We are in Baia Sardinia, in the heart of northern Sardinia, one of the most evocative areas of the island thanks to its breathtaking views and unspoiled nature. Here, inside the luxurious 7Pines Resort Sardinia, is Capogiro, a fine dining restaurant recently awarded a star by the 2026 Michelin Guide.
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BETWEEN CAMPANIA AND SARDINIA: THE NARRATIVE CUISINE OF PASQUALE D’AMBROSIO
The Executive Chef at Capogiro is Pasquale D'Ambrosio: born in Campania and adopted by Sardinia, he chose to remain in this corner of the sea, bringing with him the roots of his homeland. His culinary vision combines tradition and modernity, offering a unique contribution to enhancing local flavors and the gastronomic identity of the region. The location is extraordinary: a terrace overlooking the sea where unique sunsets provide the backdrop for dishes that not only surprise but also tell a story. Through the hands of Pasquale D'Ambrosio, each creation expresses his connection to his Campania origins and to Sardinia, the land that continues to inspire him.
“Campania is my memory, Sardinia is the land that welcomed me and teaches me new things every day. These two worlds come together in the kitchen, giving life to a cuisine that speaks of me, my journey, and my roots. A cuisine that combines heart and territory, past and present.” Each dish becomes a bridge between two lands, an encounter between memories and new discoveries, offering guests a sensory experience that transcends simple taste.
A PROJECT ROOTED IN THE TERRITORY THAT PROMISES AN AUTHENTIC EXPERIENCE
Capogiro is young but already ambitious: it was established only three years ago and in this short period of time has quickly made a name for itself in the world of high-end dining. Celebrated by the trade press and awarded a prestigious Michelin star in the 2026 edition of the red guide, this recognition confirms its excellence and relevance in the world of high-end dining. But where did this project come from? What was its genesis?
Pasquale D'Ambrosio recounts: "The starting point for Capogiro was, first and foremost, the collaboration and synergy with Vito Spalluto, Managing Director of 7Pines. At the heart of the project was absolute respect for the territory: the goal was to create a place that spoke authentically about Sardinia, recounting its identity without filters or shortcuts. It was not about building something ephemeral, but about creating a project that could take root and last over time. For this reason, the choice fell on human values, on people and their stories: from workers to artisans, from artists to local producers who make this land unique. The idea that remains at the heart of the project today was to transform Capogiro into a real destination, a place where Sardinia is celebrated and placed at the center of every experience, told through food, stories, and hospitality.
But what factors led Capogiro to achieve such an important goal? Pasquale D'Ambrosio's answer is clear and sincere: it all stems from determination, from believing in a project and from the ability to have an authentic vision—a clear, light, but above all true vision, he says. It is this combination of passion, clarity, and consistency that has allowed the restaurant to stand out and win such a prestigious award. An award that brings with it not only emotion but also many confirmations: “Achieving such a result is a real whirlwind of emotions. Seeing a dream come true means looking back on years of sacrifice, nights and days spent perfecting every detail. For us, this award represents the fact that such a prestigious guide has valued our vision and a project based on concrete values and substance”.
Capogiro's promise to its guests is simple: they will always find the same spirit that distinguishes the restaurant: hospitality, kindness, courtesy, and that unique feeling of being at home. At the same time, the team is committed to preserving the quality and identity of the place, ensuring that every visit is new and surprising, capable of transforming, year after year, into an experience that touches the heart. Capogiro thus remains a place where anyone can feel at ease, becoming part of something authentic and memorable.
CAPOGIRO'S CUISINE: “SCUGNIZZA,” FREE AND SPONTANEOUS
“I define my cuisine as scugnizza cuisine: free, spontaneous, the result of a continuous dialogue between people and the territory. A territory that hosts me, where I work and live. My cuisine has a very strong territorial identity: every dish is made with ingredients produced here, it is an act of love and this love can be felt. Each dish becomes a narrative of these places, of the stories of those who believed with me in a project of identity, centered on the people who produce and live for this land." Capogiro wants to convey this to its guests: an intact identity given by the beauty that surrounds it as the protagonist and, within its spaces, by the hospitable and courteous soul that many have already experienced.
The character of D'Ambrosio's cuisine is decidedly Mediterranean but modern. There are three tasting menus, served on Sardinian porcelain to confirm the strong relationship between food and territory that Capogiro has become an ambassador for. Regarding the Michelin Guide's award of a star, Chef D'Ambrosio had this to say: “The Michelin star will be a reward for the region, for my team, and for everyone who has participated in this project. But it will also be an incentive to continue giving our best and conveying what we believe in, with ever greater strength.” A clear, precise, and meaningful statement of intent: guests will find the same Capogiro they have always known, with values expressed through the dishes, fresh ingredients, and every ingredient that breathes the territory and the hand of man. “Everything takes shape through a metamorphosis that reaches them.”
SARDINIA AT THE HEART OF THE STORY
It is therefore clear that Capogiro has had and will continue to have a significant impact on the region, promoting local excellence and placing Sardinia at the heart of the food and wine story: “The impact on the territory will certainly be significant, because there is a real ecosystem surrounding Capogiro: all the businesses linked to our restaurant but also to the entire 7Pines structure, which includes Spazio By Franco Pepe and the Cone club,” says D'Ambrosio. "Our goal is to contribute to local development in a concrete way: to involve as many people in the area as possible, to create opportunities for young people who want to enter the world of work, to support small producers, artisans, tailors, transporters, and all those who participate in the gastronomic and economic ecosystem of the area. We want this project to be a source of collective pride, capable of generating economic and cultural development, helping people discover a region rich in excellence, through a shared journey that combines tradition, creativity, and sustainability." In this way, every dish and every experience at Capogiro becomes an opportunity to showcase the richness of the land that hosts it and to promote a lasting link between cuisine and the region.
CAPOGIRO: A SHARED WORK OF PASSION AND DEDICATION
At the end of our interview, Chef D'Ambrosio emphasizes how much this result is the fruit of shared work, passion, and dedication: “From the bottom of my heart, a special thanks to the Michelin Guide for believing in us and our project; to Vito Spalluto for his support, vision, and infinite esteem; and to all the women and men who made this possible, to whom I offer my most sincere and profound gratitude.” This recognition marks a moment of great pride that will remain in our memory for a long time to come, and we are committed to ensuring that Capogiro continues to be a storyteller: of places, stories, and people. Of the air, the sea, and the light.
