Bacchus

The story

Bacchus, Olbia: Sardinian Italian Cuisine with Michelin Recognition

The Chef and His Philosophy

At Bacchus in Olbia, Chef Alessandro Concas leads a kitchen that balances Sardinian tradition with a modern, personal touch. His colourful creations, described as “painstaking attention to detail,” surprise the eye while evoking memories of the island with familiar yet unusual fragrances. The result is a cuisine that respects the knowledge of shepherds and farmers, reinterpreted through the lens of a chef who values fresh, highest-quality local products.

A Menu Rooted in Territory and Seasonality

The guiding principles at Bacchus are “Territory and Seasonality.” The menu changes regularly to reflect what is at its peak, offering a rotating selection of homemade pasta, fish and meat specialities, and desserts that capture the essence of Sardinia. Intensity of flavour is the goal, and the dishes aim to tell the story of a Mediterranean island that has preserved its agricultural heritage. This Italian cuisine, deeply connected to its surroundings, is what earned Bacchus a Michelin Recommended distinction for 2026.

The Dining Experience

Dining at Bacchus can be enjoyed in the main restaurant or in the Gazebo, an outdoor space that extends the experience into the Olbia air. Every visit is intended to feel new and different, with a menu that evolves alongside the seasons. The atmosphere is one of refined simplicity, where the focus remains on the plate and the ingredients that make Sardinian Italian cooking so compelling.