The story
Casa Villa Marina, the restaurant at the Sella & Mosca agriresort in I Piani, offers a dining experience rooted in Sardinian tradition. Chef Paolo Dettori’s standout dish, maltagliati allo zafferano con ragout di cortile ed erbette di campo, earned particular acclaim from Gambero Rosso, who praised how it “perfectly paired with the estate’s wine, showcasing local ingredients and Sardinian tradition in an elegant rustic setting.”
This plate embodies the restaurant’s approach: simple, rustic cooking that lets the land speak. The agriresort setting lends a scenic, unhurried atmosphere, and the kitchen’s focus on local sourcing and bold flavors has earned Casa Villa Marina an impressive 4.9-star rating from reviewers. For travelers seeking a genuine taste of Sardinia, this lodging restaurant delivers a meal that feels both grounded and refined.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Casa Villa Marina’s saffron maltagliati with ragu emerges as the standout dish, earning consistent praise for its delicate, aromatic depth. The overall vibe is one of warm, sun-drenched coastal comfort.
“The chef prepared maltagliati pasta infused with saffron, served with a ragout made from chicken, rabbit, lonza, and offal, and wild field herbs. I tasted it and it was incredible. The white meats were delicate but the dish had plenty of character, and paired perfectly with the Cala Reale Vermentino. The herbs added freshness and the pasta was perfectly cooked. The dish truly captures the essence of Sardinia.”
What creators say
1 creator has covered Casa Villa Marina. Most active: Gambero Rosso
Casa Villa Marina is the restaurant of the Sella & Mosca agriresort, where chef Paolo Dettori prepared a dish that perfectly paired with the estate's wine, showcasing local ingredients and Sardinian tradition in an elegant rustic setting.
Dishes mentioned
Maltagliati allo Zafferano con Ragoût di Cortile ed Erbette di Campo
The chef prepared maltagliati pasta infused with saffron, served with a ragout made from chicken, rabbit, lonza, and offal, and wild field herbs. I tasted it and it was incredible. The white meats were delicate but the dish had plenty of character, and paired perfectly with the Cala Reale Vermentino. The herbs added freshness and the pasta was perfectly cooked. The dish truly captures the essence of Sardinia.
