The location is situated on a strip of land between the sea and the lagoon: to reach it, you need to park and then proceed on foot along a short isthmus, thus entering a protected marine area.

The kitchen is led by chef Francesco Stara and is focused on a strong respect for the environment and the territory: fish caught in the lagoon or in the sea of southern Sardinia, wild herbs collected locally, vegetables from local producers, and a “circular kitchen” approach aiming to avoid waste.

In 2021, Fradis Minoris received both the Michelin Star and the Green Star for sustainability, recognizing the excellence of the cuisine and the environmental commitment.

The furnishings and setup are made from recycled or recyclable materials, and the natural context makes the gastronomic experience truly immersive.