The Craf da Banana restaurant tells the story of a young man from Bonarcade whose love of food, company, and good wine fueled a project that, even today, unites culture and tradition.

The story

Salvatore Pippia, still very young, left Sardinia for faraway lands. His international experiences convinced him that the cuisine of his homeland was the only one he wanted to bring to the table. Determination drove Salvatore to create his own company and bring authenticity and flavor to his world.

So in 1985, he returned home and opened a small club in Bonarcado which he named Banana: this had been his nickname since his youth.

The Craf da Banana restaurant quickly acquired its own identity, reflecting the local tradition: a predominantly meat-based menu, featuring seasonal produce sourced exclusively from Montiferru.

In the 1980s, Salvatore moved his restaurant to Oristano and, defying the competition, chose an 18th-century venue with vaulted ceilings and exposed brickwork right in the historic center, within the city's ancient walls. Here, Montiferru, the sea, and the lagoons of Oristano and Cabras all share the same table.

The flavors

The philosophy of the Craf da Banana restaurant has always been to showcase local products and the distinctive flavors of the area. Initially open only on weekends, the restaurant quickly became a favorite with those seeking authentic, rediscovered cuisine, always faithful to original recipes and expertly prepared dishes.

The Craf Restaurant is synonymous with seasonality, good food, and fine drink. The unmissable digestif, the Bananino, completes a meal to remember.

Appreciated throughout the island for its uniqueness and originality, even by many famous people in Oristano and the Sardinia Region itself has recognized its gastronomic authenticity.

Today and tomorrow

Today, Salvatore and his wife Rita, a key figure in the restaurant and a symbol of sincere and passionate hospitality, are no longer with us.

The reins of Craf da Banana are now in the hands of sons Alberto and Mattia, who, having inherited the legacy of commitment and innovation, represent the restaurant's present and future.

With deep respect for the past, the two brothers have looked to the future, elevating their cuisine and service to an even higher level. They have invested in professionalism, training, and experimentation, leading a young and competent team that continues to honor the family's founding principles.

Today, Mattia is the restaurant's Chef and Sommelier, a true master of the art of gastronomy who has faithfully honored its principles. His dishes combine tradition and innovation, with a profound respect for authentic ingredients. A passion for good food combined with his experience in the world of wine are Chef Mattia's strengths, and he expertly pairs each dish with wines that enhance its flavors.

His skills are in demand at events related to food and the territory.

The beating heart of the dining room is Alberto, the Maître d', with over 15 years of professional experience. Thanks to his attention to detail and ability to put every guest at ease, he ensures elegant service, not sparing diners information about the area and a closing toast.

The innovation

With 40 years of experience in the food service industry, Craf da Banana Restaurant now also offers catering and banqueting services: exclusive and personalized services. Attention to detail makes every occasion unique. Craf Banqueting is part of a journey of evolution.

Another important project: Banana Natural, an exclusive line of products born from the synergy with local producers, designed to bring the essence of the region into homes. Thus, the authentic excellence that interprets the flavors of Sardinia are brought together: Multicultural extra virgin olive oil, select Sardinian wines, honey, truffles, and traditional Lorighittas.

Past and future meet at the Craf da Banana Restaurant: here, the family's history always looks forward without forgetting its roots.

Promotional information provided by Craf da Banana

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