon foraging, also tailored for renowned national culinary schools. It collaborates with regional seed hunters who supply us with ancient varieties for our biodiversity-focused cuisine.
Concepts and practices that fully align with the philosophy guiding the goals of our project, along with a thorough understanding of the biodiversity of regional products.
The company, through its biologists, offers educational programs on lagoon foraging, also tailored for renowned national culinary schools. It collaborates with regional seed hunters who supply us with ancient varieties for our biodiversity-focused cuisine.
Sustainable quality
Our seasonal menus are inspired by the catch of the day, lagoon herbs, and organic vegetables from the nearby Campidano sub-region.
These ingredients are ethically crafted into dishes of remarkable finesse by Chef Francesco Stara’s expert and mindful hands, where the island’s traditional culture is reinterpreted in a modern and conscious way, restoring its pride and dignity. Most importantly, with zero impact on overfished species.
The result is a creative, refined, and elegant cuisine that reflects all past experiences, rediscovering and enhancing the territory, creating an energizing culinary journey where tradition is reinterpreted and projected toward the future of sardinian gastronomy, which is still to be written.
Environmental awareness
while savoring flavors and enjoying breathtaking views.
We are always ready to offer an experience of warm hospitality, attention to detail, and a genuine, wholesome welcome, one that also invites reflection on the connection between food and biodiversity conservation.
The Fradis Minoris team also includes biologists, a strategic choice to effectively promote the principles of sustainability and circularity that define our gastronomic offering. Our approach is centered on respecting marine resources, embracing circular practices and enhancing the value of biodiverse agricultural products.
FradisLAB, the bistrot
by Fradis Minoris
FradisLAB faces west,
where the sun sets over the calm waters of the lagoon.
Here, the Michelin-starred experience of Fradis Minoris becomes a simpler, more approachable form. A new convivial dining experience with distinctive flavors, designed for sharing and togetherness.
Teriyaki, miso, kombucha, shoyu, and other continuously evolving applications are being rediscovered through study and research at the newly founded FradisLAB. They bring new life to the culture of preservation, reviving traditional techniques that have fallen into disuse but that we consider essential for a sustainable approach to gastronomy.
FradisLAB was created through the functional redevelopment of a small, deteriorated building within the Laguna di Nora. The renovation, carried out with sustainable construction principles, ensured its adaptation without any land consumption.
Sustainable quality
Our seasonal menus are inspired by the catch of the day, lagoon herbs, and organic vegetables from the nearby Campidano sub-region. These ingredients are ethically crafted into dishes of remarkable finesse by Chef Francesco Stara’s expert and mindful hands, where the island’s traditional culture is reinterpreted in a modern and conscious way, restoring its pride and dignity. Most importantly, with zero impact on overfished species.
The result is a creative, refined, and elegant cuisine that reflects all past experiences, rediscovering and enhancing the territory, creating an energizing culinary journey where tradition is reinterpreted and projected toward the future of sardinian gastronomy, which is still to be written.
Environmental awareness
while savoring flavors and enjoying breathtaking views.
We are always ready to offer an experience of warm hospitality, attention to detail, and a genuine, wholesome welcome, one that also invites reflection on the connection between food and biodiversity conservation.
The Fradis Minoris team also includes biologists, a strategic choice to effectively promote the principles of sustainability and circularity that define our gastronomic offering. Our approach is centered on respecting marine resources, embracing circular practices and enhancing the value of biodiverse agricultural products.
FradisLAB, the bistrot
by Fradis Minoris
FradisLAB faces west, where the sun sets over the calm waters of the lagoon.
Here, the Michelin-starred experience of Fradis Minoris becomes a simpler, more approachable form. A new convivial dining experience with distinctive flavors, designed for sharing and togetherness.
Teriyaki, miso, kombucha, shoyu, and other continuously evolving applications are being rediscovered through study and research at the newly founded FradisLAB. They bring new life to the culture of preservation, reviving traditional techniques that have fallen into disuse but that we consider essential for a sustainable approach to gastronomy.
FradisLAB was created through the functional redevelopment of a small, deteriorated building within the Laguna di Nora. The renovation, carried out with sustainable construction principles, ensured its adaptation without any land consumption.