Cagliari, 3 July 2025 – Gli Uffici, an elegant restaurant with a stunning view of the Gulf of Angels in Cagliari, has officially been included in the prestigious Michelin Guide.

Perched atop one of the historic hills of the Sardinian capital and located within the 19th-century Palazzo Boyl in the Castello district, Gli Uffici blends refined classical interiors with an atmosphere of understated sophistication. The executive chef is Chef Tommaso Sanguedolce, born in 1986 in Andria, Apulia, whose impressive career has spanned acclaimed restaurants both in Italy and abroad.

Speaking about this achievement, Chef Sanguedolce commented: “This is an important milestone in our journey, and we are committed to continuing to offer our guests an even more memorable experience”.

In the dining room, maître Alessandro Marras and sommelier Manuel Golin bring their seasoned expertise, gained through years of experience in high-end hospitality. The wine list features a dynamic selection of iconic Sardinian labels, esteemed Italian producers and an extensive array of international wines, including a remarkable selection of French vintages and sparkling wines from around the globe.

Since opening in December 2023, Gli Uffici has rapidly garnered critical acclaim, winning multiple awards and receiving coverage in renowned culinary magazines. With its inclusion in the July 2025 update of the Michelin Guide, the restaurant now takes its place among Italy’s rising gastronomic destinations.

Every month, the Michelin Guide features new establishments from across the country, some of which may receive a star in the autumn edition. All the restaurants mentioned excel for their qualities, attracting the attention of gourmets and culinary enthusiasts who turn to the Guide to find exceptional dining experiences.

The official Michelin entry provides an evocative description of the restaurant and showcases one of Chef Sanguedolce’s signature desserts, demonstrating his passion for natural leavening. All breads served at Gli Uffici, including the dessert pastries such as the acclaimed Italian brioche, are baked in-house.

“Facing the Bastion of Saint Remy, on the second floor of the 19th-century Palazzo Boyl, Apulian chef Tommaso Sanguedolce demonstrates the skill and precision he has honed through a rigorous professional journey. At ease with both meat and fish, his cuisine is a celebration of Mediterranean flavors and indulgence. For example, there is the ‘Italian brioche’, a naturally leavened maritozzo served warm with pistachio gelato, rich saffron-infused ricotta cream and vibrant red fruit coulis. The narrow balcony terrace offers a stunning panoramic view of the city, framed by statues representing the Four Seasons”.