From December 26th to 28th, Aquarium Sardinia hosted the first edition of Chef delle Stelle, a new culinary series created to foster dialogue, collaboration and shared creativity. The project was conceived with a clear vision: welcoming guest chefs from Sardinia and beyond, and building tasting experiences through collaboration and exchange.

Chef delle Stelle is not limited to the winter season. It is a long-term format that will continue throughout spring and summer, accompanying the evolution of Aquarium Sardinia and Torre delle Stelle all year round.

For this first edition, we welcomed chef Luca Marciano, who worked closely with Emanuele Enna, culinary director of Aquarium Sardinia, creating a shared tasting menu developed through a four-hands collaboration.

The menu was designed as an essential narrative of Sardinia, focused on seasonality and ingredient quality, without unnecessary complexity. At its core are the vegetables from our winter garden, Sardinian products, Sinnos cheeses from Gergei, and Ghenos organic extra virgin olive oil. Carefully selected ingredients that guide each course and express a strong connection to the territory.

The tasting experience unfolds through multiple courses with clean, readable dishes, offering an intimate and convivial atmosphere where memory and contemporary cuisine meet with elegance.

The menu was accompanied by a dedicated wine pairing curated in collaboration with Audarya Winery, designed to enhance each dish through a thoughtful selection of wines in harmony with the cuisine.

Chef delle Stelle marks the beginning of a broader project focused on collaboration, territory and vision, reaffirming Aquarium Sardinia and Torre delle Stelle as year-round destinations where cuisine becomes a space for exchange, creativity and storytelling.