Four Michelin-starred restaurants between Porto Cervo, Baja Sardinia, San Pantaleo and San Teodoro are covered in a separate guide. On the opposite coast, the 2026 Michelin Guide lists Fradis Minoris in Pula, roughly 25–30 minutes from Cagliari, with one Michelin Star and one Green Star.
A restaurant inside a marine park
Fradis Minoris sits inside the Laguna di Nora protected marine park — an ittiturismo, a fishery-based restaurant, before it is a dining room. Chef Francesco Stara built the concept around the lagoon itself: fish and shellfish come straight from the Laguna di Nora or the nearby southern coast, and almost nothing is trucked in from outside the park. There is no à la carte — a single tasting menu evolves with what the water gives. Access is by reservation only, on foot or by shuttle from the park entrance.
What the Green Star signifies
The 2026 guide gives the restaurant one star and a Green Star, Michelin's distinction for sustainable practice — a pairing very few Sardinian restaurants hold. Here the two awards describe the same fact. The sourcing radius is not a policy added to a menu; it is the reason the kitchen exists. The star rewards the cooking, the Green Star the short line between lagoon and plate.
The practical read
The honest geographic note first: the south's fine-dining density is thinner than the Costa Smeralda's. Cagliari has serious kitchens, but stars are scarce on this coast — which makes the exception more interesting, not less. And it is a different kind of exception: of the north-east's four stars, three sit inside resorts; this one is attached to a marine park.
Plan it as more than a dinner slot. The Nora archaeological site and the Chia beaches are close, so the table pairs naturally with the day around it. The season needs checking — coastal ittiturismi often close or reduce hours outside summer, so confirm dates before building plans on them. For a lighter version of the same lagoon, the team also runs FradisLAB, a bistro-style sister with a less formal menu.