The story
On the rugged coast of Palau, overlooking the Maddalena archipelago, La Gritta has been a destination for Mediterranean seafood since 1987. That year, Beniamino opened the restaurant, drawn by the beauty of the location. Over time, he shaped it into a place of charm and prestige, earning a Michelin star along the way.
In 2007, Beniamino’s daughter and her companion, chef Roby, left Turin with their young son Matteo to take over the restaurant. They immersed themselves in the history of La Gritta, learning from Beniamino while adapting to island life. The daughter trained as a sommelier; Roby refined his cooking. By 2011, they felt ready to run the restaurant on their own terms.
“You don’t need to go back even to take a run-up,” reads a quote from Andrea Pazienza that opens the restaurant’s story. That forward-looking spirit defines La Gritta today. Chef Roby’s kitchen focuses on Mediterranean and seafood dishes built on simplicity and precision. In the dining room, the same attention to detail creates a relaxed yet refined atmosphere. The restaurant serves lunch and dinner, with outdoor seating that lets guests take in the sea breeze.
La Gritta’s consistent quality has earned it a Michelin Recommended distinction for 2026. The recognition reflects the family’s dedication—a blend of Sardinian tradition and the personal vision of its current owners. Their clientele is international, but returning guests also witness the natural unfolding of this family story, season after season.
Recognition
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