IN BREVE
- Carnissage opens a new restaurant in Poltu Quatu, Sardinia, near Porto Cervo, focusing on a high-quality gourmet experience.
- The project combines meat selection, fire cooking, and innovation, aiming to expand the gastronomic offering by including dishes inspired by the sea.
- The music programming and presence of a resident DJ accompany the culinary experience, enriching the evening atmosphere.
- The restaurant’s design, by FANTIBOZZETTIMENEGON, integrates tradition and contemporary style, celebrating the authenticity of materials.
- The Sardinia opening is the second step toward international expansion, maintaining focus on meat quality and supply chain control.
After its debut in Milan, Carnissage announces a second opening in Sardinia. From early June, the format debuts at the port of Poltu Quatu, a short distance from Porto Cervo. The new location overlooks the sea and fits into a high-end tourist context, alongside the recent development of luxury hospitality in the area.
The project brings to the island a model that combines meat selection, fire cooking, and attention to the overall experience. At its foundation is the entrepreneurial vision of Martino Uzzauto, with support from Meat Premium, the family business active in premium meat distribution.
“Today the market doesn’t grow on volume, but on quality: consumers buy less, but spend more and seek a better product. Globally, the meat market is worth approximately 985 billion euros and is expected to grow to over 1,500 billion in the coming years. In Europe, growth remains strong, between 5% and 8% annually. In Italy, the sector reached approximately 21 billion euros in 2023, with a projected growth of 5% annually to exceed 25 billion by 2027,” says Martino Uzzauto.
“Carnissage is a format that starts with the product and builds a contemporary experience around it. Meat is not just raw material, but the center of a journey made of selection, technique, and direct supply chain control. Meat Premium, the family business, guarantees access to an established network of international breeders and suppliers, from Galicia to Australia. In Poltu Quatu we bring this approach to a new context, maintaining consistency and identity, as a natural evolution of a project that lays the foundation for international expansion.”
CUISINE COMBINING MEAT AND SEAFOOD
Alongside signature dishes, the restaurant introduces a summer menu that expands the offering. The menu includes raw fish, Mediterranean-inspired pasta dishes, and shellfish cooked in the charcoal Josper. Among the new additions is crispy Sardinian suckling pig, reinterpreted in Carnissage style. The proposal maintains the centrality of meat but adapts to the local context, integrating elements related to the sea. The goal is to expand the gastronomic experience without losing identity.
MUSIC AND ENTERTAINMENT
From June through the end of August, Carnissage aims to become a reference point for the Costa Smeralda. Music programming accompanies every phase of the evening. A resident DJ is present daily, from aperitivo to after-dinner. From late July, piano bar service is added, active from 10:30 PM until late night, with the goal of strengthening the evening offering.
THE ARCHITECTURAL PROJECT
The design bears the signature of FANTIBOZZETTIMENEGON studio. The concept integrates materials and references to the territory, with a balance between tradition and contemporary style.
“When we began designing Carnissage in Poltu Quatu, we wanted to create a place that was both rooted in the most authentic Sardinia and projected toward contemporary and sensual elegance. The concept stems from the desire to celebrate matter: meat, fire, earth, and stone. Carnissage was designed with a single imperative: radical authenticity combined with quiet elegance.”
The Sardinia opening represents the second step of a project that aims to develop internationally as well, maintaining direct supply chain control and raw material quality as central elements.
