There's been much anticipation for the presentation ceremony of the new Michelin Guide . And today, Sardinia brings with it news that was almost a certainty: Capogiro, the restaurant at the 7Pines Resort in Baja Sardinia, has won its first star , the only new one awarded to the island in this edition. This recognition doesn't come by chance, but rather as the natural culmination of a journey built on tenacity, elegance, and a very clear vision of Mediterranean cuisine.
Leading the team is Pasquale D'Ambrosio , a chef who for years has been pursuing a profession built on rigor and instinct, rooted in Campania and a focus on Sardinia, its ingredients, and the raw materials that speak volumes about the region. The Guide itself describes Capogiro as the gastronomic heart of the resort, a place where dining becomes an experience built on the landscape, the light of the sea, and a technique that never overshadows the flavors.
The chef's voice cracks with emotion. His sentences come out broken, as often happens when joy overcomes everything: "It's beautiful. I have no words, only one: thank you. I thank the guys, all the guys who have been with me. At 51, I've never given up: I've been doing this magnificent job for 31 years. To achieve this recognition now is truly something special . My message to the guys is: never give up. Because when you work with love, when you're surrounded by young people full of passion, you can achieve anything." Simple, true words that say more than any rehearsed speech: the hard work, the perseverance, the ability to believe in a profession that demands so much and gives back moments like this.
For Sardinia, it's a shining light on the island's gastronomic landscape: 7Pines and Capogiro elevate a concept of hospitality that unites sea, land, and cuisine . It's a way of being in the world, more than a format: haute cuisine, yes, but with a precise identity, built around local products and an aesthetic that speaks of the Mediterranean. And the new star can become a driving force for gastronomic tourism, for international visibility, to showcase a Sardinia capable of innovating without losing itself. And for the chef and his team, it's confirmation that the work of recent years had already taken root. A result that smells of the sea, of technique, of gratitude. And of that phrase the chef has repeated many times today, almost like a mantra: "Never give up."
