Duanima

The story

Duanima in Cagliari – Contemporary Italian fine dining by Chef Luca Floris | Michelin

A story of passion and return

Duanima is the expression of Chef Luca Floris, a Sardinian who trained across Europe before bringing his vision home to Cagliari. His path began in the rural landscapes of Tonara, learning from his mother and grandmother, then moved through culinary schools in Liguria and professional kitchens in Turin, Paris, Barcelona, and London. Each stop added a layer: the technique of Paris, the bold creativity of Barcelona’s post-Adrià revolution, the elegance of London’s fine dining. After nine years as Sous Chef at the Valle dell’Erica Resort in Sardinia, Floris opened Duanima — the place where those experiences converge.

The result is a contemporary restaurant in a sleek, modern space on via Sebastiano Satta. The atmosphere is elegant and design-led, yet the kitchen philosophy stays grounded in the market. This is market-driven cooking where seasonality dictates the menu, and ingredients — many local, some from the chef’s own family traditions — are treated with respect. The balance is between tradition and innovation, without artifice.

The kitchen and the plate

Dishes are built around produce, often from small Sardinian producers, and the menu changes frequently to follow the rhythm of the seasons. Recent offerings include a beef battuta with duxelles of mushrooms, purple potato, and mint mayonnaise; mullet crudo with oranges, artichokes, and casu agedu; and a cream of borlotti beans with broccoli, chestnuts, and wild cardoons. Seafood appears in a carpaccio of red shrimp and a fregula in fish sauce. For dessert, there is a crunchy cannoncino filled with dulce de leche and spiced torrone gelato.

The wine list is curated to complement the cooking, with a sommelier on hand to guide pairings. For those who want the full picture, tasting formulas are available.

Recognition and reach

Duanima has drawn the attention of the MICHELIN Guide, which describes it as “one of the most interesting restaurants in Cagliari,” noting the intense, convincing flavours and the chef’s ability to reconnect with his island through international experience. This is a restaurant that operates on its own terms — cooking that is personal, honest, and driven by a deep respect for both Sardinian ingredients and the wider world of contemporary Italian cuisine.