Private Chef Romazzino & Cala di Volpe:
Ultra-Luxury Service

The heart of our kitchen beats with the natural rhythm of the Tyrrhenian Sea stretching out beneath your infinity pool. When catering exclusive dinners in the most prestigious estates of Romazzino and Cala di Volpe, we deeply honor the daily passion of independent Sardinian fishermen. Working hand-in-hand with families who respect local maritime heritage and the protected waters of the Maddalena Archipelago, we bring the true soul of the sea directly to your private chef's pass.

The Catch: The legendary wild Spiny Lobster (Aragosta rossa) from the deep rocky coves of Castelsardo, line-caught local sea bass hunting near the seagrass beds, and the delicate, hand-cured Bottarga from Cabras.

The Visual Canvas: The brilliant, deep-coral armor of the fresh lobster presented on spectacular raw bars over looking the bay, the iridescent silver and steel of line-caught fish, and the rich, golden-amber shavings of bottarga melting beautifully onto handmade pasta.

The Olfactory Imprint: A brilliant shock of pure iodine and wild sea spray carried by the Maestrale wind, opening up to the scent of sun-baked juniper and coastal salt bushes blowing through your open villa windows.

The Truth on the Palate: A naturally firm, clean texture, a striking marine salinity, and a subtle, buttery sweetness in the deep-water shellfish that serves as the honest signature of uncompromised freshness.

Every summer residency is a beautiful blank page. This dynamic menu represents a harmonious blend of deep Sardinian roots and global culinary finesse, designed specifically to delight your UHNWI guests.

The Coastal Prelude: Exceptional Mediterranean Red Mullet crudo, beautifully elevated with grated Cabras Bottarga, cold-extracted local olive oil, and a crisp Carasau bread texture.

The Deep Blue: Line-caught wild Mediterranean sea bass, gently roasted with wild fennel, served alongside a delicate saffron-citrus emulsion.

The Terroir: A highly refined, slow-cooked interpretation of traditional Sardinian suckling pig, accompanied by a rich smoked eggplant puree and a deeply reduced Cannonau wine jus.

The Pastry Chef’s Finale: A beautifully reimagined Seadas mille-feuille, featuring local bitter Corbezzolo honey, fresh ricotta, and a vibrant local citrus gel.