The story
On the waterfront of Porto San Paolo, twelve kilometres south of Olbia, Il Portolano looks directly across at the granite mass of Tavolara Island. The restaurant was born from the partnership of Roberto Chelo and Claudia Schletti, a couple who met in the grand hotels of Europe and brought that experience of hospitality to Sardinia. Their name — Il Portolano — refers to a nautical guidebook, a portolan chart, and they aim to be exactly that for their guests: a safe harbour and a marked point on the map of a journey.
The kitchen is led by chef Tony Liso, who works with the best Sardinian products available: the freshest local fish, wild herbs from the Mediterranean maquis, and seasonal vegetables. His philosophy is less is more — balanced plates where no single element dominates and each ingredient is given space. The menu changes often, following the rhythms of the season, and draws on the island’s culinary traditions while leaving room for innovation. In recent years the team has also expanded their vegetarian offering, and they are attentive to guests with gluten or other dietary needs.
The dining room is run by Mario Nughes, who began his career at Il Portolano more than twenty years ago and later refined his skills in Switzerland. He and his carefully trained staff aim for a level of service that is both professional and warm, attentive without being intrusive.
The restaurant has earned a place in the Michelin Guide Italy 2026, a recognition that the team describes as deeply meaningful after an intense season. It is a quiet confirmation of the consistency and quality they have built over more than two decades.
The setting is simple and direct: a terrace overlooking the sea, with ample parking behind the building — a detail much appreciated by the motorcyclists who often stop here for lunch. Il Portolano is open seasonally, from mid-April to late October, for both lunch and dinner.
Recognition
Ambience
Details
Location
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