Marco Marras is the executive chef of the estate’s two restaurants, Oseleta and Cordevigo.

As sunny as his smiling dishes, he defines his cuisine as “polyphonic”: each voice and movement stands out while maintaining a thrilling harmony.

His team is ten strong, his chefs, sous-chefs and pastry chefs all under 35. We sense a marked spirit of innovation, fresh young and vibrant, as he guides the techniques in the kitchen and personal choices that are the distinctive mark of his menus. This young Sardinian chef has been selected by the Cristoforetti and Delibori families to be a pure form of expression of the soul and essence of the villa’s restaurants set in the heart of a prestigious wine estate, with over 100 hectares under vine and olive trees.

Marco Marras, originally from the picturesque seaside town of Bosa in Sardinia, is concrete harmony: he tells the story of his home land while preserving the flavours of places he has worked in (Portofino, Madonna di Campiglio, Geneva, Elba, Cala di Volpe, Puglia and, further afield, Miami, Hawaii, …) and which then took him to Villa Cordevigo.

Marras’s identity is the result of a direct line between Veneto and Sardinia: the expression of a marriage between ancient culinary traditions in both places, a cuisine also based on solid, honest research. Chef Marco Marras finds his philosophy in the mix of past memories, deep attachment to his homeland, techniques acquired over the course of years, culinary experiences enjoyed in various countries.

His dishes are full of the scented, balsamic air of the Mediterranean and at the same time recall the frontiers between the Veneto countryside and its lakes, rivers and sea. It is a symphony of flavours and sensations, deeply Italian but with an undeniable influence from the Far East.

Bars and Restaurants

Taste sensations at Villa Cordevigo